Olivier on a meat pillow
6 servings
180 minutes
Olivier on a meat base is an exquisite embodiment of the classic Russian salad with an unexpected yet harmonious addition. Historically, Olivier is a symbol of celebration that emerged in the 19th century at the Moscow restaurant of Lucien Olivier. Here it takes on a new shade—delicate meatballs become the foundation, giving the dish a rich meaty flavor. Potatoes, carrots, and pickles add textural variety, while the mustard-sour cream sauce unites all components. A poached egg decorates the composition, adding sophistication and extra creaminess to the dish. This is not just a salad but a complete dish perfect for festive dinners and cozy home evenings where one wants to combine classics with new gastronomic ideas.
1
Transfer the minced meat to a deep container, add breadcrumbs, salt and pepper to taste, and mix thoroughly. Crack one raw egg into the mixture, mix everything and 'beat' the minced meat against the bottom of the container. Chop half an onion into very small cubes. Add it to the minced meat (if the onion is too large, add less than half so that the minced meat doesn't fall apart from excess onion cubes).
- Ground meat: 450 g
- Breadcrumbs: 6 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 7 pieces
- Onion: 1 piece
2
Heat olive oil in a pan. Shape the minced meat into oval flat patties, a shape usually used for burgers. Carefully fry for 4 minutes on each side (until a golden crust forms on the patties).
- Olive oil: 20 ml
3
Thoroughly wash the potatoes and boil them in their skins; the carrots (also washed thoroughly) can be boiled in the same pot as the potatoes, but the carrots will cook faster, so watch for that — I check their readiness with a knife tip; usually, carrots take 3-5 minutes to cook and should not be overcooked. Cool both vegetables, peel them, and chop into small cubes. Place them in a deep container.
- Potato: 250 g
- Carrot: 2 pieces
4
Cut the cucumbers into cubes similar to the carrots and potatoes. Add to the vegetables.
- Pickles: 6 pieces
5
Open the peas, drain the excess liquid. Add to the container with all the other vegetables.
- Canned green peas: 1 jar
6
Chop the onion and dill as finely as possible and add to the other ingredients. Add mustard, sour cream, salt, and pepper, and mix gently. Chill and let it sit.
- Onion: 1 piece
- Chopped dill: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Sour cream 15%: 300 g
- Salt: to taste
- Ground black pepper: to taste
7
Poached eggs will serve as a decoration and an essential part of the dish. To prepare them, you will need a deep pot. Fill it with water, bring to a boil, reduce the heat, add wine vinegar, salt it, whisk everything together to create a whirlpool and crack or pour in a pre-broken egg into it. Cook for about 2-3 minutes until the white sets. Carefully remove the egg with a slotted spoon and transfer it to a deep container with cold water to cool down; remove any loose parts of the white. Repeat the same process with all other eggs.
- Wine vinegar: 4 tablespoons
- Chicken egg: 7 pieces
8
Place a meat patty on a plate, set a mold on top, carefully layer the Olivier salad, smooth it out, remove the mold, and garnish with a poached egg.
- Ground meat: 450 g