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Sardine Salad 'Mood'
Instructions
I put two pots of water on high heat for the potatoes and the eggs – this is the longest stage, so I start with it. I scrub the potatoes thoroughly with a brush (I boil them in their skins – that way they keep more starch and do not fall apart), cover them with cold water, add a teaspoon of salt, and boil for 20–25 minutes after the water comes to the boil. I lower the eggs into boiling water and cook them for exactly 10 minutes to get firm yolks.
While the vegetables boil, I prepare the fish. I open the can of sardine and drain the liquid into the sink – the extra oil or juice would make the salad too greasy or watery. I transfer the fish into a deep bowl of at least 2 litres and mash it with a fork into fine flakes. I remove any large bones and the backbone if there are any – they spoil the texture of the salad.
I transfer the boiled eggs straight into a bowl of ice water for 3–5 minutes – the sudden cooling stops the cooking and makes them easier to peel. I cut the peeled eggs into cubes of about 8 mm. I chill the processed cheese in the freezer for 15–20 minutes beforehand – that way it grates easily on a coarse grater without sticking or smearing. I add the eggs and grated cheese to the mashed sardine.
I open the can of green peas, tip them into a sieve and let the liquid drain for 2–3 minutes – the extra brine would thin out the dressing. I check the potatoes with a fork – it should slide easily into the tuber. I drain the water, let the potatoes cool a little, peel them and cut them into large cubes of 1.5–2 cm. Cutting them large keeps the texture and stops the salad turning into mash. I add the peas and potatoes to the other ingredients.
I make the piquant dressing in a separate small bowl. I combine 1 tablespoon of 9% table vinegar, 1 teaspoon of mustard (Dijon or Russian grainy is best) and 3 tablespoons of extra virgin olive oil. I whisk it briskly with a fork or whisk for 30 seconds until it emulsifies – the oil and vinegar should come together into a smooth, thick mixture. I add a pinch of ground black pepper for piquancy.
I pour the dressing over the salad and fold it gently with two spoons, lifting from the bottom up, so as not to crush the potatoes or turn them into mush. Every ingredient should be coated with a thin layer of dressing. I taste for salt – the sardine and processed cheese are already salty, so extra salt is often not needed.
I transfer the 'Mood' salad into a nice salad bowl or serve it in individual dishes. I garnish it with sprigs of fresh herbs – dill or parsley – and a few peas for colour. The salad is ready to serve right away, but you can let it rest in the fridge for 30 minutes so the flavours come together better.
FAQ
Can I replace the olive oil with sunflower oil? +
Yes, but extra virgin olive oil gives a more refined flavour with a slight bitterness. If you use sunflower oil, choose unrefined – it is more aromatic and wholesome. Refined oil will give a neutral taste.
How long does the finished salad keep? +
In the fridge in a closed container – up to 12 hours. The potato gradually absorbs the dressing and may darken, so it is best to make the salad just before serving, or 1–2 hours before the meal.
What can I use instead of processed cheese? +
150 g of hard cheese (Russian, Dutch) grated on a coarse grater will do. The flavour will be less creamy but pleasantly salty. Mozzarella is not suitable – it is too bland.
Can I use new potatoes? +
Yes, new potatoes are even better – they are firmer, do not overcook and hold their cube shape nicely. Boil them for 15–18 minutes, no longer.
What can I use instead of mustard in the dressing? +
If you do not like mustard, use 1 tablespoon of lemon juice instead of vinegar and add a pinch of dried garlic. The flavour will be milder but still piquant.
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