Olivier salad with shrimp and red fish

Step-by-step recipe

Step 1:

Peel and cut the boiled potatoes into small cubes. Place in a bowl.

Step 2:

Chop the boiled carrots and add to the potatoes.

Step 3:

Chop the pre-prepared shrimp.

Step 4:

Boil and peel the chicken eggs. Dice them and add them to the remaining ingredients.

Step 5:

Finely chop the green onions and add to the salad.

Step 6:

Finely dice the fresh and pickled cucumbers. Place in a bowl. Add the green peas.

Step 7:

Pour homemade mayonnaise into a bowl and gently mix all ingredients until smooth.

Step 8:

Arrange the red fish slices on a flat plate in a flower or fan shape. Place a round mold on the plate and fill it with the prepared salad mixture, pressing it tightly.

Step 9:

Carefully remove the mold to create an even salad cylinder. Place the quail egg halves on top.

Step 10:

Garnish the top of the salad with cooked shrimp, arranging them around the center. Place a spoonful of red caviar in the center of the salad. Add a few sprigs of dill or microgreens next to the salad.

Step 11:

Garnish with lime or lemon wedges and ground pepper. Serve immediately.

Cooking tips

For best flavor, use fresh, high-quality red fish and large shrimp.

To prevent shrimp from being too salty, choose frozen ones and rinse them under cold water first.

All vegetables and eggs must be completely cool before mixing, otherwise the salad will be watery.

Use only homemade mayonnaise - it holds its shape better and has a richer flavor than store-bought.

When assembling the salad, use a metal mold - it will help you get the perfect shape and smooth edges.

Don't forget to add a pinch of black pepper and a drop of lemon juice - this will give the dish a fresh flavor and bring out the flavor of all the ingredients.

Serve Olivier with salmon and shrimp immediately after assembly to ensure the red fish remains juicy and doesn't lose its flavor.