Olivier with lightly salted salmon
4 servings
75 minutes
Recipe from the M2 Organic Club restaurant.
1
First, prepare jelly from fish broth. For this, you need to cover the fish with cold water, add salt, pepper, and onion. Place it on medium heat, bring to a boil and simmer for another 30 minutes. Remove the broth from the heat and let it cool.
- Salmon: 600 g
- Water: 1 l
- Salt: 7 g
- Black peppercorns: 10 g
- Onion: 2 heads
2
Dissolve gelatin in a small amount of broth, pour it into the main broth, and mix. Place it in the refrigerator for 1 hour.
- Gelatin: 50 g
3
Prepare homemade mayonnaise with yogurt. Whisk yolks, sugar, salt, and mustard in a blender while gradually adding cold vegetable oil and increasing the speed.
- Egg yolk: 3 pieces
- Sugar: 1 g
- Salt: 7 g
- Dijon mustard: 10 ml
- Vegetable oil: 200 ml
4
Add lemon juice and yogurt and mix.
- Lemon juice: 5 ml
- Yoghurt: 35 g
5
Bake potatoes in the oven at 180 degrees for 40-50 minutes until cooked. Boil carrots and eggs.
- Potato: 80 g
- Carrot: 60 g
- Chicken egg: 80 g
6
Chop the potatoes, carrots, and eggs. Combine with the other ingredients and dress with homemade mayonnaise.
- Potato: 80 g
- Carrot: 60 g
- Chicken egg: 80 g
- Homemade mayonnaise: to taste
7
Cut the fish jelly into cubes and add to the salad to taste.
- Gelatin: 50 g
- Salmon: 600 g
- Salt: 7 g
- Black peppercorns: 10 g
- Onion: 2 heads
- Water: 1 l
8
Garnish the salad with dill and red caviar.
- Young dill: 20 g
- Red caviar (salmon roe): 80 g