Olivier classic is definitely a very tasty salad. No wonder it has become the hallmark of Russian cuisine. But even the perfect dishes become boring. New Year and Olivier have already become the occasion for countless jokes and anecdotes. And besides, what about those who honor fasting? After all, the New Year is the eve of the great feast of the Nativity of Christ (according to the Julian calendar). How can believers replace the usual Olivier? After all, meat is supposed to be introduced into the classic sample - and several types. There is a way out for those who are fasting, and for those who want to experience new facets of taste in a familiar and everyday 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 salmon with delicacy fish. In this article you will find several modification recipes

This salad can be made vegan or not. In the first case, you need to cross out the eggs from the list of ingredients, and fill the finished dish with special mayonnaise “For Lent”. Salmon in both cases will require three hundred or four hundred grams. It is better to take lightly salted fish - so the salad will turn out more tender. We start cooking, as in the classic Olivier, by boiling five potatoes in their uniforms and three eggs. Note that carrots are not introduced. Cool potatoes and eggs, peel and cut into cubes. Finely chop the onion. Peel two fresh cucumbers, cut into cubes. We put everything in a deep salad bowl. For piquancy, we also cut a strong salted or pickled cucumber. Add the strained green peas. We cut the salmon into small pieces. Add chopped dill and finger-torn arugula. Salt, pepper, mix, taste. Olivier with salmon and fresh cucumber should be seasoned as follows: add one hundred grams of red caviar to low-fat sour cream. Mix well. Pour this dressing over the salad.

Exotic "Olivier"

Of the "overseas" products, only avocados are required - two pieces. But do not be afraid that our Salmon Olivier will taste like Mexican guacamole. No, it will remain a Russian salad with a slight international touch. We cut the avocado into halves, take out the seeds, peel the fruit from the skin. 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 it remains to cut everything into cubes, like an avocado. So, we have prepared eggs, carrots, 170 grams of 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 that we try and add salt, if necessary. Season with mayonnaise, in which we finely chop the dill.

Portion salad with shrimp

Boil four potatoes, carrots and eight quail eggs until cooked in "uniforms". Cool and peel, cut vegetables into cubes. In the same way, grind three hundred grams of lightly salted salmon, an onion and two medium-sized fresh cucumbers. Add one hundred grams of green peas. We mix. Mix mayonnaise (about two tablespoons) with a pinch of sweet paprika. Pour a little quality brandy into the sauce. Season Olivier with salmon and pepper to taste. Pour in sauce and a little lemon juice. Brush the rim of a brandy glass with oil. Pack the salad into a bowl. Let's put it in the fridge. Invert the glass onto a plate before serving. Decorate a beautiful hill with halves of quail eggs, red eggs, boiled and peeled shrimp.

Olivier with crab tails

When a French chef came up with a dish that is now for some reason considered primordially Russian, he used such exquisite ingredients that not every housewife has seen in her lifetime. 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 vegetables turn out much tastier this way - vitamins are not washed out, and the juice remains inside. Cool, clean, cut. Hard boil a dozen quail eggs. We clean and cut too. Grind cubes one hundred and fifty grams of salmon, fresh cucumber, eight crayfish necks, twelve pods of young peas. Season the salad to taste. Mix with mayonnaise. Decorate with a spoonful of red caviar. It can be laid out in a slide or spread the eggs 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 unthinkable colors, you can make Olivier salad with salmon not only tasty, but also aesthetically spectacular. As in the previous recipe, we bake two potatoes and a carrot. But they need to be cut as small as possible. We also cut two fresh cucumbers, one hundred and fifty grams of slightly salted salmon, two sprigs of dill, four tablespoons of green peas. Mix, season with mayonnaise to get a viscous mass. Spread the Tobiko caviar in an even layer on cling film. We form something like sushi from Olivier with salmon. Carefully wrap the pieces of lettuce in caviar.

Puff Olivier

This dish looks very beautiful on the festive table. Probably, the idea has occurred to you more than once to combine the advantages of two salads: Olivier and fur coats. So, boil two potatoes, one carrot, 2 eggs. Cut separately very finely into different bowls, and even better three. From two hundred grams of salted salmon we cut off two slices for decoration. We cut the rest of the fish into cubes, just like the three feathers of green onions. Mix eggs with mayonnaise. Place the ring on the dish. Lay the potatoes on the bottom. Then salmon. Coat with mayonnaise and sprinkle with green onions. Next, put in the eggs. And crowns everything with a layer of carrots. We generously spread it with mayonnaise. We remove Olivier with salmon in the refrigerator for half an hour. Then remove the ring and serve.

Step 1: prepare the potatoes.

Using a kitchen brush, thoroughly rinse the potatoes under running warm water to remove any dirt and other dirt. Now we put the tubers in a medium saucepan and pour the usual cold liquid from the tap so that it completely covers the components. We put the container on high heat and cover with a lid. When the water boils, we fasten the burner and boil the vegetables for 25–35 minutes depending on sizes. Then, using a fork, check the potatoes for doneness. To do this, we pierce the tubers with inventory and look. If it easily enters the components, then you can turn off the burner. If not, then you should extend the cooking time even more. for 5–7 minutes.

Finally, transfer the vegetables to a cutting board and let cool completely. Then peel the potatoes and chop into cubes. Pour the finely chopped ingredients into a large bowl.

Step 2: prepare the eggs.

Put the eggs in a small saucepan and cover with cold running water. We put the container on medium heat and wait for the liquid to boil. Immediately after that, we pinpoint 10 minutes and boil hard boiled eggs.
After the allotted time has elapsed, turn off the burner, and put the pan with the help of kitchen tacks in the sink under a stream of cold water. The components must be completely cool so that they can be easily removed from the shell.

At the end, lay them out on a cutting board and finely chop into cubes. Pour the chopped eggs into a bowl with potatoes.

Step 3: prepare fresh cucumbers.

We wash the cucumbers well under running water, wipe them with kitchen paper towels and put them on a cutting board. Using a knife, remove the edges and then cut the vegetable in half lengthwise. Finely chop each part into cubes and move to a common container with other components.

Step 4: Prepare Pickled Cucumbers.

Put the pickled cucumbers on a cutting board and cut off the edges with a knife. Next, chop the vegetables into cubes and immediately pour into a common bowl.

Step 5: Preparing Canned Green Peas

Using a can opener, open a jar of canned green peas and carefully drain the liquid in which it was stored. Then, using a tablespoon, transfer the component from the container to a bowl with other components of the dish.

Step 6: Prepare the onions.

Using a knife, peel the onion from the husk and rinse thoroughly under running warm water. Now put the component on a cutting board and chop very finely into cubes. Pour the chopped onion into a common container.

Step 7: prepare lightly salted salmon fillet.

Put the salmon fillet on a cutting board and, using a knife, chop into cubes or thin strips. At the end, we move the fish to a bowl with other ingredients and proceed to the preparation of the salad.

Step 8: Prepare the salad.

In a bowl with chopped ingredients, add mayonnaise and salt and black pepper to taste. Using a tablespoon, mix everything thoroughly until a homogeneous mass is formed. Everything, the salad is ready!

Step 9: Serve the salad.

We shift the finished salad "Olivier" with salmon from a bowl into a salad bowl or a special deep plate, decorate with fresh dill if desired and serve at the dinner table. This dish is mainly prepared for various holidays. There is a tradition in our family: on New Year's Eve, we all make this salad together and have fun celebrating the holiday, enjoying the dish. By the way, it is very satisfying, so in addition to it, we make just a couple more dishes.
Good appetite!

If fresh cucumbers are very watery, so that the salad does not drip, I advise you to carefully remove the seeds from them. The same goes for the peel. If it is coarsened, then cut it off with a vegetable cutter;

Instead of salmon, you can add salmon, trout or pink salmon to the salad;

Instead of onions, green onions can be added to the dish. Then "Olivier" will turn out more tender and fragrant.

In some humorous TV program, it was said that something like “our hostesses turn any salad into Olivier”. Everyone laughed, but there is something in this ...

And now I offer salad "Olivier" with salmon and fresh cucumber! The main composition of the ingredients is familiar: potatoes, carrots, eggs, peas, but instead of meat and sausage salmon is taken with weak salt, and the cucumber is not salted or pickled, but fresh. Very tasty and oh so satisfying! Choose high-quality mayonnaise with fat content according to GOST, it’s a good idea to add a bit of lemon juice to it, or, in general, cook mayonnaise at home, because there are recipes on the site! There are also recipes on how to salt salmon (or other red fish) on your own.

Prepare the ingredients according to the list for the recipe.

Potatoes and carrots need to be boiled, cooled and peeled in advance. I suggest doing it for a couple, the taste from this method will only benefit! For example, in a slow cooker - about half an hour, depending on the size of the vegetables.

Hard boil the eggs (10-11 minutes in salted water), then place in cold water and then peel.

It remains only to chop all the ingredients, season and mix together.

But I wanted to lay the salad in layers, and mix before serving. Choose any way.

The first layer is potatoes cut into cubes and smeared 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 a fresh cucumber cut into cubes.

Clean a piece of salmon from the skin and all bones. Cut the pulp into cubes and lay on top, i.e. sixth layer.

In transparent salad bowls, alternations of colors will be elegantly visible: white, green, red, white, green, red.

Salad "Olivier" with salmon and fresh cucumber is ready!

Let him please you at the festive table and ... just like that - take note of the option;)

Hi everyone!

My friends, the New Year is coming soon!

And most of us cannot imagine it without the famous Olivier salad.

And although I have not eaten such salads for a long time, my entire environment simply cannot live without this combination of products.

This year I decided to experiment and cook Olivier salad for my loved ones, but not with sausage or meat, but with lightly salted salmon.

Olivier salad with salmon - recipe with photo

The ingredients are the same as in the classic Olivier: boiled potatoes, boiled, pickled green peas, green onions and dill, pickled and fresh cucumbers, and ... lightly salted salmon.

The proportions of the salad are usually taken by eye, based on taste preferences.

I took a little less main ingredients and a little more fish to make the taste more saturated: 2 boiled potatoes, two eggs, a medium jar of peas, two pickles and two fresh cucumbers, a medium bunch of greens, 300, 0 salmon, mayonnaise (I replaced it with yogurt with Provence herbs for salads).

Cut all ingredients into cubes and mix in a bowl.

I want to remind you that the salad turned out delicious, it is advisable to cut all the products of the same size, and mix them chilled to the same temperature and immediately before serving.

We dress the salad with mayonnaise, sour cream or yogurt. Add salt and pepper if needed.

And now we arrange it for serving.

Since our salad will be festive, I decided that it would be too easy to dump it into a vase.

I took these rings for decorating salads (they sell them in a dishware store, if you don’t find them, make such a mold from a tin can) and got such a neat salad tower.

Each turret can be served in portions and placed on a separate plate, or you can lay out all the turrets on one larger dish.

It remains to decorate it.

To do this, grease it on top and turn on your imagination. I decided to spread red caviar on top of the salad and add lemon plastic.

Everything! Delicious Olivier salad with salmon is ready!

Bon Appetit!

Alena Yasneva was with you, bon appetit and see you soon!!!

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

“Olivier” with salmon and fresh cucumber is prepared according to the classical technology - we pre-boil the components that require heat treatment, cut everything into cubes and mix with mayonnaise. We recommend for a salad on your own, then the dish will turn out much tastier and more budget-friendly!

Ingredients:

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

"Olivier" with salmon recipe with photo step by step

How to cook "Olivier" with red fish

1. Pre-boil 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. Let the ingredients cool completely and remove the skin. Cut the vegetable pulp into small cubes.
   
2. We also boil the eggs in advance (about 10 minutes) and cool. We chop finely.
   
3. In the same way we cut a fresh cucumber.
   
4. Cut the fish into cubes slightly larger than the rest of the components. If possible, we try to remove all small bones.
   
5. Mix all ingredients in a large bowl. If desired, for a slight spiciness, you can add chopped finely onion or green onions. Salt / pepper and season the salad with mayonnaise before serving, so that the cucumbers do not let the juice out ahead of time.
   
6. Serve "Olivier" with salmon in one salad bowl or immediately arrange 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!