Salmon salad
Description
The recipe won't take much time. I first tried this salad in a small restaurant. It wasn't called "Olivier," but something else—much more "sophisticated." However, the ingredients were exactly the same as those you see in this recipe. I really liked the salad, so I made it again when the opportunity arose—and my guests enjoyed it too. Since then, I periodically recall this salmon Olivier salad recipe and prepare the dish. Considering we have many vegetarian friends, this happens quite often. You might be surprised by the olives in the recipe—don't be put off and don't skip them. First of all, they fit perfectly here, and secondly, according to Lucien Olivier's original recipe, olives truly belong in this dish. It was only during Soviet times that "bourgeois" olives were widely abandoned in this beloved salad. Now, everything is returning to its roots. Serve at the table.
Instructions
- 1
Step 1
Boil the potatoes and carrots. Cool, then peel.
- 2
Step 2
Finely chop.
- 3
Step 3
Boil the eggs hard. Pour cold water over them. Peel and chop using a coarse grater or a sharp knife.
- 4
Step 4
Wash the cucumbers, dry them, and chop finely.
- 5
Step 5
Do the same with green onions ;).
- 6
Step 6
Pit the olives and finely chop them.
- 7
Step 7
Open the can of peas. Drain the liquid.
- 8
Step 8
Cut the salmon into pieces.
- 9
Step 9
Combine all ingredients in a deep bowl. Season with salt and pepper, add mayonnaise. Mix well and chill for 1-2 hours. Before serving, shape into a mound in a salad bowl or on individual plates using a mold.