Russian Salad


  • 1 small cauliflower
  • ¼ pt. peas
  • ¼ pt. vegetables (carrot, turnip, French beans)
  • 3 potatoes
  • 1 small cooked beetroot
  • 2 tomatoes
  • aspic jelly
  • 2 oz. diced ham or tongue
  • 2 oz. cooked fish (shrimps, prawns, lobster)
  • 2 oz. smoked salmon (optional)
  • 3 gherkins
  • 1 dessertsp. capers
  • a few lettuce leaves
  • mayonnaise sauce or salad dressing
  • 1 hard-boiled egg (white only)
  • 6 stoned olives
  • 6 anchovy fillets


Method 1

Prepare and cook all the vegetables (or use canned or bottled vegetables). Drain them well. Divide the cauliflower into small sprigs, dice all the other vegetables except the peas. Skin and slice the tomatoes. Line a border mould with aspic jelly and decorate it with a little of the diced vegetables. Set layers of vegetables, meat, fish and pickles alternately with jelly in the mould; do not use all the vegetables. When set, turn out. Toss shredded lettuce and remaining vegetables in mayonnaise or salad dressing and pile in the centre of the mould. Decorate with egg white, olives and anchovy fillets.

Method 2

(without aspic jelly). Put layers of vegetables, meat and fish in a salad bowl, season with salt and pepper and a pinch of castor sugar and cover each layer with mayonnaise sauce. Arrange in pyramid form. Cover lightly with mayonnaise. Decorate with beetroot, diced egg white, olives, capers, anchovies and shredded salmon. Serve mayonnaise separately.

Method 3

Mix the vegetables lightly and stir into them aspic mayonnaise. Pour into a cylindrical mould. Turn out when set and decorate as in preceding method.