Marbled Olivier
Origin of the recipe
This Russian dish with a French name reflects the spirit of the times, when chefs were expected to come from the "nation of gourmets." One such chef was Lucien Olivier, owner of the Moscow restaurant "Hermitage." Legend has it that he took his signature recipe to his grave, but the imagination of culinary experts has given rise to many variations of this salad. Initially, the main ingredient in Olivier was not sausage, but hazel grouse.
What do you need for cooking?
Ingredients
-
Salt
-
Potato
-
Carrot
-
Mustard
-
Mayonnaise
-
Green peas
-
Sour cream 15%
-
Gelatin
-
Liquid from under peas
-
Ham or sausage
-
Pickles
-
Pitted olives
-
Boiled eggs
Kitchen utensils
- Knife
- Board
- Bowl
- Form 25-10 cm
- A glass or container of 200 ml or more
Step-by-step recipe
Step 1:
Put the carrots, potatoes and eggs to boil.
Step 2:
Pour the liquid from the can of green peas into a glass or bowl.
Step 3:
Add gelatin to this liquid, stir and leave to swell for 10 minutes.
Step 4:
Take another bowl, add mayonnaise, sour cream, mustard and pour in the liquid with gelatin.
Step 5:
Stir the resulting sauce until smooth.
Step 6:
Finely chop the carrots. Place them in an empty bowl.
Step 7:
Cut the potatoes and add them to the bowl with the carrots.
Step 8:
Slice the ham, chop the olives or cucumbers and add them to the salad.
Step 9:
Add the peas to the remaining ingredients, season with salt and add the sauce. Stir.
Step 10:
Cover the dish with cling film and place half of the salad in it.
Step 11:
Carefully place the cooled boiled eggs whole in the center.
Step 12:
Top the eggs with the remaining salad.
Cooking tips
Eggs for the salad are boiled for 7-10 minutes after boiling. Vegetables are boiled for 20-40 minutes, depending on their size.
You can't mix hot and cold ingredients, as this will change the taste of Olivier salad for the worse, and the salad will spoil faster.
The peeled vegetables are cut into cubes the size of green peas.
