Olivier salad with salmon from the restaurant
1 serving
40 minutes
Olivier salad with salmon from the restaurant is a refined reinterpretation of the classic French dish. It combines the tenderness of lightly salted salmon with traditional vegetable components, creating a rich and balanced flavor. The light spiciness of horseradish in the dressing adds special depth to the salad, while the garnish of caviar and olives adds a touch of sophistication. This dish is perfect for both festive dinners and light lunches, delighting gourmets with its harmony and elegance. Each ingredient complements one another, creating a composition where the freshness of vegetables meets the rich flavor of salmon, while subtle accents of earthiness from olives and freshness from greens make the salad truly unforgettable.
1
Boil all the vegetables and cut them into cubes.
- Potato: 40 g
- Carrot: 20 g
- Cucumbers: 30 g
- Pickles: 20 g
- Chicken egg: 2 pieces
2
Cut the salmon into cubes and divide it into 2 parts.
- Lightly salted salmon: 40 g
3
Mix the first half with vegetables, season with mayonnaise and horseradish, and place it through a serving ring.
- Lightly salted salmon: 40 g
- Mayonnaise: 30 g
- Horseradish: 10 g
4
Layer the second part of the salmon on top, add caviar, and sprinkle with olive soil.
- Lightly salted salmon: 40 g
- Caviar: 7 g
- Olives: 1 g
5
Garnish with cherry tomatoes and lettuce leaves
- Cherry tomatoes: 15 g
- Frisee salad: 5 g