Olivier with smoked fish and Kamchatka crab
5 servings
30 minutes
A more intricate version of fish Olivier - chef of the Moscow restaurant "32.05" Vladislav Rybkin. Salmon - smoked, crabs - an echo of the crayfish necks of "that very Olivier", and caviar - for life to be a success.
1
Boil the carrots, potatoes, and eggs, let them cool, and cut into small cubes. Also cut the pickles into small cubes.
- Carrot: 100 g
- Potato: 100 g
- Chicken egg: 5 piece
- Pickled cucumbers: 150 g
2
Peel fresh cucumbers and cut them into small cubes.
- Cucumbers: 75 g
3
Cut the smoked salmon into small cubes and the green onion into fine strips.
- Smoked salmon: 250 g
- Spring onion: 50 g
4
Mix all ingredients except for crab, caviar, and frisée lettuce. Dress with mayonnaise and add salt.
- Mayonnaise: 150 g
- Salt: to taste
5
Use a mold to place the salad on a plate, then garnish with frisée lettuce, Kamchatka crab, and caviar. Decorate the plate with drops of olive oil and balsamic cream.
- Frisee: 10 g
- Crab: 25 g
- Red caviar (salmon roe): 25 g
- Balsamic glaze (crema): to taste
