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Radish and green onion salad This Russian fresh-tasting summer salad goes well with barbecued fish or meats.

6 - 10 small or medium radishes
large bunch of thick green onions (spring onions) or very young scallions, green parts only
2 - 4 tbsp smetana or crème fraîche
about 3 tsp sugar
pinch of salt

Rinse and dry the vegetables. Cut the radishes in thin slices. Slice the green part of the onions and place in a bowl. Add some salt and all of the sugar  —  this salad is supposed to taste sweet  —  mix gently.

Mix in the radish slices. Add the smetana, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency. Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.

Serving suggestion:
This salad is good when served with cooked new potatoes, grilled salmon or beef tenderloin steaks or with gravlax, salmon, herring and other fish or simply as a topping on canapés or filling in sandwiches with roast beef, lightly smoked pork fillet, salami, tomatoes, cucumber or other cold cuts and vegetables.

Recipe source: family recipe.


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