Edible Rock Russian Salad
Directions
- 1Separate egg yolks and add them to a bowl.
- 2Add anchovies to the bowl.
- 3Add olive oil to the bowl.
- 4Blend using an immersion blender until a smooth emulsion forms.
- 5Add carrots, onion, pickles, olives, and tuna to the food processor.
- 6Process until finely chopped.
- 7Mix the mayonnaise and the chopped vegetables.
- 8Fill the silicone mold with the mixture using a piping bag.
- 9Bake the mixture in an oven.
- 10Boil the potatoes and blend them with milk, flour, salt, and pepper in the food processor until a smooth puree forms.
- 11Dip the baked mixture in the potato puree to cover them completely.
- 12Place the mixture on a baking paper to cool.
- 13Apply black food coloring to create a stone effect.
Ingredients
- 2 egg yolks
- 1 tablespoon anchovies
- 1 cup olive oil
- 4 carrots
- 1 onion
- 3 pickles
- 6 olives
- 4 slices tuna
- 2 potatoes
- 1 cup milk
- 2 tablespoons flour
- 1 pinch salt
- 1 pinch pepper
Equipment
knifebowlimmersion blenderfood processorpiping bagsilicone moldoventoothpicks
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