Olivier with salmon and potatoes
1 serving
60 minutes
Olivier with salmon and potatoes is an exquisite version of the classic Russian salad, gaining new depth of flavor from the tender lightly salted salmon and creamy dressing. The history of 'Olivier' dates back to the 19th century when French chef Lucien Olivier introduced it to the Moscow public. Over time, the recipe evolved, and the addition of fish brought freshness and nobility to it. The salad's taste is harmonious: the juiciness of potatoes and carrots combines with the saltiness of cucumbers, while red caviar adds a delicate accent. This salad is perfect for festive dinners and holiday tables, impressing guests with its refined taste and richness of textures.
1
Boil potatoes, eggs, and carrots.
- New potatoes: 70 g
- Carrot: 70 g
- Chicken egg: 2 pieces
2
Dice boiled potatoes, carrots, cucumbers, egg whites, and lightly salted salmon, and add peas.
- New potatoes: 70 g
- Carrot: 70 g
- Cucumbers: 35 g
- Pickled cucumbers: 35 g
- Chicken egg: 2 pieces
- Lightly salted salmon: 70 g
- Green peas: 60 g
3
Mix with sauce (cream and mayonnaise) adding one grated yolk.
- Whipped cream: 70 ml
- Light mayonnaise: 70 g
- Chicken egg: 2 pieces
4
Garnish with salmon caviar.
- Red caviar (salmon roe): 20 g
