"Olivier" With Red Fish - A Recipe With A Photo Step By Step. How To Prepare Salad "Olivier" With Salmon?

The Olivier salad with red fish turns out to be very juicy and tasty, the duet of salmon and boiled potatoes is just perfect!

Ingredients

Boiled potatoes - 2 pcs.

Boiled chicken eggs - 3 pcs.

Lightly salted red fish (salmon) - 250 g

Pickled cucumber - 2 pcs.

Canned peas - 100 g

Boiled carrots (large) - 1 pc.

Green onions - 0.5 bunch (10 g)

Mayonnaise - 2 tablespoons

Ground black pepper - to taste

• 103 kcal
• 20 minutes.
• 40 minutes
• 1 hour

Photo of the finished dish

Step by step recipe with photo

And why haven't I made an Olivier salad with salmon before? This year I also discovered such a recipe for myself, I confess as in spirit - very tasty and very tender! The classic salad loses, since you hardly feel the sausage in it, and in this, the taste of lightly salted salmon comes first.

If you have the opportunity, then salt the fish pulp at home 3 days before creating the salad, be sure to remove all bones from it. You can also take advantage of the convenience store or supermarket to purchase slices or slices of salted red fish, especially if you don't have time to spare.

All vegetables and chicken eggs can be boiled in advance - for example, the day before cooking, without forgetting 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 immediately add the cucumber slices to the mass, it should highlight the brine - you do not want the salad you created to become wet.

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

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

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

Cut the pickles into the same cubes, leave for 5-7 minutes to let the brine stand out, and drain. Open the jar 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, put mayonnaise of any fat content or replace it with sour cream.

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

Enjoy it!