Mimosa salad got a makeover with help from the latest culinary trends.Moscow Sky cafe
Today, however, modern Russian chefs are taking classic Soviet recipes and combining them with the latest culinary trends. This “new Soviet” cuisine features such dishes as herring under fur coat in maki roll form; beef stroganoff prepared in individual pots and Olivier salad with pastrami or grouse (as in its pre-Revolutionary version).
The Moscow Sky cafe, which opened in the beginning of 2016 in a refurbished historic pavilion at VDNKh is a pioneer of this “new Soviet” cuisine. Here guests can see for themselves that the Soviet culinary tradition is full of surprises that can rival those of Italian and French cuisine.
Moscow Sky’s chef, Evgeny Khaleev, offers his recipe for a mimosa salad quite unlike that found on holiday tables of the past.
This recipe includes red sockeye salmon caviar, which is not so common. In Russia, the sockeye salmon is found only in the rivers of Kamchatka. Its caviar is more fine-grained and has a saturated red color and differs in taste from any other caviar of the salmon family. If you can’t find red sockeye salmon caviar, any other fine-grain caviar can be used as a substitute.
To prepare each sauce, add all ingredients to a food processor or blender and mix until smooth.
The salad is originally flavored with breadcrumbs made from Borodino bread (dark Russian bread). To make them, sprinkle the bread slices with chopped garlic and salt, simmer in a pan with butter, then crush with a food processor.
2. Bake the potatoes in a large amount of salt. Prick the skin before baking. When the potatoes are cool, peel and dice them.
3. Parboil the green peas in boiling water for 15 seconds; cool.
4. Hard-boil the chicken egg; douse the quail eggs into the boiling water for 100 seconds and cool immediately. Grate both.
6. Grate the pickled cucumber.
7. Chop the spring onion and the greens.
8. Cut the salmon into medium pieces.
All rights reserved by Rossiyskaya Gazeta.
to our newsletter!
Get the week's best stories straight to your inbox