Olivier Salad with Smoked Cod
Salads • Russian
Description
Recipe by John Smith, chef at popular American restaurants.
Ingredients
- Cold-smoked trout 5 oz
- Potato 10 oz
- Carrot 5 oz
- Cucumbers 5 oz
- Pickled Cauliflower 5 oz
- Green Peas 5 oz
- Chicken Egg 5 pieces
- Quail Egg 5 pieces
- Dill to taste
- Mayonnaise to taste
Step-by-Step Guide
Step 1
Boil the potatoes and carrots until they are tender.
Step 2
Boil the eggs hard. Chicken eggs should be cooked for 7–8 minutes after the water starts boiling, while quail eggs should not be cooked for more than 4–5 minutes.
Step 3
Break the cod into large pieces using your hands.
Step 4
Peel the potatoes and carrots and cut them into pea-sized cubes.
Step 5
Also chop the eggs and pickles.
Step 6
Arrange all the chopped ingredients on a serving platter.
Step 7
Dress with mayonnaise and mix well.
Step 8
Garnish with halved quail eggs.
Step 9
Sprinkle with chopped dill.
Step 10
Serve after letting it rest in the refrigerator for a while.
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