Olivier Salad with Fish

by Editorial Staff

A variation of the popular Olivier salad for those who do not eat meat)))

Servings: 3


  • Potatoes – 200 g
  • Carrots – 100 g
  • Frozen green peas – 100 g
  • Eggs – 2 pcs.
  • Hake fillet – 100 g
  • Salad onion – 50 g
  • Mayonnaise – 75 g
  • Salt to taste
  • Ground black pepper – to taste

How to make an Olivier salad with fish:


  1. Wash the potatoes, boil them in their skins (30 minutes), peel, cut into small cubes.
  2. Wash the carrots, boil in a peel (30 minutes), peel, and also cut into small cubes.
  3. Boil the peas. To do this, boil water, add frozen peas, bring to a boil, and cook for 2-3 minutes. Drain the water.
  4. Boil the eggs, peel, and chop finely.
  5. Boil the fish in a little water (10-15 minutes). Separate from bones if necessary. Cut into small pieces.
  6. Peel the onion and chop finely.
  7. Combine all ingredients. Mix.
  8. Add mayonnaise, salt, and pepper. Mix thoroughly again. Leave the Olivier salad with fish in the refrigerator for 2-3 hours.

Enjoy your meal!

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