Olivier salad with salmon classic recipe. Olivier salad with salmon

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.

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 tablespoons) 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. We chop one hundred and fifty grams of salmon, a fresh cucumber, eight crayfish necks, and twelve pods of young peas into cubes. 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.

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.

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.

To surprise your guests, family or friends with an extraordinary appetizer, you don’t have to resort to complex, sophisticated recipes and products. Today we’ll prepare Olivier with salmon, 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 pcs. + -
— + -
— 1 pc. + -
— 4 pcs. + -
— 1 jar + -
— 400 g + -
— 2 pcs. + -
- 1/3 bunch + -
- 4 tbsp. + -
— 1/3 tsp. or to taste + -
- on the tip of a 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 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 them just a little - 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.

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
The avocado should be soft to the touch, but fairly 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!

Hello everyone!

My friends, New Year is coming!

And most of us cannot imagine it without the famous Olivier salad.

And although I haven’t eaten salads like this for a long time, everyone around me simply cannot live without this combination of products.

This year I decided to experiment and prepare Olivier salad for my loved ones, but not with sausage or meat, but with lightly salted salmon.

Olivier salad with salmon - recipe with photo

The ingredients are the same as those that go into the classic Olivier: boiled potatoes, boiled, pickled green peas, onions and dill, pickled and fresh cucumbers, and... lightly salted salmon.

Salad proportions are usually taken by eye, based on taste preferences.

I took a little less of the main ingredients and a little more fish to make the taste more rich: 2 boiled potatoes, two eggs, a medium jar of peas, two pickled and two fresh cucumbers, a medium bunch of greens, 300.0 salmon, mayonnaise (I replaced it with yogurt with Provencal herbs for salads).

All ingredients need to be cut into cubes and mixed in a bowl.

I would like to remind you that in order for the salad to turn out delicious, it is advisable to cut all the products into the same size and mix them cooled to the same temperature immediately before serving.

Season the salad with mayonnaise, sour cream or yogurt. If necessary, add salt and pepper.

Now let’s arrange it for serving.

Since our salad will be festive, I decided that dumping it into a vase would be too easy.

I took these rings for decorating salads (they sell them at a dishware store, if you can’t find them, make a mold like this from a tin can) and got this neat salad tower.

Each turret can be served in portions and placed on a separate plate, or you can place all the turrets on one larger dish.

All that remains is to decorate it.

To do this, lubricate it on top and turn on your imagination. I decided to spread red caviar on top of the salad and add a squeeze of lemon.

All! Delicious Olivier salad with salmon is ready!

Bon appetit!

Alena Yasneva was with you, bon appetit and see you again!!!

The most beloved and frequent guest of the program for the New Year's celebration, we are used to cooking with boiled sausage, meat or some kind of sausage product.

Did you know that Lucien’s masterpiece included seafood, and even today there are many delicious, simple and interesting recipes for Olivier salad with salmon. In this article, we will look at three of the most original fish versions of the traditional holiday salad, and you can surprise your guests with an old dish in a new way.

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.

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 together with the avocado into cubes.
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.

Place the finished salad in a salad bowl or on a beautiful dish and garnish with red caviar and finely chopped dill.

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!

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” 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!