The main New Year's bustle is behind, but there are still so many other holidays ahead - the old New Year, February 23, March 8, etc. And this means that you need to prepare the menu again and surprise the guests with something very tasty. Several generations have become too accustomed to the classic Olivier, but they still cannot refuse it. Today we will share with you a recipe for Olivier salad with fish. Pretty unusual, isn't it? Such a salad will definitely be loved by your family and friends, and therefore it will become a lifesaver at any event.
Salad history
French culinary specialist Lucien Olivier, having lived in Russia for quite some time, decided to open a restaurant in Moscow. Together with the merchant Pegov they created an unrivaled place filled with European chic. But despite the wide assortment of French dishes, over time they simply began to become boring to the rich. It was at that moment that Lucien decided to regain his former glory and came up with an original salad recipe that still pleases us. The initial recipe consisted of boiled eggs, gherkins, boiled potatoes and grouse and partridge meat, as well as calf tongue. It was seasoned with Provence sauce and served on a plate decorated with crayfish necks. Today's "Olivier", of course, is quite different from this salad. Peas were added, meat was replaced with sausages. We offer you a completely unusual recipe "Olivier" - with fish. This salad 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 the high cost of a festive table, from this list of ingredients, you can add from 150 to 300 grams of caviar.
All of the above ingredients are cut into thin slices or strips, despite the fact that we are used to standard slicing into cubes. Olivier with fish - the salad is more refined, and therefore the way of serving is important. The components are gently mixed and seasoned with mayonnaise, which is best prepared on their own. It is necessary to refuel Olivier with fish immediately before serving, but not before. Otherwise, cucumbers and gherkins will give extra juice, which will significantly change the taste of the salad. Seasoned salad is laid out on portioned plates, decorated with greens and caviar. Black caviar, if desired, can be replaced by red.
How to choose red fish
Undoubtedly, all ingredients for salads or snacks should be fresh. In this section, we will teach you to choose one of the main products for Olivier with red fish. Unfortunately, painted fish is most often sold in stores. Therefore, it is worthwhile to understand that the brighter the piece of fish, the more likely it is that you have a well-stained 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 naturalness of food colors, they still do harm to the body. Therefore, you do not need to choose the brightest piece of fish. It should be more delicate pink, with white veins.
Unfortunately, it is not always possible to check the fish in the store. At home, this is very simple. 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 turned pink or red, then such a fish is not suitable for consumption - it contains too many dyes that are dangerous to your health. Natural fresh fish should not stain oil.
Finally
Today you have discovered the new Olivier recipe - with fish. Be sure to try to cook it in the coming holidays. The main secret to making a truly delicious salad is the freshest produce. And, of course, you need to cook with love - in this case, all your dishes will be incredibly mouth-watering and beautiful. Do not be afraid to experiment and create your own recipes - this way your table will never be boring and monotonous. Bon Appetit!