Recipe Catalog
No recipes contain all the words, showing recipes that match some of them
This is how Alexey Semenov, brand chef of the gastropub "Russian Pub", prepares Olivier.
10
2
30
Dietary 'Olivier' with seafood and sour cream is an elegant interpretation of the classic Russian salad, adapted for those mindful of their diet. In this version, traditional meat ingredients are replaced with tender crab meat and juicy shrimp, giving the dish a refined marine flavor. A light sour cream dressing makes the salad airy and fresh, while the absence of salt allows the natural flavors of the ingredients to shine through. Quail eggs, potatoes, and carrots create a soft texture, while pickles and green peas add crunch. Garnished with green onions and shrimp, this 'Olivier' is a wonderful choice for a light dinner or festive table, combining tradition with a modern approach to healthy eating.
9
3
60
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.
23
6
30
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.
12
1
40
This is how Alexander Volkov-Medvedev, chef of the Ruski restaurant, prepares Olivier.
16
1
30
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.
10
1
60
Recipe by Kirill Svetlakov, chef of Organika Siberian Luxury Bar.
7
4
60
Ksenia Krylosova, owner of the Tempo coffee shop, shared the recipe with us.
11
4
45
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.
14
5
30
Recipe from the M2 Organic Club restaurant.
23
4
75
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!
14
8
60
Olivier with salmon is an original author's interpretation of the classic salad. Inspired by the traditional recipe, it gains a new sound thanks to the hot-smoked salmon that adds a light smoky note and tenderness to the dish. Beijing cabbage refreshes the composition, while the combination of pickled and fresh cucumbers adds balance to the flavor. Egg, green peas, and carrot preserve the spirit of classic Olivier, but with salmon, the salad becomes more refined and nutritious. This dish is perfect for a cozy family dinner or a festive table, surprising guests with a new take on familiar flavors. Dressed with delicate mayonnaise and seasoned with sea salt and black pepper, this Olivier promises to be a gastronomic discovery for lovers of unconventional culinary solutions.
10
1
15
Olivier is one of the most beloved salads of Russian cuisine, a symbol of holidays and cozy family dinners. In this version of the classic dish, the flavor takes on new shades thanks to baked chicken and a sauce made from sour cream and Dijon mustard. The baked meat makes the salad richer and more aromatic, while the sauce adds a piquant softness. The tenderness of potatoes and carrots, the freshness of cucumbers, and the juiciness of green peas—all ingredients create a harmony of textures and flavors. This salad is suitable for both festive feasts and cozy home dinners, delighting guests and hosts with its unusual yet still familiar interpretation.
17
6
50
Olivier is one of the most popular salads in Russian cuisine, created in the 19th century by French chef Lucien Olivier. This version is particularly tender due to the combination of sour cream and mayonnaise that gives it a creamy texture. Beef tongue adds a piquant touch, while fresh basil provides an aromatic note. Carrots boiled in carrot juice enrich the flavor, making it softer and more intense. Pickles add a contrasting tanginess, while Kenyan beans and green peas bring freshness. The dressing made from olive and lemon juice highlights the balance of ingredients. The dish is served with quail eggs and Borodinsky croutons, creating a beautiful composition. This salad is perfect for festive tables, surprising guests with its unconventional take on a classic recipe.
17
4
60
Verrines with salmon, cheese cream, and avocado cream are a refined French dish that combines the freshness of seafood, the tenderness of cream cheese, and the exotic creamy texture of avocado. The origins of this dish lie in French haute cuisine, where harmony of flavors and aesthetics of presentation are valued. The layers of ingredients create a multifaceted taste: juicy salmon, spicy red pepper, refreshing cucumber, and aromatic dill combined with delicate cheese cream. The avocado cream enhanced with grapefruit notes adds softness and a light citrus freshness to the dish. It is an ideal appetizer for an elegant dinner, a romantic evening, or a festive feast. Serving in glasses makes it not only delicious but also aesthetically appealing, highlighting the French culinary art culture.
13
3
40
