Salad with crayfish tails
Description
In the original recipe, published in the magazine "Nasha Eda" at the end of the 19th century, one of the main ingredients was listed as grouse, but we will unapologetically replace them with chicken fillet. After all, it's far too much trouble to find grouse these days! On the other hand, crayfish tails are now easy to buy—small cans of this "delicacy" can be found in any self-respecting supermarket. Although crayfish tails are used merely as a garnish in "Olivier," they contribute not only to the salad's appearance but also to its flavor—the combination of chicken, olives, capers, and other ingredients, enhanced by the crayfish tails, is worth experiencing at least once in a lifetime. Hard-boiled eggs and green onions weren't mentioned in the original recipe, but without them, "Olivier" seems somehow inauthentic to me—I think you understand what I mean. But then again, as they say, it's a matter of taste.
Instructions
- 1
Step 1
Boil chicken fillet in salted water until cooked through. If desired, you can add a peeled onion head, bay leaf, and a couple of garlic cloves to the pot.
- 2
Step 2
Boil the potatoes. Of course, "in their skins";). Cool and peel.
- 3
Step 3
Boil the eggs hard. Pour cold water over them. Peel.
- 4
Step 4
Cut the chicken fillet into pieces.
- 5
Step 5
And potatoes.
- 6
Step 6
Grate the eggs on a coarse grater or chop them with a knife.
- 7
Step 7
Wash the cucumbers, dry them, and chop finely.
- 8
Step 8
Green onion as well.
- 9
Step 9
Place all the above-mentioned ingredients into a deep dish. Add pitted olives and capers. Dress with mayonnaise and mix well. Chill for 1–2 hours. Before serving, heap onto salad leaves and garnish with crayfish tails.