Welcome to Europe! Yes we did discuss that Russia is in both Europe and Asia but we cooked European Russian food. On the first day of term with swimming lessons fter school. What was I thinking? Fortunately, I had selected a salad which meant it could be done between work and school pickup, ready for eating the moment we walked in after swimming.
The verdict? Surprisingly good. What seemed rather stodgy in the making was lifted up beautifully by the addition of fresh dill, capers, pickles, tomato and olives. First Born claimed to enjoy it but doesn’t want leftovers for lunch. He’d prefer a sandwich.
Original recipe, slightly modified, from The Cooking of Russia, published by Time Life Books
Salat Olivier (Chicken salad with soured-cream dressing)
2 whole chicken breasts
1 large onion, peeled and quartered
1 1/2 teaspoons salt
6 – 8 polski ogorki style pickled cucumbers, roughly chopped
4 small boiled potatoes, peeled and thinly sliced
3 hard boiled eggs, peeled and thinly sliced
sprinkle of white pepper
3/4 cup mayonnaise
3/4 cup sour cream
1 1/2 tablespoons capers, drained and rinsed, pat dry
1 tablespoon finely chopped fresh dill
green or black olives to garnish
1 – 2 tomatoes cut into thin wedges to garnish
- place chicken and onion in a large saucepan and cover with water. Bring to the boil, skimmong off scum as it rise nd cook for about 10 minutes. Remove chicken from pan and cut into thin strips.
- In a large bowl, combine chicken, potato, egg, pickles, salt and pepper.
- Beat mayonnaise and sour cream together until well blended
- Mix half the mayonnaise mixture through the chicken mixture.
- To serve, shape the salad on a platter in a pyramid shape (yeah right, I did the best I could), cover the outside with the remaining mayonnaise mixture.
- Garnish with dill, capers, tomato and olives.
Tomorrow night, see you in France…or Germany. Plans subject to change depending on the craziness of the day.