Russian salad with eel and tobiko (gluten free)
Potato, mayonnaise, carrot, tuna, peas… These are some of the most common ingredients in Russian salads eaten in Spain. This time we offer you a variation with eel and tobiko.
Although the recipe for this dish varies slightly depending on the house, bar or restaurant where it is prepared, the truth is that this delicious mix is a typical choice on the menus of our restaurants and in most homes. Today you will learn some interesting facts about this prestigious tapa. Who wouldn't like it, a good Russian salad pairs well with a cold beer in the Malaga summer. And this one with Russian salad with eel and tobiko is delicious!
But is it really a Russian food? Well, we have to tell you that it is indeed. In fact, it is one of the typical Russian dishes for New Year's Day. It was created in Russia around 1864 by the Franco-Belgian chef Lucien Oliver, who had a restaurant in Moscow called Hermitage, although it was not exactly as we know it today.
And wasn't there something similar before? Of course, since mayonnaise sauce has existed since it was born in the Minorcan town of Mahón in 1756. And it is not unusual for someone to have the idea of mixing it with potatoes and other vegetables, like the chef Marie-Antoine Carême who cooked for personalities such as Napoleon or his disciple Charle Elmé Fracatelli, cook to Queen Victoria, who published a book entitled “The modern cook” in 1846, in which he included a recipe based on cooked vegetables, fish and red mayonnaise. And, the most curious thing is that he already called it “Russian salad”.
Russian salad is a dish that exists in many countries, but in each one it is different and adds specific ingredients from each area.
In Spain it has its own observatory. The ODER (Observatory of the Russian Salad) which was created to preserve the intrinsic values of this dish. In addition, it has its own international day. November 14 is World Russian Salad Day, a date that coincides with the anniversary of the death of its creator, Lucien Oliver.
INGREDIENTS
Purple potato
Sour potato
Sanlúcar potato
Carrot
Avocado mayonnaise
Smoked eel
Tobiko (flying fish roe)
RECIPE
WE RECOMMEND YOU TRY THE ONE THEY ARE SERVING IN:
Restaurante Kortxo
Calle Salinas, 3, 29015 Málaga
Reservations: +34 951 697 209
Opening hours:
Monday and Wednesday:
From 8:00 p.m. to 11:00 p.m.
Tuesday and Thursday:
From 1:00 p.m. to 4:00 p.m. and from 8:00 p.m. to 11:00 p.m.
Friday and Saturday:
From 1:00 p.m. to 4:00 p.m. and from 8:00 p.m. to 11:30 p.m.
Restaurante Kortxo
Dedicated to fusion cuisine that delights us with a unique blend of flavours and innovative culinary techniques.
Mediterranean and international, gluten free, fusion that welcomes us in a unique space on a street of Muslim origin, whose appearance has been transformed as a result of the nineteenth-century urban renovations and the opening of the Marqués de Larios street at the beginning of the twentieth century.
Nearby is the Palacete de Salinas, an example of the restoration of 17th-century baroque architecture, which had a short lifespan, as it was only in use for nine years, being the first tobacco manufacturing factory in our city.
HOW TO GET TO THE RESTAURANT
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