Olivier with Worcestershire sauce
10 servings
120 minutes
Olivier with Worcestershire sauce is an original take on the classic Russian salad, combining traditional ingredients with a spicy note of English sauce. This recipe adds new depth to the familiar taste with marinated turkey infused with spices and Worcestershire sauce. The tenderness of quail eggs harmonizes with crunchy pickles and the softness of potatoes and carrots. This salad is not just a festive dish but a true gastronomic story that blends tradition and experimentation. Dressed with mayonnaise, Olivier gains a rich texture while Worcestershire sauce adds delicate spiciness, making each bite flavorful.
1
Wash the turkey meat, dry it, and cut it into several pieces.
- Turkey thigh fillet: 1 piece
2
Marinate the meat in Worcestershire sauce and spices. Place it in a preheated oven at 200 degrees for 1.5 hours.
- Worcestershire sauce: 100 g
- Spices: to taste
3
Salt the water, add spices, and boil the potatoes and carrots until cooked.
- Boiling water: 2 l
- Salt: to taste
- Spices: to taste
- Potato: 4 pieces
- Carrot: 2 pieces
4
Boil quail eggs hard.
- Quail egg: 25 pieces
5
Take the green peas out of the can and drain the water.
- Canned green peas: 1 jar
6
Chop the pickled cucumbers finely.
- Marinated cucumbers: 1 jar
7
Peel the boiled carrot and chop it finely.
- Carrot: 2 pieces
8
Peel the boiled potatoes and chop them finely.
- Potato: 4 pieces
9
Remove the meat from the oven, let it cool, and chop it finely.
- Turkey thigh fillet: 1 piece
10
Cool the eggs and chop them finely.
- Quail egg: 25 pieces
11
Combine all ingredients and mix. Dress with mayonnaise when serving.
- Mayonnaise: to taste
