Olivier salad with red fish and avocado
Origin of the recipe
This recipe is a brilliant combination of classic and modern. Instead of the usual ingredients, this salad is topped with tender salmon and creamy avocado, giving the dish a rich flavor and a luxurious appearance. This isn't just a salad, it's a true masterpiece that will enhance any celebration.
What do you need for cooking?
Ingredients
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Potato
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Eggs
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Fresh cucumbers
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Avocado
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Red fish
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Mayonnaise
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Salt
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Pepper
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Pan
- Kitchen scales
Step-by-step recipe
Step 1:
Boil potatoes and eggs until done, cool and peel.
Step 2:
Cut the salmon into small cubes.
Step 3:
Peel and pit the avocado and cut into small cubes.
Step 4:
Cut the cucumber into small cubes.
Step 5:
Cut the potatoes into small cubes.
Step 6:
Cut the eggs into small cubes.
Step 7:
In a large bowl, combine all the prepared ingredients: potatoes, eggs, cucumbers, salmon, and avocado. Season with salt and pepper to taste. Add the mayonnaise and gently mix everything together.
Step 8:
Arrange the salad using a culinary ring or mold. Serve immediately to preserve the freshness and crispness of the ingredients.
Cooking tips
To prevent the avocado from turning brown, add a drop of lemon juice before blending.
Use only high-quality mayonnaise - it holds its shape better and has a richer flavor.
Don't overdo it with mayonnaise—it should only bind the ingredients together, not make the salad watery.
Store the prepared salad in the refrigerator in a sealed container for up to 2 days – it’s perfect for a quick lunch.
Serve Olivier with red fish and avocado immediately after assembly to ensure the ingredients retain their flavor and texture.
This recipe can be adapted to any vegetables—try adding carrots or green peas.
To make the dressing even more flavorful, add a pinch of mustard or herbs.
