Russian Salad Malaga Style
One of my favorite tapa classics. This is version from Malaga. Suggestions and variations Add some peas and red beats. Always use fresh vegtables as canned vegtables are too mushy and wet. Important cut the cubes fine and let the potatoes cool down. Better to make one day in advance. A little extra add a little of garlic to the mayonaise. If the mayonaise is too thick add vinegar and when too thin add more oil.
≈ 685 kcal · 28 g protein · 63 g carbs · 36 g fat — AI estimate per serving
Ingredients
Method
- 1
Prepare the shrip first and cook them in a few minutes. Becareful not to over cook them. Keep the water of the shrimp and put the shrimp in the fridge and or ice water to cool them quickly.
- 2
Prepare the potatoes cook them in the left over shrimp water and shells add fish stock if needed to the potatoes. Do not overcook the potatoes. Chop these into small cubes. once their are cooled down.
- 3
To make the mayonaise: In a bowl combine some drops of sherry vingar and 2 egg yolks. Add the olive oil little by little and the canola oil. Add salt as wished and now spoon in the whipped egg whites.
- 4
In a large bowl combine the ingredients mix half the mayonaise with the potatoe, capers and deocrate the top with the remaining mayonaise capers, large chunks of tuna and plenty of shrimp
Rémy's wine pairing
dry white wine
Add some bread an a wonderful dry white wine to enjoy to classic tapa.
