Russian salad with prawns

Russian salad with prawns

Pintxo

By
From
Basque
Serves
4
Photographer
Laura Edwards

This is a great pintxo and perfect for a party or if you’re cooking for a group. It’s really easy to prepare the ingredients the morning or evening before, and assemble just before your guests arrive.

Ingredients

Quantity Ingredient
500g waxy potatoes, cut into bite-sized pieces
2 carrots, peeled and diced
150g peas, fresh or frozen
25g piquillo peppers, drained and finely chopped
16 slices of baguette
1 hard-boiled free-range egg, peeled
1 tablespoons finely chopped parsley
16 small prawns/crevettes, cooked and peeled

For the lemon mayonnaise

Quantity Ingredient
2 ree-range egg yolks, at room temperature
1 lemon, zested and juiced
sea salt
freshly ground black pepper
200ml sunflower oil
100ml olive oil

Method

  1. Make the lemon mayonnaise first. Put the egg yolks in a bowl with the lemon zest, a small squeeze of juice and plenty of seasoning. Whisk together, then very gradually whisk in the oils, in a thin steady stream, until you have a thick, glossy mayonnaise. Add lemon juice to taste and set aside.
  2. Cook the potatoes in a pan of boiling salted water for 10 minutes until tender. Add the carrots and peas for the last few minutes, then drain and tip into a bowl.
  3. Add the piquillo peppers and enough of the mayonnaise to bind together (about half – the rest can be kept in the fridge for up to a week).
  4. Toast the baguette slices and top with the potato salad. Grate the egg and scatter over the top together with the parsley. Finish each one with a prawn and serve.
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