The Russian cuisine is inspired by the multi-cultural expanse of Russia. Earlier, they saw an abundance in poultry, fish, game meats, berries, mushrooms, and honey, leading to an extensive use of these ingredients in their food. Rye, wheat, millet, and barley allowed them to make a variety of bread, cereal, and pancakes.
Smoked Salmon and Potato Blini
Ingredients:
- 12 slices smoked salmon
- 12 tablespoons crème fraîche
- Lemon wedges to serve
For potato blini
- 225 grams potatoes (chopped)
- Salt
- Ground black pepper
- 45 ml milk
- 75 grams self-raising flour
- 4 eggs (separated)
- 45 ml sour cream
- Vegetable oil for frying
For vegetable relish
- 75 ml white wine vinegar
- 30 grams castor sugar
- 225 grams cucumber (cut into strips)
- 75 grams radish (cut into strips)
- 1 spring onion (cut into strips)
- 5 grams mustard seeds
Procedure:
Start by boiling the potatoes in salted water until they become tender. Drain the potatoes and then mash them with some milk. Transfer these mashed potatoes to a large mixing bowl and allow them to cool. Next, beat the egg yolks, flour, and sour cream. Season this with salt and pepper. Whisk the egg whites until they become stiff, and use a metal spoon to carefully fold these egg whites into the mashed potato mixture.
Heat the oil in a large frying pan and add about 3 to 4 tablespoons of the potato blin batter. Fry this over a medium flame until set, and then turn the blin over to the other side to make sure both sides are a light brown. Once this is done, remove them from the pan and keep them warm. Repeat this process until all the batter has been used. In the meantime, start preparing the topping. Heat the sugar and vinegar together in a small pan. Bring the mixture to a boil, let it simmer for about 2 minutes, and then set aside to cool off. Stir in the radish, cucumber, mustard seeds, and spring onions.
Top each blin with a dash of crème fraîche and then serve with a slice of smoked salmon. Add a spoonful of the vegetables on top of the salmon, and garnish with a wedge of lemon on the side.
Mushroom Stroganoff with Mustard and Chive Mash
Ingredients for the mash:
- 750 grams potatoes (cut)
- 20 grams margarine or butter
- 1 tablespoon mustard
- 150 ml whole or soya milk
- 1 tablespoon chives (chopped)
Ingredients for stroganoff:
- 40 grams margarine or butter
- 3 shallots (chopped)
- 3 garlic cloves (chopped)
- ½ teaspoon paprika
- 500 grams white mushrooms (chopped)
- 1 tablespoon brandy
- 150 ml double cream
- 1 tablespoon dill (chopped)
- Pinch of salt
- Freshly ground black pepper
- 2 tablespoons parsley to garnish
Procedure:
Start by steaming or boiling the potatoes until tender. Drain them, mash them, and then add the mustard, chives, and butter. Heat the milk, pour over the potatoes, and beat the mixture. Melt the rest of the margarine or butter in a pan, mix in the garlic and shallots, and cook for about 5 minutes. Add the mushrooms and paprika, and cook until softened. Next, stir in the brandy, dill, and cream. Season with salt and pepper, and then heat the mixture. Cover it up to keep it warm. To serve, place equal portions of the mashed potatoes on each plate. Spoon the stroganoff on top and garnish with parsley.
