Olivier with crayfish and jelly
6 servings
180 minutes
Olivier with crayfish and jelly is an exquisite version of the classic Russian salad that surprises with its texture and flavor richness. The dish's origins trace back to traditional Olivier, but the addition of crayfish tails and delicate jelly gives it a noble touch. The combination of salty and fresh cucumbers, aromatic herbs, and creamy mayonnaise creates a harmony of taste, while the broth jelly adds an unusual texture. This dish is perfect for festive occasions when you want to delight guests with something new and original. Garnishing with a whole crayfish tail and herbs gives it a festive look, while the variety of ingredients makes the flavor multifaceted—from the light acidity of apple vinegar to the creaminess of Greek yogurt. Olivier with crayfish and jelly is a true gastronomic masterpiece that combines classic elements with a modern culinary approach.
1
Strain the broths through a sieve into separate saucepans. Add agar-agar to both broths, heat them with stirring using a whisk, but do not bring to a boil.
- Beef broth: 200 ml
- Shrimp broth: 200 ml
- Agar-agar: 1 tablespoon
2
Line two shallow containers with food wrap, pour the future jelly into them, let it cool, and place it in the refrigerator until set.
3
Cut the boiled beef into cubes. Grate the eggs on a coarse grater.
- Boiled beef: 200 g
- Chicken egg: 4 pieces
4
Cut the pickles into small cubes. Peel the fresh cucumbers, remove the seeds, and cut them into the same small cubes. Make the mayonnaise: whisk mustard with egg yolks using a mixer, add a pinch of salt, white pepper, and gradually add vegetable oil; add a little lemon juice at the end. The mayonnaise is ready.
- Pickles: 75 g
- Cucumbers: 100 g
- Mustard: 2 tablespoons
- Egg yolk: 2 pieces
- Salt: to taste
- Ground white pepper: to taste
- Vegetable oil: 200 ml
- Apple cider vinegar: 1 teaspoon
5
Add apple cider vinegar, diced potatoes and carrots, finely chopped shallots, dill, green onions, parsley, cilantro, green peas, salt, white pepper, Greek yogurt, and mayonnaise to the salad. Mix well.
- Apple cider vinegar: 1 teaspoon
- Boiled potatoes: 250 g
- Carrot: 200 g
- Shallots: 1 piece
- Green onions: 30 g
- Dill: 10 g
- Parsley: 10 g
- Coriander: 10 g
- Canned green peas: 250 g
- Salt: to taste
- Ground white pepper: to taste
- Greek yogurt: 50 g
- Vegetable oil: 200 ml
6
Chop the crab sticks finely and add them to the salad.
- Cancer necks: 150 g
7
Cut the jelly into small cubes, add to the salad, and mix again.
- Agar-agar: 1 tablespoon
8
Place the salad on a plate using a ring, decorate with a whole crayfish tail, diced boiled carrots, chopped greens, and watercress.
- Watercress: to taste