Olivier salad with fish

Step-by-step recipe

Step 1:

Prepare all ingredients. Boil the potatoes, carrots, and eggs in advance and let them cool. Wash the fresh cucumber and herbs.

Step 2:

Chop the vegetables and eggs. Peel and finely dice the boiled carrots, potatoes, and eggs. Place them in a salad bowl.

Step 3:

Add cucumbers. Cut fresh cucumber into small cubes and add to the salad bowl. This will make the salad lighter and crispier.

Step 4:

Add the peas. Open the can of green peas and add them to the salad bowl along with the other ingredients.

Step 5:

Prepare the fish. Cut the lightly salted red fish into small cubes and carefully arrange them on top of the other ingredients.

Step 6:

Add herbs. Chop the dill and green onions and sprinkle them over the salad.

Step 7:

Dress the salad. Place the mayonnaise in a salad bowl and gently mix all ingredients until smooth.

Step 8:

Place the finished salad in the refrigerator for 2 hours to allow it to infuse and soak.

Cooking tips

Use high-quality mayonnaise or mix it with a little sour cream for a more delicate flavor. Don't forget to season the salad with salt and pepper to taste before tossing.

Avoid mistakes: Don't oversalt the fish or use too much mayonnaise, otherwise the salad will become oily. All ingredients should be well chilled.

Substitutions: If you don't have red fish, you can use smoked chicken or ham. Pickled cucumbers can be used instead of fresh ones, but keep in mind the taste will be different.

Serve Olivier salad with fish in a beautiful dish or simply in a salad bowl, garnished with lemon slices, dill sprigs, and a fish rose. This dish is perfect for a holiday table.

All vegetables and eggs can be prepared in advance. For quick serving, use bowls or ramekins so that each guest gets a serving of salad.