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Russian Salad with Octopus

Name: Russian Salad with Octopus
Total time: 50 min
Yield: 4
Ingredients: 3 unit potatoes; 3 unit carrots; cooked octopus a gosto; 3 tablespoons natural yogurt; 3 tablespoons mayonnaise; 0.5 unit lemon zest; 1 dessert spoon sweet paprika; 1 pinch spicy paprika; 2 tablespoons chopped pickled cucumbers; chopped fresh chives a gosto; chopped fresh parsley a gosto; extra virgin olive oil a gosto; flaky salt a gosto; 1 drizzle extra virgin olive oil; paprika (sweet or spicy) a gosto; chopped fresh chives a gosto; flaky salt a gosto

A sophisticated version of the classic Russian salad, combining the creaminess of potato and carrot with the texture of grilled octopus.

Source

@ametllerorigen

View original recipe

Imported by: LetBite

This recipe was adapted from content found on @ametllerorigen. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.

Origin

Spain

Style

Comfort foodMediterraneanHomemade

Diet

PescatarianHigh protein

Allergens

MilkEggsFish

#Russian salad#Octopus#Creamy dish

Time50 min

Portions4 portions

DifficultyMedium

Allergen Warning: Milk, Eggs, Fish

Portions Calculator

Unit System

Enter Cooking Mode

Main Ingredients

Cook Stage

Ingredients

3 unitpotatoes
3 unitcarrots
a gostocooked octopus

Directions

1
Cook the potatoes whole and with skin in a pot with boiling water and salt; after 10 minutes, add the carrots and, when everything is soft, let it cool, peel, and mash.
10 min
2
Cut the cooked octopus into small pieces and reserve some slices or the tips of the tentacles for the final assembly.

Sauce and Seasonings

Cook Stage

Ingredients

3 tablespoonsnatural yogurt
3 tablespoonsmayonnaise
0.5 unitlemon zest
1 dessert spoonsweet paprika
1 pinchspicy paprika
2 tablespoonschopped pickled cucumbers
a gostochopped fresh chives
a gostochopped fresh parsley
a gostoextra virgin olive oil
a gostoflaky salt

Directions

3
Prepare the sauce: in a bowl, mix the natural yogurt, mayonnaise, sweet paprika, lemon zest and, if desired, a little bit of the liquid from the pickled cucumbers.
4
In a large bowl, mix the mashed potato and carrot with the chopped octopus, cucumbers, parsley, chopped chives and the sauce until you obtain a creamy and well integrated mixture.
5
Let the Russian salad rest for 20 to 30 minutes in the refrigerator so that the flavors accentuate and integrate better.
20 min

Assembly and Finishing

Cook Stage

Ingredients

1 drizzleextra virgin olive oil
a gostopaprika (sweet or spicy)
a gostochopped fresh chives
a gostoflaky salt

Directions

6
Shortly before serving, sear the reserved pieces of octopus in a very hot skillet with a drizzle of olive oil.
7
Assemble the salad using a mold, spread a thin layer of sauce on the surface and place the seared octopus on top.
8
To finish, decorate the dish with a bit of paprika (sweet or spicy), chopped fresh chives, a drizzle of extra virgin olive oil and flakes of salt.

Actions

Tips & Pairings

Best SeasonSummer

Pairing SuggestionsDry white wine or a light craft beer.

Tips & Tricks

For an extra touch, use the brine from the pickled cucumbers to add more acidity to the sauce.

Nutrition

320 kcal16% of daily targetCalories per serving

25g9%

Carbohydrates

14g19%

Protein

18g27%

Total Fat

4g18%

Saturated Fat

4g14%

Fiber

3g6%

Sugar

450mg20%

Sodium

AI-estimated values

Sensory Profile

Sweetness1/5

Sourness3/5

Saltiness3/5

Spiciness2/5

Bitterness1/5

Richness4/5

Texture:Creamy with pieces of octopus

Preparation & Equipment

Cooking Method:

SautéMixCooking

Equipment:

Potato masherPotBowlPanKitchen mold

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Flavor

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Difficulty

😰 Hard😎 Easy

Speed

🐢 Slow⚡ Fast

Affordability

💸 Expensive🤑 Cheap