Olivier with smoked chicken breast

1 serving

30 minutes

The author of this Olivier is the chef of the Moscow restaurant "Bochka" Igor Bednyakov. In "Bochka" they fry meat in a variety of ways, so the chicken in the salad is smoked, with a smoky aroma. Sun-dried tomatoes also give it some smokiness. Horseradish is added to the dressing almost right before serving, without which the Russian snack menu is unimaginable.

Energy value per serving

• Calories: 445.6
• Proteins: 20.2g
• Fats: 34.1g
• Carbohydrates: 14.3g

Ingredients

• Potato: 30 g
• Pickles: 40 g
• Carrot: 20 g
• Chicken egg: 1 pc
• Homemade mayonnaise: 40 g
• Horseradish: 10 g
• Green peas: 15 g
• Smoked chicken breast: 30 g
• Beef tongue: 20 g
• Salt: to taste
• Ground black pepper: to taste
• Chicken broth: 10 ml
• Gelatin: to taste
• Tomatoes: 35 g
• Sugar: to taste
• Wine vinegar: to taste
• Thyme: to taste

Cooking steps

1. Boil potatoes and carrots in their skins, cool them down, and slice them thinly.

   Required ingredients:

   • Potato: 30 g
   • Carrot: 20 g

2. Cut the pickles into small slices and drain them in a colander to remove excess brine.

   Required ingredients:

   • Pickles: 40 g

3. Boil the egg hard. Peel and separate the white from the yolk. Chop the white finely and grate the yolk.

   Required ingredients:

   • Chicken egg: 1 piece

4. Drain the canned green peas in a sieve to remove excess liquid.

   Required ingredients:

   • Green peas: 15 g

5. Boil the tongue for two hours, adding salt, peppercorns, bay leaf, parsley root, celery, carrot, and onion. Then clean it under cold running water.

   Required ingredients:

   • Beef tongue: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Slice the smoked chicken breast and boiled beef tongue into small pieces.

   Required ingredients:

   • Smoked chicken breast: 30 g

7. Grate a small amount of horseradish into homemade mayonnaise. Let it sit for about 15 minutes. Strain the mayonnaise through a sieve.

   Required ingredients:

   • Horseradish: 10 g

8. Prepare jelly: Add salt to hot chicken broth. Introduce gelatin, bring to a boil, and pour into a mold. Then place in the refrigerator for a couple of hours to set. Cut the finished jelly into cubes.

   Required ingredients:

   • Chicken broth: 10 ml
   • Gelatin:  to taste

9. Blanch the tomato in boiling water, peel it, cut into 4 pieces, remove the seeds, add salt, sugar, wine vinegar, and thyme, and bake in the oven at 180°C for 15 minutes.

   Required ingredients:

   • Tomatoes: 35 g
   • Salt:  to taste
   • Sugar:  to taste
   • Wine vinegar:  to taste
   • Thyme:  to taste

10. Mix all prepared products with mayonnaise, except for the yolk, sun-dried tomatoes, and chicken jelly. Sprinkle the grated yolk on the salad and decorate with sun-dried tomatoes and jelly.

    Required ingredients:

    • Homemade mayonnaise: 40 g