How to cook Olivier with smoked fish. How to prepare Olivier salad with red fish. Olivier with canned fish

The main New Year's bustle is over, but there are still so many other holidays ahead - old New Year, February 23, March 8, etc. And this means, again, you need to prepare a menu and surprise your guests with something very tasty. Several generations have become too accustomed to the classic “Olivier”, but they can’t give it up. Today we will share with you a recipe for Olivier salad with fish. Quite unusual, isn't it? Your family and friends will absolutely love this salad, and therefore will become a lifesaver at any event.

History of salad

French culinary specialist Lucien Olivier, having lived in Russia for quite a long time, decided to open a restaurant in Moscow. Together with the merchant Pegov, they created an unrivaled place filled with European chic. But despite the wide range French dishes, over time, they simply began to become boring to the rich. It was at that moment that Lucien decided to regain his former glory and came up with original recipe salad, which still makes us happy. The original recipe consisted of boiled eggs, gherkins, boiled potatoes and meat of hazel grouse and partridge, as well as veal tongue. Everything was dressed with Provencal sauce and served on a plate decorated. Today's Olivier, of course, is quite different from this salad. Peas were added, meat began to be replaced. We offer you a completely unusual Olivier recipe - with fish. This is exactly the salad that was prepared during the Russian Empire.

Recipe "Olivier" with red fish

So, to prepare this truly royal dish you need to prepare:

• 600 grams of lightly salted red fish (preferably trout, salmon or salmon);
• 5 fresh cucumbers;
• 9-10 gherkins;
• 8-9 boiled potato tubers;
• 8 boiled eggs;
• 300 grams of canned green peas;
• 200 grams of mayonnaise.

The original recipe for this "Olivier" with fish includes black caviar. Therefore, for those who are not afraid of high costs for festive table, you can add from 150 to 300 grams of caviar to this list of ingredients.

Cut all of the above ingredients into thin slices or strips, despite the fact that we are accustomed to standard cutting into cubes. Olivier with fish is a more refined salad, and therefore the method of serving is important. The ingredients are carefully mixed and seasoned with mayonnaise, which is best prepared yourself. It is necessary to season Olivier with fish immediately before serving, but not before. Otherwise, cucumbers and gherkins will give off excess juice, which will significantly change the taste of the salad. The dressed salad is laid out on portioned plates and decorated with herbs and caviar. Black caviar can be replaced with red caviar if desired.

How to choose red fish

Of course, all ingredients for salads or appetizers must be fresh. In this section we will teach you how to choose one of the main products for Olivier with red fish. Unfortunately, dyed fish are most often sold in stores. Therefore, you should understand that the brighter the piece of fish, the greater the likelihood that this is a well-colored product. This is mainly done at the moment when the fish begins to deteriorate and loses its presentation. Despite the conditional naturalness of food dyes, they still cause harm to the body. Therefore, there is no need to choose the brightest piece of fish. It should be a more delicate pink color, with white streaks.

Unfortunately, it is not always possible to check the fish in the store. It’s very easy to do this at home. Make one sandwich with butter and a slice of red fish, leave it for 10-15 minutes. If after this time the butter and bread turn pink or red, then the fish is not suitable for consumption - it contains too many dyes that are dangerous to your health. Natural fresh fish should not stain the oil.

Finally

Today you discovered new recipe"Olivier" - with fish. Be sure to try making it during the coming holidays. The main secret of truly cooking delicious salad are the freshest products. And, of course, you need to cook with love - in this case, all your dishes will be incredibly appetizing and beautiful. Don't be afraid to experiment and create own recipes- this way your table will never be boring and monotonous. Bon appetit!

So, to prepare Olivier with fish you will need:
fillet of any lightly salted red fish (I used trout) - 200 g;
vegetables - potatoes and carrots;
pickled cucumbers - several pieces;
peas;
sour cream (mayonnaise).
In general, I took all the ingredients with the exception of fish by eye, tasting and adding this or that, focusing on my taste.
Steamed potatoes and carrots and chopped them into cubes. I put everything crumbled into a 2-liter saucepan to make it easier to mix later.
I cut the trout into cubes and added it to the vegetables in a saucepan.
I also chopped cucumbers there. I had them marinated, but homemade salted ones are also quite suitable.
Then I drained the liquid from the peas, and the peas themselves also went into the saucepan with the rest of the ingredients.
You can chop the onion. Season with sour cream. I must say that with sour cream the salad turned out more tender and lighter.
The final stage is to put the salad in a salad bowl and put it on the table.

When the usual snacks become boring, but you still don’t want to give them up, let’s try to diversify the composition with different ingredients. Today we will tell you how to prepare Olivier with red fish so that the salad turns out incredibly tasty and appetizing. Several proven recipes with different products will allow you to make a traditional dish without damaging your wallet, all you have to do is choose the one that suits you!

First, let's prepare everyone's favorite salad ourselves. simple recipe with a minimum of products.

Olivier with red fish and fresh cucumber

To prepare this salad, let’s boil 3-4 medium potatoes and 1 carrot in their skins in advance. You can also add 3 eggs along with the vegetables.

When the vegetables are ready, check the pulp with a toothpick or fork, drain the water and let cool. Then we clean and finely cut into cubes. We also use a knife to cut hard-boiled eggs. You shouldn’t chop them with a fork so that they taste good in the salad.

Combine everything in a saucepan or salad bowl.

• 200 g of any salted red fish - salmon, trout or pink salmon, cut into strips or small pieces.
• Wash one, if it is large, or a couple of small fresh cucumbers, wipe dry and cut into cubes.
• Open a small jar of green peas - we will need 150 g, drain the liquid and put the grains in the salad.
• We add some salt to everything, but a little, remember that the fish itself is quite salty, add chopped fresh if desired green onions or a pinch of ground black pepper.
• Season with mayonnaise or sour cream and mix. Serve the salad chilled, divided into portions and garnish each with a sprig of parsley.

Those who love not only red fish, but also caviar, will like the following recipe.

Olivier with red fish and caviar

Ingredients

• Red caviar – 1 jar + -
• - 3 pcs. + -
• - 3 pcs. + -
• - 1 PC. + -
• — 250 g + -
• - 1 PC. + -
• — 1 jar + -
• — 4-5 tbsp. l. or to taste + -

Preparation

To prepare this salad, we will stock up on a standard jar of red caviar in advance.

1. Boil eggs, potatoes and carrots. Let everything cool, clean and cut with a knife.
2. Combine eggs and vegetables in a salad bowl.
3. We cut lightly salted salmon or trout to them (pink salmon can be rough), add 1 chopped fresh cucumber, lay out the contents without liquid of one 150 g jar of green peas. Season everything with mayonnaise and mix.
4. We won’t add salt for now, since now it’s the turn of red caviar. Add 3 tbsp. to the salad, saving the rest for decoration.

Stir again, taste for salt, but it’s unlikely to be needed, since fish and caviar themselves have a fairly concentrated taste.

Transfer the finished salad to a clean salad bowl or arrange it in portions. Decorate with caviar and fresh parsley leaves. Cool and serve after 15-20 minutes.

A salad prepared according to the following recipe produces a very interesting and delicate taste.

Olivier with red fish and corn

• Boil 3 pieces each. eggs and potatoes, and 1 carrot. We clean everything and prepare it as usual for salad.
• Cut 1 fresh cucumber into slices, and 1 salted or pickled cucumber into small cubes.
• Chop 300 g of lightly salted salmon and add it to the rest of the ingredients.
• Peel 1 onion weighing 40-50 g and chop it into small pieces.
• Pour boiling water over, let stand for 5 minutes, drain through a sieve and place in salad.
• Open the can of corn, drain the liquid and add 4-5 tbsp. grains
• Season with sour cream or mayonnaise, mix and decorate with fresh herbs.

Cool the finished salad in the refrigerator under film and serve after half an hour.

Since the recipe contains onions, it is better to avoid pepper or other spices so as not to interrupt the taste.

Olivier with baked red fish

For this recipe we will need fresh red fish. Pink salmon complements the taste of the remaining ingredients especially well. It needs to be baked in advance so that it has time to cool completely.

1. Place 300 g of red fish fillet on foil, sprinkle with oil, pepper, salt and bake for 20-25 minutes. Cool the finished product.
2. Meanwhile, boil 3 eggs, 2 potatoes and 1 carrot. We clean them and chop them finely with a knife.
3. We also cut the baked fish first into slices, then into cubes. We send it to eggs and vegetables.
4. Open the peas and put 4 tbsp into the salad.
5. Chop ½ large green apple into cubes or three coarse grater. Mix with the remaining ingredients and season with mayonnaise or a mixture of mustard, unsweetened yogurt and apple cider vinegar.
6. Lightly add salt to the salad, season with allspice and stir again.

Let it sit in the refrigerator for half an hour and serve.

Bon appetit!

Olivier with red fish and shrimp

Let's take care in advance to boil 200 g of shrimp. Place them in salted boiling water and keep them there for no more than 5 minutes. Then remove with a slotted spoon and leave to cool.

• Boil 3-4 eggs, 2 potatoes and 1 carrot. Let everything cool, clean and finely chop.
• Remove the shell from the shrimp and add it to the rest of the ingredients.
• Finely chop 250 g of smoked pink salmon or salmon. It’s better if the fish is hot smoked, so the salad will be more satisfying.
• We use canned peas or corn of our choice - we will need 4 tbsp.
• If desired, add a few chopped green onions to the salad.
• Season with mayonnaise, add a little salt and garnish with parsley sprigs.

Cool the finished salad.

As you can see, any chef can prepare Olivier with red fish, and the number and variety of recipes will allow you to choose the one that suits your taste! Try it, friends, experiment with shrimp, caviar and other ingredients for unusual salad and enjoy delicious dishes!

The simplest way to diversify and make the usual more juicy, solemn and original is to replace the sausage or meat with lightly salted red fish, and the pickled cucumber with fresh. In this simple way, we solve two problems at once - we respect tradition and at the same time introduce something new to the menu, satisfying the craving for experimentation.

We prepare “Olivier” with salmon and fresh cucumber using classical technology - we first boil the components that require heat treatment, cut everything into cubes and mix with mayonnaise. We recommend making the salad yourself, then the dish will turn out much tastier and cheaper!

Ingredients:

• lightly salted salmon (or trout) - 250 g;
• potatoes - 300 g (2-3 pcs.);
• eggs - 3 pcs.;
• carrots - 150 g (1 medium);
• fresh cucumber - 200 g (1 large);
• green pea- 1 bank;
• mayonnaise - to taste;
• salt, pepper - to taste.

“Olivier” with salmon recipe with photos step by step

How to cook Olivier with red fish

1. First boil the 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. Cool the ingredients completely and remove the peel. Cut the vegetable pulp into small cubes.
   
2. We also boil the eggs in advance (about 10 minutes) and cool. Finely chop.
   
3. Cut fresh cucumber in the same way.
   
4. Cut the fish into cubes slightly larger than the other ingredients. If possible, we try to remove all small seeds.
   
5. Mix all ingredients in a large bowl. If desired, you can add finely chopped onions or green onions for a slight spiciness. Season with salt/pepper and season the salad with mayonnaise before serving so that the cucumbers do not release their juice ahead of time.
   
6. You can serve Olivier with salmon in one salad bowl or immediately place it 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!

Making a familiar appetizer in a new way is not an easy task, but today we will tell you how to update a familiar salad recipe. Let's prepare Olivier with fish so that it turns out not only satisfying and original, but really tasty and suitable for any table: both lean and meat. We have selected several proven ones for you simple recipes this dish, in which we will use different types of fish products instead of sausage.

Let’s immediately decide which fish is best to use for preparing Olivier salad. It can also be fillet of sea fish: sole, pangasius, telapia, cod, salmon. And river fish - pike perch, pike, burbot, carp.

But even if you don’t have fresh fish, you shouldn’t refuse such a dish - we’ll just use canned fish. Mackerel in oil, tuna, and pink salmon are also suitable for the salad. Or hot smoked fish - with it the salad will turn out no less tasty.

As you can see, there are a huge number of options for the main ingredient for preparing Olivier with fish, so choose the one that you like.

We already have Olivier recipes with a certain fish ingredient and with the addition of seafood, so if you have decided on the type of fish, choose the recipe that suits you.

But first, let's make an appetizer according to the classic recipe.

Olivier with sea fish

Ingredients

• - 3 pcs. + -
• - 1 PC. + -
• - 3 pcs. + -
• — 1/2 pcs. + -
• — 1 bank + -
• - 3 tbsp. + -
• — 1/3 tsp. or to taste + -
• - on the tip of a knife + -
• Sea fish fillet— 400 g + -

How to cook Olivier with fish

1. First, let the vegetables and eggs cook. To save space, you can do this in one pan. As soon as everything is ready, potatoes and carrots are easily pierced with a fork, and the eggs are simply boiled for more than 10 minutes, drain the water and leave to cool.
2. Then we clean and cut. Ideally, both vegetables and eggs should be cut into pieces of the same size. You can use a regular knife for this, or you can use a vegetable cutter.
3. We put everything in one deep bowl.
4. But while the vegetables are just boiling, let’s start with the fish. It needs to be defrosted in advance and it is best to steam it, so it will turn out unusually tender, but not watery.

If you don’t have a double boiler, cook in plain water, most importantly, in a small amount and keep on high heat for 10 minutes, add salt to the broth and Bay leaf, black pepper, then reduce the heat and cook for another 5 minutes.

Cool the finished fish on a plate, and under no circumstances leave it in the broth, otherwise it will fall apart.

You can also bake the fillet in the oven. To do this, wrap it in foil, sprinkle it with oil, salt and sprinkle with spices. Nutmeg and white pepper work best.
Bake in hot oven 20 minutes at 220°C. Take out the finished fish, unwrap it and cool.

5. No matter how we cook the fish, cut it into small pieces and send it to the vegetables.

6. Add green peas from the jar to them, after draining the liquid. Finely chop the onion and put it in a cup. Pour boiling water and leave for 5-6 minutes. Then drain through a sieve and mix with the rest of the ingredients.

7. Mix the salad, add salt, season with mayonnaise and mix well. Olivier should be served chilled, so put it in the refrigerator under a lid or film for 30 minutes.

Place the finished salad on portioned plates and decorate each with a sprig of herbs.

Well, for those who like dishes with richer flavors, we recommend trying the following recipe.

Olivier with hot smoked fish

• For this salad, boil 3-4 potatoes, 1 carrot and 4 eggs. Cool, peel and chop finely.
• Hot smoked fish and red ones are suitable, for example, pink salmon, mackerel, and cod. It is best to choose a fattier variety, so it will taste better in the salad. We will need 300-350g. Cut it into small cubes and add it to the rest of the ingredients.
• 1-2 fresh cucumber peel and also chop - they go perfectly with hot smoked fish.
• Add 5-6 tbsp of green peas. It can be replaced with corn - add it in the same quantity.

Dress the salad with mayonnaise, using it or regular one. But it will be especially tasty if you have time and desire, let’s prepare it - with it the salad will become unusually tasty.

We first taste the finished Olivier for salt and only then add some salt if necessary, otherwise we risk overdoing it, because smoked fish itself is a fairly salty product.

Cool the salad for 20-30 minutes, arrange into portioned plates and serve. Bon appetit!

Olivier with canned fish

In conclusion, we present you a dish with the addition of canned food instead of traditional sausage. With them, the snack turns out no less appetizing.

We choose canned food with added oil, not in own juice to give the salad more richness.

1. Boil vegetables (3 potatoes and 1 carrot) and eggs (4 pcs.) until tender. Cool, peel and cut. Place in a deep bowl.
2. Open the canned fish (1 can) and place it on a glass board to cut into small pieces. We remove the bones immediately.
3. To make the salad even more delicious, we can add cod liver to it - you will need very little, literally 50-60 g.
4. Pickled cucumbers are also very suitable for this salad. We cut 1-1.5 pcs. and add to the rest of the ingredients.
5. Drain the peas and place the grains in a salad bowl.
6. Season everything with mayonnaise, salt, pepper and mix.

Serve this salad, garnishing it with slices or small cubes of carrots. Olivier with canned fish cool and serve!

Now you know several recipes for preparing a wonderful Olivier salad with fish, and each of the options differs from each other in taste, richness and, importantly, price! You can choose what kind of salad you want to prepare today.

Try, experiment, add your own ingredients and write in the comments, friends!