Russian Salad is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic Russian-style salad of cooked carrots, beetroot and parsnips with gherkins, capers, and lobster or prawns in a mayonnaise and horseradish dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Russian Salad.
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This is a classic recipe for a Victorian version of Russian Salad that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 374.—RUSSIAN SALAD.
This is composed of cooked carrots, beetroot, parsnips, either punched or scooped in shapes, or merely out in neatly-formed squares or oblongs ; to these add, common gherkins also cut, a few capers, some scraped horseradish, lobster or prawns, or ham, or any kind of meat cut up in small squares; season with mayonaise, vinegar, or Tartar sauce ; and when dished up either in a bowl, or in an aspic, or cold vegetable border, garnish the surface of the salad with very small round balls of Russian caviare, to be obtained at Crosse and Blackwell's, Soho-square.
Modern Redaction
Ingredients:
2 carrots, diced and cooked
1/2 beetroot, cooked and diced
1 parsnip, diced and cooked
2 gherkins, diced
1 tbsp capers
1/2 tsp grated horseradish
100g lobster or prawns, chopped (or use ham or game, diced)
6 tbsp mayonnaise
small balls of caviar or other fish roe, to garnish
Method:
Combine the carrots, beetroot, parsnip, gherkins, capers, horseradish and meats in a bowl. Add the mayonnaise and toss to combine.
Arrange in a salad bowl, garnish with small balls of fish roe and serve.
