Olivier Salad with Red Fish
by Editorial Staff
An appetizing option “Olivier” for lovers of red fish. The addition of lightly salted red fish instead of meat or sausage gives the salad tenderness and a pleasant flavor, and the combination of boiled potatoes, carrots, eggs, canned peas, and pickled cucumbers – the recognizable look and taste of the traditional Olivier. A small change, but the usual dish will sparkle with new colors. Try it!
Cook: 1 hour 20 minutes
Servings: 6
Ingredients
- Potatoes – 2 pcs. (280 g)
- Lightly salted red fish (fillet) – 250 g
- Pickled cucumbers – 2 pcs. (200-230 g)
- Carrots – 1 pc. (140 g)
- Canned green peas – 100-125 g
- Eggs – 3 pcs.
- Green onions – 20 g
- Mayonnaise – 100-125 g (to taste)
- Ground black pepper – to taste
For the filling (optional):
- Lettuce leaves – 1-2 pcs.
- Red fish – 3 thin strips (30-40 g)
Directions
- Place potatoes and carrots in a saucepan and cover with cold water (0.8-1 L). Bring water to a boil, reduce heat, and cook vegetables for about 30 minutes, until tender. Add salt 5 minutes before the vegetables are ready. Remove the prepared potatoes and carrots from the pan, pour over with cold water and cool completely.
- Hard boil the eggs. Pour cold water over eggs, bring to a boil, and boil for 30 seconds. Then turn off the heat, cover the container with a lid, and leave the eggs in the cooling water for another 8 minutes. Then drain the hot water, rinse the eggs with ice water and cool completely. To save time, eggs and vegetables can be boiled in advance.
- Peel and cut boiled potatoes, carrots, and eggs into small cubes.
- Cut the pickled cucumbers into cubes about the same size as the potatoes, put them on a sieve, and leave for 3-5 minutes to drain the juice. With the fillets of lightly salted red fish, cut the skin and cut the fillets into small cubes. Chop the green onion finely. Separate 1-2 pinches of green onions and save to garnish the salad.
- Combine all prepared ingredients in a salad bowl: carrots, potatoes, eggs, red fish, green onions, and pickles.
- Add canned green peas and mayonnaise.
- Mix everything well. Add ground black pepper to taste and a little salt if necessary.
- For serving, garnish the serving plate with lettuce if desired. Roll three thin strips of red fish with a roll slightly obliquely to make “roses”. Put the salad in a heap on a plate, sprinkle with the remaining green onions, garnish with fish fillet “roses” and serve.
Enjoy your meal!
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