Olivier with pink salmon
1 serving
15 minutes
Olivier with salmon is an original author's interpretation of the classic salad. Inspired by the traditional recipe, it gains a new sound thanks to the hot-smoked salmon that adds a light smoky note and tenderness to the dish. Beijing cabbage refreshes the composition, while the combination of pickled and fresh cucumbers adds balance to the flavor. Egg, green peas, and carrot preserve the spirit of classic Olivier, but with salmon, the salad becomes more refined and nutritious. This dish is perfect for a cozy family dinner or a festive table, surprising guests with a new take on familiar flavors. Dressed with delicate mayonnaise and seasoned with sea salt and black pepper, this Olivier promises to be a gastronomic discovery for lovers of unconventional culinary solutions.
1
Cut the carrot into small cubes.
- Boiled carrot: 0.5 piece
2
Do the same with the cucumber.
- Cucumbers: 0.5 piece
3
Finely chop the green part of the Beijing cabbage.
- Napa cabbage (pak choi type): 20 g
4
Cut the pickled cucumber into small cubes.
- Barrel-fermented cucumbers: 1 piece
5
Combine the ingredients in a deep bowl.
6
Cut the boiled egg into small cubes and add it to the salad.
- Chicken egg (large): 1 piece
7
Salt and pepper.
- Ground black pepper: to taste
- Sea salt: to taste
8
Fill with mayonnaise.
- Mayonnaise: 1.5 tablespoon
9
Add green peas. Mix thoroughly.
- Canned green peas: 75 g
10
Add finely chopped pink salmon.
- Hot-smoked pink salmon: 75 g
11
Mix and serve.
