Olivier salad with salmon is the most popular among seafood lovers, fitness cuisine and vegetarians. Compared to the usual olivier, such a dish can no longer be called a budget one, since the main ingredient is lightly salted salmon, which is quite expensive. But let's not forget that we are talking about the New Year's, festive table, which Russians usually do not skimp on. However, if you salt salmon at home, you can save a lot. Even frozen fish is suitable for salting, the only requirement is that it must be defrosted in the refrigerator in order to preserve its bright and rich taste.
To pickle salmon at home, you need very few ingredients: the fish fillet itself (about 500 grams), 2 tablespoons of salt and one teaspoon of sugar. The fish must be freed from bones and viscera, the skin is left. We rub the fish with salt and sugar, leave for a day under oppression in a cool place.
For this salad, you can use not only slightly salted salmon, but also a fish packed with oil and spices. It all depends on how fat the salad is to your liking. To remove excess oil from the fish, just hold it on a baking sheet for a while or dry it with napkins. It is a good idea to sprinkle both lightly salted and oily salmon with lemon juice to emphasize the taste and aroma of red fish.
Salmon goes well with all the standard Olivier ingredients: cucumbers, potatoes, peas, carrots and onions. To make the dish even more original, gastronomic experts advise playing with the taste of the salad and adding new ingredients - caviar, shrimp, pineapple, avocado, celery, apple. In any case, it is necessary to take into account the preferences of family members, the presence of allergies to seafood and the willingness to culinary experiments.
How to cook Olivier salad with salmon - 15 varieties
The main recipe for those who nevertheless decided to surprise their loved ones on the main winter night of the year.
Ingredients:
- Fresh salmon - 300 grams
- Red caviar - 100 grams
- Potato - 5 pieces
- Testicles - 2 pieces
- Fresh cucumber - 1 piece
- Onion - 1 piece
- Lemon - 1 piece
- Mayonnaise - 150 grams
- Salt, pepper, parsley - to taste
Cooking:
Finely chop the onion, sprinkle with lemon juice and leave to marinate until all the ingredients are cooked. Boil the salmon in salted water for fifteen minutes, cool and chop into small cubes. Boil the potatoes in their skins, cool and cut into squares. We do the same with the testicles. We chop all types of cucumbers into a small cube. We chop the parsley. In a salad bowl, mix all the ingredients: salmon, caviar, potatoes, eggs, cucumbers, peas, onions. Ready meal salt, pepper and season with mayonnaise to taste.
It is not necessary to use real red caviar, few, especially children, like its salty-bitter taste. For supporting appearance salad, you can use imitation caviar from seaweed. So, you will significantly save the family budget on the ingredients for the festive table.
The salad fully justifies its name, it tastes just wonderful! fresh salad gives tenderness, and the presence of such ingredients as pickled cucumbers and salted olives will make the appetizer an excellent addition to strong drinks.
Ingredients:
- Lightly salted salmon - 300 grams
- Potato - 6 pieces
- Carrot - 1 piece
- Testicles - 5 pieces
- Canned peas - 1 can
- Pickled cucumber - 3 pieces
- Green olives - 1 can
- Lettuce leaves - 1 bunch
- Mayonnaise - to taste
- Salt - to taste
Cooking:
We cut the salmon into small pieces, boiled potatoes, eggs and carrots into cubes, we do the same with cucumbers. Olives for salad, of course, are better to take pitted, cut them into circles. Lettuce leaves can be simply torn with your hands or finely chopped with a knife. Mix all the ingredients: salmon, potatoes, carrots, eggs, peas, cucumber, olives and lettuce together with mayonnaise. Salt if necessary.
Very juicy, bright and rich salad! Don't let the combination of seafood and pineapple fool you, it's a classic in southern countries.
Ingredients:
- Salmon salted - 300 grams
- Shrimps - 150 grams
- Canned pineapple - 200 grams
- Canned peas - 400 grams
- Potato - 600 grams
- Carrot - 200 grams
- Pickled cucumber - 200 grams
- Testicles - 5 pieces
- Mayonnaise.
Cooking:
Pre-boil the shrimp in salted water for just a couple of minutes, otherwise they will become rubbery. It is also necessary to cook potatoes, carrots and eggs. Seafood is cleaned from the shell and cut into small cubes. Cut the salmon into strips to better feel the texture of the salad. Chop the pineapple into small pieces. We cut potatoes, carrots, cucumbers and testicles in the usual way for Olivier - into small squares. Season all ingredients with mayonnaise.
Although there are canned pineapple pieces for salads, it is much better to use canned pineapple rings. Firstly, the pieces in jars are large and will still have to be chopped for salad. Secondly, there is a possibility that such pieces were cut off from a spoiled fruit. Pineapples in rings can be crushed to taste and it is clear that all the pulp was fresh.
Many do not understand why add a tasteless avocado to salads? And this is necessary in order to favorably emphasize the richer taste of other ingredients, such as salmon. See for yourself!
Ingredients:
- Lightly salted salmon - 125 grams
- Avocado - 1 piece
- Carrot - 1 piece
- Testicles - 2 pieces
- Pickled cucumber - 2 pieces
- Canned peas - 100 grams
- Lemon juice - 2 teaspoons
- Mayonnaise - to taste
Cooking:
Boil and peel the carrots with eggs. We free the avocado from the skin and remove the stone. Cut into small cubes. Sprinkle with lemon juice. We cut carrots, testicles and cucumber as for ordinary Olivier, into cubes. Cut the salmon into small pieces. All ingredients: salmon, avocado, carrots, eggs, cucumber and peas are mixed with mayonnaise.
An exquisite salad that will appeal to avid lovers of restaurants and chic cuisine.
Ingredients:
- Salmon - 200 grams
- Potato - 300 grams
- Cucumber - 2 pieces
- Canned cancer necks - 200 grams
- Eggs - 4 pieces
- Mayonnaise - 200 grams
- Mustard - 2 teaspoons
- Lemon juice - 1 teaspoon
Cooking:
Cut the boiled potatoes into cubes. We will do the same with salmon, cucumber, cancer necks and testicles. The main highlight of this salad is the sauce. For dressing, you need to combine mayonnaise, mustard and lemon juice. Mix the resulting sauce thoroughly until smooth. Mix the ingredients together with the dressing.
Fans of seafood in salads will definitely like this appetizer, and the refined ingredients of salmon and caviar will amaze guests.
Ingredients:
- Lightly salted salmon - 100 grams
- Red caviar - 100 grams
- Canned Peas - 2 teaspoons
- Onion - 1 piece
- Fresh cucumber - 2 pieces
- Egg - 1 piece
- Lemon - 1 piece
- Potato - 1 piece
- Mayonnaise - to taste
Cooking:
We cut potatoes, carrots, cucumbers and testicles in the usual way for Olivier - into small squares. We begin to crumble when we boil the vegetables and eggs, peel them. Cut the salmon into strips. Marinate the onion in lemon juice for at least fifteen minutes. We combine the ingredients: salmon, caviar, peas, onion, cucumber, eggs and potatoes with mayonnaise, mix thoroughly.
We are accustomed to regarding smoked salmon bellies as nothing more than an appetizer for beer. You will be surprised what a gorgeous salad they can make!
Ingredients:
- Smoked salmon bellies - 300 grams
- Testicles - 5 pieces
- Potatoes - 2 pieces
- Carrot - 2 pieces
- Mayonnaise - 40 grams
- Salt, herbs - to taste
Cooking:
Boil vegetables and eggs, peel. Cut potatoes, carrots and eggs into cubes. We cut the bellies in a convenient way - even into strips, even into a cube. We mix vegetables. Eggs, salmon, peas with mayonnaise. Salt and add herbs to taste.
A very original salad with many ingredients, for those who are ready to work hard to create a stunning taste!
Ingredients:
- Lightly salted salmon - 100 grams
- Potato - 2 pieces
- Testicles - 2 pieces
- Pickled cucumber - 1 piece
- Fresh cucumber - 1 piece
- Canned peas - 1/2 can
- Red onion - 1 piece
- Carrot - 1 piece
- Green apple - 1 piece
- Sour cream - 100 grams
- Mayonnaise - 100 grams
- Salt, pepper, mustard - to taste
Cooking:
Boil potatoes, carrots and eggs, peel and cut into cubes. Do the same with cucumbers, red onions and green apples. Cut salmon into strips. For dressing, combine sour cream, mayonnaise and a little mustard. Mix all the ingredients with the sauce, add salt if necessary.
Delicious salad for those who prefer original salads traditional snacks.
Ingredients:
- Salted salmon - 170 grams
- Avocado - 2 pieces
- Carrot - 1 piece
- Testicles - 2 pieces
- Frozen peas - 200 grams
- Red caviar - 3 tablespoons
- Pickled cucumbers - 2 pieces
- Fresh cucumbers - 2 pieces
- Salt, mayonnaise - to taste
Cooking:
Carrots and eggs are pre-boiled and peeled. We free the avocado from the peel and remove the stone. We set the peas to defrost at room temperature. We cut cucumbers, carrots, eggs and avocados into cubes. Cut the salmon into strips. In a salad bowl we combine salmon, avocado, carrots, eggs, peas, caviar and cucumbers. We dress the salad with mayonnaise and put it in the fridge to infuse. After half an hour, we taste it, add salt if necessary.
As an additional ingredient for this salad, you can take dill greens. You can add it as a decoration or mix with the main products before seasoning with mayonnaise.
To prepare this salad, you do not need much experience, just the desire to prepare a new dish that can impress even a discerning guest.
Ingredients:
- Lightly salted salmon - 500 grams
- Potato - 5 pieces
- Carrot - 2 pieces
- Fresh cucumbers - 3 pieces
- Olives - 1 can
- Canned peas - 1 can
- Testicles - 5 pieces
- Green onion - 1 bunch
- Mayonnaise - 250 grams
- Salt pepper
Cooking:
We prepare the ingredients as for a traditional Olivier: boil potatoes with carrots and eggs, peel, cut into cubes. We will do the same with cucumbers. Finely chop the onion. Cut the salmon into strips. Olives (better to take pitted) cut into circles. We combine all the prepared ingredients, including peas. Season with mayonnaise, salt and pepper to taste.
An easy to prepare salad with an unforgettable smoked taste.
Ingredients:
- Smoked salmon - 250 grams
- Potatoes - 4 pieces
- Carrot - 3 pieces
- Testicles - 5 pieces
- Pickled cucumbers - 3 pieces
- Canned peas - 1 can
- Onion - 1 piece
- Mayonnaise - 150 ml
Cooking:
Boil in advance, cool, peel and dice potatoes, eggs and carrots. We do the same with peeled onions and cucumbers. Cut the smoked fish into small pieces. We mix all the ingredients: salmon, potatoes, carrots, eggs, cucumbers, peas and onions with mayonnaise. Let's insist. Add if necessary.
To make the taste of the snack even more original, you can add a little grapefruit. But you need to remember that this citrus must be removed from the peel, seeds and the pulp needs to be cut into small pieces.
For those who love spicy notes in salads and pickled ginger. The appetizer is no worse than Japanese rolls.
Ingredients:
- Lightly salted salmon - 250 grams
- Potatoes - 2 pieces
- Carrot - 1 piece
- Fresh cucumber - 1 piece
- Pickled cucumber - 1 piece
- Canned peas - 1/2 can
- Red onion - 1 piece
- Pickled ginger - 10 grams
- Green onion - a pair of feathers
- Lemon juice - 2 teaspoons
- Mayonnaise - 80 grams
- Salt pepper
Cooking:
Boil, cool, peel and dice potatoes and carrots. Do the same with peeled red onions and cucumbers. green onion shredding. We cut the salmon into small pieces. For dressing, mix mayonnaise, lemon juice and finely chopped ginger. We combine all the ingredients: salmon, potatoes, carrots, green onions, cucumbers, peas and red onions with dressing. Let's insist. Add if necessary.
Recently, recipes with fish and meat rarely appear on my blog, the reason for this is my rejection of these products. Somehow it happened that now I began to cook fish and meat much less, although my husband and son are still happy to eat something with them. So sometimes I indulge them with some unusual salads or hot casseroles. Today I’ll tell you about my “find”, which happened when smoked red fish lay in the refrigerator for too long, and I got tired of looking at it. I thought to do. I thought it should turn out pretty good. It turned out, indeed, an unusual, unconventional taste of the salad. My husband liked it just as much as his favorite traditional salad with sausage. 😉
Let's take:
- 1 small onion;
- about 300 grams of smoked red fish;
- 2-3 medium boiled potatoes;
- 1 medium carrot;
- 2 hard-boiled eggs;
- one fresh cucumber;
- one small pickle;
- olive oil or mayonnaise for dressing.
Of course, the first step in preparing a salad is to boil vegetables (carrots, potatoes) and eggs, cool and peel them. Peel the onion (I had very tiny heads, so I took two 😉).
To remove excess bitterness from the onion, I usually always cut it into small cubes and pour boiling water over it. I set it aside while I cut the rest of the components of the Olivier with red fish.
For any salad - be it or - whenever you need to put onions in a salad, I prefer to pour boiling water over it. If you are not afraid of the bitterness and aroma of onions, you can skip this step. 😉
We put everything in a large container, so that later it is convenient to mix. There is an unspoken "Olivier law" - no matter how many vegetables you take, you still get a bowl. Therefore, calculate the volume. 😉
We continue to cut, add fresh cucumber and fish.
Especially carefully you need to treat the fish so that the bones do not get into the salad.
It's funny, but in Russia the name of this salad has long been a household name, although it was originally named after Lucien Olivier, the chef who created this salad. In the early 60s of the XIX century, Lucien Olivier ran the Hermitage restaurant of Parisian cuisine in Moscow. But abroad, "Olivier" is called "Russian salad"
Then add pickled cucumber. It's time to drain the water from the onion and add it to the salad.
We mix all the ingredients, you can add canned green peas, but this time I did not.
Now it's worth trying red fish olivier - sometimes there is not enough pickled cucumber or fresh, then I usually add it to make the taste more balanced.
Next, an important point: do not fill the entire Olivier salad with red fish at once. Fill only the amount that you eat at a time, the rest of the salad may well stand in the refrigerator for a couple of days. And when refilled, its life span is halved.
By the way, you can season with sour cream or mayonnaise, or you can also fragrant olive oil. When I ate fish and loved Olivier, I often filled it with oil... 😉
Bon Appetit!
Making a familiar appetizer in a new way is not an easy task, but today we will tell you how to update a salad recipe that is familiar to everyone. Let's cook Olivier with fish so that it turns out not only hearty and original, but really tasty and suitable for any table: both lean and meat. We have selected for you a few proven simple recipes of this dish, in which instead of sausage we will use different varieties fish products.
Let's immediately decide which fish is best used to make Olivier salad. It could be a fillet sea fish: sole, pangasius, telapia, cod, salmon. And river - pike perch, pike, burbot, carp.
But even if there is no fresh fish, you should not refuse such a dish - just use canned food. Mackerel in oil, tuna, and pink salmon are also suitable for salad. Or hot smoked fish - with it the salad will turn out no less tasty.
As you can see, there are a huge number of options for the main ingredient for cooking Olivier with fish, so we choose the one that suits you.
We already have Olivier recipes with a certain fish ingredient and with the addition of seafood, so if you decide on the type of fish, choose the recipe that suits you.
But first, let's make an appetizer according to the classic recipe.
Olivier with sea fish
Ingredients
- - 3 pcs. + -
- - 1 PC. + -
- - 3 pcs. + -
- - 1/2 pc. + -
- - 1 bank + -
- - 3 tablespoons + -
- — 1/3 tsp or to taste + -
- - at the tip of a knife + -
- Sea fish fillet- 400 g + -
How to cook Olivier with fish
- First, put the vegetables and eggs to boil. To save space, you can do this in one pan. As soon as everything is ready - potatoes and carrots are easily pierced with a fork, and the eggs just boil for more than 10 minutes, drain the water and leave to cool.
- Then clean and cut. Ideally, both vegetables and eggs should be cut into pieces of the same size. You can use an ordinary knife for this, or you can use a vegetable cutter.
- We put everything in one deep bowl.
- But while the vegetables are just cooking, let's take a fish. It needs to be defrosted in advance and it would be best to steam it, so it will turn out unusually tender, but not watery.
If there is no double boiler, cook in plain water, most importantly, in a small amount and keep it on high heat for 10 minutes, salt the broth, add bay leaf, black pepper, then reduce the heat and cook for another 5 minutes.
We cool the finished fish on a plate, and in no case leave it in the broth, otherwise it will fall apart.
You can also bake fillets in the oven. To do this, wrap it in foil, sprinkle it with oil, salt and sprinkle with spices. Best fit nutmeg and white pepper.
Bake in hot oven 20 minutes at 220°C. We take out the finished fish, unfold and cool.
5. No matter how we cook the fish, we cut it into small pieces and send it to the vegetables.
6. We post to them green pea from the can, after draining the liquid. Finely chop the onion and put it in a bowl. Fill with boiling water and stand for 5-6 minutes. Then drain through a sieve and mix with the rest of the ingredients.
7. Mix the salad, salt, season with mayonnaise and mix well. Olivier should be served chilled, so we put it under the lid or film in the refrigerator for 30 minutes.
We lay out the finished salad on portioned plates and decorate in each sprig of greens.
Well, for those who like dishes with richer flavors, we recommend trying the following recipe.
Olivier with hot smoked fish
- For this salad, boil 3-4 potatoes, 1 carrot and 4 eggs. Cool, peel and finely chop.
- Hot smoked fish is also suitable for red, for example, pink salmon, and mackerel, and cod. It is best to choose a fatter variety, so it will be better felt in the salad. We need 300-350g. We cut it into small cubes and send it to the rest of the ingredients.
- 1-2 fresh cucumber peel and also chop - they go well with hot smoked fish.
- Add green peas 5-6 tbsp. It can be replaced with corn - we add it in the same amount.
We dress the salad with mayonnaise, using it or regular. But it will be especially tasty, if there is time and desire, we will cook it - with it the salad will become unusually tasty.
We first try the finished olivier for salt and only then add salt if necessary, otherwise we risk overdoing it, because smoked fish itself is quite a salty product.
Cool the salad for 20-30 minutes, arrange on portioned plates and serve. Bon Appetit!
Olivier with canned fish
In conclusion, we present you a dish with the addition of canned food, instead of the traditional sausage. With them, the appetizer turns out to be no less appetizing.
Choose canned food with the addition of oil, and not in own juice to give the salad more saturation.
- Boil vegetables (3 potatoes and 1 carrot) and eggs (4 pcs.) Until tender. Cool, clean and cut. Put in a deep bowl.
- Canned fish (1 can) open and put on a glass board to cut into small pieces. Remove the bones immediately.
- To make the salad even tastier, we can add cod liver to it - it will take quite a bit, literally 50-60 g.
- Pickled cucumbers are also very suitable for this salad. We cut 1-1.5 pcs. and send to the rest of the ingredients.
- Drain the peas and put the grains in a salad bowl.
- Season everything with mayonnaise, salt, pepper and mix.
We serve such a salad, decorating it with circles or small cubes of carrots. Olivier with canned fish chill and serve!
Now you know several recipes for making a wonderful Olivier salad with fish, and each of the options differs from one another in taste, richness and, importantly, price! You can choose which salad you want to cook today.
Try, experiment, add your ingredients and unsubscribe in the comments, friends!
Salad "Olivier" has long ceased to include the usual dishes for this in Soviet time Components. Many chefs have changed the recipe almost beyond recognition, introducing a variety of "delicacy".
One of original variants of this eminent dish is “Olivier” with fish, which will be discussed. The taste of food with such an ingredient changes completely, opening a new palette. At the same time, it becomes worthy of becoming a decoration of the festive table. Try cooking with our step by step instructions and photo.
Olivier recipe with smoked fish and avocado
An exotic salad that will win you over from the first spoon. The combination of smoked meats with the delicate structure of avocado, which replaces the usual potato, strikes with its exquisite taste.
Ingredients
Servings: - + 10
- avocado 2 pcs.
- red smoked fish 250 g
- fresh large cucumber 1 PC.
- cucumber (pickled) 2 pcs.
- eggs 2 pcs.
- peas (frozen) 100 g
- carrot 1 PC.
- mayonnaise to taste
- salt to taste
- pepper to taste
per serving
Calories: 193 kcal
Proteins: 7.9 g
Fats: 16.5 g
Carbohydrates: 4 g
40 min. Video recipe Print
- calorie content - 116.8 kcal;
- proteins - 7.6 g;
- fats - 7.5 g;
- carbohydrates - 5.8 g.
- carrots (large) - 1 pc.;
- slightly salted red fish - 300 g;
- potatoes - 4 pcs.;
- egg - 4 pcs.;
- peas (canned) - 150 g;
- fresh cucumber - 2 pcs.;
- onion - 1 pc.;
- medium fat sour cream - 150-200 g;
- salt - to taste;
- pepper (ground, black) - to taste.
Boil the eggs until “cool” (average process time is 12 minutes). Place in cool water until they are cool. Remove the shell and chop finely with a knife. You can make it easier by using a fork - you need to evenly push the egg with it.
Cut the carrots boiled in the peel into small cubes. Do the same with two types of cucumbers and avocados. It is convenient to crumble the fruit directly in the skin. To do this, divide it into two parts, remove the bone and make a cross net. Scoop out the pulp with a tablespoon.
Pour the peas on a sieve, which is placed in a bowl of boiling water. Hold for about 5 minutes, then transfer under a stream of ice water to maintain the brightness of the color of the vegetable.
Remove the skin from the carcass of the fish, remove the bones and tear into medium fragments along the fibers.
Combine all the ingredients in a salad bowl, add mayonnaise so that it covers each cube enough. Salt. Pepper. Stir, garnish and serve.
Advice: It is very important to choose a really ripe avocado. The best option is a dark fruit with a brown tint and soft to the touch. If you come across a rich green fruit, then you need to wait a day before using it for food.
Olivier recipe with red fish
An incredibly tasty salad can be prepared with a simple salted fish. And if you make it puff, then such a serving will decorate any festive table.
Cooking time: 45 minutes
Servings: 13
The energy value
Ingredients
Step by step cooking
- Rinse the root crops thoroughly, scraping off the top layer with a brush. Boil for about 25 minutes until tender (salt if desired, this will only enhance the taste of vegetables). After cooling, peel and cut into cubes. Divide among different plates.
- Boiled chicken eggs(boiling time 10-12 minutes after boiling) peel and chop very finely.
- In cucumbers, if the skin is thick enough, cut off the top layer. Too large seeds are also recommended to be removed. Cut into cubes.
- Finely chop the onion. It is better to use salad varieties with the least taste sharpness, or lightly scald an ordinary onion vegetable after slicing.
- Drain the brine from the peas.
- Mix each ingredient, with the exception of eggs, in a separate plate with sour cream - this will allow the salad to soak evenly. Pepper part. Using a special ring shape, lay the components on a flat plate in layers: potatoes, fish, onions, carrots, peas, cucumber. Decorate the top with crumbled eggs.
Advice: choose a fish that is not very bright and saturated orange - such a product may contain dyes. To check, hold a slice of salmon or pink salmon on a sandwich with butter- He should not paint it.
Unusual salad recipe "Olivier" with the addition of sprats
Cooking time: 55 minutes
Servings: 21
The energy value
- calorie content - 145.5 kcal;
- proteins - 5.1 g;
- fats - 10.2 g;
- carbohydrates - 9 g.
Ingredients
- sprats in oil - 240 g;
- chicken eggs - 7 pcs.;
- potatoes - 1 kg;
- pickled cucumbers - 225 g;
- canned green peas - 150 g;
- green onion - 15 g;
- mayonnaise - 110 g;
- table salt - to taste.
Step by step cooking
- First of all, boil potatoes and eggs in different containers. Cook the vegetable for 20-25 minutes after the appearance of bubbles on the surface of the liquid, and chicken testicles for about 10 minutes, then cool these foods sharply in ice water.
- In order not to waste time, start preparing the rest of the ingredients - drain the oil from the sprats, cut off their tails and, slightly wetting the canned food with paper napkins, chop the fish into small even pieces, remove the pickled cucumbers from the jars and chop them into a small cube, and washed and dried onion feathers cut as small as possible with a sharp knife.
- Ready-made chilled eggs and potatoes, peel and peel and chop into medium-sized cubes.
- Move all prepared foods to a sufficiently deep dish, add to them canned peas, salt Olivier according to your own taste and season it with mayonnaise.
Appetizing salad "Olivier" with salted trout
Cooking time: 45 minutes
Servings: 19
The energy value
- calorie content - 110.3 kcal;
- proteins - 3.8 g;
- fats - 6.5 g;
- carbohydrates - 9.3 g.
Ingredients
- salted trout - 250 g;
- boiled potatoes - 875 g;
- boiled carrots - 185 g;
- red onion - 75 g;
- pickled cucumbers - 335 g;
- canned green peas - 110 g;
- mayonnaise - 125 g.
Step by step cooking
- Remove the skin from pre-boiled and cooled vegetables, gently prying it with a knife, and crumble them into small even cubes.
- Remove canned cucumbers from jars, rinse them under a running stream from excess salt and chop them in the same way as carrots and potatoes.
- Peel the red lettuce onion from the husk, and chop in the brunoise way, or in thin half rings - as you like.
- Cut the lightly salted trout into strips or cubes slightly larger than the rest of the ingredients - this way the taste of the product will be better felt.
- Transfer the prepared vegetables and fish to a large salad bowl, add canned green peas, season Olivier with high-quality, and preferably home-made, mayonnaise and, carefully mixing the components, serve the dish to the table.
The original variation of the salad "Olivier" with tuna - "Christmas wreath"
Cooking time: 55 minutes
Servings: 26
The energy value
- calorie content - 115.3 kcal;
- proteins - 6.2 g;
- fats - 6.7 g;
- carbohydrates - 8.1 g.
Ingredients
- tuna, canned in oil - 425 g;
- boiled chicken eggs - 5 pcs.;
- boiled potatoes - 900 g;
- boiled carrots - 255 g;
- pickled cucumbers - 170 g;
- canned green peas - 170 g;
- shallots - 135 g;
- white wine vinegar - 50 ml;
- mayonnaise - 170 g;
- natural yogurt "Greek" - 120 g;
- mustard - 10 g;
- dill - 40 g;
- cranberries - for decoration;
- edible salt - to taste;
- ground black pepper - to taste.
Step by step cooking
- Peel the shallots in advance, rinse under the pressure of cool water, finely chop and marinate in a white wine bite for at least a quarter of an hour.
- Remove the peel and shell from chilled boiled vegetables and eggs and cut them together with pickled cucumbers into equal small cubes.
- Then transfer the chopped products to a volumetric container, add canned peas, pickled onions and tuna to them, having previously drained all the oil from it, then salt and pepper the salad to your liking.
- In a separate bowl, mix the required amount of mayonnaise according to the recipe, natural yogurt without any additives and not too spicy mustard and season with the resulting Olivier sauce.
- Place a culinary ring with a diameter of 20 cm on a flat serving dish allocated for a snack, place a glass in the center and carefully lay out the salad, lightly tamping it with a spatula.
- Decorate the Olivier on top with dill sprigs, vegetable pieces and lingonberries.
There are a huge number of recipes for the famous salad, as evidenced by hundreds of videos of culinary master classes on the net. Do not be afraid of experiments in the kitchen, because this is how new “masterpieces” are born. And even if you have never cooked Olivier with fish instead of sausage before, now is the time. Once you try it, you will want to make a dish in this interpretation all the time! Bon Appetit!
The main pre-New Year fuss is over, but there are still so many other holidays ahead - the old New Year, February 23, March 8, etc. And this means that again you need to prepare a menu and surprise guests with something very tasty. Several generations have become too accustomed to the classic Olivier, but it’s impossible to refuse it either. Today we will share with you a recipe for salad "Olivier" with fish. Pretty unusual, isn't it? This salad will definitely please your family and friends, and therefore will become a lifesaver at any event.
History of lettuce
French culinary specialist Lucien Olivier, having lived long enough for a long time in Russia, decided to open a restaurant in Moscow. Together with the merchant Pegov, they created an unsurpassed place filled with European chic. But despite the wide range French dishes, over time, they simply began to bore the rich. It was at that moment that Lucien decided to regain his former glory and came up with original recipe salad that pleases us so far. The original recipe consisted of boiled eggs, gherkins, boiled potatoes and grouse and partridge meat, as well as veal tongue. Everything was seasoned with Provencal sauce and served on a plate decorated with Today's Olivier, of course, is quite different from this salad. Peas were added, meat began to be replaced. We offer you a completely unusual Olivier recipe - with fish. It was this salad that was prepared during the time of the Russian Empire.
Recipe "Olivier" with red fish
So, to prepare this truly royal dish you need to prepare:
- 600 grams of salted red fish (preferably trout, salmon or salmon);
- 5 fresh cucumbers;
- 9-10 gherkins;
- 8-9 boiled potato tubers;
- 8 boiled eggs;
- 300 grams of canned green peas;
- 200 grams of mayonnaise.
The original recipe for this "Olivier" with fish includes black caviar. Therefore, for those who are not afraid of high costs for festive table, in this list of ingredients, you can add from 150 to 300 grams of caviar.
Cut all of the above ingredients into thin slices or strips, despite the fact that we are used to standard dicing. Olivier with fish is a more refined salad, and therefore the method of serving is important. The components are gently mixed and seasoned with mayonnaise, which is best prepared on your own. Dressing "Olivier" with fish is necessary immediately before serving, but not earlier. Otherwise, cucumbers and gherkins will give extra juice, which will significantly change taste qualities lettuce. The seasoned salad is laid out on portioned plates, decorated with herbs and caviar. Black caviar, if desired, can be replaced with red.
How to choose red fish
Undoubtedly, all ingredients for salads or appetizers must be fresh. In this section, we will teach you how to choose one of the main products for "Olivier" with red fish. Unfortunately, in stores most often painted fish is sold. Therefore, it should be understood that the brighter the piece of fish, the more likely it is that you have a well-dyed product in front of you. This is mainly done at the moment when the fish begins to deteriorate and loses its presentation. Despite the conditional nature food coloring, they still carry harm to the body. Therefore, you do not need to choose the brightest piece of fish. It should be a more delicate pink color, with white streaks.
Unfortunately, it is not always possible to check the fish in the store. It is very easy to do this at home. Make one sandwich with butter and a slice of red fish, leave it for 10-15 minutes. If after this time the butter and bread turn pink or red, then such fish is not suitable for consumption - it contains too many dyes that are dangerous to your health. Natural fresh fish should not color the oil.
Finally
Today you discovered new recipe"Olivier" - with fish. Be sure to try it out for the coming holidays. The main secret of cooking for real delicious salad are the freshest products. And, of course, you need to cook with love - in this case, all your dishes will be incredibly appetizing and beautiful. Do not be afraid to experiment and create your own recipes - so your table will never be boring and monotonous. Bon Appetit!
