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Video: Olivier With Lightly Salted Trout - A Recipe With A Photo Step By Step
Olivier with lightly salted trout turns out to be festive and delicious. Almost a traditional salad for the New Year!
Lightly salted trout - 100 g
Potatoes - 2 pcs.
Carrots - 1 pc.
Pickled cucumbers - 1.5 pcs.
Canned peas - 2 tbsp
Red onion - 1 tbsp.
Mayonnaise - 2 tablespoons
- 88 kcal
- 20 minutes.
- 20 minutes.
- 40 minutes
Photo of the finished dish
Step by step recipe with photo
I once ordered an olivier with salted trout at a restaurant. I really liked the salad, so it has become a part of our family menu.
It is better to pickle trout at home, if there is a desire and opportunity to buy high-quality fresh fish. You can also use salmon, but other types of red fish are less fatty and less delicate in taste, so they are usually not used in Olivier.
It is easier to buy ready-made salted trout in the supermarket or on the market, in this case you need to try its salinity - if salty, then hold it in ice water to the desired degree of salinity. I salted the trout myself, using salt and sugar in a 2: 1 ratio. Be sure to put oppression on the fish. Kept in a cold place for 2-3 days, turning the fish 2-3 times. As a result, it turned out to be elastic and very tasty.
Prepare food for Olivier according to the list.
Boil potatoes and carrots. Cool and peel off the top skin.
Cut the potatoes into small cubes - it is important not to overcook it and take not starchy varieties, but salad ones, so that the potatoes do not turn into porridge when slicing. The entire salad should be small.
Cut the carrots into the same small cubes.
Put the chopped vegetables in a saucepan, add cucumbers chopped in the same cubes. Salted cucumbers are traditionally used in Olivier, but if there are none, you can take pickled with a little vinegar, or better pickled with citric acid. I have taken salted ones, like in this recipe.
Add canned green peas.
Salad onions can also be cut into small cubes, but I decided to use thin half rings - it is very beautiful! I pour boiling water over ordinary onions to get rid of bitterness.
Cut the trout into cubes slightly larger than the rest of the ingredients, add to the salad.
Season Olivier with lightly salted trout with good mayonnaise just before serving.
Serve in portioned salad bowls or in one large one, garnished with green leaves and trout roses.
Enjoy your meal!