Olivier Salad from 'Pushkin'
Salads • Russian
Description
This Olivier salad, the recipe of which was shared with us by the renowned chef of 'The Classic Café', Andrew Smith, consists of two parts: the first is a homemade Olivier salad with chicken breast, and the second is an Olivier salad that closely resembles the description from a culinary book from 1895, featuring beef tongue and quail.
Ingredients
- Salad Potatoes 0 oz
- Pickled Cauliflower 0 oz
- Chicken Egg 1 piece
- Smoked Chicken 0 oz
- Chicken fillet 0 oz
- Canned Mushroom Soup 0 oz
- Mayonnaise 0 oz
- Ketchup 0 oz
- Endive 0 oz
- Cucumbers 0 oz
- Beef tongue 0 oz
- Gherkins 0 oz
- Fritillary 0 oz
- Paprika 0 oz
- Crayfish 0 oz
- Capers 0 oz
- Dill 0 oz
- Red Caviar 0 oz
Step-by-Step Guide
Step 1
The "Olivier" salad consists of two parts. First: Boil the eggs and chop them into small cubes. Boil the potatoes until tender, and also chop them into cubes.
Step 2
Boil the chicken breast in lightly salted water and chop it finely. Combine all the ingredients (potatoes, eggs, smoked chicken, boiled chicken breast, peas). Dress with mayonnaise and tomato sauce (you can substitute with ketchup).
Step 3
Second: a recipe reminiscent of the one in the culinary book from 1895. Boil the tongue. From the leaves of endive lettuce, create a small arrangement and layer it with sliced cucumbers (cut into flat strips), boiled tongue, gherkins, roasted partridges, boiled eggs, generously drizzle with mayonnaise, and sprinkle with paprika.
Step 4
Boil the crayfish. Make a jelly from chicken broth. Decorate the salad with crayfish, capers, dill, black caviar, and chicken lardons.
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