Olivier salad with salmon is the most popular among seafood lovers, fitness cuisine and vegetarians. Compared to the usual olivier, such a dish can no longer be called a budget one, since the main ingredient is lightly salted salmon, which is quite expensive. 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 pickle 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 viscera, the skin is left. We rub the fish with salt and sugar, leave for a day under oppression 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 how fat the salad is to your liking. To remove excess oil from the fish, just hold it on a baking sheet for a while or dry it with napkins. It is a good idea to sprinkle both lightly salted and oily salmon with lemon juice to emphasize the taste and aroma of 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, the presence of allergies to seafood and the willingness to culinary experiments.

How to cook Olivier salad with salmon - 15 varieties

The main recipe for those who nevertheless decided to surprise their loved ones on the main winter night of the year.

Ingredients:

• Fresh salmon - 300 grams
• Red caviar - 100 grams
• Potato - 5 pieces
• Testicles - 2 pieces
• Fresh cucumber - 1 piece
• Onion - 1 piece
• Lemon - 1 piece
• Mayonnaise - 150 grams
• Salt, pepper, parsley - to taste

Cooking:

Finely chop the onion, sprinkle with lemon juice and leave to marinate until all the ingredients are cooked. Boil the salmon in salted water for fifteen minutes, cool and chop into small cubes. Boil the potatoes in their skins, cool and cut into squares. We do the same with the testicles. We chop all types of cucumbers into a small cube. We chop the parsley. In a salad bowl, mix all the ingredients: salmon, caviar, potatoes, eggs, cucumbers, peas, onions. Salt, pepper and season the finished dish with mayonnaise to taste.

It is not necessary to use real red caviar, few, especially children, like its salty-bitter taste. To maintain the appearance of the salad, you can use imitation seaweed caviar. So, you will significantly save the family budget on the ingredients for the festive table.

The salad fully justifies its name, it tastes just wonderful! Fresh salad gives tenderness, and the presence of such ingredients as pickled cucumbers and pickled olives will make the appetizer a great addition to strong drinks.

Ingredients:

• Lightly salted salmon - 300 grams
• Potato - 6 pieces
• Carrot - 1 piece
• Testicles - 5 pieces
• Canned peas - 1 can
• Pickled cucumber - 3 pieces
• Green olives - 1 can
• Lettuce leaves - 1 bunch
• Mayonnaise - to taste
• Salt - to taste

Cooking:

We cut the salmon into small pieces, boiled potatoes, eggs and carrots into cubes, we do the same with cucumbers. Olives for salad, of course, are better to take pitted, cut them into circles. Lettuce leaves can be simply torn with your hands or finely chopped with a knife. Mix all the ingredients: salmon, potatoes, carrots, eggs, peas, cucumber, olives and lettuce together with mayonnaise. Salt if necessary.

Very juicy, bright and rich salad! Don't let the combination of seafood and pineapple fool you, it's a classic in southern countries.

Ingredients:

• Salmon salted - 300 grams
• Shrimps - 150 grams
• Canned pineapple - 200 grams
• Canned peas - 400 grams
• Potato - 600 grams
• Carrot - 200 grams
• Pickled cucumber - 200 grams
• Testicles - 5 pieces
• Mayonnaise.

Cooking:

Pre-boil the shrimp in salted water for just a couple of minutes, otherwise they will become rubbery. It is also necessary to cook potatoes, carrots and eggs. Seafood is cleaned from the shell and cut into small cubes. Cut the salmon into strips to better feel the texture of the salad. Chop the pineapple into small pieces. We cut potatoes, carrots, cucumbers and testicles in the usual way for Olivier - into small squares. Season all ingredients with mayonnaise.

Although there are canned pineapple pieces for salads, it is much better to use canned pineapple rings. Firstly, the pieces in jars are large and will still have to be chopped for salad. Secondly, there is a possibility that such pieces were cut off from a spoiled fruit. Pineapples in rings can be crushed to taste and it is clear that all the pulp was fresh.

Many do not understand why add a tasteless avocado to salads? And this is necessary in order to favorably emphasize the richer taste of other ingredients, such as salmon. See for yourself!

Ingredients:

• Lightly salted salmon - 125 grams
• Avocado - 1 piece
• Carrot - 1 piece
• Testicles - 2 pieces
• Pickled cucumber - 2 pieces
• Canned peas - 100 grams
• Lemon juice - 2 teaspoons
• Mayonnaise - to taste

Cooking:

Boil and peel the carrots with eggs. We free the avocado from the skin and remove the stone. Cut into small cubes. Sprinkle with lemon juice. We cut carrots, testicles and cucumber as for ordinary Olivier, into cubes. Cut the salmon into small pieces. All ingredients: salmon, avocado, carrots, eggs, cucumber and peas are mixed with mayonnaise.

An exquisite salad that will appeal to avid lovers of restaurants and chic cuisine.

Ingredients:

• Salmon - 200 grams
• Potato - 300 grams
• Cucumber - 2 pieces
• Canned cancer necks - 200 grams
• Eggs - 4 pieces
• Mayonnaise - 200 grams
• Mustard - 2 teaspoons
• Lemon juice - 1 teaspoon

Cooking:

Cut the boiled potatoes into cubes. We will do the same with salmon, cucumber, cancer necks and testicles. The main highlight of this salad is the sauce. For dressing, combine mayonnaise, mustard and lemon juice. Mix the resulting sauce thoroughly until smooth. Mix the ingredients together with the dressing.

Fans of seafood in salads will definitely like this appetizer, and the refined ingredients of salmon and caviar will amaze guests.

Ingredients:

• Lightly salted salmon - 100 grams
• Red caviar - 100 grams
• Canned Peas - 2 teaspoons
• Onion - 1 piece
• Fresh cucumber - 2 pieces
• Egg - 1 piece
• Lemon - 1 piece
• Potato - 1 piece
• Mayonnaise - to taste

Cooking:

We cut potatoes, carrots, cucumbers and testicles in the usual way for Olivier - into small squares. We begin to crumble when we boil the vegetables and eggs, peel them. Cut the salmon into strips. Marinate the onion in lemon juice for at least fifteen minutes. We combine the ingredients: salmon, caviar, peas, onion, cucumber, eggs and potatoes with mayonnaise, mix thoroughly.

We are accustomed to regarding smoked salmon bellies as nothing more than an appetizer for beer. You will be surprised what a gorgeous salad they can make!

Ingredients:

• Smoked salmon bellies - 300 grams
• Testicles - 5 pieces
• Potatoes - 2 pieces
• Carrot - 2 pieces
• Mayonnaise - 40 grams
• Salt, herbs - to taste

Cooking:

Boil vegetables and eggs, peel. Cut potatoes, carrots and eggs into cubes. We cut the bellies in a convenient way - even into strips, even into a cube. We mix vegetables. Eggs, salmon, peas with mayonnaise. Salt and add herbs to taste.

A very original salad with many ingredients, for those who are ready to work hard to create a stunning taste!

Ingredients:

• Lightly salted salmon - 100 grams
• Potato - 2 pieces
• Testicles - 2 pieces
• Pickled cucumber - 1 piece
• Fresh cucumber - 1 piece
• Canned peas - 1/2 can
• Red onion - 1 piece
• Carrot - 1 piece
• Green apple - 1 piece
• Sour cream - 100 grams
• Mayonnaise - 100 grams
• Salt, pepper, mustard - to taste

Cooking:

Boil potatoes, carrots and eggs, peel and cut into cubes. Do the same with cucumbers, red onions and green apples. Cut salmon into strips. For dressing, combine sour cream, mayonnaise and a little mustard. Mix all the ingredients with the sauce, add salt if necessary.

A delicious salad for those who prefer original salads to traditional appetizers.

Ingredients:

• Salted salmon - 170 grams
• Avocado - 2 pieces
• Carrot - 1 piece
• Testicles - 2 pieces
• Frozen peas - 200 grams
• Red caviar - 3 tablespoons
• Pickled cucumbers - 2 pieces
• Fresh cucumbers - 2 pieces
• Salt, mayonnaise - to taste

Cooking:

Carrots and eggs are pre-boiled and peeled. We free the avocado from the peel and remove the stone. Let the peas thaw at room temperature. We cut cucumbers, carrots, eggs and avocados into cubes. Cut the salmon into strips. In a salad bowl we combine salmon, avocado, carrots, eggs, peas, caviar and cucumbers. We dress the salad with mayonnaise and put it in the fridge to infuse. After half an hour, we taste it, add salt if necessary.

As an additional ingredient for this salad, you can take dill greens. You can add it as a decoration or mix with the main products before seasoning with mayonnaise.

To prepare this salad, you do not need much experience, just the desire to cook a new dish that can impress even the most demanding guest.

Ingredients:

• Lightly salted salmon - 500 grams
• Potato - 5 pieces
• Carrot - 2 pieces
• Fresh cucumbers - 3 pieces
• Olives - 1 can
• Canned peas - 1 can
• Testicles - 5 pieces
• Green onion - 1 bunch
• Mayonnaise - 250 grams
• Salt pepper

Cooking:

We prepare the ingredients as for a traditional Olivier: boil potatoes with carrots and eggs, peel, cut into cubes. We will do the same with cucumbers. Finely chop the onion. Cut the salmon into strips. Olives (better to take pitted) cut into circles. We combine all the prepared ingredients, including peas. Season with mayonnaise, salt and pepper to taste.

An easy to prepare salad with an unforgettable smoked taste.

Ingredients:

• Smoked salmon - 250 grams
• Potatoes - 4 pieces
• Carrot - 3 pieces
• Testicles - 5 pieces
• Pickled cucumbers - 3 pieces
• Canned peas - 1 can
• Onion - 1 piece
• Mayonnaise - 150 ml

Cooking:

Boil in advance, cool, peel and dice potatoes, eggs and carrots. We do the same with peeled onions and cucumbers. Cut the smoked fish into small pieces. We mix all the ingredients: salmon, potatoes, carrots, eggs, cucumbers, peas and onions with mayonnaise. Let's insist. Add if necessary.

To make the taste of the snack even more original, you can add a little grapefruit. But you need to remember that this citrus must be removed from the peel, seeds and the pulp needs to be cut into small pieces.

For those who love spicy notes in salads and pickled ginger. The appetizer is no worse than Japanese rolls.

Ingredients:

• Lightly salted salmon - 250 grams
• Potatoes - 2 pieces
• Carrot - 1 piece
• Fresh cucumber - 1 piece
• Pickled cucumber - 1 piece
• Canned peas - 1/2 can
• Red onion - 1 piece
• Pickled ginger - 10 grams
• Green onion - a pair of feathers
• Lemon juice - 2 teaspoons
• Mayonnaise - 80 grams
• Salt pepper

Cooking:

Boil, cool, peel and dice potatoes and carrots. Do the same with peeled red onions and cucumbers. We chop the green onion. We cut the salmon into small pieces. For dressing, mix mayonnaise, lemon juice and finely chopped ginger. We combine all the ingredients: salmon, potatoes, carrots, green onions, cucumbers, peas and red onions with dressing. Let's insist. Add if necessary.

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!!!

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.

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.

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!