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The first one is the Parisian salami itself, of course. Most of the cream salads that contain meat, at least those I've heard of, use ham or chicken, so it's safe to say this is something new.
The second thing is the ingredient that makes the creamy salad creamy... :) Most of the recipes, if not all, call for mayonnaise, sour cream and/or yogurt-based dressing as a "bonder", but this one uses tartar sauce instead, which is one of the most popular sauces in the Slovak cuisine. Being made of egg yolks, oil, mustard, wine, pickles, onion, garlic and some spices, it gives this salad and any other dish a very specific and slightly strong taste. I'm pretty sure it's not difficult at all to find this sauce in the stores, as it's favored worldwide.
Well, it's time for the recipe now! :) These are the ingredients you'll need:
- 500 g Parisian salami
- 7 small pickled cucumbers
- 150 g peas (preferably canned)
- 1 medium-sized onion
- 120 g tartar sauce
- 240 g mayonnaise
- to taste salt and pepper
Directions:
- As mentioned in the ingredients list, it would be the best to use canned peas, but if you prefer fresh or frozen, cook them until soft, drain and let them cool completely.
2. Cut pickles into small, pea-sized dices. Finely chop the onion.
3. Cut salami into 5 mm thick circles, and then into 2-3 cm long strips, approx. This is how the original recipe says, but when it comes to cream salads I prefer that all of the ingredients are cut into relatively same-sized pieces, so I diced the salami into pea-sized pieces. 4. In a bowl, combine salami, peas, onions and pickles. Add tartar sauce and mayo and combine once again. Spice the salad with some salt and pepper to taste. |
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Note that this salad should be quite "moisture", so add some more mayo and tartar sauce if you think it's needed. As you can see, mayo and tartar sauce should be used in 2:1 ratio (2 parts mayo, 1 part tartar).
Enjoy and bon apppétit!