Salad; OLIVIE; 8 best recipes

Salad "OLIVIER" - 8 best recipes

Not a single festive feast is complete without various salads. The most popular among them was and is the Olivier salad in its various variations.

The Olivier salad, which has long been recognizable to everyone, will really shine if you add other ingredients to it instead of sausage. Interested?

You and your guests will be pleasantly surprised by the new taste of the salad. And it is not much more difficult to prepare than the usual version.

You can serve Olivier in the deepest salad bowls or form the salad perfectly on a small plate. You can decorate it with herbs or fill waffle molds, it’s at your discretion.

CLASSIC OLIVIER SALAD WITH SAUSAGE
VEGETARIAN OLIVIER
OLIVIER SALAD WITH PRAWNS
OLIVIER SALAD WITH BEEF
OLIVIER WITH MUSHROOMS
OLIVIER WITH TONGUE
OLIVIER SALAD WITH SMOKED CHICKEN AND PRAWNS
CLASSIC OLIVIER SALAD WITH CHICKEN

CLASSIC OLIVIER SALAD WITH SAUSAGE

Ingredients:

Potatoes - 3 pcs.
Sausage – 300 gr
Pickled cucumber – 3 pcs.
Testicles - 4 pcs.
Carrots - 1 pc.
Canned peas – 200 gr
Mayonnaise – 180 gr

How to cook:

Prepare all the necessary ingredients.

Hard boil the eggs (10 minutes).

Boil potatoes and carrots in salted water.

Drain liquid from canned peas.

Cut carrots and potatoes into medium cubes.

You can also grind them using a mesh (vinaigrette), which will speed up the manufacturing process.

Cut the canned cucumbers into cubes of approximately the same size. Before adding them to a common plate, lightly squeeze out the juice with your hand so that the salad does not flow.

Also cut the sausage into cubes and add to the rest of the ingredients.

Cut the boiled eggs or chop them too using a vinaigrette.

Add pickled peas, salt and stir.

Add mayonnaise. Stir well so that all products are covered with mayonnaise.

Serve the salad garnished with your favorite greens.

VEGETARIAN OLIVIER

Vegetarian Olivier strikes with its similarity to traditional meat Olivier. I think you should like this. This salad is, firstly, the healthiest, and secondly, the cheapest. Try it! I think you will be pleased!

Ingredients:

Green peas - 1 can
Potatoes - 300 gr
Carrots – 200 gr
Pickled cucumbers – 200 gr
Seasonings - to taste
Sour cream - 3 tbsp

How to cook:

Pour a can of peas into a salad bowl. Don't forget to drain the liquid.

Add pickled cucumbers cut into small cubes.

Next, steamed carrots and potatoes cut into small cubes go into the salad bowl.

Then add sour cream, black salt and seasonings (asafetida) to the salad bowl.

Mix everything well and ready!

OLIVIER SALAD WITH PRAWNS

Ingredients:

Frozen shrimp – 1 kg
Potatoes - 4-5 pcs.
Carrots - 1-2 pcs.
Cucumbers - 2-3 pcs.
Green onions - to taste
Dill - to taste
Eggs - 5 pcs
Homemade mayonnaise - 1 tbsp
Canned peas - 1 can
Salt - to taste
Ground dark pepper - to taste

How to cook:

Boil the shrimp in boiling salted water until tender. Cool.

Boil potatoes and carrots. Cool, peel off the skin.

Boil hard-boiled eggs. Fill with cool water. Clean.

Finely chop the potatoes and carrots.

Wash and dry cucumbers, green onions and dill. Finely chop everything.

Open the can of peas and drain the liquid.

Combine all ingredients, salt and pepper.

Stir and refrigerate for 1-2 hours.

OLIVIER SALAD WITH BEEF

Ingredients:

Beef – 500 gr
Potatoes - 5-6 pcs.
Fresh cucumbers - 2-3 pcs.
Can of canned peas - 1 pc.
Green onions - to taste
Carrots - 2 pcs.
Eggs - 5 pcs
Fresh dill - to taste
Homemade mayonnaise - 1 glass
Salt - to taste
Ground dark pepper - to taste

How to cook:

Boil beef until tender in salted water. Cool. Finely chop.

Boil and peel the potatoes and carrots. Cool. Cut into small cubes.

Boil hard-boiled eggs. Fill with cool water. Grate on a large grater or chop with a knife.

Wash the cucumbers, dry and chop.

Finely chop the green onion. And dill.

Combine all ingredients in a deep bowl.

Add canned peas.

Salt, pepper, season with mayonnaise.

Place in the refrigerator for 1-2 hours.

OLIVIER WITH MUSHROOMS

Ingredients:

Potatoes - 300 gr
Egg - 4 pcs
Green peas – 200 g
Onion - 1 pc.
Mushrooms – 10 pcs.
Mayonnaise - 4 tbsp
Salt - to taste
Pepper - to taste
Carrots – 150 gr
Cucumber – 100 gr
Apple - 1 pc.
Greens - to taste
Olive oil - to taste

How to cook:

Boil potatoes and carrots in their “uniforms” in slightly salted water.

When the vegetables are cooked, cool them to room temperature, peel and cut into small cubes.

Boil the eggs. Cool them, peel them and cut them into small cubes.

Fry the sliced mushrooms in a little olive oil.

Cut the peeled onion into cubes with a sharp knife.

Place all ingredients in a bowl: green peas, eggs, potatoes, carrots, grated apple, cucumbers and mushrooms.

Season with salt and pepper, add mayonnaise and herbs, stir.

Place the salad in the refrigerator for 45 minutes.

OLIVIER WITH TONGUE

Ingredients:

Tongue – 750 g (boiled)
Potatoes - 4 pcs (boiled)
Eggs - 10 pcs
Green peas - 1 piece (400 g jar)
Pickled cucumbers – 10 pcs
Onion - 1 pc.
Apple - 2 pcs (greenish)
Mayonnaise - 500 gr
Greens - 1 bunch

How to cook:

Peel the onion and chop it into a small cube. Place in a bowl and cover with hot water for 15 minutes.

Peel the boiled tongue from films and cut into small cubes.

Peel the boiled eggs and also cut into small cubes.

Peel the boiled potatoes and cut into small cubes.

Peel greenish apples and cut into small cubes.

Remove the ends from the pickled cucumbers. Cut the cucumbers into small cubes too.

Wash the greens, dry and finely chop.

Place all the ingredients together in a deep bowl so that it is comfortable to mix. Add salt, add mayonnaise and stir everything well.

OLIVIER SALAD WITH SMOKED CHICKEN AND PRAWNS

Ingredients:

Smoked chicken - 200 g (breast or thigh)
Shrimp - 500 g (or peeled boiled 200 g)
Boiled egg - 4 pcs
Boiled carrots - 1-2 pcs.
Boiled potatoes - 3 pcs.
Fresh cucumber - 1 pc.
Pickled cucumber – 1 piece
Canned peas – 200 gr
Mayonnaise - 2 tbsp
Sour cream - 1-2 tbsp
Salt - to taste
Fresh greens - 20 g

How to cook:

Boil the shrimp according to the instructions on the package in lightly salted water.

Remove the shell from the cooled shrimp.

Cut the shrimp into small pieces.

Don't forget to throw in some shrimp to decorate the salad.

First boil the potatoes in their skins, then peel them when they have cooled and cut them into small cubes.

Peel the boiled carrots and cut them into cubes too.

Chop smoked chicken meat.

Peel the eggs and chop them too.

And cut the pickled and fresh cucumbers into the same cubes.

Place all the prepared ingredients in a bowl, add salt and add mayonnaise mixed with sour cream.

Using a culinary ring, we perfectly lay out the salad and decorate it with shrimp and herbs.

CLASSIC OLIVIER SALAD WITH CHICKEN

Ingredients:

Potatoes - 4 pcs.
Carrots - 2 pcs.
Chicken fillet – 500 gr
Testicles - 4 pcs.
Pickled cucumbers – 4 pcs.
Canned green peas – 250 g
Mayonnaise - to taste
Salt - to taste
Greens - to taste

How to cook:

Boil all the vegetables, hard-boil the eggs.

Let the chicken fillet cook for 20 minutes.

All vegetables need to be cut into small cubes.

Also finely chop the eggs and boiled chicken fillet.

Transfer all ingredients into a deep bowl and season with mayonnaise.

Olivier recipe traditional

Various sources constantly do not fail to point out the supposedly “French” origin of the salad. The creator of the recipe is said to be a certain chef Olivier, who supposedly ran a restaurant in St. Petersburg in the 19th century and offered his guests, in addition to other dishes, also an outlandish Olivier salad, the recipe of which he kept in the strictest confidence.

The composition of the salad is considered lost, and all the later improvisations on the same topic were only recreated based on the feelings and memoirs of former restaurant guests.

It is possible that most of the story given to us was simply invented for marketing purposes during the NEP, when enterprising citizens reopened a restaurant in the same premises. After all, you must admit that even in our time “Olivier salad” sounds more tempting than the most recent name - “Stolichny”.

Since the possibility of making a mistake with every other recipe “found in the attic” is almost 100 percent, we suggest that the Russian version of the salad still be considered a classic. In particular, it is usually cut into bowls almost for New Year's celebrations, and with it, and not with the mysterious dish of caviar and hazel grouse, so many jokes, anecdotes and completely real stories are connected.

Ingredients

Testicles (3 pcs);
Potatoes (2 huge);
Carrots (100 g);
Boiled sausage (250 g);
Mayonnaise (100-200 g);
Pickled cucumbers (100-200g);
Green peas (100-200 g).

Having listed the ingredients used in Olivier, it is impossible not to talk separately about any of them, at least briefly, because we will still try to prepare the treat as it was first presented in Russian culinary literature.

So, in order:

Large testicles of the selected group are what is needed. If it is possible to change them, even if they are the smallest ones, but at home, be sure to do so, increasing the number by one piece.

Potatoes are included in the ingredients for Olivier in an indispensable order, and the salad depends almost on its taste. It is worth boiling it in the skin, so choose a variety that does not boil into powder, but remains elastic.

Carrots don’t have to be bitter, the important thing is that they are catchy and dense. Cook it separately from the potatoes, adding a little sugar to the peeled root vegetables.

Sausage in Olivier salad, the traditional recipe usually gives without lard. If you prefer GOST “Amateur” with dense pieces of lard, the salad will not get any worse. But if possible, use good quality “Doctor’s” or “Creamy”.

Mayonnaise is only “Provencal”, and it must contain either mustard oil or powder. Don’t despair if you don’t find the sauce you want; the ingredients for traditional Olivier are designed for products from a bygone era, but a small amount of ready-made strong mustard will help you out quite a bit.

According to the recipe, only pickled cucumbers The size of the fruit is not important, but keep in mind that larger ones usually have stronger skin. It is acceptable to replace pickled cucumbers with pickled ones, but before preparing Olivier with them, chop and squeeze out the excess brine.

Peas should be very tender; traditional Olivier cannot be prepared from rough peas. If you don’t know a manufacturer of such canned food that has not let you down with quality, then look among the glass jars for the one with the greenest and... smallest peas.

The spread in the quantities of the three components of the salad is almost twofold and this is not an error! Having first mixed a small amount of goods, then adjust the desired taste of the salad by adding others, introducing them in small portions and stirring before testing.

How to prepare Olivier salad, step-by-step description:

How to cook “Traditional Olivier recipe”

How to cook Olivier? First you need to boil peeled potatoes, carrots and eggs.

Having selected all the ingredients you need for the salad, start by boiling the vegetables and eggs. It may be convenient to create this in one pan, as is recommended from time to time, but this is not a traditional Olivier recipe; the recipe that we want to offer is designed for boiling all goods separately.
Boiling eggs in salted water will take 10 minutes from boiling; with vegetables it is a little more difficult. Check their readiness by pricking them with a knife. When the potatoes and carrots begin to slide off the blade freely enough, immediately drain the boiling water and lay out the vegetables to cool.
Before making Olivier, peel and cut the sausage into circles. Then spread them out into strips and finally into cubes, less than a centimeter on each side.

Do not cut the Olivier into small pieces; the traditional recipe assumes that individual ingredients will be felt in the salad. The most unforgivable mistake is to transform the salad into a mishmash of finely chopped goods.

Cut all ingredients (except peas) into small and equal-sized cubes.

Following the sausage, cut the potatoes into slightly smaller pieces. Cut the carrots and cucumbers, squeezed out of excess water, into pieces twice as small as sausage pieces.
Of the remaining goods that require cutting into Olivier salad, the Olivier recipe contains only eggs. The yolk, as you know, crumbles quite easily, so separate the eggs and cut them separately. Try to keep the yolk pieces intact; you can create them larger and the white smaller.
So, all the preliminary procedures have been completed, before preparing Olivier, let's return to mayonnaise.

If you want to use your own homemade sauce in your salad, please note that we make it only with lemon juice! Not a drop of vinegar! We add homemade mayonnaise to the salad only before serving; it is unsafe to store such a salad dressed for more than 6 hours, even in the cold. In addition, homemade mayonnaise does not contain any special thickeners, and therefore it is better to add it to the traditional Olivier salad as late as possible. This way the treat will not soften and will be very dense.

Pour the chopped ingredients into a salad bowl, mix thoroughly, add peas, season the salad with mayonnaise, then mix thoroughly again.

We combine the products and add cucumbers and peas in parts. Mix thoroughly, do not add mayonnaise yet. Take a sample and evaluate the salinity and juiciness of the salad. The correctly selected Olivier composition should be moderately juicy and salty.
Next, by adding peas and cucumbers, adjust the taste to your desired taste.
It's time to add salt to the salad and season it with mayonnaise. Please note, this is a very important moment!

Since you and I are preparing Olivier according to a traditional recipe, you need to see that it does not require salt. Cucumbers and sausage should contain the required amount of salt. Since modern products are undersalted by the manufacturers themselves, salt may ultimately come in handy for you.

To begin with, adding just a little salt, season the salad with about half the mayonnaise. Stir and take a sample. Then add sauce and salt at your own discretion.
When serving Olivier, the recipe requires it to cool. This is quite comfortable and an option if the festive table includes hot dishes. Cover the bowl or cover with film and place in the general section of the refrigerator for half an hour.

Serving Olivier is as ordinary as possible

The classic is to serve the salad in crystal vases or portion it into small bowls. You can decorate with herbs; often half the boiled protein is placed into portions, filled with reddish caviar or its imitation. Serving small portions of salad on small flat plates, form it into a mound.

Cultural code: famous Olivier

We have re-read ancient cookbooks and are ready to share with you real recipes for the most popular salad in Russia.

The Frenchman Lucien Olivier, the chef of the Hermitage restaurant on Trubnaya Square, hardly planned to end up in the history of Russian gastronomy. But I got it. The snack he invented in the 60s of the 19th century for the sated guests of an expensive restaurant quickly caught the taste of the capital’s public. At that time, the Russian state cuisine - nourishing, plentiful, but quite ordinary - was gradually changing under the pressure of an assertive fashion for everything French.

Olivier got it right: his signature appetizer with a special Provençal sauce, the grandfather of modern mayonnaise, actually immediately became the signature dish of the Hermitage. In the book “Moscow and Muscovites,” the writer Gilyarovsky said: “It was considered especially chic when the Frenchman Olivier prepared dinners, even then famous for the Olivier salad he invented, without which dinner would not be lunch and the secret of which he did not reveal. No matter how hard the gourmets tried, it didn’t work out: this and that .

Culinary historians usually agree that it was the sauce: the cook Lucien, himself a native of Provence, had an unrivaled understanding of the local oil and used only a certain type of it. But this secret was quickly revealed, and within a couple of years the salad entered the menu of all decent public catering establishments.

In the next decade, the salad became so popular that its recipes began to appear in cookbooks for a wealthy audience. These are not books for young, inexperienced housewives and not “the secret secrets of a cheap lunch.” Olivier requires experienced hands—and money.

Culinary Administration, 1897

Necessary products and their proportions for 5 people.

Hazel grouse - 3 pcs., potatoes - 5 pcs., cucumbers - 5 pcs., salad - 2 cobs, Provencal - ½ bottle. butter, crayfish necks - 15 pcs., lanspicou - 1 glass, olives, gherkins - only ¼ pound, truffles - 3 pcs. Production instructions: 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 lightly chop the rest of the pulp. Make a good broth from the game bones, from which you can later prepare lanspik. Boil the potatoes in their skins, then peel them and pull them out into a hole the size of a three-kopeck coin, and chop the trimmings. Peel the fresh cucumbers and cut into thin slices. Cut the truffles into circles. Boil the crayfish and take from their neck. Prepare a thick Provençal sauce, add Kabul Son for spiciness, and a little heavy cream for the best taste and color. Peel large olives using a screw. When everything is prepared, take a glass vase or a deep salad bowl and start laying everything 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. Throw some of the crayfish necks and truffles on top for decoration. When all the products are placed in a vase in the form of a slide, then cover the top with Provençal so that the goods are not visible. Place some kind of 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, place it in a cornet, create a narrow luxurious mesh on top and cool everything well.

Note: Using literally the same method, you can prepare a salad from the remaining hot meat: beef, veal, grouse, chicken, etc., also from any non-bone fish.
From time to time, if desired, you can add the freshest tomatoes, cut into circles, to these salads. But the real Olivier appetizer is always prepared from hazel grouse. Note: Lanspik is a thickened, sticky, transparent broth with the density of jelly. To get a bottle of ready-made lanspeak, you need to take a bottle of ready-made broth and 12 sheets of gelatin, or a veal head, or two ox legs, or 5-6 veal legs.

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In other books of this period you can find recipes without olives, but, for example, with pressed caviar or lobster. There are many options, but one thing in common: in the 19th century, Olivier was a layered salad for the upper classes. But having stepped from restaurants to home tables, Olivier gradually loses its culinary snobbery and becomes more democratic.

Cookbook, 1912

Olivier salad. Proportion: chickens - 1 pc., boiled potatoes - 5 pcs., new cucumbers - 5 pcs., truffles - 1 pc., Provencal sauce - 4 table. spoons.

Preparation: boil the chicken in broth and, after removing it, cool it, remove all the flesh, both fillet and legs, cut diagonally, thinly, into planks.
Take a large potato, round it into a column and cut it into kopecks. Peel and chop the freshest cucumbers thinly. Place all this in a saucepan, add a little salt, add Provencal sauce and mix, and then put it in a salad bowl, level it with a mound, top it with shredded truffles, and the salad is ready, served especially as an appetizer. Note: Salad de boeuf (appetizer). The same as Olivier, but the difference is that you need to take boiled meat instead of chicken. Cut the meat into thin leaves, combine with cucumbers, potatoes and Provencal sauce. Garnish with truffles.

In 5 years, the royal reign of Our Homeland will end with truffles. Mayakovsky’s propaganda declared hazel grouse to be bourgeois food, and those who survived the revolution, and then the Civil War, had no time for culinary delights. In the hungry year of 1921, the writer Arkady Averchenko recalled past feasts in his work “Fragments of the Broken into Pieces”: “A glass of lemon vodka cost fifty kopecks, but for the same fifty kopecks the friendly barmen practically forced an appetizer on you: the freshest caviar, jellied duck, Cumberland sauce, Olivier salad , game cheese . But the state kitchen at that time was in a trivial decline: rusty rationed herring, saccharin, combined fat. All that remains is to remember Olivier.

In the relatively well-fed thirties, the history of salad - together with the history of the country - took a new turn. The chef of the Moscow restaurant, Ivan Ivanov, who, according to legend, once worked in the wings of Lucien Olivier himself, invents his own remake on an already well-known theme - the Stolichny salad. For the first time, canned food is added to the already known recipe: green peas and crab meat. But “Stolichny” is not yet a candidate for the role of number one Russian salad. The NEP rehabilitates hazel grouse, sturgeon and crayfish necks: in the collections of recipes of that time one can find an abundance of subtly similar snacks under playful names like “Silva” or “Parisien”. In such an abundance, Olivier is not exactly losing ground, but it no longer claims to be the main ceremonial dish.

It is easy to see that by this time there was not much left of the French appetizer. Stalin's Olivier is a fantasy thing. In 1948, the Russian culinary bible, “The Book of Savory and Healthy Food,” recommended adding green lettuce, lemon juice, apples and even sweet powder to Olivier. In 1952, in a book that called for abundance and demonstrated the best standards of Russian food photography, boiled carrots and, unexpectedly, cauliflower appeared as ingredients for the first time. The dish is decorated—in the absence of fish—not with crayfish, but with a boiled egg; in the future, the decoration evenly slides inside the salad bowl and becomes an indispensable ingredient. Olivier is still considered a game salad, but around it on the pages of “Books about savory and healthy food” there are more options that are very similar in composition, including “Salad with sausage” (+ potatoes, celery, lettuce, gherkins, apple) and “Salad with meat" (+ potatoes and cucumbers).

By the eighties, we have several remakes on the Olivier theme enshrined in the inevitable collections of recipes: “Capital Salad” (chicken, potatoes, cucumbers, lettuce, eggs, crabs), meat (all the same, just beef or tongue), “Seafood Salad” (fish, shrimp, potatoes, carrots, green peas) and the honorable “Game Salad”, now served with hazel grouse, tomatoes, beans and cauliflower. All this is generously seasoned with mayonnaise, and any recipe is accompanied by fundamental notes: if such and such an ingredient is missing, you can replace it with the rest or completely leave the dish without it. It’s not unusual that Brezhnev’s Olivier ended up being reincarnated as a salad designer: what he got out, he chopped up. But on the other hand, it is simple and inexpensive to make, perfect for cool weather and strong drinks, and recipe options are passed on from housewife to housewife and are fixed by home tradition. Olivier successfully survives changes in ruling policies and financial crises, again becoming the dish without which dinner would not be lunch.

New flavors for an old salad. 8 exciting recipes for New Year's Olivier

Olivier is the main New Year's salad. It is found in virtually any home. Even if you decide to create a light New Year's table without mayonnaise salads, you will probably cook Olivier on one of the weekends after. This year it became stylish to experiment, for example, adding salted fish and seafood to Olivier - the result is a slightly unusual taste, which, in general, does not stray too far from the usual, beloved by all. Meet our tried and true recipes for traditional New Year's salad.

Olivier with chicken

Recipe by Pavel Panteta, chef of the Caucasian Prisoner restaurant

80 g chicken fillet
80 g potatoes
10 g carrots
40 g pickled cucumbers
30 g new cucumbers
1 testicle
40 g homemade mayonnaise
Salt and pepper
Dill and parsley

Step 1. Boil chicken fillet, potatoes, carrots and eggs.

Step 2. Cool, peel, cut into cubes.

Step 3. Peel the salted and fresh cucumbers and cut into cubes.

Step 4. Mix everything, add salt and pepper, season with homemade mayonnaise, mix. Before serving, garnish with dill and parsley.

Olivier with salmon and light mayonnaise

Recipe by Alexey Semenov, chef of the Russian Pub gastrobar

90 g lightly salted salmon
1 chicken egg
80 g boiled potatoes
60 g boiled carrots
40 g pickled cucumbers
60 g new cucumbers
50 g green peas
15 ml cream
30 g mayonnaise
10 ml soy sauce

Step 2. Cut the salmon into pieces.

Step 3. Cut into cubes the previously boiled vegetables: potatoes, carrots.

Step 4. Add cucumbers, both salted and fresh, but without the skin. We also cut them into cubes.

Step 5. Scald freshly frozen peas with boiling water and then quickly cool them so as not to lose their color.

Step 6. Grate the chicken egg. Mix all the ingredients in a plate, season with a light version of mayonnaise.

Olivier with Far Eastern salmon and reddish caviar

Recipe by Andrey Pavlov, chef of the Nikita restaurant

15 g potatoes
20 g eggs
40 g fresh cucumber
10 g carrots
20 g green peas
40 g lightly salted salmon
20 g mayonnaise
Dill and parsley
10 g reddish caviar
Quail egg quarter
Corn salad
Radicchio salad

Step 1. Boil potatoes, carrots, eggs until tender and cut into small cubes along with cucumber and salmon.

Step 2. Finely chop the dill and parsley.

Step 3. Mix all ingredients, adding salad roots and radicchio, and season with mayonnaise.

Step 4. Place the salad on a plate, garnish with caviar and quail egg.

Olivier in a jar

Recipe by Sergei Batukov, chef of the restaurant “Glass of Vodka Leps”

110 g potatoes
110 g carrots
3 testicles
3 pickled cucumbers
220 g peas
220 g boiled beef (shoulder is better)
mayonnaise to taste
Salt
Greenery

Step 1. Boil potatoes, carrots, eggs, peel and cut into cubes.

Step 2. Cut the cucumbers and boiled beef.

Step 3. Mix ingredients, season with mayonnaise.

Step 4. Season with salt and pepper and place into portioned jars.

Olivier with salmon

Recipe by Alexander Borzenko, chef of the Craft Kitchen restaurant

40 g boiled potatoes
30 g boiled carrots
10 g new cucumbers
15 g pickled cucumbers
½ boiled egg
30 g mayonnaise
5 g green peas
5 g cream balsamic
3 g dill
1 quail egg
30 g lightly salted salmon

Step 2. Cut the vegetables into cubes.

Step 3. Peel the boiled egg and also cut into cubes.

Step 4. Cut the salted fish into thick slices, later cut into cubes.

Step 5. Mix everything in one bowl, season with mayonnaise. You don’t have to combine the fish with all the ingredients, but put it on top as decoration.

Step 6. Place the salad in a mold, garnish with a quail egg, dill, and sprinkle with balsamic cream.

Olivier with tongue

Recipe by Sergei Batukov, chef of the Lesnoy restaurant

40 g potatoes
30 g carrots
25 g pickled cucumber
20 g fresh cucumber
1 testicle
1 quail egg
Watercress
40 g mayonnaise
100 g boiled beef tongue
Salt and pepper

Step 1. Boil potatoes, carrots, eggs and cut into small cubes (not counting the quail egg).

Step 2. Cut canned and fresh cucumbers into cubes of approximately the same size.

Step 3. Add canned peas, salt, pepper and stir. Add mayonnaise.

Step 4. Serve the salad with thinly sliced beef tongue, garnished with watercress and quail egg.

Olivier without meat

Recipe by Alexander Kuznetsov, chef at FoodMama restaurant

25 g potatoes
45 g eggs
25 g pickled cucumber
10 g fresh cucumber
25 g fresh frozen peas
15 g carrots
25 g mayonnaise
Salt, pepper to taste

Step 1. Boil vegetables and cut into cubes.

Step 2. Peel the pickles, cut and squeeze (this is important).

Step 3. Remove the core from new cucumbers, use only the skin. This will give crunch to the salad.

Step 4. Season with mayonnaise.

Olivier with salmon and scallop

Recipe by Alena Komar, brand chef of the Babel restaurant

100 g lightly salted salmon
50 g scallop
50 g boiled potatoes
50 g lightly salted cucumber
20 g green peas
50 g mayonnaise
10 g tobiko caviar

Step 2. Add mayonnaise, mix all ingredients well. Add tobiko and stir the salad again.

Step 3. Wash the scallops under cold water and dry with a cardboard towel.

Step 4. Heat the oil in a frying pan and fry the scallops on both sides until golden brown. Do not overcook them, otherwise they risk becoming rubbery.

Step 5. Arrange the salad on a plate, place the scallops on top, and garnish them with tobiko if desired.