Classic Olivier - certainly a very tasty salad. Not for nothing that he became the hallmark of Russian cuisine. But even the perfect meal is boring. New Year and Olivier have become an occasion for countless jokes and jokes. And besides, what about the one who honors the post? 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? Indeed, it is supposed to introduce meat into the classic sample - and several types. There is a way out both for those who observe the fast, and for those who want to feel new facets of taste in a familiar salad that has become commonplace. We just make it vegetarian. But we will not just delete meat and eggs from the list of ingredients. After all, this salad is festive, and should remain so. Therefore, we will replace the high-quality fish with salmon. In this article you will find several recipes for modifying Russian salad.
Olivier with salmon and fresh cucumber
This salad can be made strictly vegetarian and not very. In the first case, you need to delete the eggs from the list of ingredients, and fill the finished dish with a special “For fasting” mayonnaise. Salmon in both cases will require three hundred or four hundred grams. It is better to take a slightly salted fish - so the salad will turn out more tender. We start cooking, as in the classic Olivier, by cooking five potatoes in their uniforms and three eggs. Note that carrots are not introduced into the fish salad . Cool potatoes and eggs, peel and cut into cubes. Chop the onion finely. Two fresh cucumbers peeled, cut into cubes. We put everything in a deep salad bowl. For piquancy, we also cut a strong pickled or pickled cucumber. Add a strained jar of green peas. Cut the salmon into small pieces. Add chopped dill and arugula torn with fingers. Salt pepper, mix, try. Olivier with salmon and fresh cucumber should be seasoned like this: add one hundred grams of red caviar to low-fat sour cream. Mix well. Drizzle this salad dressing.
Exotic Olivier
Of the "overseas" products, only an avocado is needed - two pieces. But do not be afraid that our salmon and salmon will taste like Mexican guacamole. No, it will remain a Russian salad with a slight international touch. Cut the avocado into halves, pull 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, we cook hard-boiled two eggs. Now it remains to cut into cubes, like an avocado. So, we have prepared eggs, carrots, 170 grams of salted salmon, two pickled and two fresh cucumbers. Now in the salad bowl add another jar of green peas and three tablespoons of red caviar. Mix and put in the refrigerator for half an hour. Only after that we try and add, if necessary. Dress with mayonnaise, in which finely chopped dill.
Portion the salad with shrimp
Boil four potatoes, carrots and eight quail eggs in “uniforms” until cooked. Cool and peel, dice vegetables. In the same way we grind three hundred grams of salted salmon, an onion and two fresh medium-sized cucumbers. Add one hundred grams of green peas. Mix. Mayonnaise (about two tablespoons) mixed with a pinch of sweet paprika. We’ll mold a little quality brandy into the sauce. Season the olivier with salmon and pepper to taste. Pour sauce and a little lemon juice. Lubricate the edges of the brandy glass with butter. Tamp the salad into the container. Put in the refrigerator. Before serving, turn the glass on a plate. We will decorate a beautiful slide with halves of quail eggs, red eggs, boiled and peeled shrimps.
Olivier with salmon: recipe with crab necks
When the French chef invented a dish that is now considered to be traditionally Russian for some reason, he used such exquisite ingredients that not every housewife had seen in her lifetime. The classic Olivier consisted of grouse meat, crayfish, spawn caviar ... In this recipe we can 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 so much tastier - vitamins are not washed out, and the juice remains inside. Cool, clean, cut. Hard boiled a dozen quail eggs. Clean and cut, too. We grind into 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. Garnish with a spoon of red caviar. It can be laid out a hill or to distribute eggs on a surface.
With Tobiko caviar
Jars of this product are now available for sale 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 effective. As in the previous recipe, bake two potatoes and a carrot. But they need to be cut as small as possible. We also chop two fresh cucumbers, one hundred and fifty grams of slightly salted salmon, two branches of dill, four tablespoons of green peas. Mix, season with mayonnaise to get a viscous mass. On a cling film, we spread Tobiko caviar evenly. We form something like sushi from olivier with salmon. Carefully wrap the salad in caviar.
Puff Olivier
This dish looks very nice on the festive table. Probably, the idea to combine the virtues of two salads: olivier and fur coats has occurred to you more than once. So, boil two potatoes, one carrot, 2 eggs. Separate separately very finely in different bowls, and even better three. From two hundred grams of salted salmon, cut two slices for decoration. We cut the rest of the fish into cubes, just like the three feathers of green onions. Mix the eggs with mayonnaise. Set the ring on the dish. Put the potatoes on the bottom. Then the salmon. We coat with mayonnaise and sprinkle with a green onion. Next, lay the eggs. And all crowns layer carrots. We generously spread it with mayonnaise. We remove the olivier with salmon in the refrigerator for half an hour. Then remove the ring and serve.