Olivier Salad with Red Fish

Ingredients

• Lightly Salted Red Fish 5 oz
• Potato 5 oz
• Carrot 5 oz
• Chicken Egg 2 pieces
• Cucumbers 5 oz
• Canned Mushroom Soup 5 oz
• Dill 0 oz
• Scallions 0 oz
• Mayonnaise 5 oz
• Salt to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

In a small saucepan, bring water to a boil and gently add the eggs. Cook for 12 minutes, then cool them under running water.

Step 3

Peel the potatoes and carrots, then cut them into cubes about 1 cm on each side.

Step 4

In a pot, bring water to a boil and add the carrot cubes. Cook for 2 minutes.

Step 5

Add the potatoes to the pot with the carrots and cook for another 3 minutes until the vegetables are tender. Then, drain in a colander.

Step 6

Cut the fish fillet into cubes of the same size.

Step 7

Peel the eggs and slice them using an egg slicer.

Step 8

Dice the cucumbers into small cubes.

Step 9

Chop the dill and green onions.

Step 10

Combine all the prepared ingredients, including the peas, with mayonnaise and season with salt if needed.

Step 11

Serve the Olivier salad with red fish at the festive table.