Seafood Russian salad maki by Mauro & Sensai

For the Russian salad

Choose potatoes of the same size (to ensure even cooking), wash them thoroughly, and boil them with their skin in a pot of water and a pinch of salt over low heat. This prevents the skin from breaking and avoids excessive water absorption.

When cooked, quickly remove them from the water and let half of them cool, to be able to grate them later.

Peel the other half of the potatoes and make a mash with olive oil (if the potato is hot, the mash is easier to make) and let it cool.

Steam cook the hake, preferably at a low temperature to keep it juicy, shred it by hand while hot and let it cool.

Chop the frozen crab sticks with a blender (if you have a Thermomix, even better) and set aside.

Make very thin strips of raw carrot and then chop them into very small cubes.

After boiling the eggs, grate only the whites.

We cook the lobster claws in the same way as the hake and chop them slightly with a knife. Then, we combine all the ingredients and gradually add mayonnaise (preferably store-bought, as homemade mayonnaise tends to be too runny). Season with fine salt to taste.

For the nori seaweed

Take a sheet of phyllo dough, spread it out, and brush it with olive oil and squid ink. Cut it into strips of the same width (about 2 to 3 cm). Carefully wrap the strips around a metal tube previously lined with parchment paper and bake for a few minutes. Once out of the oven, let them cool before gently removing the molds.

Finally, fill the molds using a piping bag and garnish with smoked mullet roe and flying fish roe, giving them a look similar to a crispy maki roll.