Recipe Catalog
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Olivier salad with salmon from the restaurant is a refined reinterpretation of the classic French dish. It combines the tenderness of lightly salted salmon with traditional vegetable components, creating a rich and balanced flavor. The light spiciness of horseradish in the dressing adds special depth to the salad, while the garnish of caviar and olives adds a touch of sophistication. This dish is perfect for both festive dinners and light lunches, delighting gourmets with its harmony and elegance. Each ingredient complements one another, creating a composition where the freshness of vegetables meets the rich flavor of salmon, while subtle accents of earthiness from olives and freshness from greens make the salad truly unforgettable.
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This is how Alexander Volkov-Medvedev, chef of the Ruski restaurant, prepares Olivier.
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Caprese salad is the embodiment of Italian simplicity and elegance, born in the sunny region of Campania. Its name refers to the island of Capri, and the combination of fresh tomatoes, tender mozzarella, and fragrant basil symbolizes the colors of the Italian flag. In this recipe from 'Mamina Pasta' restaurant, the dish gains special depth thanks to a pesto sauce made from pine nuts, garlic, and parmesan. Light olive oil enhances the freshness of the ingredients while sea salt and black pepper add spicy notes. This salad is perfect as an appetizer or light dish, with its rich flavor unfolding in every bite, bringing a sense of a sunny day on the Mediterranean coast.
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Salmon steak with oyster mushrooms from the 'Copper' restaurant is a refined dish of Italian cuisine that combines the tenderness of fish with the aroma of rosemary and garlic. Salmon baked in olive oil develops a golden crust, while juicy oyster mushrooms sautéed in oyster sauce add depth to the flavor. This dish recalls traditional Tuscan seafood cooking methods, where simple ingredients unfold in harmony of aromas. It can be served with a light white wine that highlights the freshness of the fish. With its soft texture and rich flavor, salmon steak with oyster mushrooms is perfect for both cozy family dinners and exquisite gastronomic evenings.
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The author of this Olivier is the chef of the Moscow restaurant "Cheese" Mirko Dzago. The salmon is salted there themselves - 24 hours before preparing the salad.
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This is how Alexey Semenov, brand chef of the gastropub "Russian Pub", prepares Olivier.
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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.
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Recipe by Kirill Svetlakov, chef of Organika Siberian Luxury Bar.
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Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.
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The fastest Olivier salad in the history of the editorial staff. You won't even notice how you cook it. The whole secret is that the vegetables for the salad are first chopped and then boiled in one pot. No extra containers - that means less cleaning and more time for pleasant holiday chores.
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Almost everything is the same, only instead of eggs - tofu with the same neutral taste, and instead of regular mayonnaise - vegan mayonnaise, which you don't have to make yourself, but buy in specialized supermarkets. The recipe was shared by the brand chef of the Gayane's restaurant Gayane Breiova.
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Olivier salad is a legendary dish of Soviet cuisine that is hard to imagine a festive table without. Its history dates back to the 19th century when French chef Lucien Olivier created the original recipe. This quick version of Olivier retains the spirit of the classic recipe while simplifying preparation. The combination of tender potatoes, sweet carrots, salty cucumbers, and fresh green peas creates a harmonious flavor. Sausage adds heartiness, while mayonnaise and sour cream provide tenderness and a slight tanginess. Lemon pepper adds spiciness, making the dish even more expressive. This salad is perfect as a standalone dish or as a side to meat, and its simplicity makes it indispensable for quick and tasty home meals.
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This Olivier is sold in the Azbuka Vkusa chain, and it was invented by brand chef Michel Sheve. The secret of the salad is not only in the tender lightly salted salmon, but also in the fact that the mayonnaise used is not simple, but ginger.
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Recipe from the M2 Organic Club restaurant.
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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!
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