Olivier rolls in omelette pancakes
6 servings
40 minutes
So, before us is not a conventional, but a very real basin with leftover Olivier. And late or newly arrived guests, to whom this Olivier should be served under the guise of a new appetizer. The first thing that comes to mind are all sorts of salad trees and towers, which the Internet is overflowing with on the eve of the holidays, but this is more a reason for irony than an example to follow. But Olivier in the form of rolls is quite the opposite. We spied this idea in one sushi restaurant. But there, rice was used as a wrapper for Olivier , and rice and potatoes are too much ballast. Nori sheet is also not an option, it goes better with fish salads, not with meat. But egg pancakes are just right. They look sunny and taste great with everything, because an egg is one of the ingredients of the salad, so we put like with like.
1
Prepare all the ingredients.
2
Dissolve the starch with 1 tablespoon of cold water.
- Cornstarch: 2 teaspoons
- Water: 1 tablespoon
3
Crack the eggs into a bowl and lightly whisk them.
- Chicken egg: 5 piece
4
Combine eggs with starch water and add salt.
- Cornstarch: 2 teaspoons
- Water: 1 tablespoon
- Salt: to taste
5
Place a 20 cm non-stick frying pan in a water bath and grease it with vegetable oil.
- Vegetable oil: to taste
6
Prepare six thin pancakes, pouring a little egg mixture into the pan for each, spreading it in the pan, and covering with a lid. Be sure to layer the finished pancakes with baking paper or film to prevent them from sticking.
7
Wrap the mat for rolling sushi in plastic wrap, and place a pancake on it.
8
Place 2 spoons of Olivier on one edge of the pancake and roll it into a roll.
- Olivier salad: 400 g
9
Trim the uneven edges of the pancakes and cut each roll into rolls.
10
Arrange the rolls beautifully on a plate and garnish with caviar.
- Red caviar: to taste