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Olivier salad from salmon. Salad "Olivier with salmon"

The simplest way diversify and make the usual more juicy, solemn and original - 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 follow the tradition and at the same time introduce something new into the menu, satisfying the craving for experiments.

Olivier with salmon and fresh cucumber classical technology- 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. Optionally, for a slight spiciness, you can add chopped finely onion or green onion. Salt / pepper and season the salad with mayonnaise before serving, so that the cucumbers do not let the juice out ahead of time.
  6. You can 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!

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 slightly salted salmon, but also a 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. For supporting appearance salad, you can use imitation caviar from seaweed. 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 salted olives will make the appetizer an excellent 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, you need to 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.

Delicious salad for those who prefer original salads traditional snacks.

Ingredients:

  • Salted salmon - 170 grams
  • Avocado - 2 pieces
  • Carrot - 1 piece
  • Testicles - 2 pieces
  • Frozen peas - 200 grams
  • Red caviar - 3 tablespoons
  • 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. We set the peas to defrost 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 additional ingredient for this salad, you can take dill. 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 prepare 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
  • 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:

  • 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.

Special diet Olivier for those who are even over festive table don't forget the shape.

Ingredients:

  • Chickpeas - 100 grams
  • Testicles - 2 pieces
  • Carrot - 1 piece
  • Fresh cucumber - 1 piece
  • Green onion - 5 feathers
  • Lightly salted salmon - 200 grams
  • Mayonnaise - to taste
  • Canned peas, parsley - for decoration

Cooking:

We will carry out the preparatory work: soak the chickpeas in water for 4 hours, then boil them in salted water for 40 minutes. We also boil eggs and carrots, peel, cut into cubes. Cucumbers can be chopped on a grater or cut into small strips. Finely chop the green onion. Cut the salmon into small pieces. Lettuce is laid out in layers: chickpeas, carrots, cucumber, eggs, green onions, fish and decorate the top with peas and parsley. Lightly coat each layer with mayonnaise.

This salad contains only well-known ingredients, minimum costs - maximum taste!

Ingredients:

  • Lightly salted salmon - 250 grams
  • Potatoes - 2 pieces
  • Testicles - 2 pieces
  • Pickled cucumbers - 2 pieces
  • Fresh cucumbers - 2 pieces
  • Canned peas - 1 can
  • Mayonnaise - 150 ml

Cooking:

Boil potatoes and eggs, peel, cut into cubes. We do the same with cucumbers. We cut the salmon arbitrarily - either into cubes or stripes. In a salad bowl, mix the ingredients: potatoes, salmon, eggs, cucumbers and peas. We season with mayonnaise.

Another variation classic Olivier with salmon, for those who love pickled cucumbers in appetizers.

Ingredients:

  • Lightly salted salmon - 250 grams
  • Potatoes - 2 pieces
  • Carrot - 2 pieces
  • Testicles - 3 pieces
  • Pickled cucumbers - 3 pieces
  • Canned peas - 1 can
  • Mayonnaise - 150 ml

Fish should be regularly present in the diet of a person who seeks to eat right. And organically include it in your menu is not difficult. Even the Olivier salad, which is familiar to us, can be enriched with this product, making it not only unusual, but also more useful. We suggest you try original version this traditional dish- with salmon. Fish for it is used lightly salted.

See our simple step by step recipe with photo.

Advice: you can salt the salmon yourself. This is easy to do: clean the fish from the insides and bones. For a pound of fillet, take 40 g of salt and 10 g of sugar, rub it with this mixture and put it under oppression for a day in a cool place.

Ingredients

Servings: - + 15

  • slightly salted salmon 250 g
  • potato 300 g
  • carrot 150 g
  • eggs 3 pcs.
  • fresh cucumbers 200 g
  • onion 50 g
  • canned green peas 300 g
  • mayonnaise 150 g
  • lemon juice 20 ml
  • ground black pepper taste
  • salt to taste

per serving

Calories: 142 kcal

Proteins: 7 g

Fats: 9.8 g

Carbohydrates: 7.2 g

40 min. Video recipe Print

    If the potatoes and carrots are too dirty, wash them first, then cover them with water and set to boil. From the moment of boiling over medium heat, boil for about 20 minutes, check for readiness, and if the vegetables are cooked, remove from the stove and cover with cold water. Remove after 15 minutes and peel.

    Hard boil the eggs. To do this efficiently, and in the future it is easy to peel them from the shell, immerse the eggs already in boiling water. Boil for exactly 10 minutes, and then abruptly lower into ice water. When the eggs are cool, peel them.

    Open a can of green peas, drain all the liquid. Pay attention to its color: it should be pale green and transparent. This means that the product is of high quality and unspoiled.

    Clean the onion. Slice it as finely as you can. Transfer to a strainer and pour over boiling water to remove all the bitterness from the vegetable.

    Spread the salmon in a single layer on a work surface and sprinkle with freshly squeezed lemon juice. Then flip over to the other side and do the same.

    Wash cucumbers. If their skin is too rough, peel them. Be sure to remove the "tails" and try to see if they are bitter.

    Cut all the ingredients into cubes of the same size of any size, to your taste. It is desirable that they be slightly larger than green peas. This will give the dish a more aesthetic appearance.

    Stir some salt and ground black pepper into the mayonnaise. Season them with a dish, mix well and try. If necessary, add salt. Very delicious salad Olivier with fish is ready!

    Advice: instead of slightly salted, you can use canned salmon in oil. Just before cutting it, spread the pieces on a paper towel to blot them from excess oil, otherwise the snack will turn out to be very fatty and high-calorie.

    Olivier salad recipe "in a new way" - with salmon and red caviar

    Cooking time: 1 hour 20 minutes

    Servings: 20

    The energy value

    • proteins - 6.9 g;
    • fats - 7.5 g;
    • carbohydrates - 9.9 g;
    • calorie content - 134.6 kcal.

    Ingredients

    • fresh salmon - 0.3 kg;
    • red caviar - 100 g;
    • eggs - 3 pcs.;
    • potatoes - 0.8 kg;
    • onion - 75 g;
    • lemon juice - 50 ml;
    • pickled cucumbers - 100 g;
    • fresh cucumbers - 100 g;
    • parsley - 10 g;
    • mayonnaise - 150 g;

  1. Wash the potatoes thoroughly under a running stream from dirt and send to cook until tender - this will take approximately 20-25 minutes after the start of bubbling.
  2. At the same time fresh fillet put the salmon in a saucepan with a small amount of clean cool water, wait for it to boil, add a little salt and, reducing the flame to a minimum and covering the dish with a lid, simmer it for about a quarter of an hour.
  3. Boil the eggs in boiling water for 10 minutes, then immediately send them to the ice liquid to cool.
  4. Thoroughly peel onions, rinse under a tap and chop into small cubes, then transfer to a small deep plate and pour 50 ml of lemon juice for about 15-20 minutes.
  5. Then cut the washed and peeled cucumbers into small cubes, crumble the eggs, potatoes and boiled salmon into even medium-sized pieces, and finely chop the clean dried parsley.
  6. Combine all the above chopped products together in a large bowl, add pickled onions, after draining all the liquid from it, canned peas and salt and pepper the salad to your liking.
  7. In a separate container, mix mayonnaise with red caviar and season the dish with the resulting sauce.

It is interesting:“Boyarsky” Olivier is prepared in a similar way, in the recipes of these variations classic salad with salmon there are only a couple of minor differences. They go to "Boyarsky" only fresh cucumbers not a mixture canned vegetables with fruits from the garden, slightly salted, not boiled, fish and no greens.

Salad Olivier "Miracle" based on salmon

Cooking time: 1 hour 15 minutes

Servings: 28

The energy value

  • proteins - 5.5 g;
  • fats - 7 g;
  • carbohydrates - 9.3 g;
  • calorie content - 120.5 kcal.

Ingredients

  • salted salmon - 0.3 kg;
  • potatoes - 1 kg;
  • carrots - 75 g;
  • eggs - 5 pcs.;
  • pickled cucumbers - 270 g;
  • lettuce leaves - 250 g;
  • mayonnaise - 150 g;

Step-by-step description of preparation

  1. Thoroughly wash the carrots and potatoes under a strong pressure of a flowing jet from dirt, transfer them to a cooking bowl, fill with cool water and put on a small fire to cook for 20 minutes after the first signs of boiling appear.
  2. At this time, also boil the eggs in boiling water for 10 minutes, after which, to make it easier to peel the product from the shell, send them to ice water.
  3. Following this, cut the lightly salted fish into small equal pieces, chop the canned olives into thin circles, tear the washed and dried lettuce leaves with your hands into large random pieces, and chop the boiled and peeled vegetables, eggs, and cucumbers into medium cubes.
  4. Gently mix the prepared ingredients together in a large salad bowl, add canned peas to them, season the dish with salt and mayonnaise and serve.

An unusual variation of Olivier salad with the addition of salmon and Jimmy Oliviero shrimp

Cooking time: 1 hour 5 minutes

Servings: 49

The energy value

  • proteins - 7.2 g;
  • fats - 6.5 g;
  • carbohydrates - 8.6 g;
  • calorie content - 119.9 kcal.

Ingredients

  • slightly salted salmon - 0.6 kg;
  • shrimp - 0.3 kg;
  • potatoes - 1.2 kg;
  • carrots - 0.4 kg;
  • eggs - 10 pcs.;
  • pickled cucumbers - 0.4 kg;
  • canned pineapple (rings) - 0.4 kg;
  • mayonnaise - 250 g.

Step-by-step description of preparation

  1. Boil fresh shrimp in salted drinking water over a moderate flame, marking 5-10 minutes from the moment of boiling (the time depends on the size of the arthropods) - the main thing is not to overcook the seafood, otherwise they will be rubbery.
  2. Also put the washed clean vegetables to boil for a third of an hour after the start of bubbling, and cook the eggs in a separate container for about 10 minutes.
  3. Gently peel the slightly cooled shrimp from the shells and chop into small cubes.
  4. Grind lightly salted salmon into thin strips so that it is better felt in the finished dish.
  5. Peeled carrots, potatoes, eggs, as well as canned pineapple and salted cucumbers cut in the standard way for Olivier - into small cubes.
  6. At the last stage, combine all the above ingredients with peas and mayonnaise, mix them thoroughly and arrange the salad on serving plates.

Delicious olivier with salmon with avocado

Cooking time: 50 minutes

Servings: 18

The energy value

  • proteins - 6.5 g;
  • fats - 13.9 g;
  • carbohydrates - 4.2 g;
  • calorie content - 163.3 kcal.

Ingredients

  • salted salmon - 250 g;
  • avocado - 460 g;
  • lemon juice - 10 ml;
  • carrots - 150 g;
  • eggs - 4 pcs.;
  • pickled cucumbers - 360 g;
  • canned green peas - 200 g;
  • mayonnaise - 150 g.

Step-by-step description of preparation

  1. Put the washed carrots and eggs to boil in different containers until cooked, and then peel and chop as for a standard Olivier - in small cubes.
  2. While there is time, start processing the rest of the products. Rinse the avocados under running water, cut them in half, carefully separate the skin and seeds and cut in the brunoise way, then sprinkle with lemon juice so that they do not darken.
  3. Chop salted salmon into small cubes, and pickled cucumbers in the same cubes as other vegetables.
  4. Then send all the prepared ingredients into a deep bowl, add canned peas and mayonnaise to them and mix everything thoroughly so that all products are evenly distributed.

An interesting Olivier recipe with smoked salmon, apple and crayfish tails

Cooking time: 1 hour 25 minutes

Servings: 24

The energy value

  • proteins - 8.2 g;
  • fats - 6.4 g;
  • carbohydrates - 8.2 g;
  • calorie content - 126.6 kcal.

Ingredients

  • smoked salmon - 400 g;
  • boiled crayfish necks - 300 g;
  • potatoes - 0.7 kg;
  • carrots - 75 g;
  • eggs - 2 pcs.;
  • fresh cucumbers - 200 g;
  • green apple - 150 g;
  • frozen green peas - 120 g;
  • canned capers - 60 g;
  • chives - 10 g;
  • dill - 25 g;
  • mayonnaise - 100 g;
  • sour cream - 100 g;
  • mustard - 15 g;
  • paprika - 3 g;
  • wasabi - 5 g;
  • cognac - 35 ml.

Step-by-step description of preparation

  1. First of all, do several preparatory processes, namely, send vegetables (potatoes and carrots) and eggs to boil, and also lay out the frozen peas to thaw.
  2. In the meantime, rinse fresh cucumbers, as well as one apple, under running water, peel them with a housekeeper, remove the core from the fruit and cut the food into medium-sized cubes.
  3. Chop smoked fish and boiled crayfish necks into equal small pieces.
  4. Rinse the chives and dill from dust, dry and chop together with canned capers as finely as possible.
  5. Peel and chop the already prepared and slightly cooled eggs, potatoes and carrots using the brunoise method.
  6. Pour all the above ingredients into a salad bowl and mix them well together.
  7. In a separate deep small plate, mix mayonnaise, sour cream, mustard, paprika, wasabi and cognac and season the salad with the resulting dressing - Bon Appetit!

Olivier salad recipe "Big Original" with salmon

Cooking time: 45 minutes

Servings: 32

The energy value

  • proteins - 6.7 g;
  • fats - 13.5 g;
  • carbohydrates - 5.1 g;
  • calorie content - 164.8 kcal.

Ingredients

  • slightly salted salmon - 340 g;
  • red caviar - 210 g;
  • avocado - 0.9 kg;
  • carrots (boiled) - 150 g;
  • eggs - 4 pcs.;
  • frozen green peas - 400 g;
  • pickled cucumbers - 360 g;
  • fresh cucumbers - 400 g;
  • mayonnaise - 220 g;
  • table salt - to taste.

Step-by-step description of preparation

  1. Prepare the eggs in advance - dip them in boiling water for 10 minutes, then cool and peel, and also set the green peas to defrost.
  2. Remove the skin from the avocado, remove the seeds and chop them together with washed and peeled cucumbers, carrots and eggs into small cubes.
  3. Chop the lightly salted red fish into thin sticks.
  4. Move the prepared salmon, vegetables (cucumbers, avocados, carrots, peas), eggs and red caviar into a large bowl, season the products with mayonnaise, salt them to your liking, mix everything well and send the olivier to the refrigerator for at least half an hour to infuse.

Olivier variation called "Dear friend" with lightly salted salmon

Cooking time: 1 hour 5 minutes

Servings: 29

The energy value

  • proteins - 6.6 g;
  • fats - 10.1 g;
  • carbohydrates - 8.6 g;
  • calorie content - 149.1 kcal.

Ingredients

  • salted salmon - 0.5 kg;
  • potatoes - 875 g;
  • carrots - 150 g;
  • fresh cucumbers - 300 g;
  • eggs - 5 pcs.;
  • canned olives (pitted) - 140 g;
  • canned green peas - 400 g;
  • green onion - 30 g;
  • mayonnaise - 250 g;
  • edible salt - to taste;
  • ground black pepper - to taste.

Step-by-step description of preparation

  1. Rinse the potatoes and carrots from the dirt and put to boil over low heat - this will take about a third of an hour after the appearance of bubbles on the surface of the liquid.
  2. In parallel, throw the eggs into boiling water and detect for 10 minutes, then transfer them to cool water in cold water.
  3. In order not to waste time, prepare the rest of the ingredients, chop the salmon into strips, chop the canned olives into thin slices, chop the clean peeled cucumbers into small cubes, and chop the green onions as finely as possible.
  4. Free the boiled eggs and vegetables from the shell and peel and also cut into medium uniform cubes.
  5. Mix all the above ingredients in a large salad bowl, add peas, salt and ground pepper to them, pour in required amount mayonnaise and mix well.

Olivier Fisherman's Tales with smoked salmon and grapefruit

Cooking time: 1 hour

Servings: 47

The energy value

  • proteins - 5.7 g;
  • fats - 7 g;
  • carbohydrates - 9.1 g;
  • calorie content - 121.7 kcal.

Ingredients

  • smoked salmon - 0.5 kg;
  • grapefruit - 100 g;
  • potatoes - 1.4 kg;
  • carrots - 450 g;
  • onion - 150 g;
  • pickled cucumbers - 540 g;
  • eggs - 10 pcs.;
  • canned green peas - 0.8 kg;
  • mayonnaise - 300 g.

Step-by-step description of preparation

  1. Boil in advance, cool slightly and peel the carrots, potatoes and eggs, then chop them into medium cubes of approximately the same size.
  2. Free the onion from the husk, rinse it under running water and cut it together with the pickled cucumbers in the brunoise way.
  3. Rinse the grapefruit, carefully fillet, getting rid of the skin, seeds and partitions, and chop the flesh into small pieces, and smoked fish crumble into small pieces.
  4. Transfer all the chopped ingredients to a bowl, add canned peas to them, season everything with mayonnaise and, carefully mixing, remove the salad before serving in the refrigerator for 20-30 minutes.

Spicy salmon salad with pickled ginger

Cooking time: 50 minutes

Servings: 25

The energy value

  • proteins - 6.3 g;
  • fats - 7 g;
  • carbohydrates - 8.8 g;
  • calorie content - 120.3 kcal.

Ingredients

  • salted salmon - 0.5 kg;
  • potatoes - 0.7 kg;
  • carrots - 150 g;
  • red onion - 150 g;
  • pickled cucumbers - 180 g;
  • fresh cucumbers - 200 g;
  • canned green peas - 400 g;
  • green onions - 10 g;
  • mayonnaise - 160 g;
  • pickled ginger - 20 g;
  • lemon juice - 20 ml;
  • edible salt - to taste;
  • ground black pepper - to taste.

Step-by-step description of preparation

  1. Rinse carrots and potatoes under a running stream, transfer to a saucepan, fill with water and send to a burner with a moderate flame to cook until tender.
  2. In order not to waste time, chop the peeled red onion together with cucumbers and salmon into small even cubes, and chop the washed and dried green onion feathers into small rings.
  3. For dressing, mix mayonnaise, lemon juice, finely chopped pickled ginger, a pinch of salt and black pepper in a separate container.
  4. During this time, the vegetables should have boiled, cool them slightly, remove the skin from them and chop them in the same way as the rest of the main ingredients.
  5. Mix the chopped ingredients in a large salad bowl, add peas to them, fill it all with the resulting dressing and let it brew for a bit, after which you can call everyone to the table.

Layered Olivier salad with salmon and chickpeas

Cooking time: 55 minutes

Servings: 15

The energy value

  • proteins - 11.5 g;
  • fats - 14.7 g;
  • carbohydrates - 8.5 g;
  • calorie content - 208 kcal.

Ingredients

  • slightly salted salmon - 0.4 kg;
  • chickpeas - 200 g;
  • carrot - 150 g;
  • eggs - 4 pcs.;
  • fresh cucumbers - 200 g;
  • green onion - 20 g;
  • mayonnaise - 200 g;
  • canned green peas (for decoration) - 95 g;
  • parsley (for decoration) - 15 g.

Step-by-step description of preparation

  1. Soak the chickpeas in cold water for 3-4 hours in advance, then boil them in salted water for 40 minutes.
  2. Boil eggs and carrots in separate containers, cool slightly, peel them and cut into small cubes.
  3. Rinse fresh cucumbers under a running stream, peel them with a housekeeper and grate on a sharp grater with large holes, and chop a clean green onion as finely as possible.
  4. Cut salted red fish into uniform small slices.
  5. Then, when all the preparatory processes are completed, proceed to the design of the appetizer - lay the salad in layers, smearing each with a thin layer of mayonnaise, on a large flat dish in this order: there should be chickpeas at the base, then a row of carrots, cucumbers, eggs, green onions and salmon.
  6. Decorate the dish on top canned peas and sprigs of parsley and serve it to the table.

Olivier salad recipe with salmon - "Classic" with a minimum of ingredients

Cooking time: 50 minutes

Servings: 16

The energy value

  • proteins - 6.3 g;
  • fats - 8.9 g;
  • carbohydrates - 7.4 g;
  • calorie content - 132.7 kcal.

Ingredients

  • salted salmon - 250 g;
  • potatoes - 350 g;
  • eggs - 2 pcs.;
  • fresh cucumbers - 200 g;
  • pickled cucumbers - 180 g;
  • canned green peas - 400 g;
  • mayonnaise - 150 g.

Step-by-step description of preparation

  1. Rinse the potatoes under a running stream to remove dirt, boil them in boiling water for 20-25 minutes, then peel and cut into medium-sized cubes.
  2. In parallel, hard-boil the eggs, cool them, remove the shell and chop in the same way.
  3. Cut the washed and dried fresh and pickled cucumbers using the brunoise method, and chop the fish into arbitrary pieces - either a cube or strips.
  4. In a large bowl, mix all the ingredients indicated earlier, add peas to them and season Olivier with mayonnaise, after which you can immediately serve it on the table.

It is interesting: add carrots, greens (parsley, dill) to the recipe for this salad and remove fresh cucumbers and get an excellent variation on classic version olivier with salmon called "Grandfather's recipe".


Serve salad topped with parsley or dill sprigs. For decoration, you can also leave a few pieces of salmon. Perfect for decoration and red caviar. You can improvise however you like with the presentation. Remember one thing: knead the salad just before sending it to the table. Otherwise, the cucumbers will release juice, and Olivier will have an unsightly watery consistency.

Bon Appetit!

Step 1: prepare the potatoes.

Using a kitchen brush, thoroughly wash the potatoes under running water. warm water to remove soil 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
After the allotted time, turn off the burner, and put the pan with the help of kitchen tacks in the sink under the stream 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 the formation homogeneous mass. 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 to dining table. This dish is mainly prepared for various holidays. There is a tradition in our family: New Year 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 onion green can be added to the dish. Then "Olivier" will turn out more tender and fragrant.

It is difficult to imagine a New Year's Eve without a large salad bowl with "Olivier" on the table. However, eating such a salad year after year for decades is very boring. How to combine tradition and craving for experiments? Cook "Olivier with red fish"! Red fish - and better, of course, salmon - will give the salad a noble taste and make it even more festive. Recipe "Olivier with salmon" is quite simple to perform. But there are also some secrets.

If pickled cucumbers in your family do not like or do not eat because of health problems, then feel free to add fresh cucumbers instead of sour cucumbers to the salad. Believe me, "Olivier with salmon and fresh cucumber" will fit very well into the New Year's menu.

The same goes for mayonnaise. For dressing, you can choose not only fat mayonnaise, but also low-calorie. Another secret of housewives is to mix mayonnaise with sour cream. In this case, the "harmfulness" of the sauce will be reduced. Very principled adherents proper nutrition can replace mayonnaise with such a sauce - we take Greek yogurt pour a little into it olive oil first pressing. Salt, pepper, add apple cider vinegar. Seasoned with natural sauce festive salad with salmon.

Ingredients

  • salted salmon 220 g;
  • potatoes "in uniform" 2 pcs.;
  • boiled carrots 2 pcs.;
  • boiled peas 4 tbsp. l.;
  • chicken egg 1 pc.;
  • mayonnaise 2 tbsp. l.;
  • pickled cucumber - 3 pcs.;
  • green onions and dill to taste.

Cooking

Olivier requires a piece of lightly salted salmon. You can salt the fish yourself or buy already in ready-made. Since salmon is chopped finely for salad, it is recommended to use the belly or tail of this fish. In terms of cost, it will be much cheaper than buying a whole piece of salmon.

Salted salmon must be cut into small cubes. Try to ensure that all the ingredients for the olivier are the same cut.

Boil carrots and potatoes in advance, peel and cut into cubes and send together with salmon in a bowl.

Peas are usually used to make this salad canned from a can. Recently, it has become fashionable to take fresh frozen peas for salads. Such peas are stored in the freezer. Immediately before preparing the salad, blanch the peas in water for no more than 10 minutes. Such a bean product has a very soft texture and a bright shade. Drain the water from the peas and add to the bowl with the ingredients.

Finely chop the boiled eggs and send to the salad.

Season salmon olivier with mayonnaise, gradually adding and gently stirring the salad with a spoon so as not to break the vegetable cubes. Freshness will add green onions, parsley and dill. Add them as you wish.

Leave the mixed salad to soak for 40 minutes, and then prepare the presentation. So that Olivier salad with salmon has holiday look, it is worth serving it on a beautiful plate or board, and not in an ordinary salad bowl. Set the ring in the center of the board, and tightly fill the mold with salad.

After removing the ring, the salad will be neat and compact on the board. Garnish with parsley leaves. The board can be sprinkled with sesame seeds.