Olivier will never get boring, but for those who are tired of its taste and want to experiment, there are 5 new versions of this salad. The recipes for the traditional New Year's dish have undergone some changes, and now you can please your guests with a new Olivier!
1: Olivier with salmon and pickled ginger
The recipe for this spicy salad will appeal to lovers of spicy food. Ginger and red onion made Olivier spicy, and salmon turned the concept of classic Olivier upside down, making it exotic! If desired, salmon can be replaced with trout.
Ingredients
- potatoes – 5 pcs.;
- canned peas – 155 g;
- red onion – 1 pc.;
- carrots – 1 pc.;
- pickled cucumbers – 3 pcs.;
- lightly salted salmon – 275 g;
- dill greens – ½ bunch;
- pickled ginger – 20 g;
- lemon juice – 1 tsp;
- onion greens – ½ bunch;
- homemade mayonnaise – 3 tbsp;
- quail eggs – 7 pcs.;
- salt, freshly ground black pepper – to taste.
Method of preparation
- Boil washed potatoes and carrots until done.
- Boil quail eggs hard.
- Cool the prepared vegetables, peel and cut into cubes.
- Let the eggs cool in cold water, peel and cut into slices.
- Cut the pickled cucumbers into cubes and place them in a colander to drain off excess juice.
- Cut the salmon fillet into cubes.
- Chop the red onion into small pieces.
- Wash the greens thoroughly, dry them to remove moisture and chop finely.
- Cut the pickled ginger into strips, mix with mayonnaise and a spoonful of lemon juice - let it sit separately from the main dish.
- Place potatoes, carrots, cucumbers, fish and herbs in a deep bowl and mix.
- Add peas and ginger. Add salt and pepper to taste. Place quail eggs on top of the formed and laid out salad. The salad should sit in a cool place for at least an hour.
2: Olivier with smoked salmon and Kamchatka crab
This recipe is not cheap, but for those who want to add luxury to their New Year's table, it is the surest way to surprise guests. The salad has a very fresh and delicate taste.
Ingredients
- potato tubers – 5 pcs.;
- peas (canned) – 145 g;
- carrots – 1 pc.;
- cucumbers (fresh) – 3 pcs.;
- salmon (smoked) – 275 g;
- parsley – ½ bunch;
- frisee salad – 20 g;
- balsamic cream – to taste;
- onion (green) – ½ bunch;
- egg (quail) – 10 pcs.;
- canned Kamchatka crab meat – 30 g;
- homemade mayonnaise – 2 tbsp;
- red caviar – 35 g;
- salt, freshly ground black pepper – to taste.
Method of preparation
- Boil the potatoes and one carrot until done. Cool the cooked vegetables, peel and cut into small cubes.
- Boil quail eggs hard. Cool in cold water for five minutes. Then peel and cut into cubes.
- Fresh cucumbers and salmon should also be cut into cubes and slices.
- Wash the greens and chop finely, tear the salad with your hands.
- Combine all ingredients in a deep bowl and add green peas. Salt and pepper the resulting mixture, add mayonnaise.
- Chop the crab meat into pieces.
- The salad is served in portions. Place lettuce leaves on the bottom of each bowl before adding the Olivier salad. Decorate each portion with a piece of crab and caviar. Add a couple of drops of balsamic cream.
3: Olivier with crayfish tails and veal
This version of Olivier is the closest to the original version, which was invented by Lucien Olivier. Exotic, hearty and at the same time light salad will not leave any of the guests indifferent.
Ingredients
- potatoes – 5 pcs.;
- canned green peas – 215 g;
- carrots – 2 pcs.;
- pickled cucumbers – 5 pcs.;
- chicken eggs – 5 pcs.;
- crayfish – 15 pcs.;
- onion greens – ½ bunch;
- dill greens – ½ bunch;
- parsley – ½ bunch;
- shallots – 20 g;
- veal – 255 g;
- apple cider vinegar – ½ tsp;
- agar-agar – 1 tbsp. (can be replaced with gelatin);
- Greek yogurt – 5 tbsp;
- mustard (not hot) – 2 tbsp;
- oil (olive) – 3 tbsp;
- bay leaf – 1 pc.;
- peppercorns – 5 pcs.;
- salt, freshly ground black and white pepper – to taste.
Method of preparation
- Wash the veal and boil until done. Leave 200 grams of broth in a separate bowl.
- Boil the crayfish for 10 minutes, adding bay leaves and a few groshiki of black pepper. Leave 200 grams of this broth in a separate bowl.
- Place each broth in a saucepan on low heat. Add half of the gelatin to each, stir. Do not bring to a boil, remove from heat.
- Line two small baking sheets with foil, pour the broth into each and place in a cool place to cool.
- Boil the potatoes and carrots until done. Drain the water and let the vegetables cool. Peel and cut into cubes.
- Boil the chicken eggs, cool in cold water, peel and grate on a coarse grater.
- Cut the boiled veal into pieces.
- Chop the pickled cucumbers into cubes and place in a sieve to drain off excess liquid.
- Wash all the greens in running water and chop finely.
- Using a blender, combine Greek yogurt, mustard and olive oil, adding black and white pepper and salt. To make the sauce, place Greek yogurt, mustard and olive oil in a tall bowl.
- Cut the boiled crayfish necks into pieces.
- Place all chopped ingredients and drained green peas in a deep bowl. Sprinkle with apple cider vinegar. Add sauce to ingredients and mix thoroughly. Add salt and pepper to taste.
- Take the finished jelly out of the refrigerator and cut into pieces. Add to the salad.
- Divide into portions and place the salad on each plate in the form of a culinary ring. You can use crayfish tails and greens as decoration.
4: Olivier salad with roast beef and mushrooms
This option will be especially liked by men, as it is the most satisfying recipe. The richness of the salad's taste comes from the veal roast beef and champignons. Dijon mustard with pickled cucumbers will add a sharp taste.
Ingredients
- potato tubers – 4 pcs.;
- peas (canned) – 215 g;
- onion (red) – 1 pc.;
- carrots – 1 pc.;
- cucumbers (pickled) – 3 pcs.;
- veal tenderloin – 280 g;
- eggs (chicken) – 4 pcs.;
- dill greens – ½ bunch;
- parsley – ½ bunch;
- homemade mayonnaise – 2 tbsp;
- mustard (Dijon) – ½ tbsp;
- champignons (fresh) – 155 g;
- olive oil – 2 tbsp;
- salt, freshly ground black pepper – to taste.
Method of preparation
- Boil the potatoes and carrots until done. Cool, peel and cut into small pieces.
- Boil the eggs hard, cool and also cut into cubes.
- Also cut the pickled cucumbers into pieces and let the excess moisture drain off a little.
- Preheat the oven to 250 degrees. Rinse the veal, dry with a towel, drizzle with olive oil and sprinkle with ground pepper. Bake for 10 minutes on each side until crispy.
- Cool the oven to 150 degrees. Take the meat out and set aside. When the oven has cooled down, place the meat in there and salt both sides for 30-40 minutes. Depending on the desired degree of roasting, you can check the readiness with a toothpick. For a good roast, the juice should be clear. For medium, it should be pinkish. After baking, wrap the finished meat in several layers of foil and let it cool gradually, without refrigeration.
- The cooled veal should be cut first across the grain, then lengthwise, so that the meat in the salad does not separate into fibers, but remains in cubes.
- Also cut the red onion into cubes.
- Cut the washed champignons into slices and fry in a heated frying pan, stirring, for 10-12 minutes in olive oil.
- Wash the greens, dry them and chop them finely.
- Remove the canned peas from the brine and place in a deep bowl with chopped vegetables, meat and herbs. Season with Dijon mustard and homemade mayonnaise. Salt and pepper to taste. Place the finished salad in a cool place for an hour.
5: Olivier "Classic"
Well, how could we do without it! After all, the classics must live, despite all the geographical changes in the territory of its origin. The most unique combination of products, the combination of products gives an unforgettable aroma, which is always associated with the New Year holidays! The taste of pickles with peas and green onions always gives a special mood in the winter season, when the body especially requires delicious things!
Classic Olivier salad recipe with sausage - nostalgia for New Year's classics!
Ingredients
- potato tubers – 6 pcs.;
- carrots – 2 pcs.;
- sausage (boiled) – 550 g;
- eggs (chicken) – 6 pcs.;
- yolks – 2 pcs.;
- cucumbers (pickled) – 5 pcs.;
- oil (olive) – 125 ml;
- onion (bulb) – 1 pc.;
- mustard powder – 0.5 tsp;
- green peas (canned) – 210 g;
- sugar – 0.5 tsp;
- salt, freshly ground black pepper – to taste.
Method of preparation
- Blend two yolks, olive oil, half a spoon of salt and mustard powder for salad dressing.
- Boil potatoes and carrots until tender.
- Boil the eggs hard.
- Cut potatoes, carrots, eggs, sausage and cucumbers into cubes.
- Drain the liquid from the peas and mix with the remaining ingredients.
- Also cut the onion into cubes and process with boiling water. When the water drains, add the onion to the rest of the salad.
- Add salt, pepper and homemade mayonnaise, which we managed to do, to the salad and mix. Let it cool in a cold place for about two hours.
