Russian salad

60 min

Type of dish: Appetizers and canapes

Temperature: Cold

Seasonal period: May, June, July, August, September, October

Allergens:

Ingredients for 5 portions Calculate portions

Red pepper 0.025 kg

Potatoes 0.05 kg

Carrots 0.02 kg

Eggs 0.4 ud

Green pitted olives 0.01 kg

Asparagus 17/22, can 0.039 kg

Bonito in oil, chunks 0.02 kg

Mayonnaise sauce 0.045 l

Trout roe 0.2 g

Black olive 0.05 kg

Bread 50.0 g

Elaboration

Roast the pepper finely chop.
Boil the potatoes with their skin on, peel them and cut into 1/2 cm cubes.
Boil the eggs, peel and separate the white from the yolk. Finely chop the white and set aside the yolk.
Peel the carrot, boil and finely chop.
Chop the green olives.
Cut the asparagus into slices.
Drain the tuna chunks well.
Mix all the ingredients and bind them with the mayonnaise, add salt.

We need 50 slices of toast or tarts.

SET UP

Using a small ice cream scoop place the mix on top of the slices of toast or tarts.
Decorate with the grated yolk, trout roe, black olive or red pepper cut into julienne.

Nutritional information (1 portion)

Energy

126.59

kcal

Carbohydrates

7.71

Proteins

3.07

Lipids

9.38

Fiber 1.03 g

Saturates 1.54 g

Monounsaturated fatty acids 6.49 g

Polyunsaturated fatty acids 1.61 g

Cholesterol 44.57 mg

Calcium 21.77 mg

Iron 0.62 mg

Zinc 0.7 mg

Vitamin A 69.94 ug

Vitamin C 4.37 g

Folic acid 12.22 ug

Salt (Sodium) 440.91 mg

Sugars 0.93 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.