RECIPE BY ISRAEL FRANCO ZUBIAGA, Chef in La Bodeguita de Corralejo
INGREDIENTS Russian Salad (4 people):
— 250 g potatoes
— 3 eggs
— 1 ripe avocado
— 6 prawns
— 50 g Iberian ham
— 20 g stoned green olives
— 1 spring onion
— 1 tin of tuna belly in olive oil
— 1 fresh chive
— 0,5 l mayonnaise
— salt to taste
— 20 g anchovies in salt
— mini crispy breadsticks
Put the potatoes in a pot and cover them with cold water, add salt and put them on to heat.
When water starts to boil, lower heat to minimum. The time for cooking (20-40 minutes approx.) depends on the size of the potatoes. Remove from heat and let the potatoes cool down before peeling them.
Fill two pots with water and let it boil; add the eggs in one and leave them in for 10 min; in the other, add prawns and remove them from heat two minutes after water starts to boil again.
Once prawns and eggs are cooked, cool them down under cold water.
Peel the potatoes, eggs and prawns (keep their heads to use their juice), cut everything in regular chunks and tip them into a bowl.
Chop the rest of the ingredients (avocado, spring onion, green olives, Iberian ham and chive) in regular chunks as well and mix them in the bowl with the potatoes, eggs and prawns. Drain tuna belly (keep its oil) and mix it in the bowl with the other ingredients.
Thicken the mixture with mayonnaise, add salt to taste and store in the fridge till plating.
Put the Russian Salad in a dish with a mould and add anchovies and mini crispy breadsticks. Bon appetit!
• Mayonnaise can be homemade or bought, but you can exalt its taste by adding the tuna belly oil and the prawn head juice.
• If you like spicy food, then add a few drops of tabasco.