Olivier Canapes
2 servings
20 minutes
Canapé 'Olivier' is an original interpretation of the famous Russian salad transformed into a convenient form for buffets. This exquisite version of the traditional dish conveys its flavor in one small but rich piece. Tender quail eggs, juicy doctor's sausage, fresh cucumbers, and sweet carrots are all combined with light notes of mayonnaise and finished with piquant green peas. The dish is suitable for festive tables as well as informal gatherings, impressing guests with its elegance and ease of serving. The history of the classic 'Olivier' salad dates back to the 19th century, but this version offers a new presentation while preserving the spirit of tradition. These canapés are a perfect way to enjoy the legendary taste without using forks and spoons.
1
Boil a slice of carrot for 15 minutes.
- Carrot: 10 g
2
Cool down.
3
Cut the carrot and sausage into cubes about 7 mm thick. Slice the cucumber into rounds of the same thickness.
- Carrot: 10 g
- Doktorskaya sausage (bologna-style): 10 g
- Marinated cucumbers: 10 g
4
Skewer one pea on each stick.
- Green peas: 5 g
5
Next, add the sausage.
- Doktorskaya sausage (bologna-style): 10 g
6
Grease the bottom with mayonnaise.
- Mayonnaise: 2 teaspoons
7
Then add the carrot and coat with mayonnaise again.
- Carrot: 10 g
- Mayonnaise: 2 teaspoons
8
Boil the eggs hard, cool them down, and peel.
- Quail egg: 4 pieces
9
Cut the eggs in half and salt them.
- Quail egg: 4 pieces
- Salt: to taste
10
Next, cut the halves of the eggs.
- Quail egg: 4 pieces
11
Add cucumber.
- Marinated cucumbers: 10 g
12
Again chop the eggs and finish the canapé with peas.
- Quail egg: 4 pieces
- Green peas: 5 g
13
Serve with pickled cucumbers.
- Marinated cucumbers: 10 g
