I didn’t post salad recipes for a while now, so wanted to come up with something special this time.
I chose salad made of surimi crab sticks mixed with tender pickled mushrooms, grated apple, fresh dill and parsley and dressed with ground black pepper and a bit of mayo.
This mix may seem unusual (especially here in US), however it is very popular in post-USSR countries. You can find it under name “Salad Anshlag” in menus.
Some people use boiled mushrooms for this recipe, however I prefer mushrooms pickled following this recipe: they are very easy to do and are less plain than just boiled; but this is a matter of preference.
- 8 oz surimi crab sticks
- 1 pint jar of pickled mushrooms
- 1-2 apples
- 3-4 eggs
- 3-4 branches of green onions
- Fresh dill to taste
- Fresh green parsley to taste
- Freshly ground black pepper to taste
- Salt to taste
How to prepare, step-by-step:
- Prepare ingredients: boil eggs on hard, rinse greens, if you don’t like pickled mushrooms they can be replaced with 1lb of fresh mushrooms cleaned and boiled in slightly salted water:
- Dice crab sticks, put into big bowl:
- Drain liquid from mushrooms, slice big into halves or quarters, add to the salad bowl:
- Peel skin from apple and grate it on big slots, discard seeds:
- Chop hard boiled eggs:
- Add chopped onions:
- And chopped greens (dill and parsley):
- Generously season with freshly ground black pepper and salt to taste:
- Add mayo to taste and mix, cover with plastic wrap and put to fridge for an hour before serving:
- Serve as appetizer before main meal or as a side dish The brand of bread flour you use will subtly affect the final flavor of your bread. Depending on the flavor profile you want to achieve, you will find that one brand suits you better than others. On Bakerim , you may also find that some brands and varieties are higher in protein and may require adjustments such as a little extra water. But small differences here and there definitely affect the final product.: