Russian Salad

Ingredients

• g lettuce/salad greens
• g beetroot
• g green string beans
• g potatoes
• g carrots
• g capers in vinegar
• g gherkins in vinegar
• count salted anchovies
• count hard-boiled eggs
• count raw egg yolks
• dl fine oil
• count lemon juice
• sheet isinglass (fish gelatin)
• salt
• pepper

Instructions

1. Cut two or three kinds of salad greens into thin strips.
2. Boil the beetroot, string beans, potatoes, and carrots; dice small, along with the egg whites and one hard yolk.
3. Leave capers whole, dice gherkins to caper size, and cut the cleaned anchovies small; mix everything together.
4. Make a mayonnaise (No. 126) with two raw yolks and the remaining hard yolk and 2 dl fine oil; thicken, add lemon juice, salt, and pepper.
5. Fold the mayonnaise through the mixture to coat it.
6. Dissolve soaked isinglass in a little water; coat the mould bottom with a thin layer, mix the rest into the salad, turn into the mould, and set on ice.
7. Unmould by dipping in hot water; optionally decorate the isinglass layer with a colored pattern of greens and egg.