Rissolia

"Trust me, when you make this salad and share it with your family and friends, you will understand the relationship between my grandmother and my family.... This dish is about love and commitment to a tradition!"

Rissolia Credit: Adam Liaw

• serves

  6

• prep

  20 minutes

• cook

  45 minutes

• difficulty

  Easy

Ingredients

• 3 potatoes
• 2 green apples, peeled and cored
• 3 hard-boiled eggs
• 225 g can sliced beetroot
• 1 red onion
• 1 large cucumber, halved lengthways and seeded
• 2 thick slices ham
• 415 g can red salmon
• 370 g (1½ cups) sour cream
• 1 tsp mustard powder (Nana always used the Coleman's brand)
• 1 tsp salt
• 1 tsp sugar

Chilling time: overnight

Instructions

1. Place the potatoes in a saucepan of lightly salted water and bring to the boil. Simmer for about 35 minutes or until tender. Drain and set aside to cool, then peel and discard the skins. Cut into 1 cm cubes.
2. Meanwhile, cut the apples, eggs, beetroot, onion, cucumber and ham into 1 cm pieces. Drain the salmon and flake into small pieces.
3. Place the sour cream, mustard powder, salt and sugar in a large bowl. Add all the chopped ingredients and the flaked salmon and stir to combine. Cover and refrigerate for at least 1 hour or overnight if time permits.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.