Recipe Catalog
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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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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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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 Alexey Semenov, brand chef of the gastropub "Russian Pub", prepares Olivier.
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This is how Alexander Volkov-Medvedev, chef of the Ruski restaurant, prepares Olivier.
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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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Salad by the chef of the Moscow restaurant "Shinok" Elena Nikiforova - Olivier in the southern Russian and Ukrainian spirit. Pickles - homemade, not just potatoes, but baked with onions, in the dressing not only homemade mayonnaise, but also sour cream. Quail eggs are used, and the meat filling is tongue and baked chicken.
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The 'Olivier without Potatoes Tolstovka' salad is an unusual interpretation of the classic Russian dish inspired by Leo Tolstoy's healthy eating traditions. This version lacks potatoes, making the salad lighter and fresher. Chicken meat provides heartiness, while the sweet-sour apple along with capers and sauerkraut adds zest. A mix of lemon juice, sour cream, and mayonnaise creates a harmonious balance of flavors, with cilantro adding aroma. This salad is perfect as a festive dish, especially for those who prefer lighter and flavor-rich options. It can be served chilled to allow the ingredients to reveal all their flavor nuances and pairs well with rye bread or fresh herbs.
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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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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.
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Frittata with young potatoes, smoked salmon, and peas is a delicate and aromatic dish of Italian cuisine that embodies the idea of a simple yet exquisite breakfast or light dinner. Historically, frittata originated as a way to use leftover ingredients, transforming them into a hearty and appetizing meal. In this version, the tenderness of young potatoes pairs beautifully with the light smokiness of smoked salmon, while the freshness of green peas and the aroma of dill enhance the flavor. A fluffy, golden crust forms due to slow cooking, and the soft texture inside makes the frittata perfect for serving warm or chilled. This recipe is ideal for cozy family breakfasts or light summer lunches with a glass of white wine.
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Baked salmon with potatoes, dill, and cream is a true embodiment of Russian gastronomic heritage. The dish combines the tenderness of salmon, the creamy texture of the cream, and aromatic dill to create a harmony of flavors. Fennel adds a subtle spicy note that complements the main chord. Baking allows the ingredients to unfold, creating a juicy and rich treat with a golden crust. This dish is perfect for a cozy family dinner or a festive table setting. Its history roots in the traditions of Russian cuisine where simple yet exquisite combinations of ingredients highlight their natural flavors. It can be served with a glass of dry white wine to emphasize its rich taste and freshness. Baked salmon with potatoes embodies comfort and home warmth in every bite.
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