Lobster Russian salad
Curiously, Russian salad is a popular tapas item all over Spain, says Jane Lawson, in her book ‘Cocina Nueva: the new Spanish kitchen’
A variety of vegetables, including peas, are mixed with a touch of dill, and folded into home-made mayonnaise to become the perfect partner for seafood, especially shellfish such as lobster or prawns.
Photo - Murdoch
What you need:
1 small carrot, finely diced (about pea size)
40 g fresh or frozen frozen peas
2 artichoke hearts in oil, drained and finely diced
1 tablespoon finely diced pimientos del piquillo*
3 teaspoons lemon juice
125 g mayonnaise
large pinch of caster sugar
2 teaspoons finely chopped dill
2 teaspoons very finely chopped red onion
dash of dry anis, or other dry aniseed liqueur
2 small cooked lobster tails, or 500 g cooked
king prawns peeled and deveined
black caviar or fish roe (optional), to garnish
What to do:
Bring a saucepan of water to the boil. Add the carrot and cook for 3 minutes, or until tender. Remove with a slotted spoon, drain well and place in a bowl. Cook the peas in the same pan for 1 minute, or until tender. Remove with a slotted spoon, drain well, then add to the carrots with the artichoke, pimiento, lemon juice, mayonnaise, sugar, dill, onion and anis. Mix well and season to taste.
Remove the meat from the lobster tails, slice it in half lengthways, then cut into small neat chunks. Divide among six small, squat glasses and top with the salad mixture. Garnish with caviar (if using) and serve at once, with small forks.
* Pimientos del piquillo are small, sweet, slightly hot red capsicums which have been roasted and charred then peeled and preserved in olive oil. If you can’t find them in the deli, substitute roasted capsicum.
'Cocina Nueva: the new Spanish kitchen'. Jane Lawson, Murdoch, $34.95