For me, New Year is a special and magical festival. Time of happiness and joy, the closeness of family and friends, the comfort of home.
Let the spirit of love gently fill our hearts and homes.
To a joyful present and a well remembered past.
My best wishes for Happy Holidays and a magnificent New Year!
Dear friends, bloggers,
May your Christmas sparkle with moments of love, laughter and goodwill,
And may the year ahead be full of contentment and joy.
Have a Merry Christmas!
As I promised the recipe of classic Russian cured salmon. 🙂
We need around 400-500g salmon without skin, 2 tbsp salt, 1 tbsp sugar and 50ml vodka (the best quality you can afford).
Combine salt and sugar in a small bowl, mix it with a spoon. 🙂
Take any dish (usually I use a food container with lid), sprinkle half of the mixture on the bottom, place salmon fillet over it.
Sprinkle the fish with the remaining mixture, and rub some into sides of the fish.
!!! And above all – pour 50ml vodka over the salmon. It will help to cure the salmon.
Put the lid or plastic wrap on the dish/container and refrigerate.
Turn salmon 2 times a day (if you don’t have time-don’t worry, once a day will be enough also), until it’s cured throughout – about 2 days. After a day of curing you will see some liquid, don’t pour it out!
Take the salmon out of the fridge after 2 days (it’ll be done even in 1 day). Now you can pour the liquid out. Wipe the salmon with paper towel. Slice it thinly.
Enjoy this marvelous Russian-style salmon with blini (thin crepes) and vodka. It’s also perfect on a piece of bread with a cup of tea. Great for breakfast or lunch. 🙂
Olad’i, oladushki – are small, thick, round pancakes prepared from batter and fried in a hot oil.
Olad’i have always been much loved in Rus’ (Russia) and still remain popular in a menu of Russian cousine.
Prepared on kefir (sour milk or laban in Arab countires), a yeast-raised batter, with semolina, carrots, apples..
On one version, word “olad’i” came from the name of Slavic goddess of beauty and love – Lada.
They are perfect for a weekend breakfast, served with your favorite toppings.
Yield: Serves 3
All ingredients should be at room temperature.
Preparation:
Whisk together the egg and sugar (with hand whisk). Add salt, sour milk, soda and blend until you have a smooth mixture. The batter should be like a thick sour cream, so to get the right thickness – better to use a full fat kefir (sour milk or buttermilk). If the mixture seems too thin, add some more flour.
Heat some sunflower oil in a skillet (frying pan), thus olad’i (pancakes) will be cooked fast and well browned.
For each pancake, spoon 2-3 tablespoons of the batter onto skillet. Cook until bubbly and a little dry around the edges. Turn and brown another side.
If you used too much oil-transfer pancakes to a paper towel to remove rests of fat ( or you can use non-stick skillet and fry without any oil).
Usually oladushki (pancakes) are served with plenty of sour cream, honey or jam.
Or on a modern way – with chocolate sauce. Enjoy! 🙂
Today I had the small pancakes for my breakfast 🙂 According to the Russian very popular recipe. In next post I’ll tell you how to make and eat them. Stay tuned!
And have a bright weekends! 😉
milkandbun 