Olivier salad with salmon: original recipes for gourmets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Olivier classic - certainly a very tasty salad. No wonder it has become the hallmark of Russian cuisine. But even the perfect dishes become boring. New Year and Olivier have already become the occasion for countless jokes and anecdotes. And besides, what about those who honor fasting? After all, the New Year is the eve of the great feast of the Nativity of Christ (according to the Julian calendar). How can believers replace the usual Olivier? After all, meat is supposed to be introduced into the classic sample - and several types. There is a way out for those who are fasting, and for those who want to experience new facets of taste in a familiar and everyday salad. We'll just make it vegetarian. But we won't just cross meat and eggs off the ingredient list. After all, this salad is festive, and should remain so. Therefore, we will replace the modest salmon with delicacy fish. In this article you will find several recipes for modifying Russian salad.

Olivier with salmon and fresh cucumber

This salad can be made vegan or not. In the first case, you need to cross out the eggs from the list of ingredients, and fill the finished dish with special mayonnaise “For Lent”. Salmon in both cases will require three hundred or four hundred grams. Better takeslightly s alted fish - so the salad will turn out more tender. We start cooking, as in the classic Olivier, by boiling five potatoes in their uniforms and three eggs. Note that carrots are not introduced into fish salad. Cool potatoes and eggs, peel and cut into cubes. Finely chop the onion. Peel two fresh cucumbers, cut into cubes. We put everything in a deep salad bowl. For piquancy, we also cut a strong s alted or pickled cucumber. Add the strained green peas. We cut the salmon into small pieces. Add chopped dill and finger-torn arugula. S alt, pepper, mix, taste. Olivier with salmon and fresh cucumber should be seasoned as follows: add one hundred grams of red caviar to low-fat sour cream. Mix well. Pour this dressing over salad.

Exotic Olivier

Of the "overseas" products, only avocados are required - two pieces. But do not be afraid that our Salmon Olivier will taste like Mexican guacamole. No, it will remain a Russian salad with a slight international touch. We cut the avocado into halves, take out the seeds, peel the fruit from the skin. Cut the pulp into cubes. In this recipe, we exclude potatoes from the list of ingredients, but add one large carrot, which we cook. Separately, cook two hard-boiled eggs. Now it remains to cut everything into cubes, like an avocado. So, we have prepared eggs, carrots, 170 grams of s alted salmon, two pickled and two fresh cucumbers. Now add another jar of green peas and three tablespoons of red peas to the salad bowl.caviar. Mix and put in the refrigerator for half an hour. Only after that we try and add s alt, if necessary. Season with mayonnaise, in which we finely chop the dill.

Served shrimp salad

Boil four potatoes, carrots and eight quail eggs until cooked in "uniforms". Cool and peel, cut vegetables into cubes. In the same way, grind three hundred grams of lightly s alted salmon, an onion and two medium-sized fresh cucumbers. Add one hundred grams of green peas. We mix. Mix mayonnaise (about two tablespoons) with a pinch of sweet paprika. Pour a little quality brandy into the sauce. Season Olivier with salmon and pepper to taste. Pour in sauce and a little lemon juice. Brush the rim of a brandy glass with oil. Pack the salad into a bowl. Let's put it in the fridge. Invert the glass onto a plate before serving. Decorate a beautiful hill with halves of quail eggs, red eggs, boiled and peeled shrimp.

Olivier with salmon: recipe with crab necks

When a French chef came up with a dish that is now for some reason considered primordially Russian, he used such exquisite ingredients that not every housewife has seen in her lifetime. Classic Olivier consisted of hazel grouse meat, crayfish necks, pressed caviar … In this recipe, we will do without poultry. But we will use crayfish meat and caviar. First, wrap two small potatoes and carrots in foil and bake in the oven until soft. It turns out that vegetables turn out much tastier this way - vitamins are not washed out, and the juice remainsinside. Cool, clean, cut. Hard boil a dozen quail eggs. We clean and cut too. Grind cubes one hundred and fifty grams of salmon, fresh cucumber, eight crayfish necks, twelve pods of young peas. Season the salad to taste. Mix with mayonnaise. Decorate with a spoonful of red caviar. It can be laid out in a slide or spread the eggs over the surface.

With Tobiko caviar

Jars of this product are now freely available in large supermarkets. Due to the fact that the eggs in "Tobiko" come in different, most unthinkable colors, you can make Olivier salad with salmon not only tasty, but also aesthetically spectacular. As in the previous recipe, we bake two potatoes and a carrot. But they need to be cut as small as possible. We also cut two fresh cucumbers, one hundred and fifty grams of slightly s alted salmon, two sprigs of dill, four tablespoons of green peas. Mix, season with mayonnaise to get a viscous mass. Spread the Tobiko caviar in an even layer on cling film. We form something like sushi from Olivier with salmon. Carefully wrap lettuce pieces in caviar.

Puff Olivier

This dish looks very nice on the festive table. Probably, the idea has occurred to you more than once to combine the advantages of two salads: Olivier and fur coats. So, boil two potatoes, one carrot, 2 eggs. Cut separately very finely into different bowls, and even better three. From two hundred grams of s alted salmon we cut off two slices for decoration. Cut the rest of the fish into cubesas well as three green onion feathers. Mix eggs with mayonnaise. Place the ring on the dish. Lay the potatoes on the bottom. Then salmon. Coat with mayonnaise and sprinkle with green onions. Next, put in the eggs. And crowns everything with a layer of carrots. We generously spread it with mayonnaise. We remove Olivier with salmon in the refrigerator for half an hour. Then remove the ring and serve.