Spanish Ensaladilla Rusa

Ingredients

• 500 g / 2 large waxy potatoes like red potatoes (boiled, peeled and diced)
• 1 carrot (boiled, peeled and diced)
• 4 eggs (boiled, peeled and chopped)
• 50 g / 2oz pickles (gherkins) (not sweet, chopped)
• 50 g / 1/4 cup green olives (chopped plus 4 green olives for garnish)
• 2 tbsp capers
• 160 g / 5 oz Albacore tuna in olive oil (drained and oil reserved for dressing)
• 1/2 shallot (diced)
• Salt to taste
• 1 tbsp salmon or trout caviar (for garnish)
• 1 tbsp chopped chives (for garnish)
• 1 egg yolk
• 1 egg
• 150 ml / 2/3 cups neutral tasting oil (like vegetable oil plus the reserved olive oil from the tuna (strained))
• 1 tsp Dijon mustard
• 2 tsp white wine vinegar (or apple cider vinegar)
• 1/4 tsp salt
• 125 ml / 1/2 cup good quality mayonnaise
• 2 tsp white wine vinegar
• 1/2 tsp Dijon mustard
• 1 tbsp water (to loosen the dressing)

Instructions

1. 1

   Boil eggs and unpeeled potatoes and a carrot, cool. Peel 3 eggs, 2 potatoes and 1 carrot and dice, then put everything in a large salad bowl.

2. 2

   Dice pickles (gherkins), olives and 1/2 shallot, add to the same bowl together with the capers.

3. 3

   Take the tuna out of the jar and reserve the oil for the dressing. Flake the tuna into large flakes and add to the salad bowl.

4. 4

   To make the homemade mayo use an immersion blender and a tall and narrow container. Combine the egg yolk and 1 whole egg, vegetable oil, reserved and strained olive oil from the tuna jar (approximately 1-2 tbsp), Dijon mustard, white wine vinegar and salt in the container. Insert the immersion blender and process for a few seconds while moving the blender around until the ingredients turn into a thick mayonnaise. (For an easy version simple whisk together a store bought mayonnaise, white wine vinegar, Dijon mustard and water until smooth.)

5. 5

   Add the dressing to the salad and mix gently taking care not to mash the ingredients together. They should hold their shape, then taste and add salt if needed.

6. 6

   To serve as a tapa, arrange a portion of the salad on a small serving plate and top with the remaining boiled egg cut in half, then top each half with 1/2 tbsp of the salmon caviar. Sprinkle with chopped chives if desired.