Name: Russian salad and cocktail
Prep time: 30
Cook time: 30
Total time: 30
Yield: 4
Ingredients: 180 g Looye Honingtomaten; 4 Blinis; 1 1/2 tbsp Salmon roe; 2 tbsp Crème fraîche; 2 King crab legs; 1 pinch citroensap; 100 g Carrots; 100 g Celeriac; 100 g Peas; 100 g Potatoes; 25 g Cocktail onions; 50 g Pickles; 150 g White fish fillets; 1 tbsp citroensap; 2 Hard-boiled eggs; 1 drop Worcestershire sauce; 1 pinch Salt and pepper; 1 tbsp citroensap; 1 tsp Mustard; 3 tbsp Olive oil; 3 tbsp Mayonnaise; 25 ml Cream; 100 g Crayfish tails; 1/2 tsp Paprika; 6 leaves Romaine lettuce; 1 pinch Fresh parsley; 100 ml Vodka; 50 ml Kahlúa; 1 Whipped cream

METHOD SALAD
1. Poach the fish fillet. Allow to cool, drizzle with a tablespoon of lemon juice and sprinkle with some salt.
2. Peel the potatoes and cut them, as well as the vegetables, into ½ cm (¼ in.) cubes. Cook the potatoes and vegetables (including the peas) al dente and rinse under cold running water. Drain well.
3. In a small bowl, make a vinaigrette by whisking together a tablespoon of lemon juice, a teaspoon of mustard and three tablespoons of oil.
4. Put the lukewarm vegetables and potatoes into a mixing bowl and drizzle with the vinaigrette. Leave to soak for a few minutes and then add the diced cornichons, halved cocktail onions and chopped fish.
5. Mix carefully, season the salad with salt, pepper and a few shakes of Worcestershire sauce and leave to cool in the fridge for a few hours.
6. Carefully pour off any excess vinaigrette. Mould the salad into a half-sphere or any attractive shape you fancy, in a glass dish or on two plates as single portions.
7. Arrange the halved, hard-boiled eggs on top of the salad with the flat side facing down.
8. Add cream to the mayonnaise to create a slightly thinner sauce. Cover the eggs and salad with a layer of sauce. Season with salt and pepper.
9. Garnish with the crawfish tails. There is absolutely no shame in decorating your Russian salad the old-fashioned way, with paprika powder, lettuce leaves and a sprig of parsley.
METHOD SIDE DISH
1. Cut the top off the Looye Honeytomatoes with a very sharp knife. Carefully scoop out the core with a teaspoon. Season the tomato cavities with salt and pepper to taste.
2. Cut open the king crab legs* lengthwise with kitchen scissors, scoop out the meat and roll it into small rolls to fit inside the prepared Looye Honeytomatoes. Drizzle with a little lemon juice to taste. The tomatoes are now ready to serve immediately with the Russian salad and blinis.
3. *If you buy frozen king crab legs, all you have to do is heat them up since they're already pre-cooked. First defrost the legs, rinse them and then steam them for 6 - 8 minutes in a steam basket. If you go for fresh king crab legs, prepare them immediately on the day of purchase. Boil the legs in plenty of water or steam them, depending on the size, for about 10 minutes until the meat is no longer transparent and is bright red in colour. Please note: boiling/steaming for too long will not benefit the flavour of this sublime crab meat.
4. Arrange the blinis and the salmon roe on a large (glass) plate and finish with a dollop of crème fraîche.
METHOD WHITE RUSSIAN COCKTAIL
1. Fill a cocktail shaker with large ice cubes, this prevents them from melting too quickly and the cocktail becoming too watery.
2. Slowly pour the vodka and then the Kahlua over the ice. Shake well and divide between two cocktail glasses.
3. Top the cocktail with whipped cream for a wintry feel-good version or with whipped coffee cream or whole milk for a lighter White Russian cocktail.
4. Serve with short straws to stir the cocktail just before drinking and you're done!

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METHOD SALAD

METHOD SIDE DISH

METHOD WHITE RUSSIAN COCKTAIL