PP Olivier with salmon and fresh cucumber: tasty and low-calorie!

To surprise your guests, family or friends with an extraordinary appetizer, you don’t have to resort to complex, sophisticated recipes and products. Let's prepare Olivier with salmon today, because its taste is no less rich than that of a traditional salad, but certainly more exotic! Below you will find several recipes for this unusual snack, the composition of which can be varied each time depending on what ingredients you have on hand.

Let’s decide right away what kind of fish we will make the salad with: we will need no more than 500 g of lightly salted salmon. You can pickle it yourself, or you can buy it ready-made in the store. The main condition is that the fish should be soft, juicy and not too salty.

We remember that the saltier the piece we come across, the less amount we add to the salad and do not add any salt to the appetizer at all.

For those who want to salt salmon themselves, we offer several recipes.

So, how to prepare Olivier salad according to a new unusual recipe?

Olivier with salmon and fresh cucumbers

Ingredients

- 4 things. + —
— + —
- 1 PC. + —
- 4 things. + —
— 1 jar + —
— 400 g + —
- 2 pcs. + —
— 1/3 bunch + —
- 4 tbsp. + —
- 1/3 tsp. or to taste + -
— at the tip of the knife + —

Preparation

To begin with, as usual, we deal with vegetables. Boil potatoes, carrots and eggs. When everything is ready, drain the water and let the food cool in the air. Then we clean everything and cut the vegetables into small cubes, and chop the eggs in this salad with a fork or chop with a knife.

In the first case, they will turn out to be almost invisible in the appetizer and will only add flavor; in the second, they will feel good. We take this into account when choosing a cutting method.

Open the peas and add the drained liquid to the vegetables and eggs. First cut the fish into thin slices, then into cubes.
Wash the cucumbers, dry them with a towel and, if the peel is not bitter, cut them into cubes. If there is an off-taste, it is better to remove it with a knife so as not to spoil the salad.
Wash the green onions, pat dry and chop on a board or use culinary scissors.
Season the finished Olivier with mayonnaise, add a little salt, add black pepper and mix well.

This luxurious salad can be served in a salad bowl or immediately divided into portions using special forms - they will make the serving even more impressive.

Decorate Olivier with salmon slices and sprigs of fresh herbs.

This Olivier with salmon and fresh cucumbers turns out incredibly tasty, appetizing, but, at the same time, unusual. Cucumbers give it juiciness and go well with red fish. Serve the salad chilled.

If you want to try something truly luxurious, we recommend preparing the salad according to the following recipe.

Olivier with salmon

Olivier can be called a traditional guest of the New Year's table; many can no longer imagine a festive feast without this salad. But sometimes it starts to get boring, so today we decided to add a touch of novelty to this salad, remove the familiar sausage and prepare Olivier with salmon, although you can use any fish for the salad. Most likely, Olivier salad with herring will be appropriate, why not experiment. I would also like to note that if you do not like lightly salted or salted fish, then replace it with boiled or fried or baked fish. Show your imagination, because without your imagination the New Year's table will not sparkle with new bright colors. Go ahead, let the menu for the New Year 2020 be tasty and interesting!!! In order to prepare a non-classic version of Olivier with salmon you will need the following ingredients:

lightly salted salmon - 150 - 200 grams,
carrots - 2 pieces (medium),
potatoes - 2 - 3 pieces (small),
canned peas - 100 grams,
pickled cucumbers - 3 - 4 pieces (small),
chicken eggs - 2 pieces,
onion - 1 head (small),
mayonnaise for dressing,
salt and ground black pepper to taste.

How to prepare a delicious Olivier salad with salmon First, let's prepare all the ingredients. Boil potatoes, carrots and eggs. It is best to boil vegetables with their skins on; during the cooking process they will not fall apart or lose their shape. Boiled vegetables and eggs need to be peeled and cooled. Boiled potatoes, carrots and eggs should be cut into small cubes. We also cut the cucumbers into small cubes. In this salad, it is important to take into account that the cutting of all ingredients should be the same. Don't cut the vegetables too large, let everything be the same size and nothing stands out. The colors will harmonize, as will the size of the chopped ingredients. Drain liquid from canned peas. You can use not only onions for salad. Green onions will add even more brightness to the salad. Therefore, take two types of onions, cut the onions into very small cubes, and chop the green feathers finely.

Lastly, start slicing the fish.
It’s better to freeze it first; 10 minutes in the freezer is enough, this will make the cutting process easier. Place all ingredients into a deep bowl. Add salt and ground black pepper to taste. Dress the salad with lightly salted salmon with mayonnaise or sour cream to your taste. And mix everything. The salad will be made even more impressive by fresh herbs, which can be used to decorate the Olivier salad when serving. Cook with imagination, don't be afraid to experiment! Enjoy your meal!!! Say thanks for the article 0

Olivier with salmon and red caviar

An appetizer prepared according to this recipe will surprise both guests and household members!

To prepare it, boil 2 eggs, 3 potatoes and 1 small carrot. We drain everything, cool and clean it and chop everything finely.
Add diced salmon to the salad bowl - 150-200g.
It’s especially good to add gherkins to this salad or, if you don’t have any, regular pickled cucumbers. Since there are quite a lot of salty ingredients in the composition, we add just a little bit of them - about 2-3 tbsp. in crushed form.
We lay out green peas (1 jar without liquid), season the prepared salad with mayonnaise, pepper and, without salt, add ½ jar of red caviar.
Stir again, and only then taste for salt. It's unlikely to be needed.

This salad will also be good with fresh cucumber. All lovers of Japanese rolls will especially appreciate it, since similar combinations will remind them of their taste.

PP Olivier with salmon and fresh cucumber: tasty and low-calorie!

USED 11.5 / 4.9 / 3

Ingredients:

fresh lightly salted salmon - 300 g, fresh cucumbers - 2 pieces, onion - 1 head, eggs - 3 pieces, pickled cucumber - 1 piece, green peas - 0.5 jars, dill, red caviar (or herring caviar) - 100 g, sour cream 10%, or natural yoghurt arugula, salt and pepper.

Preparation:

Dice eggs, cucumbers, onions and eggs. Place everything in a bowl.

Cut the salmon fillet into small cubes.

Add green peas and chopped parsley to the chopped vegetables.

Place the salmon, salt and pepper.

Mix 150 g of sour cream with caviar and season the salad.

Decorate with arugula.

Lose weight delicious!

Shall we turn on some music to set the mood?

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Olivier with salmon and avocado

Well, if there are vegetarians among the guests or there is a fast in the yard, the salad can easily be turned into a convenient and incredibly tasty dish for everyone.

To do this, just replace the eggs in the composition with avocado. This fruit with a mild, satisfying taste has the ability to adapt to the surrounding ingredients, so it will be almost invisible in the composition.

Our main task is only to choose the right fruit.

How to choose an avocado An avocado should be soft to the touch, but quite elastic. A skin that is too pliable will most likely hide an overripe fruit—it will look unsightly in a salad. And under the hard avocado, it’s definitely not ripe and will have a grassy taste.

Prepare the rest of the ingredients as usual, and add the avocado at the end. It is better to crumble it after the salad is completely mixed. This way the tender flesh will not choke and will retain its shape.

For the amount of ingredients indicated in the first recipe, we will need 1 fruit.
Peas can be added, or you can replace them with corn or olives. Add 8-10 of them, carefully cutting them into circles.
Season with mayonnaise, or regular one, and cool well.

As you can see, there is nothing complicated in preparing such an unusual and truly mouth-watering snack! Try making Olivier with salmon, adding red caviar, cucumbers or other ingredients to the composition and see how delighted your guests and household members will be!

Fish should be regularly present in the diet of a person who strives to eat healthy. And it’s not difficult to organically include it in your menu. Even the familiar Olivier salad can be enriched with this product, making it not only unusual, but also more healthy. We invite you to try the original version of this traditional dish - with salmon. The fish used for this is lightly salted.

See our simple step-by-step recipe with photos.

Advice
: You can salt the salmon yourself. This is easy to do: clean the fish from the entrails and bones. For half a kilo of fillet, take 40 g of salt and 10 g of sugar, rub it with this mixture and place under pressure for a day in a cool place.

Ingredients

Servings: – + 15

lightly salted salmon 250 g
potatoes 300 g
carrots 150 g
eggs 3 pcs.
fresh cucumbers 200 g
onion 50 g
canned green peas 300 g
mayonnaise 150 g
lemon juice 20 ml
ground black pepper to taste
salt to taste

Per serving

Calories: 142 kcal

Proteins: 7 g

Fat: 9.8 g

Carbohydrates: 7.2 g

40 min. Video recipe Print

Boil the eggs hard. To do this efficiently, and in the future to easily peel them, immerse the eggs in boiling water. Cook for exactly 10 minutes and then quickly plunge into ice water. When the eggs have cooled, peel them.

Open a can of green peas and drain all the liquid. Pay attention to its color: it should be pale green and transparent. This means that the product is of high quality and unspoiled.

Peel the onion. Chop it as finely as you can. Place in a strainer and pour boiling water over it to remove all the bitterness from the vegetable.

Place the salmon in a single layer on a work surface and sprinkle with freshly squeezed lemon juice. Then turn it over to the other side and do the same.

Wash the cucumbers. If their skin is too rough, peel them. Be sure to remove the tails and taste to see if they are bitter.

Cut all ingredients into cubes of the same size of any size according to your taste. It is desirable that they are slightly larger than green peas. This will give the food a more aesthetic appearance.

Mix a little salt and ground black pepper into the mayonnaise. Season the dish with it, mix well and taste. Add more salt if necessary. A very tasty Olivier salad with fish is ready!

Advice
: Instead of lightly salted salmon, you can use salmon canned in oil. Just before cutting it, place the pieces on a paper towel to blot them from excess oil, otherwise the snack will turn out to be very fatty and high in calories.

French Olivier: recipe with salmon

This recipe can be called the most successful interpretation of the original Olivier from the original source - Lucien Olivier, adapted to the modern, easily accessible ingredient composition. However, the cooking technology in this case has been preserved.

Ingredients

Chicken carcass – 1 pc. (up to 900 g);
Olives – 15 pcs.;
Fresh champignons - 4 pcs.;
Fortified wine – 0.1 l;
Unscented sunflower oil – 200 ml;
Beef tongue – 0.5 pcs.;
Carrots – 1 fruit;
Onion – 1 head;
Parsley root – 1 pc.;
Laurel – 2 leaves;
Beijing cabbage – 170-190 g;
Lightly salted salmon – 200 g;
Shrimp meat – 0.2 kg;
Pickled small cucumbers – 0.2 kg;
Pickled capers – 0.1 kg;
Fresh short-fruited cucumber – 220 g;
Quail eggs – 8-10 pcs.;
Mayonnaise “Provencal” - 200 ml.

How to cook Olivier with salmon

Pour vegetable oil into a frying pan and heat it to a boil over high heat. Now place the chicken carcass in a container and fry for 10 minutes.
While the chicken is roasting, we will prepare the broth. Pour wine into boiling water (1 l), add olives, ½ tbsp. salt and diced champignons. And now we transfer the fried chicken carcass into the broth and cook for 40-60 minutes until the meat begins to separate from the bones. The chicken should be cooled directly in the broth, and as soon as the temperature drops to 30°C, remove the carcass from the broth and fillet it.
Wrap the chicken meat in foil and put it in the refrigerator.
We rinse the veal tongue well under the tap in cool water and set it to boil in water for 2 hours. And half an hour before turning off the heat, add chopped carrots, chopped onions, bay leaves, salt to taste and parsley root into the water.
At the end of cooking, remove the tongue from the broth, cool it by dousing it with ice water, remove the skin from it and put it back into the broth, bring it to a boil and turn it off. To cool, the tongue should be left directly in the broth. And then we wrap it in foil and put it in the refrigerator.
Boil the eggs hard, then fill with cold water, and after 5 minutes, peel and chop into cubes.
Wash the cucumbers under water, cut off the skin and cut the capers and gherkins into strips.
Chop salmon fillet, chilled chicken meat and tongue into cubes and mix with eggs, cucumbers, capers and chopped Chinese cabbage into large strips. Season everything with mayonnaise, season with salt to taste and place in a salad bowl.
Garnish the salad with boiled shrimp.

Making original, but time-tested treats for the New Year's table at home is no longer a problem. The updated Olivier salad will appeal to everyone. Check it out for yourself!

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Recipe for Olivier salad “in a new way” - with salmon and red caviar

Cooking time:

1 hour 20 minutes

Number of servings:

Energy value

proteins – 6.9 g;
fats – 7.5 g;
carbohydrates – 9.9 g;
calorie content – 134.6 kcal.

Ingredients

fresh salmon – 0.3 kg;

red caviar – 100 g;

eggs – 3 pcs.;

potatoes – 0.8 kg;

onion – 75 g;

lemon juice – 50 ml;

pickled cucumbers – 100 g;

fresh cucumbers – 100 g;

parsley – 10 g;

mayonnaise – 150 g;

Wash the potatoes thoroughly under running water to remove any dirt and cook until done - this will take approximately 20-25 minutes after the start of boiling.
At the same time, place the fresh salmon fillet in a saucepan with a small amount of clean, cool water, wait until it boils, add a little salt and, reducing the flame to low and covering the dish with a lid, simmer for about a quarter of an hour.
Also boil the eggs in boiling water for 10 minutes, then immediately place them in ice liquid to cool.
Thoroughly peel the onions, rinse under the tap and chop into small cubes, then transfer to a small deep plate and pour in 50 ml of lemon juice for about 15-20 minutes.
Then cut the washed and peeled cucumbers into small cubes, chop the eggs, potatoes and boiled salmon into uniform medium-sized pieces, and finely chop the clean, dried parsley.
Combine all the above chopped products together in a large bowl, add pickled onions, after draining all the liquid from them, canned peas and salt and pepper the salad to your taste.
In a separate container, mix mayonnaise with red caviar and season the dish with the resulting sauce.

This is interesting:
“Boyarsky” Olivier is prepared in a similar way; there are only a couple of minor differences in the recipes of these variations of the classic salad with salmon. Boyarsky only sells fresh cucumbers, not a mixture of canned vegetables with fruits from the garden, lightly salted, not boiled fish, and no greens.

The true history of Olivier salad with recipes and tips

Discussing the recipe for Olivier salad is like discussing the Real Borscht. Pointless. The fact is that the history of the appearance of salad is shrouded in so many myths that it is no longer clear what is truth and what is fiction. Almost all of us have heard that the salad was invented by the French chef Lucien Olivier, who worked at the Hermitage restaurant, and information about this came to us thanks to Vladimir Gilyarovsky. But Gilyarovsky is still a writer, is it possible to completely trust dreamers?

This is what historians say. “Vladimir Gilyarovsky’s version, according to which Lucien Olivier became famous for his salad back in the 1860s, is not confirmed by anything,” explains Maxim Marusenkov, candidate of philological sciences, researcher of Russian everyday culture. — In non-culinary pre-revolutionary sources one can find references to “Hermitage” and Olivier himself, but not to his supposedly famous salad. There are a few exceptions: the story by Vlas Doroshevich “On Tatyana’s Day” (between 1896 and 1899), the story by Vasily (?) Sakhnovsky “Tanya” (1907). Olivier salad began to appear regularly in memoirs and literary sources only in the 1920s. It follows from this, in particular, that in Russian cuisine this dish did not have the same meaning that it acquired in Soviet cuisine. The Olivier salad was just one of many successful appetizers accompanied by aromatic vodka.” What is the real history of the salad?

“If we ignore urban legends,” continues Maxim Marusenkov, “the first recipe for “Olivier appetizer” was published in the St. Petersburg magazine “Our Food” in March 1894. A certain Webe, answering a reader’s question “How is Olivier’s appetizer prepared?”, gave a recipe for Lucien Olivier’s dish with a “savory” and “subtle” taste, which he “enjoyed more than once” at the Moscow Hermitage Hotel in 1882, during the All-Russian art and industrial exhibition and during the lifetime of Olivier himself (he died a year later). Pelageya Alexandrova-Ignatieva included this recipe, already indicating the proportions of ingredients, in her first book, “Guide to the Study of the Fundamentals of Culinary Art” (1897), and then in “Practical Fundamentals of Culinary Art” (1899), which soon became very popular. With the release of new editions of this book, the salad recipe was refined and detailed. The closest thing to Lucien Olivier’s original version (restored, however, from memory by a restaurant guest) was precisely the first, magazine version of the recipe.”

Olivier salad recipe from the magazine “Our Food”

Shutterstock
“Fry the hazel grouse, cool, cut into small slices; prepare boiled (non-crumbly) potatoes, also in slices, and slices of fresh cucumbers, then add capers [capers] and olives; mix all this and pour in plenty of the following sauce: add Kabul soy to an ordinary cold Provençal sauce until it has a darkish color and a piquant taste, cover it with crayfish tails, lettuce, lettuce and a little chopped lanspic on top. Serve very cold in a crystal vase, like a fruit masedouane.”

Chicken cutlets “New” https://www.povarenok.ru/recipes/show/152704/

The recipe, of course, requires some explanation. Soy "Kabul" is a spicy aromatic soy sauce produced in London, lanspik is a jelly made from a strong broth, and Provencal is what we now call mayonnaise, it was prepared from egg yolks ground with mustard, which were beaten while slowly adding vegetable oil .

Lemon juice was added to the finished thick sauce. Let's take this into account and turn to the recipe of Alexandrova-Ignatieva, thanks to whom the canonical Olivier recipe appeared, which has almost nothing in common with the one to which we are accustomed.

Olivier salad from Pelageya Alexandrova-Ignatieva’s book “Practical Fundamentals of Culinary Art” (1899)

Required Products:

Ryabchikov - 3 pcs. Potatoes - 5 pcs. Cucumbers - 5 pcs. Salad - 2 Provencal seeds - for ½ bottle. Cancer neck oils - 10–15 pcs. Lanspik - 1 cup Olives, gherkins - only ¼ lb. Truffles - 3 pcs.

Cooking rules:

Sear, gut, season and fry natural banquet shot hazel grouse, cool and remove all the flesh from the bones. Cut the fillets into blankets, and chop the rest of the pulp a little. Make a good broth from the game bones, from which you can then prepare lanspik. Boil the potatoes in their skins, then peel them and take them out into a hole the size of a 3-kopeck coin, and chop the trimmings.

Peel fresh cucumbers and cut into thin slices. Cut the truffles into circles. Boil the crayfish and take their necks. Prepare a thick Provençal sauce, add kabul soy to it for spiciness, and a little thick cream for better taste and color. Peel large olives using a screw. When everything is prepared, take a glass vase or deep salad bowl, remove the bottom of the bowl with some lettuce leaves and start laying everything out in rows.

First, put the trimmings of game and potatoes on the bottom, lightly seasoning them with Provençal, then put a row of game on top, then some potatoes, cucumbers, some truffles, olives and crayfish necks, pour all this with some of the sauce so that it is juicy, put a row of game on top again and etc. Some of the crayfish necks and truffles should be left for decoration on top.

When all the products are placed in a vase in the form of a slide, then cover the top with Provençal so that the products are not visible.

Place some salad in the middle of the vase as a bouquet, and arrange crayfish necks, claws from boiled crayfish and truffles around it more beautifully. Chop the frozen lanspik, put it in a cornet, make a thin elegant mesh on top and cool it well.

Since the original Olivier recipe has changed beyond recognition, we are allowed to handle it quite freely. Some people put boiled sausage in it, considering it a Soviet classic. Some people boil beef for a long time. Others add smoked chicken. Chefs of Moscow restaurants go the furthest and juggle ingredients at their own discretion.

Liver in fig sauce

Tangerine Olivier (Elena Savchuk, chef of the Dukhless bar)

A. Podgornykh

Ingredients:

Boiled potatoes - 500 g Boiled carrots - 300 g Green onions - 100 g Fresh fennel - 100 g Celery, stems - 100 g Green apple - 100 g Baked chicken - 1 pc. Mayonnaise with parsley - 200 g Salt - to taste Jalapeno pepper - 1 pc. For coating: Fresh tangerine - 400 ml Corn starch - 30 g Edible gelatin - 50 g

How to cook:

First, bake the chicken - rub the whole carcass with salt, sweet paprika and olive oil and bake in the oven for 90 minutes at 160°C. Make mayonnaise: for 3 yolks, add 50 g of Dijon mustard and 30 ml of lemon juice, beat and add vegetable oil in a thin stream, without ceasing to beat, until you get a good sauce.

Add 50 g of finely chopped parsley. Cut all the salad ingredients into small cubes, mix with the sauce and put in the refrigerator for an hour.

Make jelly. Soak the gelatin for 10 minutes. Warm the juice with starch, when the mass thickens a little, add gelatin. Take out the salad and roll into balls in the shape of a tangerine. Coat the jelly several times until the salad is completely hidden in the tangerine (about 8-9 passes every 10 minutes). Let the tangerine harden and place it on a bed of red caviar.

Olivier with shrimp, veal tongue and salmon (Mikhail Simagin, chef of the Siberia restaurant)

A. Podgornykh

Ingredients:

Fresh cucumbers - 25 g Lightly salted cucumbers - 20 g Carrots - 20 g Potatoes - 25 g Canned peas - 10 g Shallots - 3 g Boiled chicken egg white - 20 g Boiled shrimp 13/15 - 20 g Beef tongue - 30 g Lightly salted salmon — 15 g Dill, parsley — 2 g each Cress peas — 5 g Pea puree — 50 g Fresh frozen green peas — 50 g Butter — 50 g White wine — 20 g Capers — 5 g Olives — 5 g Olives — 5 g Chicken broth - 100 g Dressing - 35 g Homemade mayonnaise - 100 g Sesame oil - 10 g Creamy horseradish - 20 g

How to cook:

Bake carrots and potatoes in the oven and cut into cubes. Boil the beef tongue and also cut into cubes. Do the same with salmon, cucumbers and protein. Season everything with sesame-lemon dressing. To prepare the dressing, mix homemade mayonnaise, sesame oil, and horseradish in a blender.

Place the resulting salad on a plate in the form of a roll. And wrap with pea puree petals. Garnish with watercress.

To make pea puree, simmer green peas in water for at least an hour until tender. Separately, place olives, olives, capers in a saucepan, fry in butter, then add white wine, evaporate, add chicken broth, butter and bring to sauce consistency. Combine the resulting sauce with green peas and puree in a blender. Place the resulting mass in a mold and make an imitation of petals.

Salad with canned beans

Olivier with smoked chicken (Vladimir Gorskikh, chef of Nikolas' farm restaurant)

Oleg Citizen

Ingredients:

Smoked chicken fillet - 65 g Potatoes - 85 g Carrots - 60 g Fresh cucumber - 50 g Pickled cucumbers - 65 g Canned peas - 50 g Chicken egg - 1 pc.

Ingredients for chicken lanspeek:

Chicken broth - 700 g Gelatin sheets - 40 g Salt - 2 g Pepper mixture - 1 g

Ingredients for decoration:

Capers fruits in vinegar with a tail - 3 g Balsamic caramel - 5 ml Cherry tomatoes - 10 g Smoked chicken - 65 g Crayfish tails - 15 g Helman's mayonnaise - 40 g

How to cook:

Boil the potatoes and carrots in their skins until tender and cool. Cut the peeled vegetables into small cubes. Add two types of cucumbers, a boiled egg and smoked chicken fillet, also diced. Season the resulting salad with homemade mayonnaise. Place the salad on a plate. Garnish with crayfish tails, halved capers and cherry tomatoes and chicken lancepick.

Place grilled chicken fillet on top of the salad. On the fillet is an egg cut into slices. Garnish with balsamic caramel.

Chicken lancepick: dissolve soaked leaf gelatin, salt and pepper to taste in warm chicken broth, pour into molds and cool. Cut the frozen lanspik into small cubes.

Olivier with chicken breast and poached egg (Alena Solodovichenko, chef of the Kompot cafe)

A. Podgornykh

Ingredients:

Boiled potatoes - 40 g Smoked chicken breast - 60 g Fresh frozen peas - 30 g Pickled cucumber - 25 g Fresh cucumber - 25 g Boiled carrots - 35 g Green onion - 5 g Homemade mayonnaise - 35 g Chicken egg - 1.5 pcs. Sour cream 20% - 20 g Fresh lemon - 5 g Salt - 2 g Dill - 3 g

How to cook:

Blanch the green peas. Boiled potatoes, fresh and pickled cucumbers, cut carrots into cubes. Finely chop half an egg. Cut the smoked chicken breast into cubes. Mix everything and season with mayonnaise and sour cream.

Place a mound of salad on a plate, sprinkle with dill and chopped green onions. Place a poached egg on top, cut slightly so that the yolk comes out.

To prepare a poached egg, add a couple of drops of table vinegar to boiling water for better protein coagulation, stir, make a funnel, stir for about a minute. Then crack the egg into the funnel and cook for 3 minutes.

With coming!

Olivier salad “Miracle” based on salmon

Cooking time:

1 hour 15 minutes

Number of servings:

Energy value

proteins – 5.5 g;
fats – 7 g;
carbohydrates – 9.3 g;
calorie content – 120.5 kcal.

Ingredients

lightly salted salmon – 0.3 kg;
potatoes – 1 kg;
carrots – 75 g;
eggs – 5 pcs.;
pickled cucumbers – 270 g;
lettuce leaves – 250 g;
mayonnaise – 150 g;

Step-by-step description of preparation

Carefully wash the carrots and potatoes under a strong running stream to remove dirt, place them in a cooking vessel, cover with cool water and put on low heat to simmer for 20 minutes after the first signs of boiling appear.
At this time, also boil the eggs in boiling water for 10 minutes, after which, to make it easier to peel the product, place them in ice water.
After this, cut the lightly salted fish into small identical pieces, chop the canned olives into thin slices, tear the washed and dried lettuce leaves into large random pieces with your hands, and chop the boiled and peeled vegetables, eggs, and cucumbers into medium cubes.
Gently mix the prepared ingredients together in a large salad bowl, add canned peas to them, season the dish with salt and mayonnaise and serve.

Appetizing salad "Olivier" with lightly salted trout

Cooking time:

45 minutes

Number of servings:

Energy value

calorie content – 110.3 kcal;
proteins – 3.8 g;
fats – 6.5 g;
carbohydrates – 9.3 g.

Ingredients

lightly 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 preparation

Remove the skin from pre-boiled and cooled vegetables, carefully prying it off with a knife, and chop them into small even cubes.
Remove the canned cucumbers from the jars, rinse them under running water to remove excess salt and chop them in the same way as carrots and potatoes.
Peel the red salad onion and chop it using the brunoise method, or into thin half rings - as you prefer.
Cut the lightly salted trout into strips or cubes slightly larger than the rest of the ingredients - this will give you a better taste of the product.
Place the prepared vegetables and fish in a large salad bowl, add canned green peas to them, season the Olivier with high-quality, or preferably homemade, mayonnaise and, carefully mixing the ingredients, serve the dish.

An unusual variation of Olivier salad with the addition of salmon and shrimp “Jimmy Oliviero”

Cooking time:

1 hour 5 minutes

Number of servings:

Energy value

proteins – 7.2 g;
fats – 6.5 g;
carbohydrates – 8.6 g;
calorie content – 119.9 kcal.

Ingredients

lightly salted salmon – 0.6 kg;
shrimp – 0.3 kg;
potatoes – 1.2 kg;
carrots – 0.4 kg;
eggs – 10 pcs.;
pickled cucumbers – 0.4 kg;
canned pineapple (in rings) – 0.4 kg;
mayonnaise – 250 g.

Step-by-step description of preparation

Boil fresh shrimp in salted drinking water over a moderate flame, waiting from the moment of boiling for 5-10 minutes (the time depends on the size of the arthropods) - the main thing is not to overcook the seafood, otherwise they will be rubbery.
Also put the washed clean vegetables to cook for a third of an hour after the start of boiling, and cook the eggs in a separate container for about 10 minutes.
Carefully peel the slightly cooled shrimp from their shells and chop into small cubes.
Grind the lightly salted salmon into thin strips so that it can be better felt in the finished dish.
Cut peeled carrots, potatoes, eggs, as well as canned pineapples and pickled cucumbers in the standard Olivier method - into small cubes.
At the last stage, combine all the above ingredients with peas and mayonnaise, mix them thoroughly and place the salad on serving plates.

Delicious Olivier with salmon and avocado

Cooking time:

50 minutes

Number of servings:

Energy value

proteins – 6.5 g;
fats – 13.9 g;
carbohydrates – 4.2 g;
calorie content – 163.3 kcal.

Ingredients

salted salmon – 250 g;
avocado – 460 g;
lemon juice – 10 ml;
carrots – 150 g;
eggs – 4 pcs.;
pickled cucumbers – 360 g;
canned green peas – 200 g;
mayonnaise – 150 g.

Step-by-step description of preparation

Place the washed carrots and eggs to cook in different containers until ready, then peel and chop as for a standard Olivier salad - into small cubes.
While you have time, start processing the remaining products. Rinse the avocado fruits under running water, cut them in half, carefully separate the skin and seeds and cut using the brunoise method, then sprinkle with lemon juice to prevent them from darkening.
Chop the salted salmon into small cubes, and the pickled cucumbers into the same cubes as other vegetables.
Then place all the prepared ingredients in a deep bowl, add canned peas and mayonnaise and stir everything thoroughly so that all products are distributed evenly.

Step-by-step recipe with photos

And why haven’t I made Olivier salad with salmon before? This year I discovered such a recipe for myself, I admit it as a matter of spirit - very tasty and very tender! The classic salad loses, since the sausage is practically not felt in it, but in this one the taste of lightly salted salmon comes first.

If you have the opportunity, then salt the fish flesh at home 3 days before making the salad, being sure to remove all the bones from it. You can also use a store or supermarket to buy slices or slices of salted red fish, especially if you don’t have free time.

All vegetables and chicken eggs can be boiled in advance - for example, the day before preparing the dish, remembering to cool them.

If desired, it is permissible to replace mayonnaise with sour cream of any fat content, but salads with sour cream have a shorter shelf life - about 2-3 hours! Do not add the cucumber slices to the mixture immediately, it should release the brine - you don’t want the salad you created to become soggy.

So, prepare the necessary ingredients for the Olivier salad with red fish, peel the boiled vegetables, rinse them in water and let’s start cooking!

Carefully cut the lightly salted red fish into portions. Also chop the boiled carrots, pour both cuts into a deep bowl or salad bowl.

Peel the boiled chicken eggs from the shell, rinse them in water and cut them into cubes, add the slices to the container.

Cut the pickles into the same cube, leave for 5-7 minutes to release the brine, and drain it. Open the can of canned peas and drain the marinade, add the peas along with the cucumber slices to the rest of the ingredients.

Cut the peeled and washed potato tubers in the same way, pour the slices into a container, add mayonnaise of any fat content or replace it with sour cream.

Wash the green onion stems, chop and add to the salad bowl along with ground black pepper. Since the dish contains salted salmon and pickled cucumbers, you don’t need to add salt! Gently mix all the ingredients and place the Olivier salad with red fish in bowls or on a dish. Serve to the table.

Interesting Olivier recipe with smoked salmon, apple and crayfish tails

Cooking time:

1 hour 25 minutes

Number of servings:

Energy value

proteins – 8.2 g;
fats – 6.4 g;
carbohydrates – 8.2 g;
calorie content – 126.6 kcal.

Ingredients

smoked salmon – 400 g;
boiled crayfish tails – 300 g;
potatoes – 0.7 kg;
carrots – 75 g;
eggs – 2 pcs.;
fresh cucumbers – 200 g;
green apple – 150 g;
frozen green peas – 120 g;
canned capers – 60 g;
chives – 10 g;
dill – 25 g;
mayonnaise – 100 g;
sour cream – 100 g;
mustard – 15 g;
paprika – 3 g;
wasabi – 5 g;
cognac – 35 ml.

Step-by-step description of preparation

First of all, do several preparatory processes, namely, send vegetables (potatoes and carrots) and eggs to boil, and also put frozen peas to thaw.
In the meantime, rinse fresh cucumbers, as well as one apple, under running water, remove the skin from them with a housekeeper, remove the core from the fruit and cut the products into medium-sized cubes.
Chop smoked fish and boiled crayfish tails into equal small pieces.
Wash the chives and dill to remove dust, dry and chop together with canned capers as finely as possible.
Peel the already prepared and slightly cooled eggs, potatoes and carrots and chop them using the brunoise method.
Pour all the above ingredients into a salad bowl and mix them well.
In a separate deep small plate, mix mayonnaise, sour cream, mustard, paprika, wasabi and cognac and season the salad with the resulting dressing - Bon Appetit!

Classic Olivier with salmon

It will not be difficult for anyone to make this version of Olivier with their own hands, because the recipe is based on a traditional salad, only the sausage has given way to red salted fish.

Ingredients

Lightly salted salmon – 0.25 kg;
Selected eggs – 5 pcs.;
Canned peas – 1 can;
Potato tubers – 4 pcs.;
Carrots – 2 small root vegetables;
Short fresh cucumber – 2 pcs.;
Onions (greens) – 1 small bunch;
Dill greens – 1 bunch;
Mayonnaise – 150 ml;
Salt - to taste.

How to prepare Olivier salad with salmon

Wash potatoes, carrots and eggs under the tap, add water and boil until tender. After the water boils, remove the eggs after 8 minutes. We cook the potatoes and carrots for about 20 minutes. You can check the readiness of the root vegetables by piercing them with a knife.
In the meantime, wash the cucumbers, cut off the ends, also rinse the greens and leave to dry on a towel.
Cut salmon fillet, peeled potatoes and carrots, as well as cucumbers into medium cubes and place together with the peas in a bowl.
We peel the eggs and separate them into whites and yolks. Cut the whites into cubes and add to the salad. Grind the yolks finely on a grater and mix with mayonnaise.
Chop all the greens very finely with a knife and mix with the rest of the ingredients.
Now the salad can be salted to taste and seasoned with a dressing of mayonnaise and yolks.

You can find out how to decorate and serve Olivier in an original way on our website, where there are many ideas on this topic.

Recipe for Olivier salad “Big Original” with salmon

Cooking time:

45 minutes

Number of servings:

Energy value

proteins – 6.7 g;
fats – 13.5 g;
carbohydrates – 5.1 g;
calorie content – 164.8 kcal.

Ingredients

lightly salted salmon – 340 g;
red caviar – 210 g;
avocado – 0.9 kg;
carrots (boiled) – 150 g;
eggs – 4 pcs.;
frozen green peas – 400 g;
pickled cucumbers – 360 g;
fresh cucumbers – 400 g;
mayonnaise – 220 g;
table salt - to taste.

Step-by-step description of preparation

Prepare the eggs in advance - put them in boiling water for 10 minutes, then cool and peel them, and also set the green peas to defrost.
Peel the avocado, remove the seeds and chop them together with washed and peeled cucumbers, carrots and eggs into small cubes.
Chop the lightly salted red fish into thin slices.
Place the prepared salmon, vegetables (cucumbers, avocado, carrots, peas), eggs and red caviar into a large bowl, season the food with mayonnaise, add salt to your taste, mix everything well and put the Olivier in the refrigerator to steep for at least half an hour.

Olivier with salted salmon and avocado

This delicate dish will definitely cause a lot of rave reviews. In addition, the calorie content of such a salad is much lower than usual, because in this case the potatoes are replaced by avocado, and the sausage is replaced by salmon fillet.

Ingredients

Short-fruited fresh cucumbers – 2 pcs.;
Gherkins cucumbers – 5 pcs.;
Avocado pulp – from 2 fruits;
Frozen green peas – 1 tbsp.;
Lightly salted salmon fillet – 180 g;
Eggs of category 1 – 3 pcs.;
Large carrot - 1 fruit;
Dill greens – ½ bunch;
Red caviar – 60 g;
Mayonnaise “Provencal” - 100-150 g;
Extra salt – ½ tsp.

How to make Olivier with salmon and avocado

Cook the eggs and carrots over high heat until done. Cook the eggs for 10 minutes, and the carrots for 20-25.
We clean the cooked and cooled products and chop them into cubes along with the avocado.
Boil the peas in boiling salted water for 10 minutes, then remove with a slotted spoon and cool.
We wash the fresh cucumbers under water, and remove the pickled ones from the brine, after which we cut off all the fruits and discard the butts, and cut the cucumbers themselves into cubes.
Cut the salmon fillet into elongated pieces, chop the dill finely and add it with all the other chopped ingredients into a common bowl.
Now all that remains is to add mayonnaise to the salad, add a pinch of salt and mix.

Olivier variation called “Dear Friend” with lightly salted salmon

Cooking time:

1 hour 5 minutes

Number of servings:

Energy value

proteins – 6.6 g;
fats – 10.1 g;
carbohydrates – 8.6 g;
calorie content – 149.1 kcal.

Ingredients

lightly salted salmon – 0.5 kg;
potatoes – 875 g;
carrots – 150 g;
fresh cucumbers – 300 g;
eggs – 5 pcs.;
canned olives (pitted) – 140 g;
canned green peas – 400 g;
green onion – 30 g;
mayonnaise – 250 g;
table salt - to taste;
ground black pepper - to taste.

Step-by-step description of preparation

Rinse the potatoes and carrots from dirt and cook over low heat - this will take about a third of an hour after bubbles appear on the surface of the liquid.
At the same time, throw the eggs into boiling water and set for 10 minutes, then transfer them to cold water to cool.
In order not to waste time, prepare the remaining ingredients, chop the salmon into strips, chop the canned olives into thin slices, chop clean, peeled cucumbers into small cubes, and chop the green onions as finely as possible.
Remove boiled eggs and vegetables from shells and peels and also cut into medium, uniform cubes.
Mix all the above ingredients in a large salad bowl, add peas, salt and ground pepper, pour in the required amount of mayonnaise and mix thoroughly.

Olivier salad with smoked salmon

from Andrey Makaev, chef of the Food Embassy restaurant

Ingredients for 1 serving:

Smoked salmon - 2 slices
Mayonnaise - 1 tbsp.
Pickled cucumber – 25 g
Fresh cucumber – 25 g
Boiled carrots - 25 g
Boiled chicken egg - ½ piece
Boiled quail egg - 1 pc.
Boiled potatoes - 25 g
Green onion – 10 g
Frisee salad - 3 g
Corn salad - 5 g
Red caviar – 10 g
Balsamic cream – 1 g

Preparation:

Cut the cucumber, chicken egg, potatoes, carrots into small cubes and mix with mayonnaise.
Grease the metal ring with olive oil and place salmon fillets along the edge of the ring.
Place the mixture mixed with mayonnaise in the center of the ring, distribute evenly and press with a spoon. Remove the ring.
Garnish with frisée lettuce, corn, green onions and balsamic cream. Place red caviar.
Along the perimeter of the plate, place quail eggs cut in half and cucumber slices rolled into a tube.

Olivier “Fisherman's Tales” with smoked salmon and grapefruit

Cooking time:

1 hour

Number of servings:

Energy value

proteins – 5.7 g;
fats – 7 g;
carbohydrates – 9.1 g;
calorie content – 121.7 kcal.

Ingredients

smoked salmon – 0.5 kg;
grapefruit – 100 g;
potatoes – 1.4 kg;
carrots – 450 g;
onion – 150 g;
pickled cucumbers – 540 g;
eggs – 10 pcs.;
canned green peas – 0.8 kg;
mayonnaise – 300 g.

Step-by-step description of preparation

Boil in advance, cool slightly and peel the carrots, potatoes and eggs, then chop them into medium cubes of approximately the same size.
Remove the skins from the onions, rinse them under running water and cut them together with the pickled cucumbers using the brunoise method.
Rinse the grapefruit, carefully fillet, getting rid of the skin, seeds and membranes, and chop the pulp into small pieces, and crumble the smoked fish into small slices.
Place all the chopped ingredients in a bowl, add canned peas, season everything with mayonnaise and, after mixing thoroughly, remove the salad before serving in the refrigerator for 20-30 minutes.

Spicy Olivier with salmon with pickled ginger

Cooking time:

50 minutes

Number of servings:

Energy value

proteins – 6.3 g;
fats – 7 g;
carbohydrates – 8.8 g;
calorie content – 120.3 kcal.

Ingredients

lightly salted salmon – 0.5 kg;
potatoes – 0.7 kg;
carrots – 150 g;
red onion – 150 g;
pickled cucumbers – 180 g;
fresh cucumbers – 200 g;
canned green peas – 400 g;
green onions – 10 g;
mayonnaise – 160 g;
pickled ginger – 20 g;
lemon juice – 20 ml;
table salt - to taste;
ground black pepper - to taste.

Step-by-step description of preparation

Rinse the carrots and potatoes under running water, place in a saucepan, add water and place on a burner with moderate heat to cook until tender.
In order not to waste time, chop the peeled red onion together with cucumbers and salmon into small uniform cubes, and chop the washed and dried green onions into small rings.
For the dressing, mix mayonnaise, lemon juice, finely chopped pickled ginger, a pinch of salt and ground black pepper in a separate container.
During this time, the vegetables should have been boiled, cool them slightly, peel them and chop them in the same way as the other main ingredients.
Mix the chopped ingredients in a large salad bowl, add peas to them, pour the resulting dressing over it all and let it brew for a while, after which you can call everyone to the table.

An original variation of the Olivier salad with tuna – “Christmas Wreath”

Cooking time:

55 minutes

Number of servings:

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 “Greek” yogurt – 120 g;
mustard – 10 g;
dill – 40 g;
lingonberries - for decoration;
table salt - to taste;
ground black pepper - to taste.

Step-by-step preparation

Peel the shallots in advance, rinse under cool water, finely chop and marinate in white wine vinegar for at least a quarter of an hour.
Remove the peel and shell from the cooled boiled vegetables and eggs and cut them together with the pickled cucumbers into equal small cubes.
Then transfer the chopped products into a large container, add canned peas, pickled onions and tuna to them, after draining all the oil from it, then salt and pepper the salad to your taste.
In a separate plate, mix the amount of mayonnaise required by the recipe, natural yogurt without any additives and not too spicy mustard and season with the resulting Olivier sauce.
Place a cooking ring with a diameter of 20 cm on the flat serving dish allocated for the appetizer, 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, pieces of vegetables 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 Internet. Don’t be afraid to experiment 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. After trying it once, you will want to make the dish in this interpretation all the time! Bon appetit!

Created by French chef Lucien Olivier, the salad of the same name is, of course, magnificent! Today, it is impossible to imagine a single holiday without this snack. Olivier is served on Birthdays, New Year, Easter, Christmas and many other celebrations. Since the ingredients for its preparation are quite accessible to everyone today, salad is often served on the table even on ordinary days. It was precisely because the snack had become too familiar that it became a little boring. We invite you to add variety to the traditional recipe by preparing Olivier salad with red fish. This appetizer will certainly surprise all those who gather at your holiday table. We will replace regular sausage with red fish, and fresh pickles. The result will surprise even the most sophisticated gourmets. The unusually delicate, piquant taste of the snack will captivate tasters from the first try, and its appetizing appearance will give real aesthetic pleasure. Of course, red fish today is not a cheap pleasure, so the salad is unlikely to be suitable for the daily menu. But for a table set for the New Year or Birthday, such an Olivier is what you need.

Ingredients

Medium size potatoes – 2 pcs.;
Chicken eggs – 2 pcs.;
Lightly salted salmon – 200-300 g;
Small carrot – 1 pc.;
Large fresh cucumber – 1 pc.;
Canned green peas – 200 g;
Salt, ground black pepper - as needed;
Mayonnaise – 4-5 tbsp.

Layered Olivier salad with salmon and chickpeas

Cooking time:

55 minutes

Number of servings:

Energy value

proteins – 11.5 g;
fats – 14.7 g;
carbohydrates – 8.5 g;
calorie content – 208 kcal.

Ingredients

lightly salted salmon – 0.4 kg;
chickpeas – 200 g;
carrots – 150 g;
eggs – 4 pcs.;
fresh cucumbers – 200 g;
green onion – 20 g;
mayonnaise – 200 g;
canned green peas (for decoration) – 95 g;
parsley (for decoration) – 15 g.

Step-by-step description of preparation

Soak the chickpeas in cool water for 3-4 hours in advance, then boil them in salted water for 40 minutes.
Also boil the eggs and carrots in separate containers, cool slightly, peel them and cut them into small cubes.
Rinse fresh cucumbers under a running stream, remove the skin from them with a housekeeper and grate them on a sharp grater with large holes, and chop a clean green onion as finely as possible.
Cut the salted red fish into even small slices.
Then, when all the preparatory processes are completed, start preparing the appetizer - lay out the salad in layers, spreading each with a thin layer of mayonnaise, on a large flat dish in this order: there should be chickpeas at the base, then a row of carrots, cucumbers, eggs, green onions and salmon.
Top the dish with canned peas and parsley sprigs and serve.

Salad with smoked salmon and rice

The salad prepared according to this recipe turns out to be very unusual and tasty due to the many different textures involved in the dish. A dressing consisting of mustard, garlic, honey, and red wine vinegar adds piquancy.

The following components will be useful:

smoked salmon – 250 g;
rice – 250 g;
arugula – 150 g;
green peas – 200 g;
walnut – 50 g;
green onions - 2 arrows;
mint - a bunch.

Preparing a light snack should begin by preparing walnuts. To do this, fry them in a heated frying pan for a few minutes. Then pour onto a cutting board and chop coarsely. If frozen green peas are used for a snack, they need to be boiled in salted water for 3 minutes, drained in a colander, rinsed with cool water and cooled. Excess liquid should be drained from canned peas.

The rice should be boiled and poured with the dressing previously whipped using a blender. The green onion stems and mint should be washed well and added to the rice cereal. Prepared walnuts and green peas should also be combined with the contents. Mix everything well and place on a plate on top of the arugula. Separate the fish using a fork and decorate the appetizer with it. Before serving the dish, pour the remaining sauce over it.

Recipe for Olivier salad with salmon – “Classic” with a minimum of ingredients

Cooking time:

50 minutes

Number of servings:

Energy value

proteins – 6.3 g;
fats – 8.9 g;
carbohydrates – 7.4 g;
calorie content – 132.7 kcal.

Ingredients

lightly salted salmon – 250 g;
potatoes – 350 g;
eggs – 2 pcs.;
fresh cucumbers – 200 g;
pickled cucumbers – 180 g;
canned green peas – 400 g;
mayonnaise – 150 g.

Step-by-step description of preparation

Rinse the potatoes under running water to remove dirt, boil them in boiling water for 20-25 minutes, then peel and cut into medium-sized cubes.
At the same time, hard-boil the eggs, cool them, remove the shells and chop them in the same way.
Cut washed and dried fresh and pickled cucumbers using the brunoise method, and chop the fish into arbitrary pieces - either cubes or strips.
In a large bowl, mix all the ingredients mentioned earlier, add peas to them and season the Olivier with mayonnaise, after which you can immediately serve it.

This is interesting:
Add carrots, herbs (parsley, dill) to the recipe for this salad and remove fresh cucumbers and get an excellent variation on the classic version of Olivier with salmon called “Grandfather’s Recipe.”

Serve the salad with sprigs of parsley or dill on top. You can also leave a few pieces of salmon for decoration. Red caviar is also perfect for decoration. You can improvise your presentation however you like. Remember one thing: mix the salad just before you serve it. Otherwise, the cucumbers will release juice, and Olivier will have an unsightly watery consistency.

Bon appetit!

Step 1: prepare the potatoes.

Using a kitchen brush, thoroughly rinse the potatoes under running warm water to remove any remaining soil and other dirt. Now put the tubers in a medium saucepan and fill with regular cold liquid from the tap so that it completely covers the components. Place the container on high heat and cover with a lid. When the water boils, turn on the burner and boil the vegetables for 25–35 minutes
, depending on the size.
Then use a fork to check the potatoes for doneness. To do this, we pierce the tubers with equipment and look. If it fits easily into the components, then you can turn off the burner. If not, then you should extend the cooking time by another 5–7 minutes
. Finally, transfer the vegetables to a cutting board and let cool completely. Then peel the potatoes and chop them into cubes. Place the finely chopped ingredients into a large bowl.

Step 2: prepare the eggs.

Place the eggs in a small saucepan and fill completely with running cold water. Place the container on medium heat and wait for the liquid to boil. Immediately after this, time for 10 minutes
and boil the eggs hard. After the allotted time has passed, turn off the burner and place the pan in the sink under running cold water using oven mitts. The ingredients must be completely cool before the shells can be easily removed. At the end, put them on a cutting board and finely chop them into cubes. Pour the chopped eggs into a bowl with potatoes.

Step 3: prepare fresh cucumbers.

Wash the cucumbers well under running water, dry with kitchen paper towels and place on a cutting board. Using a knife, remove the edges and then cut the vegetable in half lengthwise. Finely chop each part into cubes and place in a common container with other components.

Step 4: prepare pickled cucumbers.

Place the pickled cucumbers on a cutting board and cut off the edges with a knife. Next, chop the vegetables into cubes and immediately pour them into a common bowl.

Step 5: Prepare the canned green peas.

Using a can opener, open the jar of canned green peas and carefully drain the liquid in which they were stored. Then, using a tablespoon, transfer the component from the container into a bowl with other components of the dish.

Step 6: Prepare the onions.

Using a knife, peel the onion and rinse thoroughly under running warm water. Now put the component on a cutting board and chop it very finely into cubes. Pour the chopped onion into a common container.

Step 7: prepare lightly salted salmon fillet.

Place the salmon fillet on a cutting board and, using a knife, chop into cubes or thin strips. At the end, we move the fish into a bowl with other ingredients and start preparing the salad.

Step 8: prepare the salad.

Add mayonnaise to the bowl with the crushed ingredients and salt and ground black pepper to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. That's it, the salad is ready!

Step 9: Serve the salad.

Transfer the finished Olivier salad with salmon from a bowl to a salad bowl or a special deep plate, garnish with fresh dill if desired and serve to the dinner table.
This dish is mainly prepared for various holidays. There is a tradition in our family: on New Year’s Day we all make this salad together and celebrate the holiday cheerfully, enjoying the dish. By the way, it is very filling, so in addition to it we make literally a couple more dishes. Enjoy your meal! If fresh cucumbers are very watery, so as not to let the salad drip, I advise you to carefully remove their seeds. The same goes for the peel. If it is rough, then cut it off using a vegetable cutter;

Instead of salmon, you can add salmon, trout or pink salmon to the salad;

Instead of onions, you can add green onions to the dish. Then Olivier will turn out more tender and aromatic.

The simplest way to diversify and make the usual more juicy, solemn and original is to replace the sausage or meat with lightly salted red fish, and the pickled cucumber with fresh. In this simple way, we solve two problems at once - we respect tradition and at the same time introduce something new to the menu, satisfying the craving for experimentation.

We prepare “Olivier” with salmon and fresh cucumber using classical technology - we first boil the components that require heat treatment, cut everything into cubes and mix with mayonnaise. We recommend making the salad yourself, then the dish will turn out much tastier and cheaper!

Ingredients:

lightly salted salmon (or trout) - 250 g;
potatoes - 300 g (2-3 pcs.);
eggs - 3 pcs.;
carrots - 150 g (1 medium);
fresh cucumber - 200 g (1 large);
green peas - 1 can;
mayonnaise - to taste;
salt, pepper - to taste.

Olivier salad with salmon

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There should be more fish in this salad than potatoes, which can be served either warm or cold. If you don't have fresh tuna, use canned tuna in its own juice - just fill it with spice. Those who like crispy salads, as well as spicy and fishy ones, will like it. Our projects. You can enter a new search or go to one of our sections, such as recipes.

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“Olivier” with salmon recipe with photos step by step

How to cook Olivier with red fish

First boil the washed potato tubers and carrots in their skins (about 40 minutes). We check for softness by piercing the vegetables with a knife - if the blade enters easily, stop cooking. Cool the ingredients completely and remove the peel. Cut the vegetable pulp into small cubes.
We also boil the eggs in advance (about 10 minutes) and cool. Finely chop.
Cut fresh cucumber in the same way.
Cut the fish into cubes slightly larger than the other ingredients. If possible, we try to remove all small seeds.
Mix all ingredients in a large bowl. If desired, you can add finely chopped onions or green onions for a slight spiciness. Season with salt/pepper and season the salad with mayonnaise before serving so that the cucumbers do not release their juice ahead of time.
You can serve Olivier with salmon in one salad bowl or immediately place it on plates using a serving ring. You can decorate the dish with thin slices of fish, red caviar, herbs, etc.

“Olivier” with salmon and fresh cucumber is ready! Bon appetit!

Olivier classic is certainly a very tasty salad. It’s not for nothing that it has become the hallmark of Russian cuisine. But even ideal dishes get boring. New Year and Olivier have already become a reason for countless jokes and anecdotes. And besides, what should those who honor fasting do? After all, the New Year is the eve of the great holiday of the Nativity of Christ (according to the Julian calendar). How can believers replace the usual Olivier salad? After all, the classic example is supposed to include meat - and several types. There is a way out both for those observing fasting and for those who want to experience new facets of taste in a familiar and now ordinary 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 fish with salmon. In this article you will find several modification recipes

This salad can be made strictly vegetarian or not. In the first case, you need to cross out eggs from the list of ingredients, and season the finished dish with special mayonnaise “For Lent.” In both cases, salmon will need three or four hundred grams. It is better to take lightly salted fish - this way the salad will turn out more tender. We start cooking, as in the classic Olivier salad, by boiling five jacket potatoes and three eggs. Please note that carrots are not included. Cool the potatoes and eggs, peel and cut into cubes. Chop the onion finely. Peel two fresh cucumbers and cut into cubes. We put everything in a deep salad bowl. For piquancy, we also cut a strong pickled or pickled cucumber. Add the drained can of green peas. Cut the salmon into small pieces. Add chopped dill and torn arugula with your fingers. Salt and pepper, mix, taste. Olivier with salmon and fresh cucumber should be dressed like this: add one hundred grams of red caviar to low-fat sour cream. Mix well. Pour this sauce over the salad.

Preparation

For Olivier, you need a piece of lightly salted salmon. You can salt the fish yourself or buy it ready-made. Since salmon is chopped finely for salad, it is recommended to use the belly or tail part of this fish. In terms of cost, it will be much cheaper than purchasing a whole piece of salmon.

Lightly salted salmon must be cut into small cubes. Try to ensure that all ingredients for Olivier are cut the same way.

Pre-boil the carrots and potatoes, peel and cut into cubes and place together with the salmon in a bowl.

Peas are usually used to make this salad, canned from a jar. Recently, it has become fashionable to use fresh frozen peas for salads. These peas are stored in the freezer. Immediately before preparing the salad, blanch the peas in water for no more than 10 minutes. This bean product has a very soft consistency and a bright color. Drain the peas and add to the bowl with the ingredients.

Chop the boiled eggs finely and add to the salad.

Season the Olivier with salmon with mayonnaise, gradually adding and gently stirring the salad with a spoon so as not to break the vegetable cubes. Green onions, parsley and dill will add freshness. Add them as desired.

Leave the mixed salad to soak for 40 minutes, and then prepare the presentation. To make Olivier salad with salmon look festive, you should serve it on a beautiful plate or board, and not in an ordinary salad bowl. Place the ring in the center of the board and fill the mold tightly with salad.

After removing the ring, the salad will be neat and compact on the board. Decorate the Olivier salad with parsley leaves. The board can be sprinkled with sesame seeds.

Exotic "Olivier"

Of the “overseas” products, you only need an avocado - two pieces. But don’t be afraid that our Olivier with salmon will taste like Mexican guacamole. No, it will remain a Russian salad with a slight international touch. Cut the avocado into halves, remove the seeds, and peel the fruit. 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 all that remains is to cut everything into cubes, like the avocado. So, we have prepared eggs, carrots, 170 grams of lightly salted salmon, two pickled and two fresh cucumbers. Now add another jar of green peas and three tablespoons of red caviar to the salad bowl. Mix and put in the refrigerator for half an hour. Only after this do we taste and add salt if necessary. Season with mayonnaise, into which we finely chop dill.

Portioned salad with shrimp

Boil four potatoes, carrots and eight quail eggs in their jackets until tender. Cool and peel, cut the vegetables into cubes. In the same way, chop three hundred grams of lightly salted salmon, an onion and two medium-sized fresh cucumbers. Add one hundred grams of green peas. Mix. Mix mayonnaise (about two spoons) with a pinch of sweet paprika. Add some good quality brandy to the sauce. Season Olivier with salmon with pepper to taste. Pour in the sauce and a little lemon juice. Grease the rim of a brandy glass with oil. Tamp the salad into a container. Let's put it in the refrigerator. Before serving, invert the glass onto a plate. We will decorate the beautiful slide with halves of quail eggs, red eggs, boiled and peeled shrimp.

Olivier with crab necks

When the French chef came up with a dish that is now for some reason considered originally Russian, he used such exquisite ingredients that not every housewife has seen in her lifetime. The 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 - the vitamins are not washed out, and the juice remains inside. Cool, clean, cut. Hard-boil a dozen quail eggs. We clean and also cut. Chop into cubes one hundred and fifty grams of salmon, a fresh cucumber, eight crayfish necks, and twelve pods of young peas. Season the salad to taste. Mix with mayonnaise. Decorate with a spoon of red caviar. It can be laid out in a slide or the eggs can be distributed over the surface.

Olivier with red fish and caviar

Ingredients

Red caviar – 1 jar + –
- 3 pcs. + —
- 3 pcs. + —
- 1 PC. + —
— 250 g + —
- 1 PC. + —
— 1 jar + —
- 4-5 tbsp. l. or to taste + -

Preparation

To prepare this salad, we will stock up on a standard jar of red caviar in advance.

Boil eggs, potatoes and carrots. Let everything cool, clean and cut with a knife.
Combine eggs and vegetables in a salad bowl.
We cut lightly salted salmon or trout to them (pink salmon can be rough), add 1 chopped fresh cucumber, lay out the contents without liquid of one 150 g jar of green peas. Season everything with mayonnaise and mix.
We won’t add salt for now, since now it’s the turn of red caviar. Add 3 tbsp. to the salad, saving the rest for decoration.

Stir again, taste for salt, but it’s unlikely to be needed, since fish and caviar themselves have a fairly concentrated taste.

Transfer the finished salad to a clean salad bowl or arrange it in portions. Decorate with caviar and fresh parsley leaves. Cool and serve after 15-20 minutes.

A salad prepared according to the following recipe produces a very interesting and delicate taste.

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 unimaginable colors, you can make Olivier salad with salmon not only tasty, but also aesthetically impressive. As in the previous recipe, we 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 lightly salted salmon, two sprigs of dill, four tablespoons of green peas. Mix and season with mayonnaise to form a viscous mass. Spread Tobiko caviar in an even layer on cling film. We form something like sushi from Olivier with salmon. Carefully wrap the lettuce pieces in the caviar.

Olivier with red fish (salmon, salmon, pink salmon) and fresh cucumbers

On New Year's Eve, many of us are waiting for a miracle and... Olivier.
What if they were combined? The result is an unusual, but very tasty salad with red fish. For many, this dish will come as a complete surprise, because in a well-known appetizer it is more common to see sausage or meat, or, in extreme cases, chicken. Suitable for both intimate get-togethers and more formal occasions, since almost all types of red fish are quite expensive. And for sure: if you want to surprise your dear guests with something, put Olivier with salmon and fresh cucumber or Olivier with salmon on the table. How to prepare them will be described below.

Layered Olivier

This dish looks very beautiful on the holiday table. The idea of combining the advantages of two salads: Olivier and Shuba has probably come to your mind more than once. So, boil two potatoes, one carrot, 2 eggs. We chop separately very finely into different bowls, or even better, three. From two hundred grams of lightly salted salmon, cut two slices for decoration. We cut the rest of the fish into cubes, as well as three feathers of green onions. Mix eggs with mayonnaise. Place the ring on the dish. Place potatoes on the bottom. Then salmon. Coat with mayonnaise and sprinkle with green onions. Next, add the eggs. And the whole thing is crowned with a layer of carrots. We generously spread it with mayonnaise. Place Olivier with salmon in the refrigerator for half an hour. Then remove the ring and serve.