Salmon salad with olives
4 servings
20 minutes
Salmon and olive salad is a refined yet simple dish that combines the freshness of crispy lettuce with the rich flavor of canned salmon and the tangy notes of olives. Its roots can be traced back to Russian culinary traditions, where fish holds a special place due to the country's abundant water resources. The dressing made from vinegar and vegetable oil adds a light acidity and depth of flavor, making each bite unique. This salad is perfect as a standalone dish or as an exquisite appetizer on a festive table. It is quick to prepare and pairs wonderfully with a glass of white wine, enhancing its delicate taste. Light yet nutritious, it will become a favorite choice for those who appreciate sophistication and simplicity in cooking.
1
Cut the lettuce leaves into strips and soak them in cold water for 1 hour — the salad will become crispy. Boil the eggs hard and chop them finely. Cut the olives into quarters. Drain the juice from the cans and break the fish into small pieces with a fork.
- Lettuce: 500 g
- Chicken egg: 2 pieces
- Olive: 100 g
- Canned salmon: 1 jar
2
Whisk the oil with vinegar and salt. Place all ingredients in a salad bowl and pour the dressing over. Mix thoroughly.
- Vegetable oil: 2 tablespoons
- Vinegar: 1 tablespoon
- Salt: to taste