Russian upside down salad

    30 min

    This is a Russian dish enjoyed during the festive season, which includes several layers topped with marinated mushrooms. Can be a main course or a generous starter.

    1 person made this

    Serves: 10 

    • 3 small potatoes
    • 1 carrot
    • 1 (400g) tin marinated button mushrooms
    • 2 to 3 spring onions, chopped
    • 3 hard boiled eggs, chopped
    • 100g mature cheese, grated
    • 3 pickled cucumbers, diced
    • 300g boiled meat (pork, beef or chicken), julienned
    • 200g mayonnaise, or to taste

    Prep:30min  ›  Ready in:30min 

    1. Boil potatoes and carrot in their skin for 20 minutes, until easily pierced with fork. Cool completely, then peel.
    2. Line a pie tin (22 to 23cm) with cling film. Drain mushrooms and place in the tin, buttons down. Sprinkle with chopped spring onion. Dot a little mayonnaise all over.
    3. Grate carrot, layer on top of onions. Grate potatoes, layer half of potatoes on top of carrot. Dress with mayonnaise.
    4. Arrange the next 3 layers: chopped eggs, grated cheese, pickles. Dress with mayonnaise.
    5. Next 2 layers: julienned meat, other half of potatoes, mayonnaise.
    6. Cover with cling film, place in fridge for at least 2 hours. When ready to serve, flip onto serving platter so that mushrooms will be looking up.

    To decorate...

    Add cranberries and parsley for a festive look.


    Mayonnaise should be of pouring consistency. If too thick, dilute with a little water or lemon juice.

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