Olivier Salad on a Meat Base
Salads • Russian
Description
Olivier Salad on a Meat Base
Ingredients
- Ground meat 15 oz
- Onion 1 piece
- Chocolate eggs 7 pieces
- Breadcrumbs 6 tablespoons
- Olive Oil 0 fl oz
- Salad Potatoes 10 oz
- Turnips 2 pieces
- Canned Mushroom Soup 1 can
- Pickles 6 pieces
- Chopped Green Onions 2 tablespoons
- Dijon Mustard 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Malt Vinegar 4 tablespoons
- 20% Sour Cream 10 oz
Step-by-Step Guide
Step 1
Place the ground meat in a deep bowl, add breadcrumbs, salt, and pepper, and mix thoroughly. Crack one raw egg into the mixture, mix everything, and 'beat' the meat against the bottom of the bowl. Finely chop half of the onion into small cubes and add it to the meat (if the onion is too large, add less than half to prevent the meat from falling apart due to excess onion cubes).
Step 2
Heat olive oil in a skillet. Form oval flat patties from the meat, which is a shape typically used for burgers. Carefully fry for 4 minutes on each side (until a golden crust forms on the patties).
Step 3
Thoroughly wash the potatoes and boil them in their skins. The carrots (also thoroughly washed) can be boiled in the same pot as the potatoes, but keep an eye on them as the carrots will cook faster—check for doneness with the tip of a knife; usually, carrots take 3-5 minutes and should not be overcooked. Cool both vegetables, peel, and chop into small cubes. Place them in a deep bowl.
Step 4
Cut the pickles into cubes similar in size to the carrots and potatoes. Add them to the vegetables.
Step 5
Open the can of peas and drain the excess liquid. Add to the bowl with all the other vegetables.
Step 6
Finely chop the onion and dill and add them to the other ingredients. Add mustard, sour cream, salt, and pepper, and mix gently. Chill and let it sit.
Step 7
For decoration, and naturally an essential part of the dish, poached eggs will be used. To prepare them, you will need a deep pot. Fill it with water, bring it to a boil, reduce the heat, add wine vinegar, salt, whisk everything together, and create a whirlpool, into which you will crack or pour a pre-broken egg. Cook for about 2-3 minutes until the white sets. Carefully remove the egg with a slotted spoon and place it in a deep bowl of cold water to cool, removing any loose parts of the white. Repeat this process for all remaining eggs.
Step 8
On a plate, place the meat patty, set a mold on top of the patty, and carefully layer the Olivier salad, smoothing it out. Remove the mold and garnish with a poached egg.
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