Russian egg salad was created in the mid-19th century, and since then it has become a popular, versatile dish full of tasty, comforting ingredients.

1. Two to three days before you plan to serve the salad, prepare the salmon. Rub the salt all over the surface of the salmon. Place it in a zipper plastic bag, squeeze out the air, and seal the bag.

Serves: 3 1 clove of fresh garlic Freshly ground black or pink peppercorns 2 small anchovies 2 tablespoons extra virgin olive oil 1 teaspoon red wine vinegar 1/2 teaspoon freshly squeezed lemon jui… ...

Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again.

Learn how to make vegan olive salad – a punchy, Mediterranean-inspired mix of olives, herbs, and crunchy vegetables. Ideal as a side dish, topping, or flavour-packed addition to wraps and sandwiches.