Olivier with red fish
6 servings
40 minutes
Olivier with red fish is an exquisite version of the classic Russian salad that dates back to the 19th century. Originally created by chef Lucien Olivier, this salad has undergone many changes but remains a favorite on festive tables. In this version, traditional meat is replaced with lightly salted salmon, adding sophistication and noble flavor to the dish. The tenderness of potatoes and carrots, the freshness of cucumbers, the slight saltiness of the fish, and the creaminess of eggs harmoniously blend with the spiciness of dill and green onions. Canned green peas add softness, while mayonnaise binds all ingredients into a cohesive composition. Olivier with red fish is not just a salad but a true gastronomic masterpiece that perfectly suits celebrations, impressing guests with its refined taste and elegant presentation.
1
Prepare all the ingredients.
2
Boil water in a small saucepan, add the eggs, cook for 12 minutes, then cool under running water.
- Chicken egg: 2 pieces
3
Peel the potatoes and carrots, and cut them into cubes about 1 cm on each side.
- Potato: 150 g
- Carrot: 100 g
4
Bring water to a boil in a pot and add carrot cubes. Cook for 2 minutes.
- Carrot: 100 g
5
Add potatoes to the carrots in the pot and cook for another 3 minutes until the vegetables are done. Then drain in a sieve.
- Potato: 150 g
6
Cut the fish fillet into the same cubes.
- Lightly salted Atlantic salmon: 200 g
7
Peel the eggs and slice them using an egg slicer.
- Chicken egg: 2 pieces
8
Cut the cucumbers into smaller cubes.
- Cucumbers: 100 g
9
Chop the dill and green onion.
- Dill: 10 g
- Spring onion: 10 g
10
Mix all prepared ingredients, including peas, with mayonnaise, and salt if needed.
- Canned green peas: 100 g
- Mayonnaise: 150 g
- Salt: to taste
11
Serve Olivier salad with red fish at the festive table.
