home » Conifers in design » Olivier salad with salmon. “Olivier” with salmon and fresh cucumber. Spicy Olivier with salmon with pickled ginger

Olivier salad with salmon. “Olivier” with salmon and fresh cucumber. Spicy Olivier with salmon with pickled ginger

Fish should be regularly present in the diet of a person who strives to eat healthy. And it’s not difficult to organically include it in your menu. Even the familiar Olivier salad can be enriched with this product, making it not only unusual, but also more healthy. We invite you to try the original version of this traditional dish - with salmon. The fish used for this is lightly salted.

See our simple step-by-step recipe with photos.

Advice: You can salt the salmon yourself. This is easy to do: clean the fish from the entrails and bones. For half a kilo of fillet, take 40 g of salt and 10 g of sugar, rub it with this mixture and place under pressure for a day in a cool place.

Ingredients

Servings: – + 15

lightly salted salmon 250 g
potato 300 g
carrot 150 g
eggs 3 pcs.
fresh cucumbers 200 g
onion 50 g
canned green peas 300 g
mayonnaise 150 g
lemon juice 20 ml
ground black pepper taste
salt to taste

Per serving

Calories: 142 kcal

Proteins: 7 g

Fats: 9.8 g

Carbohydrates: 7.2 g

40 min. Video recipe Print

If the potatoes and carrots are too dirty, wash them first, then cover them with water and let them cook. From the moment of boiling, simmer over medium heat for about 20 minutes, check for readiness, and if the vegetables are cooked, remove from the stove and add cold water. After 15 minutes, remove and peel.

Boil the eggs hard. To do this efficiently, and in the future to easily peel them, immerse the eggs in boiling water. Cook for exactly 10 minutes and then quickly plunge into ice water. When the eggs have cooled, peel them.

Open a can of green peas and drain all the liquid. Pay attention to its color: it should be pale green and transparent. This means that the product is of high quality and unspoiled.

Peel the onion. Chop it as finely as you can. Place in a strainer and pour boiling water over it to remove all the bitterness from the vegetable.

Place the salmon in a single layer on a work surface and sprinkle with freshly squeezed lemon juice. Then turn it over to the other side and do the same.

Wash the cucumbers. If their skin is too rough, peel them. Be sure to remove the tails and taste to see if they are bitter.

Cut all ingredients into cubes of the same size of any size according to your taste. It is desirable that they are slightly larger than green peas. This will give the food a more aesthetic appearance.

Mix a little salt and ground black pepper into the mayonnaise. Season the dish with it, mix well and taste. Add more salt if necessary. A very tasty Olivier salad with fish is ready!

Advice: Instead of lightly salted salmon, you can use salmon canned in oil. Just before cutting it, place the pieces on a paper towel to blot them from excess oil, otherwise the snack will turn out to be very fatty and high in calories.

Recipe for Olivier salad “in a new way” - with salmon and red caviar

Cooking time: 1 hour 20 minutes

Number of servings: 20

Energy value

proteins – 6.9 g;
fats – 7.5 g;
carbohydrates – 9.9 g;
calorie content – 134.6 kcal.

Ingredients

fresh salmon – 0.3 kg;
red caviar – 100 g;
eggs – 3 pcs.;
potatoes – 0.8 kg;
onion – 75 g;
lemon juice – 50 ml;
pickled cucumbers – 100 g;
fresh cucumbers – 100 g;
parsley – 10 g;
mayonnaise – 150 g;

Wash the potatoes thoroughly under running water to remove any dirt and cook until done - this will take approximately 20-25 minutes after the start of boiling.
At the same time, place the fresh salmon fillet in a saucepan with a small amount of clean, cool water, wait until it boils, add a little salt and, reducing the flame to low and covering the dish with a lid, simmer for about a quarter of an hour.
Also boil the eggs in boiling water for 10 minutes, then immediately place them in ice liquid to cool.
Thoroughly peel the onions, rinse under the tap and chop into small cubes, then transfer to a small deep plate and pour in 50 ml of lemon juice for about 15-20 minutes.
Then cut the washed and peeled cucumbers into small cubes, chop the eggs, potatoes and boiled salmon into uniform medium-sized pieces, and finely chop the clean, dried parsley.
Combine all the above chopped products together in a large bowl, add pickled onions, after draining all the liquid from them, canned peas and salt and pepper the salad to your taste.
In a separate container, mix mayonnaise with red caviar and season the dish with the resulting sauce.

This is interesting:“Boyarsky” Olivier is prepared in a similar way; there are only a couple of minor differences in the recipes of these variations of the classic salad with salmon. Boyarsky only sells fresh cucumbers, not a mixture of canned vegetables with fruits from the garden, lightly salted, not boiled fish, and no greens.

Olivier salad “Miracle” based on salmon

Cooking time: 1 hour 15 minutes

Number of servings: 28

Energy value

proteins – 5.5 g;
fats – 7 g;
carbohydrates – 9.3 g;
calorie content – 120.5 kcal.

Ingredients

lightly salted salmon – 0.3 kg;
potatoes – 1 kg;
carrots – 75 g;
eggs – 5 pcs.;
pickled cucumbers – 270 g;
lettuce leaves – 250 g;
mayonnaise – 150 g;

Step-by-step description of preparation

Carefully wash the carrots and potatoes under a strong running stream to remove dirt, place them in a cooking vessel, cover with cool water and put on low heat to simmer for 20 minutes after the first signs of boiling appear.
At this time, also boil the eggs in boiling water for 10 minutes, after which, to make it easier to peel the product, place them in ice water.
After this, cut the lightly salted fish into small identical pieces, chop the canned olives into thin slices, tear the washed and dried lettuce leaves into large random pieces with your hands, and chop the boiled and peeled vegetables, eggs, and cucumbers into medium cubes.
Gently mix the prepared ingredients together in a large salad bowl, add canned peas to them, season the dish with salt and mayonnaise and serve.

An unusual variation of Olivier salad with the addition of salmon and shrimp “Jimmy Oliviero”

Cooking time: 1 hour 5 minutes

Number of servings: 49

Energy value

proteins – 7.2 g;
fats – 6.5 g;
carbohydrates – 8.6 g;
calorie content – 119.9 kcal.

Ingredients

lightly salted salmon – 0.6 kg;
shrimp – 0.3 kg;
potatoes – 1.2 kg;
carrots – 0.4 kg;
eggs – 10 pcs.;
pickled cucumbers – 0.4 kg;
canned pineapple (in rings) – 0.4 kg;
mayonnaise – 250 g.

Step-by-step description of preparation

Boil fresh shrimp in salted drinking water over a moderate flame, waiting from the moment of boiling for 5-10 minutes (the time depends on the size of the arthropods) - the main thing is not to overcook the seafood, otherwise they will be rubbery.
Also put the washed clean vegetables to cook for a third of an hour after the start of boiling, and cook the eggs in a separate container for about 10 minutes.
Carefully peel the slightly cooled shrimp from their shells and chop into small cubes.
Grind the lightly salted salmon into thin strips so that it can be better felt in the finished dish.
Cut peeled carrots, potatoes, eggs, as well as canned pineapples and pickled cucumbers in the standard Olivier method - into small cubes.
At the last stage, combine all the above ingredients with peas and mayonnaise, mix them thoroughly and place the salad on serving plates.

Delicious Olivier with salmon and avocado

Cooking time: 50 minutes

Number of servings: 18

Energy value

proteins – 6.5 g;
fats – 13.9 g;
carbohydrates – 4.2 g;
calorie content – 163.3 kcal.

Ingredients

salted salmon – 250 g;
avocado – 460 g;
lemon juice – 10 ml;
carrots – 150 g;
eggs – 4 pcs.;
pickled cucumbers – 360 g;
canned green peas – 200 g;
mayonnaise – 150 g.

Step-by-step description of preparation

Place the washed carrots and eggs to cook in different containers until ready, then peel and chop as for a standard Olivier salad - into small cubes.
While you have time, start processing the remaining products. Rinse the avocado fruits under running water, cut them in half, carefully separate the skin and seeds and cut using the brunoise method, then sprinkle with lemon juice to prevent them from darkening.
Chop the salted salmon into small cubes, and the pickled cucumbers into the same cubes as other vegetables.
Then place all the prepared ingredients in a deep bowl, add canned peas and mayonnaise and stir everything thoroughly so that all products are distributed evenly.

Interesting Olivier recipe with smoked salmon, apple and crayfish tails

Cooking time: 1 hour 25 minutes

Number of servings: 24

Energy value

proteins – 8.2 g;
fats – 6.4 g;
carbohydrates – 8.2 g;
calorie content – 126.6 kcal.

Ingredients

smoked salmon – 400 g;
boiled crayfish tails – 300 g;
potatoes – 0.7 kg;
carrots – 75 g;
eggs – 2 pcs.;
fresh cucumbers – 200 g;
green apple – 150 g;
frozen green peas – 120 g;
canned capers – 60 g;
chives – 10 g;
dill – 25 g;
mayonnaise – 100 g;
sour cream – 100 g;
mustard – 15 g;
paprika – 3 g;
wasabi – 5 g;
cognac – 35 ml.

Step-by-step description of preparation

First of all, do several preparatory processes, namely, send vegetables (potatoes and carrots) and eggs to boil, and also put frozen peas to thaw.
In the meantime, rinse fresh cucumbers, as well as one apple, under running water, remove the skin from them with a housekeeper, remove the core from the fruit and cut the products into medium-sized cubes.
Chop smoked fish and boiled crayfish tails into equal small pieces.
Wash the chives and dill to remove dust, dry and chop together with canned capers as finely as possible.
Peel the already prepared and slightly cooled eggs, potatoes and carrots and chop them using the brunoise method.
Pour all the above ingredients into a salad bowl and mix them well.
In a separate deep small plate, mix mayonnaise, sour cream, mustard, paprika, wasabi and cognac and season the salad with the resulting dressing - Bon Appetit!

Recipe for Olivier salad “Big Original” with salmon

Cooking time: 45 minutes

Number of servings: 32

Energy value

proteins – 6.7 g;
fats – 13.5 g;
carbohydrates – 5.1 g;
calorie content – 164.8 kcal.

Ingredients

lightly salted salmon – 340 g;
red caviar – 210 g;
avocado – 0.9 kg;
carrots (boiled) – 150 g;
eggs – 4 pcs.;
frozen green peas – 400 g;
pickled cucumbers – 360 g;
fresh cucumbers – 400 g;
mayonnaise – 220 g;
table salt - to taste.

Step-by-step description of preparation

Prepare the eggs in advance - put them in boiling water for 10 minutes, then cool and peel them, and also set the green peas to defrost.
Peel the avocado, remove the seeds and chop them together with washed and peeled cucumbers, carrots and eggs into small cubes.
Chop the lightly salted red fish into thin slices.
Place the prepared salmon, vegetables (cucumbers, avocado, carrots, peas), eggs and red caviar into a large bowl, season the food with mayonnaise, add salt to your taste, mix everything well and put the Olivier in the refrigerator to steep for at least half an hour.

Olivier variation called “Dear Friend” with lightly salted salmon

Cooking time: 1 hour 5 minutes

Number of servings: 29

Energy value

proteins – 6.6 g;
fats – 10.1 g;
carbohydrates – 8.6 g;
calorie content – 149.1 kcal.

Ingredients

lightly salted salmon – 0.5 kg;
potatoes – 875 g;
carrots – 150 g;
fresh cucumbers – 300 g;
eggs – 5 pcs.;
canned olives (pitted) – 140 g;
canned green peas – 400 g;
green onion – 30 g;
mayonnaise – 250 g;
table salt - to taste;
ground black pepper - to taste.

Step-by-step description of preparation

Rinse the potatoes and carrots from dirt and cook over low heat - this will take about a third of an hour after bubbles appear on the surface of the liquid.
At the same time, throw the eggs into boiling water and set for 10 minutes, then transfer them to cold water to cool.
In order not to waste time, prepare the remaining ingredients, chop the salmon into strips, chop the canned olives into thin slices, chop clean, peeled cucumbers into small cubes, and chop the green onions as finely as possible.
Remove boiled eggs and vegetables from shells and peels and also cut into medium, uniform cubes.
Mix all the above ingredients in a large salad bowl, add peas, salt and ground pepper, pour in the required amount of mayonnaise and mix thoroughly.

Olivier “Fisherman's Tales” with smoked salmon and grapefruit

Cooking time: 1 hour

Number of servings: 47

Energy value

proteins – 5.7 g;
fats – 7 g;
carbohydrates – 9.1 g;
calorie content – 121.7 kcal.

Ingredients

smoked salmon – 0.5 kg;
grapefruit – 100 g;
potatoes – 1.4 kg;
carrots – 450 g;
onion – 150 g;
pickled cucumbers – 540 g;
eggs – 10 pcs.;
canned green peas – 0.8 kg;
mayonnaise – 300 g.

Step-by-step description of preparation

Boil in advance, cool slightly and peel the carrots, potatoes and eggs, then chop them into medium cubes of approximately the same size.
Remove the skins from the onions, rinse them under running water and cut them together with the pickled cucumbers using the brunoise method.
Rinse the grapefruit, carefully fillet, getting rid of the skin, seeds and membranes, and chop the pulp into small pieces, and crumble the smoked fish into small slices.
Place all the chopped ingredients in a bowl, add canned peas, season everything with mayonnaise and, after mixing thoroughly, remove the salad before serving in the refrigerator for 20-30 minutes.

Spicy Olivier with salmon with pickled ginger

Cooking time: 50 minutes

Number of servings: 25

Energy value

proteins – 6.3 g;
fats – 7 g;
carbohydrates – 8.8 g;
calorie content – 120.3 kcal.

Ingredients

lightly salted salmon – 0.5 kg;
potatoes – 0.7 kg;
carrots – 150 g;
red onion – 150 g;
pickled cucumbers – 180 g;
fresh cucumbers – 200 g;
canned green peas – 400 g;
green onions – 10 g;
mayonnaise – 160 g;
pickled ginger – 20 g;
lemon juice – 20 ml;
table salt - to taste;
ground black pepper - to taste.

Step-by-step description of preparation

Rinse the carrots and potatoes under running water, place in a saucepan, add water and place on a burner with moderate heat to cook until tender.
In order not to waste time, chop the peeled red onion together with cucumbers and salmon into small uniform cubes, and chop the washed and dried green onions into small rings.
For the dressing, mix mayonnaise, lemon juice, finely chopped pickled ginger, a pinch of salt and ground black pepper in a separate container.
During this time, the vegetables should have been boiled, cool them slightly, peel them and chop them in the same way as the other main ingredients.
Mix the chopped ingredients in a large salad bowl, add peas to them, pour the resulting dressing over it all and let it brew for a while, after which you can call everyone to the table.

Layered Olivier salad with salmon and chickpeas

Cooking time: 55 minutes

Number of servings: 15

Energy value

proteins – 11.5 g;
fats – 14.7 g;
carbohydrates – 8.5 g;
calorie content – 208 kcal.

Ingredients

lightly salted salmon – 0.4 kg;
chickpeas – 200 g;
carrots – 150 g;
eggs – 4 pcs.;
fresh cucumbers – 200 g;
green onion – 20 g;
mayonnaise – 200 g;
canned green peas (for decoration) – 95 g;
parsley (for decoration) – 15 g.

Step-by-step description of preparation

Soak the chickpeas in cool water for 3-4 hours in advance, then boil them in salted water for 40 minutes.
Also boil the eggs and carrots in separate containers, cool slightly, peel them and cut them into small cubes.
Rinse fresh cucumbers under a running stream, remove the skin from them with a housekeeper and grate them on a sharp grater with large holes, and chop a clean green onion as finely as possible.
Cut the salted red fish into even small slices.
Then, when all the preparatory processes are completed, start preparing the appetizer - lay out the salad in layers, spreading each with a thin layer of mayonnaise, on a large flat dish in this order: there should be chickpeas at the base, then a row of carrots, cucumbers, eggs, green onions and salmon.
Top the dish with canned peas and parsley sprigs and serve.

Recipe for Olivier salad with salmon – “Classic” with a minimum of ingredients

Cooking time: 50 minutes

Number of servings: 16

Energy value

proteins – 6.3 g;
fats – 8.9 g;
carbohydrates – 7.4 g;
calorie content – 132.7 kcal.

Ingredients

lightly salted salmon – 250 g;
potatoes – 350 g;
eggs – 2 pcs.;
fresh cucumbers – 200 g;
pickled cucumbers – 180 g;
canned green peas – 400 g;
mayonnaise – 150 g.

Step-by-step description of preparation

Rinse the potatoes under running water to remove dirt, boil them in boiling water for 20-25 minutes, then peel and cut into medium-sized cubes.
At the same time, hard-boil the eggs, cool them, remove the shells and chop them in the same way.
Cut washed and dried fresh and pickled cucumbers using the brunoise method, and chop the fish into arbitrary pieces - either cubes or strips.
In a large bowl, mix all the ingredients mentioned earlier, add peas to them and season the Olivier with mayonnaise, after which you can immediately serve it.

This is interesting: Add carrots, herbs (parsley, dill) to the recipe for this salad and remove fresh cucumbers and get an excellent variation on the classic version of Olivier with salmon called “Grandfather’s Recipe.”

Serve the salad with sprigs of parsley or dill on top. You can also leave a few pieces of salmon for decoration. Red caviar is also perfect for decoration. You can improvise your presentation however you like. Remember one thing: mix the salad just before you serve it. Otherwise, the cucumbers will release juice, and Olivier will have an unsightly watery consistency.

Bon appetit!

In some humorous TV program it was said something like “our housewives turn any salad into Olivier.” Everyone laughed, but there is something in it...

And now I offer the Olivier salad with salmon and fresh cucumber! The main composition of ingredients is familiar: potatoes, carrots, eggs, peas, but instead of meat and sausage, lightly salted salmon is used, and the cucumber is not salted or pickled, but fresh. Very tasty and very filling! Choose high-quality mayonnaise with fat content according to GOST; it’s a good idea to add a little lemon juice to it, or, in general, prepare mayonnaise at home, because there are recipes on the site! There are also recipes on how to salt salmon (or other red fish) yourself.

Prepare the ingredients according to the recipe list.

Potatoes and carrots need to be cooked, cooled and peeled in advance. I suggest doing this by steaming, the taste will only benefit from this method! For example, in a slow cooker - about half an hour, depending on the size of the vegetables.

Boil the eggs hard (10-11 minutes in salted water), then place in cold water and then peel.

All that remains is to chop all the ingredients, season and mix together.

But I wanted to layer the salad and mix it before serving. Choose any method.

The first layer is potatoes, cut into cubes and greased with mayonnaise.

The second layer is canned peas.

The third layer is carrots, cut in much the same way as potatoes.

The fourth layer is chopped eggs, smeared with mayonnaise.

The fifth layer is fresh cucumber, diced.

Remove skin and all bones from a piece of fresh salmon. Cut the pulp into cubes and place on top, i.e. sixth layer.

In transparent salad bowls, alternating colors will be elegantly visible: white, green, red, white, green, red.

Olivier salad with salmon and fresh cucumber is ready!

Let him please you at the festive table and... just like that - take note of the option;)

Hey 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!!!

Olivier salad with salmon has gained the greatest popularity among lovers of seafood, fitness cuisine and vegetarians. Compared to regular Olivier, such a dish can no longer be called budget-friendly, since the main ingredient is lightly salted salmon, which is quite an expensive pleasure. But let's not forget that we are talking about the New Year's, festive table, which Russians usually do not skimp on. However, if you salt salmon at home, you can save a lot. Even frozen fish is suitable for salting; the only requirement is that it must be defrosted in the refrigerator in order to preserve its bright and rich taste.

To salt salmon at home you need very few ingredients: the fish fillet itself (about 500 grams), 2 tablespoons of salt and one teaspoon of sugar. The fish must be freed from bones and entrails, leaving the skin on. Rub the fish with salt and sugar, leave for a day under pressure in a cool place.

For this salad, you can use not only lightly salted salmon, but also fish packed with oil and spices. It all depends on what fat content of salad you prefer. To remove excess oil from the fish, just hold it on a baking sheet for a while or dry it with napkins. It’s a good idea to sprinkle both lightly salted and buttered salmon with lemon juice to highlight the taste and aroma of the red fish.

Salmon goes well with all the standard Olivier ingredients: cucumbers, potatoes, peas, carrots and onions. To make the dish even more original, gastronomic experts advise playing with the taste of the salad and adding new ingredients - caviar, shrimp, pineapple, avocado, celery, apple. In any case, it is necessary to take into account the preferences of family members, allergies to seafood and readiness for culinary experiments.

How to prepare Olivier salad with salmon - 15 varieties

The main recipe for those who still decide to surprise their loved ones on the main winter night of the year.

Ingredients:

Fresh salmon - 300 grams
Red caviar – 100 grams
Potatoes - 5 pieces
Testicles - 2 pieces
Fresh cucumber - 1 piece
Onion - 1 piece
Lemon – 1 piece
Mayonnaise - 150 grams
Salt, pepper, parsley - to taste

Preparation:

Finely chop the onion, sprinkle with lemon juice and leave to marinate until all the ingredients are cooked. Boil the salmon in salted water for about fifteen minutes, cool and chop into small cubes. Boil the potatoes in their skins, cool and cut into squares. We do the same with the testicles. All types of cucumbers, crushed into small cubes. Chop the parsley. In a salad bowl, mix all the ingredients: salmon, caviar, potatoes, eggs, cucumbers, peas, onions. Season the finished dish with salt, pepper and mayonnaise to taste.

It is not necessary to use real red caviar; few people, especially children, like its salty-bitter taste. To maintain the appearance of the salad, you can use imitation seaweed caviar. So, you will significantly save your family budget on ingredients for the holiday table.

The salad fully lives up to its name, its taste is simply wonderful! Fresh salad adds tenderness, and the presence of ingredients such as pickled cucumbers and salted olives will make the appetizer an excellent complement to strong drinks.

Ingredients:

Lightly salted salmon - 300 grams
Potatoes - 6 pieces
Carrot - 1 piece
Testicles - 5 pieces
Canned peas - 1 can
Pickled cucumber - 3 pieces
Green olives - 1 jar
Lettuce leaves - 1 bunch
Mayonnaise - to taste
Salt - to taste

Preparation:

Cut the salmon into small pieces, boiled potatoes, eggs and carrots into cubes, and do the same with the cucumbers. Of course, it is better to take olives for salad without pits, cut them into circles. Lettuce leaves can simply be torn with your hands or finely chopped with a knife. Mix all the ingredients: salmon, potatoes, carrots, eggs, peas, cucumber, olives and lettuce with mayonnaise. Add salt if necessary.

Very juicy, bright and rich salad! Don't be confused by the combination of seafood and pineapples, it is a classic in southern countries.

Ingredients:

Salted salmon - 300 grams
Shrimp - 150 grams
Canned pineapple - 200 grams
Canned peas - 400 grams
Potatoes - 600 grams
Carrots - 200 grams
Pickled cucumber - 200 grams
Testicles - 5 pieces
Mayonnaise.

Preparation:

First boil the shrimp in salted water for just a couple of minutes, otherwise they will become rubbery. You also need to boil potatoes, carrots and eggs. We clean the seafood from the shell and cut it into small cubes. We cut the salmon into strips so that the texture of the salad can be better felt. Chop the pineapple into small pieces. We cut the potatoes, carrots, cucumber and eggs in the usual way for Olivier dishes - into small squares. Season all ingredients with mayonnaise.

Although there are canned pineapple pieces for salads, it is much better to take canned pineapple rings. Firstly, the pieces are in large jars and will still have to be chopped for salad. Secondly, there is a possibility that such pieces were cut off from a spoiled fruit. Pineapples in rings can be chopped to taste and it is clear that all the pulp was fresh.

Many people don’t understand why add tasteless avocados to salads? And this is necessary in order to favorably emphasize the richer taste of other ingredients, such as salmon. See for yourself!

Ingredients:

Lightly salted salmon - 125 grams
Avocado - 1 piece
Carrot - 1 piece
Testicles - 2 pieces
Pickled cucumber - 2 pieces
Canned peas - 100 grams
Lemon juice - 2 teaspoons
Mayonnaise - to taste

Preparation:

Boil and peel the carrots and eggs. Peel the avocado and remove the pit. Cut into small cubes. Sprinkle with lemon juice. We cut the carrots, eggs and cucumber into cubes as for a regular Olivier salad. Cut the salmon into small pieces. Mix all the ingredients: salmon, avocado, carrots, eggs, cucumber and peas with mayonnaise.

An exquisite salad that will appeal to avid lovers of restaurants and chic cuisine.

Ingredients:

Salmon - 200 grams
Potatoes - 300 grams
Cucumber - 2 pieces
Canned crayfish necks - 200 grams
Eggs - 4 pieces
Mayonnaise - 200 grams
Mustard - 2 teaspoons
Lemon juice - 1 teaspoon

Preparation:

Cut the hard-boiled potatoes into cubes. We will do the same with salmon, cucumber, crayfish necks and testicles. The main highlight of this salad is the sauce. For dressing, you need to combine mayonnaise, mustard and lemon juice. Mix the resulting sauce thoroughly until smooth. Mix the ingredients together with the dressing.

Lovers of seafood in salads will definitely enjoy this appetizer, and the exquisite ingredients salmon and caviar will amaze guests.

Ingredients:

Lightly salted salmon—100 grams
Red caviar – 100 grams
Canned peas - 2 teaspoons
Onion - 1 piece
Fresh cucumber - 2 pieces
Egg - 1 piece
Lemon – 1 piece
Potatoes - 1 piece
Mayonnaise - to taste

Preparation:

We cut the potatoes, carrots, cucumber and eggs in the usual way for Olivier dishes - into small squares. We start chopping when we boil the vegetables and eggs and peel them. Cut the salmon into strips. Marinate the onion in lemon juice for at least fifteen minutes. Combine the ingredients: salmon, caviar, peas, onions, cucumber, eggs and potatoes with mayonnaise, mix thoroughly.

We are accustomed to regard the smoked bellies of salmon as nothing more than an appetizer for beer. You'll be surprised what a great salad they can make!

Ingredients:

Smoked salmon bellies - 300 grams
Testicles - 5 pieces
Potatoes - 2 pieces
Carrots - 2 pieces
Mayonnaise - 40 grams
Salt, herbs - to taste

Preparation:

Boil vegetables and eggs, peel them. Cut potatoes, carrots and eggs into cubes. We cut the bellies in a convenient way - either into strips or into cubes. Mix vegetables. Eggs, salmon, peas with mayonnaise. Season with salt and add herbs to taste.

A very original salad with many ingredients, for those who are willing to work hard to create a stunning taste!

Ingredients:

Lightly salted salmon - 100 grams
Potatoes - 2 pieces
Testicles - 2 pieces
Pickled cucumber - 1 piece
Fresh cucumber - 1 piece
Canned peas - 1/2 can
Red onion - 1 piece
Carrot - 1 piece
Green apple - 1 piece
Sour cream - 100 grams
Mayonnaise - 100 grams
Salt, pepper, mustard - to taste

Preparation:

Boil potatoes, carrots and eggs, peel and cut into cubes. Do the same with cucumbers, red onions and green apples. Cut the salmon into strips. For dressing, combine sour cream, mayonnaise and a little mustard. Mix all the ingredients with the sauce, adding salt if necessary.

A delicious salad for those who prefer original salads to traditional snacks.

Ingredients:

Lightly salted salmon - 170 grams
Avocado - 2 pieces
Carrot - 1 piece
Testicles - 2 pieces
Frozen peas - 200 grams
Red caviar - 3 tablespoons
Fresh cucumbers - 2 pieces
Salt, mayonnaise - to taste

Preparation:

We pre-boil the carrots and eggs and peel them. Peel the avocado and remove the pit. Let the peas defrost at room temperature. Cut cucumbers, carrots, eggs and avocado into cubes. Cut the salmon into strips. In a salad bowl we combine salmon, avocado, carrots, eggs, peas, caviar and cucumbers. Season the salad with mayonnaise and put it in the refrigerator to steep. After half an hour, taste it and add more salt if necessary.

As an additional ingredient for this salad, you can take dill. You can add it as a decoration or mix it with main products before seasoning with mayonnaise.

To prepare this salad you don’t need much experience, just the desire to prepare a new dish that can amaze even the most discerning guest.

Ingredients:

Lightly salted salmon - 500 grams
Potatoes - 5 pieces
Carrots - 2 pieces
Fresh cucumbers - 3 pieces
Olives - 1 jar
Canned peas - 1 can
Testicles - 5 pieces
Green onion - 1 bunch
Mayonnaise - 250 grams
Salt pepper

Preparation:

We prepare the ingredients as for a traditional Olivier salad: boil the potatoes with carrots and eggs, peel them, and cut them into cubes. Let's do the same with cucumbers. Finely chop the onion. Cut the salmon into strips. Cut the olives (preferably pitted) into slices. Combine all prepared ingredients, including peas. Season with mayonnaise, salt and pepper to taste.

An easy to prepare salad with an unforgettable smoked taste.

Ingredients:

Smoked salmon - 250 grams
Potatoes - 4 pieces
Carrots - 3 pieces
Testicles - 5 pieces
Canned peas - 1 can
Onion - 1 piece
Mayonnaise - 150 ml

Preparation:

Boil, cool, peel and cut potatoes, eggs and carrots into cubes in advance. We do the same with peeled onions and cucumbers. Cut the smoked fish into small pieces. Mix all the ingredients: salmon, potatoes, carrots, eggs, cucumbers, peas and onions with mayonnaise. Let's brew. Add salt if necessary.

To make the taste of the snack even more original, you can add a little grapefruit. But you need to remember that this citrus must be removed from the peel and seeds and the pulp must be cut into small pieces.

For those who love spicy notes in salads and pickled ginger. The snack turns out no worse than Japanese rolls.

Ingredients:

Potatoes - 2 pieces
Carrots - 1 piece
Fresh cucumber - 1 piece
Pickled cucumber - 1 piece
Canned peas - 1/2 can
Red onion - 1 piece
Pickled ginger - 10 grams
Green onion - a pair of feathers
Lemon juice - 2 teaspoons
Mayonnaise - 80 grams
Salt pepper

Preparation:

Boil, cool, peel and cut the potatoes and carrots into cubes. We do the same with peeled red onions and cucumbers. Chop the green onions. Cut the salmon into small pieces. For dressing, mix mayonnaise, lemon juice and finely chopped ginger. We combine all the ingredients: salmon, potatoes, carrots, green onions, cucumbers, peas and red onions with dressing. Let's brew. Add salt if necessary.

A special dietary Olivier for those who, even at the festive table, do not forget about their figure.

Ingredients:

Chickpeas - 100 grams
Testicles - 2 pieces
Carrot - 1 piece
Fresh cucumber - 1 piece
Green onion - 5 feathers
Lightly salted salmon - 200 grams
Mayonnaise - to taste
Canned peas, parsley - for decoration

Preparation:

Let's do the preparatory work: soak the chickpeas in water for 4 hours, then boil them in salted water for 40 minutes. We also boil the eggs and carrots, peel them and cut them into cubes. Cucumbers can be grated or cut into small strips. Finely chop the green onions. Cut the salmon into small pieces. The salad is laid out in layers: chickpeas, carrots, cucumber, eggs, green onions, fish and decorate the top with peas and parsley. Lightly coat each layer with mayonnaise.

This salad contains only well-known ingredients, minimum cost - maximum taste!

Ingredients:

Lightly salted salmon - 250 grams
Potatoes - 2 pieces
Testicles - 2 pieces
Pickled cucumbers - 2 pieces
Fresh cucumbers - 2 pieces
Canned peas - 1 can
Mayonnaise - 150 ml

Preparation:

Boil the potatoes and eggs, peel and cut into cubes. We do the same with cucumbers. Cut the salmon arbitrarily - either into cubes or into strips. In a salad bowl, mix the ingredients: potatoes, salmon, eggs, cucumbers and peas. Season with mayonnaise.

Another variation of the classic Olivier with salmon, for those who really love pickled cucumbers in appetizers.

Ingredients:

Lightly salted salmon - 250 grams
Potatoes - 2 pieces
Carrots - 2 pieces
Testicles - 3 pieces
Pickled cucumbers - 3 pieces
Canned peas - 1 can
Mayonnaise - 150 ml

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 into cubes along with the avocado.
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!

Type