Olivier salad in tartlets
Origin of the recipe
This recipe is a brilliant solution for those who want to serve a classic salad in a new, elegant format. Instead of a large salad bowl, Olivier is served in crispy tartlets, making it the perfect appetizer for any holiday or reception. This is more than just a salad, but a masterpiece of culinary artistry that will grace any table and delight guests.
What do you need for cooking?
Ingredients
For the filling:
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Chicken breast
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Carrot
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Potato
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Eggs
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Pickled cucumber
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Canned green peas
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Mayonnaise
-
Salt
For the test:
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Flour
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Sugar
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Water
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Vegetable oil
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Salt
For decoration:
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Grated cheese
Kitchen utensils
- Knife
- Board
- Bowl
- Spoon
- Plate
- Pan
- Whisk/fork
Step-by-step recipe
Step 1:
Boil the chicken breast until done, cool and cut into small cubes.
Step 2:
Cut the boiled potatoes into small cubes.
Step 3:
Cut the boiled carrots into cubes.
Step 4:
Cut the boiled eggs into the same cubes.
Step 5:
Cut the pickles into small cubes.
Step 6:
In a bowl, combine all the prepared ingredients: chicken, carrots, potatoes, egg, and cucumbers. Add the green peas.
Step 7:
Add mayonnaise and gently mix all ingredients until smooth.
Step 8:
In a separate bowl, mix flour, sugar, salt and 1-1.5 cups of water until you get a smooth dough.
Step 9:
Heat oil in a frying pan. Heat a spoon in the oil and dip the outside of the spoon into the batter. Dip it in the oil, fry briefly, and remove the resulting boat. Fry the other side.
Step 10:
Place a serving of salad on each finished flatbread.
Step 11:
Sprinkle with grated cheese. Garnish as desired and serve immediately.
Cooking tips
To ensure crispy tartlets, use plenty of oil when frying.
Don't overdo it with mayonnaise—it should only bind the ingredients together, not make the salad watery.
For a richer flavor, add a pinch of black pepper or dried garlic.
Use only high-quality mayonnaise - it holds its shape better and has a richer flavor.
Don't mix the salad in advance—it's better to do it just before serving to keep the vegetables crisp.
If you want a more piquant taste, add a drop of lemon juice or a little mustard.
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 in tartlets immediately after assembly to prevent the tartlets from becoming soggy and to keep them crispy.
