Olivier with salmon
8 servings
60 minutes
Salad Olivier with salmon is a modern interpretation of the famous Russian salad traditionally made with meat. Salmon adds tenderness and a slight saltiness that pairs wonderfully with classic ingredients: potatoes, carrots, green peas, and pickles. The special touch is a mayonnaise-based sauce with pickled ginger and lemon juice that gives the dish zest and freshness. This salad is perfect for festive gatherings, impressing guests with its sophistication. It has a rich flavor where the saltiness of the salmon harmonizes with the tenderness of the vegetables and the spiciness of the greens. Salmon Olivier can be served as a standalone dish or as an appetizer; it pairs beautifully with crispy bread and white wine. A great choice for those looking to add elegance to a traditional recipe!
1
Boil all the vegetables for the salad. Cool down.
- Potato: 200 g
- Carrot: 60 g
- Chicken egg: 2 pieces
2
Chop the onion and diced cooked vegetables. Place everything in a deep bowl.
- Red onion: 30 g
- Potato: 200 g
- Carrot: 60 g
3
Cutting pickles is possible with fresh ones too, but they release a lot of liquid.
- Pickled cucumbers: 90 g
4
Chop green onions and dill and add to the bowl with other chopped vegetables.
- Spring onion: 15 g
- Dill: 15 g
5
Add green (fresh or canned) peas.
- Green peas: 90 g
6
Cut the salmon into cubes and add to a bowl. Mix all the ingredients.
- Lightly salted salmon: 250 g
7
Grate the boiled eggs and add them to the other ingredients.
- Chicken egg: 2 pieces
8
Prepare the sauce: in a separate bowl, place mayonnaise, finely chop pickled white ginger, mix it and add lemon juice to the mayonnaise with ginger.
- Mayonnaise: 80 g
- Pickled ginger (gari): 10 g
- Lemon juice: 5 ml
9
Add the ready sauce to the vegetables in the bowl, mix. Season with salt and pepper to taste. The salad is ready.
- Salt: to taste
- Ground black pepper: to taste
