Olivier Salad with Muksun
Salads • Russian
Description
This is how Chef John Smith prepares Olivier salad at the restaurant 'The Diner'.
Ingredients
- Hot-Smoked Muksun Fillet 0 oz
- Salad Potatoes 5 oz
- Carrot 5 oz
- Cucumbers 0 oz
- Pickled Cauliflower 5 oz
- Chicken Egg 1 piece
- Green Peas 0 oz
- Mayonnaise 5 oz
- Olive Oil 0 fl oz
- Pike Caviar 0 oz
- Croutons 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the potatoes, carrots, and eggs, then dice them into cubes. Add the green peas, along with diced pickled and fresh cucumbers.
Step 2
Crumble hot-smoked muksun fish into the salad, and dress it with mayonnaise (preferably homemade) and olive oil.
Step 3
Season the salad with ground black pepper and salt to taste.
Step 4
Be sure to garnish the salad with golden pike caviar.
Step 5
Serve with a ciabatta toast.
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