Traditional Olivier - 7 delicious salad recipes for 2020

The Olivier salad has long ceased to include the components usual for this dish in Soviet times. Many chefs have changed the recipe almost beyond recognition, introducing various “delicacies”.

One of the original versions of this famous dish is “Olivier” with fish, which will be discussed. The taste of food with such an ingredient changes completely, opening up a new palette. At the same time, it becomes worthy of becoming a decoration for the holiday table. Try it using our step-by-step instructions and photos.

Recipe “Olivier” with red fish

An incredibly tasty salad can be prepared with simple lightly salted fish. And if you make it flaky, then such a serving will decorate any festive table.

Cooking time: 45 minutes

Number of servings: 13

Energy value

• calorie content – ​​116.8 kcal;
• proteins – 7.6 g;
• fats – 7.5 g;
• carbohydrates – 5.8 g.

Ingredients

• carrots (large size) – 1 pc.;
• lightly salted red fish – 300 g;
• potatoes – 4 pcs.;
• egg – 4 pcs.;
• peas (canned) – 150 g;
• fresh cucumber – 2 pcs.;
• onion – 1 pc.;
• medium fat sour cream – 150-200 g;
• salt - to taste;
• pepper (ground, black) - to taste.

Step-by-step preparation

1. Rinse the root vegetables thoroughly, scraping off the top layer with a brush. Boil for about 25 minutes until soft (add salt if desired, this will enhance the flavor of the vegetables). Then cool, peel and cut into cubes. Divide among different plates.
2. Peel boiled chicken eggs (cooking time 10-12 minutes after boiling) and chop very finely.
3. For cucumbers, if the skin is thick enough, cut off the top layer. It is also recommended to remove seeds that are too large. Chop into cubes.
4. Finely chop the onion. It is better to use salad varieties with the least harsh taste, or lightly scald regular onion vegetables after slicing.
5. Drain the brine from the peas.
6. Mix each ingredient, with the exception of eggs, with sour cream in a separate plate - this will allow the salad to soak evenly. Pepper some of it. Using a special ring mold, place the ingredients in layers on a flat plate: potatoes, fish, onions, carrots, peas, cucumber. Decorate the composition with egg crumbles on top.

Tip: choose fish that is not very bright and saturated orange - such a product may contain dyes. To check, hold a slice of salmon or pink salmon on a sandwich with butter - it should not stain it.

How to choose red fish

Of course, all ingredients for salads or appetizers must be fresh. In this section we will teach you how to choose one of the main products for Olivier with red fish. Unfortunately, dyed fish are most often sold in stores. Therefore, you should understand that the brighter the piece of fish, the greater the likelihood that this is a well-colored product. This is mainly done at the moment when the fish begins to deteriorate and loses its presentation. Despite the conditional naturalness of food dyes, they still cause harm to the body. Therefore, there is no need to choose the brightest piece of fish. It should be a more delicate pink color, with white streaks.

Unfortunately, it is not always possible to check the fish in the store. It’s very easy to do this at home. Make one sandwich with butter and a slice of red fish, leave it for 10-15 minutes. If after this time the butter and bread turn pink or red, then the fish is not suitable for consumption - it contains too many dyes that are dangerous to your health. Natural fresh fish should not stain the oil.

An unusual recipe for Olivier salad with the addition of sprats

Cooking time: 55 minutes

Number of servings: 21

Energy value

• calorie content – ​​145.5 kcal;
• proteins – 5.1 g;
• fats – 10.2 g;
• carbohydrates – 9 g.

Ingredients

• sprats in oil – 240 g;
• chicken eggs – 7 pcs.;
• potatoes – 1 kg;
• pickled cucumbers – 225 g;
• canned green peas – 150 g;
• green onions – 15 g;
• mayonnaise – 110 g;
• table salt - to taste.

Step-by-step preparation

1. First of all, put the potatoes and eggs to boil in different containers. Cook the vegetable for 20-25 minutes after bubbles appear on the surface of the liquid, and the chicken eggs for about 10 minutes, after which sharply cool these products in ice water.
2. In order not to waste time, start preparing the remaining ingredients - drain the oil from the sprats, cut off their tails and, after lightly blotting the canned food with paper napkins, chop the fish into small even pieces, remove the pickled cucumbers from the jars and chop them into small cubes, and wash and dry the onion feathers cut as finely as possible with a sharp knife.
3. Peel the finished chilled eggs and potatoes from shells and skins and chop into medium-sized cubes.
4. Move all the prepared products into a fairly deep bowl, add canned peas to them, salt the Olivier to your taste and season it with mayonnaise.

How to prepare “Olivier Salad with Salmon”

Boil potatoes and carrots. Cool, clean.

Cut in small pieces.

Boil the eggs hard. Fill with cold water. Peel and chop using a coarse grater or sharp knife.

Wash the cucumbers, dry and finely chop.

Do the same with green onions ;).

Peel the olives and chop finely.

Open a can of peas. Drain the liquid.

Cut the salmon into pieces.

Combine all ingredients in a deep bowl. Salt, pepper, season with mayonnaise. Mix well and refrigerate for 1-2 hours. Before serving, place in a heap in a salad bowl or on serving plates using a mold. Bon appetit!

Appetizing salad "Olivier" with lightly salted trout

Cooking time: 45 minutes

Number of servings: 19

Energy value

• calorie content – ​​110.3 kcal;
• proteins – 3.8 g;
• fats – 6.5 g;
• carbohydrates – 9.3 g.

Ingredients

• lightly salted trout – 250 g;
• boiled potatoes – 875 g;
• boiled carrots – 185 g;
• red onion – 75 g;
• pickled cucumbers – 335 g;
• canned green peas – 110 g;
• mayonnaise – 125 g.

Step-by-step preparation

1. Remove the skin from pre-boiled and cooled vegetables, carefully prying it off with a knife, and chop them into small even cubes.
2. Remove the canned cucumbers from the jars, rinse them under running water to remove excess salt and chop them in the same way as carrots and potatoes.
3. Peel the red salad onion and chop it using the brunoise method, or into thin half rings - as you prefer.
4. Cut the lightly salted trout into strips or cubes slightly larger than the rest of the ingredients - this will give you a better taste of the product.
5. Place the prepared vegetables and fish in a large salad bowl, add canned green peas to them, season the Olivier with high-quality, or preferably homemade, mayonnaise and, carefully mixing the ingredients, serve the dish.

Olivier with canned fish

In conclusion, we present you a dish with the addition of canned food instead of traditional sausage. With them, the snack turns out no less appetizing.

We choose canned food with added oil, rather than in its own juice, to give the salad more richness.

1. Boil vegetables (3 potatoes and 1 carrot) and eggs (4 pcs.) until tender. Cool, peel and cut. Place in a deep bowl.
2. Open the canned fish (1 can) and place it on a glass board to cut into small pieces. We remove the bones immediately.
3. To make the salad even more delicious, we can add cod liver to it - you will need very little, literally 50-60 g.
4. Pickled cucumbers are also very suitable for this salad. We cut 1-1.5 pcs. and add to the rest of the ingredients.
5. Drain the peas and place the grains in a salad bowl.
6. Season everything with mayonnaise, salt, pepper and mix.

Serve this salad, garnishing it with slices or small cubes of carrots. Cool Olivier with canned fish and serve!

Now you know several recipes for preparing a wonderful Olivier salad with fish, and each of the options differs from each other in taste, richness and, importantly, price! You can choose what kind of salad you want to prepare today.

Try, experiment, add your own ingredients and write in the comments, friends!

Olivier salad with salmon has gained the greatest popularity among lovers of seafood, fitness cuisine and vegetarians. Compared to regular Olivier, this dish can no longer be called budget, 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.

An original variation of the Olivier salad with tuna – “Christmas Wreath”

Cooking time: 55 minutes

Number of servings: 26

Energy value

• calorie content – ​​115.3 kcal;
• proteins – 6.2 g;
• fats – 6.7 g;
• carbohydrates – 8.1 g.

Ingredients

• tuna, canned in oil – 425 g;
• boiled chicken eggs – 5 pcs.;
• boiled potatoes – 900 g;
• boiled carrots – 255 g;
• pickled cucumbers – 170 g;
• canned green peas – 170 g;
• shallots – 135 g;
• white wine vinegar – 50 ml;
• mayonnaise – 170 g;
• natural “Greek” yogurt – 120 g;
• mustard – 10 g;
• dill – 40 g;
• lingonberries - for decoration;
• table salt - to taste;
• ground black pepper - to taste.

Step-by-step preparation

1. Peel the shallots in advance, rinse under cool water, finely chop and marinate in white wine vinegar for at least a quarter of an hour.
2. Remove the peel and shell from the cooled boiled vegetables and eggs and cut them together with the pickled cucumbers into equal small cubes.
3. Then transfer the chopped products into a large container, add canned peas, pickled onions and tuna to them, after draining all the oil from it, then salt and pepper the salad to your taste.
4. In a separate plate, mix the amount of mayonnaise required by the recipe, natural yogurt without any additives and not too spicy mustard and season with the resulting Olivier sauce.
5. Place a cooking ring with a diameter of 20 cm on the flat serving dish allocated for the appetizer, place a glass in the center and carefully lay out the salad, lightly tamping it with a spatula.
6. Decorate the Olivier on top with dill sprigs, pieces of vegetables and lingonberries.

There are a huge number of recipes for the famous salad, as evidenced by hundreds of videos of culinary master classes on the Internet. Don’t be afraid to experiment in the kitchen, because this is how new “masterpieces” are born. And even if you have never cooked Olivier with fish instead of sausage before, now is the time. After trying it once, you will want to make the dish in this interpretation all the time! Bon appetit!

Olivier salad recipe. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of Olivier salad.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Olivier salad is 191.2 kcal.

• Serving = 100 g (191.2 kcal)

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Olivier with baked red fish

For this recipe we will need fresh red fish. Pink salmon complements the taste of the remaining ingredients especially well. It needs to be baked in advance so that it has time to cool completely.

1. Place 300 g of red fish fillet on foil, sprinkle with oil, pepper, salt and bake for 20-25 minutes. Cool the finished product.
2. Meanwhile, boil 3 eggs, 2 potatoes and 1 carrot. We clean them and chop them finely with a knife.
3. We also cut the baked fish first into slices, then into cubes. We send it to eggs and vegetables.
4. Open the peas and put 4 tbsp into the salad.
5. Chop ½ large green apple into cubes or three on a coarse grater. Mix with the remaining ingredients and season with mayonnaise or a mixture of mustard, unsweetened yogurt and apple cider vinegar.
6. Lightly add salt to the salad, season with allspice and stir again.

Let it sit in the refrigerator for half an hour and serve.

Bon appetit!