Olivier with sour cream and mayonnaise
4 servings
60 minutes
Olivier is one of the most popular salads in Russian cuisine, created in the 19th century by French chef Lucien Olivier. This version is particularly tender due to the combination of sour cream and mayonnaise that gives it a creamy texture. Beef tongue adds a piquant touch, while fresh basil provides an aromatic note. Carrots boiled in carrot juice enrich the flavor, making it softer and more intense. Pickles add a contrasting tanginess, while Kenyan beans and green peas bring freshness. The dressing made from olive and lemon juice highlights the balance of ingredients. The dish is served with quail eggs and Borodinsky croutons, creating a beautiful composition. This salad is perfect for festive tables, surprising guests with its unconventional take on a classic recipe.
1
Boil quail eggs - poached or hard, to taste and preference.
- Quail egg: 4 pieces
2
Heat carrot juice in a saucepan with 10 ml of oil and lightly boil diced carrots (7x7 mm): they should be not raw but not overcooked either: al dente. From the juice, you can make an excellent additional sauce for the same Olivier salad: add wine vinegar and/or lemon juice to taste, reduce it by three to four times, season with salt and pepper, and let it cool.
- Carrot juice: 200 ml
- Extra virgin olive oil: 40 ml
- Carrot: 140 g
3
Blanch the Kenyan beans and drain them on ice. Then cut into pieces 7 mm long.
- Kenyan beans: 40 g
4
There’s nothing complicated with potatoes and tongue: boil them as you usually do, and then cut into 7x7 mm cubes. Cut the pickles the same way. Slice the basil into thin strips.
- Boiled potatoes: 180 g
- Beef tongue: 240 g
- Pickles: 100 g
- Basil: 8 g
5
Mix sour cream with mayonnaise.
- Mayonnaise: 80 g
6
Mix potatoes, carrots, tongue, cucumbers, beans, green peas and basil, leaving some tongue, beans and peas. Dress with sour cream and mayonnaise. Add salt and pepper.
- Boiled potatoes: 180 g
- Carrot: 140 g
- Beef tongue: 240 g
- Pickles: 100 g
- Kenyan beans: 40 g
- Green peas: 120 g
- Basil: 8 g
- Mayonnaise: 80 g
- Ground black pepper: to taste
- Salt: to taste
7
Mix the remaining beans and peas with a mixture of olive oil and lemon juice.
- Beef tongue: 240 g
- Kenyan beans: 40 g
- Green peas: 120 g
- Extra virgin olive oil: 40 ml
- Lemon juice: 10 ml
8
Divide the Olivier into portions, garnish with pieces of tongue and legumes, as well as greens to taste, halved eggs, and Borodino bread croutons.
- Beef tongue: 240 g
- Kenyan beans: 40 g
- Green peas: 120 g
- Parsley: to taste
- Dill: to taste
- Croutons from Borodinsky bread: to taste
- Quail egg: 4 pieces