Appetisers / Russian Salad Withtuna And Prawn
Seafood is a Spanish favourite come Christmas time. Here, ocean-fresh prawns anchor a cool,no-fuss Russian salad you can pass around before the roast.
Recipe courtesy of David Izquierdo Jover, Executive Chef of Uno Más.
Prep potato and shrimp
- Peel and dice potato into 2cm pieces.
- Peel and devein prawns. Leave the tail shell intact.
Poaching
- On high heat, poach shrimp for 20 seconds.
- In cool water on high heat, poach potato until boil. Turn to medium heat and cook for 20 minutes.
Ice bathing
- Soak the cooked prawns and potato in ice water until cool and firm.
Mixing
- Gently press tuna with spoon to spread it out.
- Gently combine potato, tuna, mixed vegetables and mayonnaise in mixing bowl.
Moulding
- Spoon the salad into an 8cm circular mould 6cm high. Gently press down with spoon.
Arrangement
- Garnish plate with prawns and French leeks. Chill in the fridge for 6 hours before serving.
INGREDIENTS
- (1 serving)
- Potato (300g)
- Prawns (3)
- Canned tuna (150g)
- Mixed vegetables (50g)
- Mayonnaise (100g)
- French leeks (2)
WINE PAIRING
- Soutiran Cuvée Brut Grand Cru, France NV (Champagne)
- As Soutiran’s hallmark champagne, Cuvée Brut Grand Cru is an elegant blend of Pinot Noir and Chardonnay grapes.
- Wine pairings by Eric Hung of Vins Gallery Limited.
MUSIC PAIRING
- Artist: DeVotchKa
- Title: A Mad and Faithful Telling
- Date: 2008
- Label: Anti
- Music pairing by The Hedonist
WHERE TO BUY
PREP TIME & COOK TIME
- 5 mins; 25 mins
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