Salmon Olivier recipe. “Olivier” with salmon and fresh cucumber. Classic Olivier with salmon

Olivier classic is certainly a very tasty salad. It’s not for nothing that it has become the hallmark of Russian cuisine. But even ideal dishes get boring. New Year and Olivier have already become a reason for countless jokes and anecdotes. And besides, what should those who honor fasting do? After all, the New Year is the eve of the great holiday of the Nativity of Christ (according to the Julian calendar). How can believers replace the usual Olivier salad? After all, the classic example is supposed to include meat - and several types. There is a way out both for those observing fasting and for those who want to experience new facets of taste in a familiar and now ordinary salad. We'll just make it vegetarian. But we won't just cross meat and eggs off the ingredient list. After all, this salad is festive, and should remain so. Therefore, we will replace the modest fish with salmon. In this article you will find several modification recipes

This salad can be made strictly vegetarian or not. In the first case, you need to cross out eggs from the list of ingredients, and season the finished dish with special mayonnaise “For Lent.” In both cases, salmon will need three or four hundred grams. It is better to take lightly salted fish - this way the salad will turn out more tender. We start cooking, as in the classic Olivier salad, by boiling five jacket potatoes and three eggs. Please note that carrots are not included. Cool the potatoes and eggs, peel and cut into cubes. Chop the onion finely. Peel two fresh cucumbers and cut into cubes. We put everything in a deep salad bowl. For piquancy, we also cut a strong pickled or pickled cucumber. Add the drained can of green peas. Cut the salmon into small pieces. Add chopped dill and torn arugula with your fingers. Salt and pepper, mix, taste. Olivier with salmon and fresh cucumber should be dressed like this: add one hundred grams of red caviar to low-fat sour cream. Mix well. Pour this sauce over the salad.

Exotic "Olivier"

Of the “overseas” products, you only need an avocado - two pieces. But don’t be afraid that our Olivier with salmon will taste like Mexican guacamole. No, it will remain a Russian salad with a slight international touch. Cut the avocado into halves, remove the seeds, and peel the fruit. Cut the pulp into cubes. In this recipe, we exclude potatoes from the list of ingredients, but add one large carrot, which we cook. Separately, cook two hard-boiled eggs. Now all that remains is to cut everything into cubes, like the avocado. So, we have prepared eggs, carrots, 170 grams of lightly salted salmon, two pickled and two fresh cucumbers. Now add another jar of green peas and three tablespoons of red caviar to the salad bowl. Mix and put in the refrigerator for half an hour. Only after this do we taste and add salt if necessary. Season with mayonnaise, into which we finely chop dill.

Portioned salad with shrimp

Boil four potatoes, carrots and eight quail eggs in their jackets until tender. Cool and peel, cut the vegetables into cubes. In the same way, chop three hundred grams of lightly salted salmon, an onion and two medium-sized fresh cucumbers. Add one hundred grams of green peas. Mix. Mix mayonnaise (about two spoons) with a pinch of sweet paprika. Add some good quality brandy to the sauce. Season Olivier with salmon with pepper to taste. Pour in the sauce and a little lemon juice. Grease the rim of a brandy glass with oil. Tamp the salad into a container. Let's put it in the refrigerator. Before serving, invert the glass onto a plate. We will decorate the beautiful slide with halves of quail eggs, red eggs, boiled and peeled shrimp.

Olivier with crab necks

When the French chef came up with a dish that is now for some reason considered originally Russian, he used such exquisite ingredients that not every housewife has seen in her lifetime. The classic Olivier consisted of hazel grouse meat, crayfish necks, pressed caviar... In this recipe we will do without poultry. But we will use crayfish meat and caviar. First, wrap two small potatoes and carrots in foil and bake in the oven until soft. It turns out that the vegetables turn out much tastier this way - the vitamins are not washed out, and the juice remains inside. Cool, clean, cut. Hard-boil a dozen quail eggs. We clean and also cut. Chop into cubes one hundred and fifty grams of salmon, a fresh cucumber, eight crayfish necks, and twelve pods of young peas. Season the salad to taste. Mix with mayonnaise. Decorate with a spoon of red caviar. It can be laid out in a slide or the eggs can be distributed over the surface.

With Tobiko caviar

Jars of this product are now freely available in large supermarkets. Due to the fact that the eggs in Tobiko come in different, most unimaginable colors, you can make Olivier salad with salmon not only tasty, but also aesthetically impressive. As in the previous recipe, we bake two potatoes and a carrot. But they need to be cut as small as possible. We also chop two fresh cucumbers, one hundred and fifty grams of lightly salted salmon, two sprigs of dill, four tablespoons of green peas. Mix and season with mayonnaise to form a viscous mass. Spread Tobiko caviar in an even layer on cling film. We form something like sushi from Olivier with salmon. Carefully wrap the lettuce pieces in the caviar.

Layered Olivier

This dish looks very beautiful on the holiday table. The idea of ​​combining the advantages of two salads: Olivier and Shuba has probably come to your mind more than once. So, boil two potatoes, one carrot, 2 eggs. We chop separately very finely into different bowls, or even better, three. From two hundred grams of lightly salted salmon, cut two slices for decoration. We cut the rest of the fish into cubes, as well as three feathers of green onions. Mix eggs with mayonnaise. Place the ring on the dish. Place potatoes on the bottom. Then salmon. Coat with mayonnaise and sprinkle with green onions. Next, add the eggs. And the whole thing is crowned with a layer of carrots. We generously spread it with mayonnaise. Place Olivier with salmon in the refrigerator for half an hour. Then remove the ring and serve.

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;)

It's hard to imagine celebrating the New Year without a large salad bowl with Olivier on the table. However, eating such a salad year after year for decades is very boring. How to combine tradition and craving for experimentation? Prepare "Olivier with red fish"! Red fish - and better, of course, salmon - will give the salad a noble taste and make it even more festive. The recipe for Olivier with salmon is quite simple to make. But there are also some secrets.

If your family doesn’t like pickled cucumbers or doesn’t eat them due to health problems, then feel free to add fresh cucumbers to the salad instead of sour ones. Believe me, “Olivier with salmon and fresh cucumber” will fit very well into the New Year’s menu.

The same goes for mayonnaise. For dressing, you can choose not only high-fat mayonnaise, but also low-calorie mayonnaise. Another housewife secret is to mix mayonnaise with sour cream. In this case, the “harmfulness” of the sauce will be reduced. Very principled adherents of proper nutrition can replace mayonnaise with this sauce - take Greek yogurt, pour a little extra virgin olive oil into it. Salt, pepper, add apple cider vinegar. We season the holiday salad with salmon with this natural sauce.

Ingredients

• lightly salted salmon 220 g;
• jacket potatoes 2 pcs.;
• boiled carrots 2 pcs.;
• boiled peas 4 tbsp. l.;
• chicken egg 1 pc.;
• mayonnaise 2 tbsp. l.;
• pickled cucumber – 3 pcs.;
• green onions and dill to taste.

Preparation

For Olivier, you need a piece of lightly salted salmon. You can salt the fish yourself or buy it ready-made. Since salmon is chopped finely for salad, it is recommended to use the belly or tail part of this fish. In terms of cost, it will be much cheaper than purchasing a whole piece of salmon.

Lightly salted salmon must be cut into small cubes. Try to ensure that all ingredients for Olivier are cut the same way.

Pre-boil the carrots and potatoes, peel and cut into cubes and place together with the salmon in a bowl.

Peas are usually used to make this salad, canned from a jar. Recently, it has become fashionable to use fresh frozen peas for salads. These peas are stored in the freezer. Immediately before preparing the salad, blanch the peas in water for no more than 10 minutes. This bean product has a very soft consistency and a bright color. Drain the peas and add to the bowl with the ingredients.

Chop the boiled eggs finely and add to the salad.

Season the Olivier with salmon with mayonnaise, gradually adding and gently stirring the salad with a spoon so as not to break the vegetable cubes. Green onions, parsley and dill will add freshness. Add them as desired.

Leave the mixed salad to soak for 40 minutes, and then prepare the presentation. To make Olivier salad with salmon look festive, you should serve it on a beautiful plate or board, and not in an ordinary salad bowl. Place the ring in the center of the board and fill the mold tightly with salad.

After removing the ring, the salad will be neat and compact on the board. Decorate the Olivier salad with parsley leaves. The board can be sprinkled with sesame seeds.

The simplest way to diversify and make the usual more juicy, solemn and original is to replace the sausage or meat with lightly salted red fish, and the pickled cucumber with fresh. In this simple way, we solve two problems at once - we maintain tradition and at the same time introduce something new to the menu, satisfying the craving for experimentation.

We prepare “Olivier” with salmon and fresh cucumber using classical technology - we first boil the components that require heat treatment, cut everything into cubes and mix with mayonnaise. We recommend making the salad yourself, then the dish will turn out much tastier and cheaper!

Ingredients:

• lightly salted salmon (or trout) - 250 g;
• potatoes - 300 g (2-3 pcs.);
• eggs - 3 pcs.;
• carrots - 150 g (1 medium);
• fresh cucumber - 200 g (1 large);
• green peas - 1 jar;
• mayonnaise - to taste;
• salt, pepper - to taste.

“Olivier” with salmon recipe with photos step by step

How to cook Olivier with red fish

1. First boil the washed potato tubers and carrots in their skins (about 40 minutes). We check for softness by piercing the vegetables with a knife - if the blade enters easily, stop cooking. Cool the ingredients completely and remove the peel. Cut the vegetable pulp into small cubes.
   
2. We also boil the eggs in advance (about 10 minutes) and cool. Finely chop.
   
3. Cut fresh cucumber in the same way.
   
4. Cut the fish into cubes slightly larger than the other ingredients. If possible, we try to remove all small seeds.
   
5. Mix all ingredients in a large bowl. If desired, you can add finely chopped onions or green onions for a slight spiciness. Season with salt/pepper and season the salad with mayonnaise before serving so that the cucumbers do not release their juice ahead of time.
   
6. You can serve Olivier with salmon in one salad bowl or immediately place it on plates using a serving ring. You can decorate the dish with thin slices of fish, red caviar, herbs, etc.
   

“Olivier” with salmon and fresh cucumber is ready! Bon appetit!

To surprise your guests, family or friends with an extraordinary appetizer, you don’t have to resort to complex, sophisticated recipes and products. Let's prepare Olivier with salmon today, because its taste is no less rich than that of a traditional salad, but certainly more exotic! Below you will find several recipes for this unusual snack, the composition of which can be varied each time depending on what ingredients you have on hand.

Let’s decide right away what kind of fish we will make the salad with: we will need no more than 500 g of lightly salted salmon. You can pickle it yourself, or you can buy it ready-made in the store. The main condition is that the fish should be soft, juicy and not too salty.

We remember that the saltier the piece we come across, the less amount we add to the salad and do not add any salt to the appetizer at all.

For those who want to salt salmon themselves, we offer several recipes.

So, how to prepare Olivier salad according to a new unusual recipe?

Olivier with salmon and fresh cucumbers

Ingredients

• - 4 things. + -
• — + -
• - 1 PC. + -
• - 4 things. + -
• — 1 jar + -
• — 400 g + -
• - 2 pcs. + -
• - 1/3 bunch + -
• - 4 tbsp. + -
• — 1/3 tsp. or to taste + -
• - on the tip of a knife + -

Preparation

To begin with, as usual, we deal with vegetables. Boil potatoes, carrots and eggs. When everything is ready, drain the water and let the food cool in the air. Then we clean everything and cut the vegetables into small cubes, and chop the eggs in this salad with a fork or chop with a knife.

In the first case, they will turn out to be almost invisible in the appetizer and will only add flavor; in the second, they will feel good. We take this into account when choosing a cutting method.

1. Open the peas and add the drained liquid to the vegetables and eggs. First cut the fish into thin slices, then into cubes.
2. Wash the cucumbers, dry them with a towel and, if the peel is not bitter, cut them into cubes. If there is an off-taste, it is better to remove it with a knife so as not to spoil the salad.
3. Wash the green onions, pat dry and chop on a board or use culinary scissors.
4. Season the finished Olivier with mayonnaise, add a little salt, add black pepper and mix well.

This luxurious salad can be served in a salad bowl or immediately divided into portions using special forms - they will make the serving even more impressive.

Decorate Olivier with salmon slices and sprigs of fresh herbs.

This Olivier with salmon and fresh cucumbers turns out incredibly tasty, appetizing, but, at the same time, unusual. Cucumbers give it juiciness and go well with red fish. Serve the salad chilled.

If you want to try something truly luxurious, we recommend preparing the salad according to the following recipe.

Olivier with salmon and red caviar

An appetizer prepared according to this recipe will surprise both guests and household members!

• To prepare it, boil 2 eggs, 3 potatoes and 1 small carrot. We drain everything, cool and clean it and chop everything finely.
• Add diced salmon to the salad bowl - 150-200g.
• It’s especially good to add gherkins to this salad or, if you don’t have any, regular pickled cucumbers. Since there are quite a lot of salty ingredients in the composition, we add just a little bit of them - about 2-3 tbsp. in crushed form.
• We lay out green peas (1 jar without liquid), season the prepared salad with mayonnaise, pepper and, without salt, add ½ jar of red caviar.
• Stir again, and only then taste for salt. It's unlikely to be needed.

This salad will also be good with fresh cucumber. All lovers of Japanese rolls will especially appreciate it, since similar combinations will remind them of their taste.

Olivier with salmon and avocado

Well, if there are vegetarians among the guests or there is a fast in the yard, the salad can easily be turned into a convenient and incredibly tasty dish for everyone.

To do this, just replace the eggs in the composition with avocado. This fruit with a mild, satisfying taste has the ability to adapt to the surrounding ingredients, so it will be almost invisible in the composition.

Our main task is only to choose the right fruit.

How to choose an avocado
The avocado should be soft to the touch, but fairly elastic. A skin that is too pliable will most likely hide an overripe fruit—it will look unsightly in a salad. And under the hard avocado, it’s definitely not ripe and will have a grassy taste.

Prepare the rest of the ingredients as usual, and add the avocado at the end. It is better to crumble it after the salad is completely mixed. This way the tender flesh will not choke and will retain its shape.

• For the amount of ingredients indicated in the first recipe, we will need 1 fruit.
• Peas can be added, or you can replace them with corn or olives. Add 8-10 of them, carefully cutting them into circles.
• Season with mayonnaise, or regular one, and cool well.

As you can see, there is nothing complicated in preparing such an unusual and truly mouth-watering snack! Try making Olivier with salmon, adding red caviar, cucumbers or other ingredients to the composition and see how delighted your guests and household members will be!