Salad with olive salmon: original recipes for gourmets

Olivier classic is definitely a delicious salad. No wonder he became a visiting card of Russian cuisine. But even the ideal dishes are boring. New Year and Olivier have already become an occasion for countless jokes and anecdotes. And besides, what about those who honor fasting? After all, the New Year is the threshold of the great holiday of the Nativity of Christ (according to the Julian calendar). How can believers replace the usual Olivier? After all, a classic specimen is supposed to introduce meat - and several species. There is a way out for those who keep fasting, and for those who want to feel new facets of taste in the usual and become ordinary salad. We just make it vegetarian. But we do not just cross out meat and eggs from the list of ingredients. After all, this salad is festive, and should remain so. Therefore, we will replace the salmon with a delicacy of delicacy. In this article you will find several recipes for the modification of Russian salad.

Olivier with salmon and fresh cucumber

This salad can be made strictly vegetarian and not very much. In the first case, it is necessary to delete eggs from the list of ingredients, and fill the prepared dish with a special mayonnaise "For fasting". Salmon in both cases will require three hundred or four hundred grams. It is better to take salted fish - so the salad will turn out to be more gentle. We start cooking, as in classical Olivier, with cooking five potatoes in uniforms and three eggs. Note, carrots are not introduced into the fish salad . Potatoes and eggs are cooled, cleaned and cut into cubes. The bulb is shredded finely. Two fresh cucumbers are peeled, cut into cubes. We put everything in a deep salad bowl. For piquancy, we cut also a hard-boiled salted or marinated cucumber. Add the expressed can of green peas. We chop the sage into small pieces. Add the fennel and finger-ripped fingers. Solim-pepper, mix, try. Olivier with salmon and fresh cucumber should be filled as follows: in low-fat sour cream add a hundred grams of red caviar. Mix well. Pour the sauce over the salad.

Exotic "Olivier"

Of the "overseas" products will require only avocados - two pieces. But do not be afraid that our salmon with salmon will taste like Mexican guacamole. No, it will remain a Russian salad with a small international note. We cut the avocado into halves, pull out the bones, clear the fruits from the skin. Flesh cut into cubes. In this recipe, we exclude potatoes from the list of ingredients, but add one large carrot, which we cook. Separately, we cook two eggs in a hard drink. Now all is left to cut into cubes, as well as avocado. So, we have prepared eggs, carrots, 170 grams of salted salmon, two pickled cucumbers and two fresh cucumbers. Now in the salad bowl add another jar of green peas and three tablespoons of red caviar. Stir and put in the refrigerator for half an hour. Only after this, we try and dosalivayem, if necessary. We fill with mayonnaise, which is finely sliced with greens of dill.

Salad with shrimps

Boil until ready in the "uniforms" four potatoes, carrots and eight quail eggs. Cool and clean, cut into cubes vegetables. In the same way, we shred three hundred grams of salted salmon, an onion and two fresh cucumbers of medium size. Add one hundred grams of green peas. Stirring. Mayonnaise (about two spoons) is mixed with a pinch of sweet paprika. We pour into the sauce a little bit of quality brandy. Fill olive with salmon pepper to taste. Pour sauce and a little lemon juice. Lubricate the edges of the glass for brandy oil. We'll put a salad in the tank. We put it in the refrigerator. Before serving, turn the glass over the plate. A beautiful hill will be decorated with halves of quail eggs, red eggs, boiled and peeled shrimps.

Olivier with salmon: recipe with crab neck

When a French chef came up with a dish that is now for some reason considered to be originally Russian, he used such exquisite ingredients that not every housewife saw in her lifetime. Olivier classic consisted of grouse meat, brooks of necks, passeus caviar ... In this recipe we will do without a bird. But we will use the meat of crayfish and caviar. First we wrap two small potatoes and carrots in foil and bake in the oven until soft. It turns out that the vegetables are so much more delicious - the vitamins are not washed out, and the juice stays inside. Cool, chop, cut. Dozen quail eggs boil hard. Clean and cut too. We crush a hundred and fifty grams of salmon, fresh cucumber, eight cancer necks, twelve pods of young peas. Season the salad to taste. Stir with mayonnaise. We decorate with a spoon of red caviar. It can be laid out by a hill or by distributing eggs along the surface.

With caviar "Tobiko"

The jars of this product are now freely available in large supermarkets. Thanks to the fact that the eggs in "Tobiko" come in different, most unimaginable colors, you can make salad with olive salmon not only tasty, but also aesthetically effective. As in the previous recipe, bake two potatoes and a carrot. But they need to be cut as small as possible. Also, cut two fresh cucumbers, one hundred and fifty grams of salted salmon, two sprigs of dill, four spoons of green peas. Mix, season with mayonnaise, to get a viscous mass. On the food film spread the even layer of the "Tobiko" caviar. We form from olivier with salmon something like sushi. Carefully wrap pieces of lettuce in caviar.

Layered Olivier

This dish looks very beautiful on the festive table. Probably, and more than once you came up with the idea to combine the dignity of two salads: olivier and fur coats. So, boil two potatoes, one carrot, 2 eggs. Sechom individually very finely in different bowls, and even better three. From two hundred grams of salmon salted we cut two slices for decoration. The rest of the fish is cut into cubes, as well as three feathers of green onions. Mix eggs with mayonnaise. We fix the ring on the dish. Put the potatoes on the bottom. Then the salmon. Cover with mayonnaise and sprinkle with a green onion. Next, put the eggs. And crowns the whole layer of carrots. We spread it generously with mayonnaise. We remove Olivier with salmon in the refrigerator for half an hour. Then we remove the ring and serve it.