Fill a large pot with salted water and bring to a boil. Add the potatoes and carrots and cook until tender but still firm, about 10 minutes. It is important that they are not overcooked to prevent them from falling apart when mixing.
Drain well and let cool completely.
Prepare the additional ingredients:
While the vegetables cool, chop the pickles and olives into thin slices. Booking.
Chop the hard-boiled eggs into small cubes.
Mix the ingredients:
In a large bowl, combine the cooked and cooled potatoes and carrots with the pickles, olives and chopped eggs.
Add the mayonnaise and mustard if you decide to use it. Mix gently until all ingredients are evenly coated. Avoid mixing too hard to maintain the texture of the vegetables.
Season with salt and pepper to taste.
Add the trout eggs:
Once the mixture is well combined and seasoned, gently add the trout eggs, trying to distribute them evenly without breaking them up.
Serve:
Transfer the salad to a serving platter. You can use a mold to shape it or simply place it in a mound.
Garnish the top with fresh chopped parsley and, if desired, a few additional trout eggs for an extra touch of flavor and presentation.
Tips:
Serve cold: Russian salad is best enjoyed cold. Consider refrigerating for at least an hour before serving so the flavors can blend well.
Variations: You can adjust the amount of mayonnaise and mustard according to your personal preferences. Adding a little lemon juice to the mixture can add a touch of freshness.
