September 1, 2015See on Map
A few people commented to me, while I was at the Whole Foods Market South Lake Union Meet the Makers event on Sunday, that they wanted Chef Hayden Smissen’s recipe for Ensalada Rusa. Ask and you shall receive!
This recipe can be made with Lummi Island Pink Salmon or the canned Island Trollers Albacore Tuna, which I really like, too, and which can be found at Whole Foods Market here in the Pacific Northwest.
6 oz Island Trollers Albacore Tuna (1 can) or Poached Lummi Island Pink Salmon
2 Lbs. Potatoes, peeled and Diced
2 large carrots, peeled and Diced
2 cups peas
2 cups Scallions, Minced
1 TBS Garlic, minced
3 Hard boiled eggs, minced
1/2 cup Mayonnaise
1/4 cup white vinegar
Juice of 1 lemon
Boil Carrots and potatoes until soft. Chill immediately. Combine scallions, eggs, peas, tuna or salmon, and chilled potatoes and carrots into a mixing bowl and toss gently to mix. In a separate small mixing bowl, combine garlic, mayo, vinegar, and lemon juice. Mix well and then add to potato-tuna/salmon mix. Fold the mayo gently in mixing so that all the components are coated. I find that salt usually isn’t necessary, but add salt if needed at the end.
Allow to sit in the refrigerator for at least one hour before serving.