Olivier salad is probably the most New Year's dish, if there is no traditional appetizer on the table, then the holiday was not a success. Most women have their signature recipes for everyone's favorite salad in stock. Some housewives cook Olivier exclusively with boiled beef, others add sausage or chicken, and still others prefer to diversify the dish with fish. It's all a matter of taste.
If you are already fed up with Olivier salad prepared according to the traditional recipe, then pay attention to the appetizers, which will be given below. The dishes will appeal to lovers of seafood, red fish and will delight connoisseurs of the classic Olivier salad.
Japanese Olivier salad
The dish is prepared quite easily, it does not have any inaccessible ingredients in its composition, but thanks to the unusual dressing it turns out to be spicy.
To make a Japanese-style Olivier salad, you will need:
- 2 medium-sized squid carcasses;
- 2 large potatoes;
- 1 medium carrot;
- 100 g of pickled mushrooms;
- 2 tbsp. l. mayonnaise;
- 2 tbsp. l. soy sauce;
- 1 tsp wasabi;
- 1 tsp balsamic vinegar;
- Greens optional.
The stages of preparing salad "Olivier" are as follows:
- Wash the potatoes and carrots, boil until tender, cool, peel, cut into small cubes, put in a deep bowl.
- Remove the pickled mushrooms from the jar, put them in a colander, let the excess liquid drain, if necessary, cut the mushrooms into pieces of medium size, do not grind too much, the product should "read" well in the salad.
- Boil a large pot of water over gas. Dip the pre-washed squids into the bubbling liquid. Boil the seafood for 2 minutes. Do not keep the squid in water for too long, otherwise they will become rubbery. You can take the product out of the boiling water as soon as the pink skin on it has wrinkled (of course, if you cook unpeeled squid).
- Cool the squid, cut the product into large enough squares, combine with other ingredients.
- If you decide to add greens to the Olivier salad, then wash it, chop it as small as possible and mix with the rest of the products.
- In a separate bowl, combine the soy sauce, balsamic vinegar (or without it), mayonnaise, and wasabi. Season salad "Olivier" with the resulting mixture, mix the dish thoroughly and you can serve it to the table.
Olivier salad with red fish
Olivier salad with sausage is a fairly common dish, but an appetizer with the addition of red fish is quite a worthy version of the festive table. To make a salad with a new recipe, you will need:
- 6 medium-sized boiled potatoes;
- 1 large boiled carrot;
- 5 hard-boiled chicken eggs;
- 300 g lightly salted salmon;
- 1 can of canned peas;
- 1 can of olives;
- 3 small pickled cucumbers;
- Green onions, salt, spices and mayonnaise optional.
Stages of preparing salad "Olivier":
- Peel potatoes and carrots, cut into small cubes.
- Remove the shells from the eggs, cut the product into medium-sized cubes.
- Remove the bones from the salmon, remove the skin, if any, cut the fish into small pieces.
- Throw the peas in a colander, let the liquid drain.
- Cut the pickled cucumbers into small cubes.
- Open a jar of olives, discard them in a colander to drain the brine. Slice the olives into thin rings.
- Combine prepared ingredients in one bowl, add green onions, salt and spices if desired. Season salad "Olivier" with mayonnaise, mix. Garnish with lettuce leaves and sprigs of herbs before serving.
As you can see, Olivier salad can be prepared not only with meat, but also with seafood and fish. New ingredients add spice to the snack. Try both recipes and decide how you like the Olivier salad best.
