Gourmet Russian Salad with Cantábrico Anchovies

Gourmet Russian salad (ensaladilla, the creamy Spanish potato salad served in every tapas bar) with Cantábrico anchovies is a fresh, creamy recipe full of flavour. It is a more special take on the traditional ensaladilla, perfect served as an aperitif, starter or tapa when you have guests.

For this recipe we use Cantábrico Anchovies in Olive Oil 50 g – La Lata, a gourmet preserve that is ideal for adding intensity, a salty tang and an elegant touch to cold dishes, salads and aperitifs.

Ingredients for 2-3 people:

• 1 tin of Cantábrico Anchovies in Olive Oil 50 g – La Lata.
• 3 medium potatoes.
• 2 hard-boiled eggs.
• 1 carrot.
• 1 small tin of peas.
• 3 tablespoons of mayonnaise.
• 1 teaspoon of mild mustard.
• Extra virgin olive oil.
• Salt to taste.
• Freshly ground black pepper.
• Chopped fresh chives.
• A few piparras (mild pickled Basque green chillies) or olives to garnish.

Method:

1. Boil the potatoes and carrot in salted water until tender.
2. Boil the eggs for about 10 minutes, cool them and peel.
3. Peel the potatoes and cut them into small dice, along with the carrot.
4. Chop one of the hard-boiled eggs and set the other aside for garnishing.
5. In a bowl, mix the potatoes, carrot, peas and chopped egg.
6. Add the mayonnaise, mild mustard and a little black pepper, and fold gently until creamy.
7. Serve the Russian salad on a plate or shallow dish, shaping it with a spoon.
8. Lay the Cantábrico anchovies on top, taking care with the presentation.
9. Finish with grated egg, fresh chives, a few piparras or olives and a drizzle of extra virgin olive oil.

Chef's tip:

Always add the anchovies at the very end, just before serving. That way they keep their texture and intense flavour better.

For a more gourmet finish, serve the Russian salad in individual portions, on canapé spoons or in small glasses, topping each one with an anchovy and a few drops of its own oil.