We continue adding the fish and the hard-boiled egg in pieces to our salad. We cut the gherkins that cannot be missing, the Russians grow them in their summer houses to make their own preserves. Only one ingredient is missing: capers. You will notice that the combination of herring with capers gives a slightly acidic and salty touch, much to the taste of the aristocracy of the time. It was a luxury for the people to enjoy food that was not simply boiled or seasoned with lard and salt. Again in the Soviet Union it was changed to green peas, cheap and easy to preserve. However, when they arrived in Spain…they changed them for olives!
It remains for us to give it the typical flavor with salt, pepper and, of course, mayonnaise, the favorite seasoning of the Russians. But wasn’t it very expensive to use kilos and kilos of homemade mayonnaise? Of course! It was not until the 20th century that mayonnaise became available to everyone. This sauce had everything to succeed: fats to withstand the winter, calories to give energy, and a flavor that improved any food. To date there are few Russian cymbals that resist…
Well, now the salad is ready. We are going to refrigerate it a little and serve it either in a bowl like in the Russian New Year’s parties, or in a circular shape with the help of a kitchen ring… or the Spanish way, on slices of bread.
We hope that, now that you know a little more about its history, you enjoy your Russian salad to the fullest!