Recipe Catalog
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Recipe from Anatoly Anoshin, chef of the restaurants "Yan Primus".
10
4
45
Spaghetti with cod and smoked salmon is a refined combination of seafood and classic Italian pasta. The dish was born in the search for flavor harmony: the tender cod fillet with a slight sweetness perfectly complements the rich aroma of smoked salmon, while fennel and leek add freshness and lightness. The creamy-wine sauce envelops the spaghetti, creating a velvety texture, while capers add a tangy note. This dish is perfect for a romantic dinner or festive lunch – it surprises with its depth of flavor while remaining simple to prepare. In Italy, such pastas are often served in coastal restaurants where fresh seafood is the foundation of culinary art. Pair it with a glass of dry white wine for complete enjoyment!
9
4
30
Recipe from Vladimir Sidorov, chef of the restaurant "Cheretto More".
12
1
30
Cod can be replaced with shrimp fried in oil.
13
2
30
This salad with cod liver and smoked pink salmon is a true gastronomic masterpiece, combining the delicate texture of cod liver with the rich, smoky flavor of salmon. The author's recipe reveals a balance between the saltiness of seafood, the freshness of apples, and the spiciness of wine vinegar. A light dressing with olive oil highlights the natural taste of the ingredients, while the salad mix adds freshness. The dish's history originates from the traditions of northern countries where fish has always been at the center of culinary pursuits. It is perfect for an exquisite dinner or festive table while remaining light and nutritious. Each forkful is a combination of textures and flavors that brings real pleasure.
11
4
40
Olivier with smoked chicken is a modern variation of the famous classic salad that appeared in Russia in the 19th century thanks to French chef Lucien Olivier. Unlike the traditional recipe, smoked chicken adds a rich aroma and depth of flavor to the dish, making it particularly appetizing. Tender pieces of boiled potatoes, juicy cucumbers, sweet corn, and spicy smoked drumsticks combine beautifully to create a harmony of textures. A light mayonnaise dressing complements the taste, making the salad airy and balanced. This is an ideal dish for a festive table or a cozy home dinner – it is nutritious, rich, and easy to prepare. Thanks to the smoked chicken, the familiar Olivier takes on a new shade that will pleasantly surprise guests and become an original addition to the traditional menu.
7
5
30
The author of this Olivier is the chef of the Moscow restaurant "Bochka" Igor Bednyakov. In "Bochka" they fry meat in a variety of ways, so the chicken in the salad is smoked, with a smoky aroma. Sun-dried tomatoes also give it some smokiness. Horseradish is added to the dressing almost right before serving, without which the Russian snack menu is unimaginable.
17
1
30
A more intricate version of fish Olivier - chef of the Moscow restaurant "32.05" Vladislav Rybkin. Salmon - smoked, crabs - an echo of the crayfish necks of "that very Olivier", and caviar - for life to be a success.
14
5
30
A recipe from the Moscow restaurant Clumba Club: Tambov ham is used, mayonnaise is mixed with truffle oil for dressing, and the salad is decorated with finely chopped olive "earth", slices of soaked apple and smoked guinea fowl breast.
16
1
30
This is how Olivier is prepared in the cafe "Dr. Zhivago".
8
2
30
This is how Olivier is prepared in the Moscow wine bar Bigati Bar.
15
1
30
Olivier is a legendary salad of Russian cuisine that emerged in the 19th century thanks to French chef Lucien Olivier. Its classic recipe has undergone many changes, and this version with smoked ham and apple is an exquisite reinterpretation. The smoked meat gives the salad a rich aroma, while the crunchy green apple adds a light tartness, creating a delightful balance of flavors. Pickled cucumbers add zest, and the tender combination of boiled vegetables and eggs makes the salad hearty. Peas bring a sweet note, while mayonnaise and olive oil unite the ingredients into a harmonious composition. This version of Olivier is perfect for festive gatherings and cozy family evenings, preserving the spirit of tradition while surprising with its original taste.
10
6
30
Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.
11
4
20
Alexander Mandron, chef of the Levantine restaurant, shared the recipe with us.
13
4
45
Smoked cod with béchamel sauce is an exquisite dish of Russian cuisine that combines the rich smoky aroma of fish with the creaminess of the sauce. The béchamel infused with nutmeg and white pepper adds softness to the cod, complementing its natural saltiness. Baking with a crispy bread crust creates a harmony of textures—tender inside and golden outside. This dish hails from aristocratic homes where simple yet refined flavors were cherished. It is perfect for a cozy family dinner or an elegant festive table, where every guest will appreciate its depth of flavor and culinary elegance. Serve hot with a glass of white wine or fresh bread that highlights the creamy tenderness of the sauce.
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6
70
