In the 1860s in Moscow, Russia, there was a Belgian French Executive Chef by the name of Lucien Olivier who worked at the most renowned elite Parisian style Restaurant in Moscow named The Heritage.
The 1st récipe was invented for his affluent clients who visited from The Palace, the Embassies and the Kremlin.
The 2nd récipe, was adopted by, his 2nd in Command, Chef Ivan Ivanov, who later sold the récipe and it had traversed the globe ..
Photo: Below ..
The Olivier Salad:
Boiled diced potatoes
200 grams of smoked salmon or other smoked fish
1 tblsp of salmon roe ( red roe )
2 hard boiled eggs diced
1 carrot diced
100 grams of frozen or fresh sweet peas
1 diced cucumber peeled
1 Green scallion diced finely
1 shallot or small onion diced finely
salt and black pepper
Mayonnaise of choice to créate the salad ..
A sprig of fresh dill with fronds minced
1 Mold - approx 8 cm round - place the potato & egg salad in the mold on a large White plate and sprinkle with extra minced hard boiled egg and mince dill .. Cherry tomatoes or olives make for pretty dressage too ..
The Russian Salad or Eñsadilla Rusa:
2 large diced boiled potatoes
2 carrots diced
100 grams of frozen or fresh sweet peas
The juice of 1 / 2 of a lemon
Mayonnaise of choice
1 tablsp. of Dijon Mustard
3 diced hard boiled eggs
1 small onion or scallion or shallot minced
1 large can of albacore White tuna in Evoo ( You can substitute: Diced chicken breast or diced smoked ham )
salt and black pepper to taste
*** Some may wish to add diced pickle or capers
Add a sprig of fresh dill with fronds minced if you wish or another herb that you prefer
1 mold 8 cm. round .. ( See salad 1 for instructions )
In a large bowl, placed all your boiled veggies ..
Now place your tuna or chicken breasts or smoked salmon sliced finely or shredded or diced
Salt and pepper to taste
Add your hard boiled eggs diced & onion minced
And complete with Mayonnaise and adjust the salt and black pepper
Add the dill minced
Here is a photo of the salad I had eaten at:
Photo Courtesy: Restaurant Gaztelupe - The Basque Country ..
The 1st récipe was invented for his affluent clients who visited from The Palace, the Embassies and the Kremlin.
The 2nd récipe, was adopted by, his 2nd in Command, Chef Ivan Ivanov, who later sold the récipe and it had traversed the globe ..
Photo: Below ..
The Olivier Salad:
Boiled diced potatoes
200 grams of smoked salmon or other smoked fish
1 tblsp of salmon roe ( red roe )
2 hard boiled eggs diced
1 carrot diced
100 grams of frozen or fresh sweet peas
1 diced cucumber peeled
1 Green scallion diced finely
1 shallot or small onion diced finely
salt and black pepper
Mayonnaise of choice to créate the salad ..
A sprig of fresh dill with fronds minced
1 Mold - approx 8 cm round - place the potato & egg salad in the mold on a large White plate and sprinkle with extra minced hard boiled egg and mince dill .. Cherry tomatoes or olives make for pretty dressage too ..
The Russian Salad or Eñsadilla Rusa:
2 large diced boiled potatoes
2 carrots diced
100 grams of frozen or fresh sweet peas
The juice of 1 / 2 of a lemon
Mayonnaise of choice
1 tablsp. of Dijon Mustard
3 diced hard boiled eggs
1 small onion or scallion or shallot minced
1 large can of albacore White tuna in Evoo ( You can substitute: Diced chicken breast or diced smoked ham )
salt and black pepper to taste
*** Some may wish to add diced pickle or capers
Add a sprig of fresh dill with fronds minced if you wish or another herb that you prefer
1 mold 8 cm. round .. ( See salad 1 for instructions )
In a large bowl, placed all your boiled veggies ..
Now place your tuna or chicken breasts or smoked salmon sliced finely or shredded or diced
Salt and pepper to taste
Add your hard boiled eggs diced & onion minced
And complete with Mayonnaise and adjust the salt and black pepper
Add the dill minced
Here is a photo of the salad I had eaten at:
Photo Courtesy: Restaurant Gaztelupe - The Basque Country ..
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