Six unusual recipes for Olivier for those who are already tired of the traditional version of the salad

A rare New Year's table can do without the classic Olivier salad. Experiments with the ingredients of a favorite dish not only have not stopped, but are also being continued. Garden.

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The original recipe for everyone's favorite New Year's salad was once developed by Moscow restaurateur of French origin, Lucien Olivier. In the years 1860-1880, the culinary specialist ran the Hermitage restaurant in Moscow, the menu of which, in fact, included this very salad.

It is believed that no one knows the recipe for the “real” Olivier, since the cook preferred to keep it secret, but in reality, only the recipe for the sauce with which the dish was seasoned remained unsolved. The ingredients themselves were very well known. In addition to the usual boiled eggs, potatoes and pickles, it included boiled veal tongue, hazel grouse fillet, crayfish tails, capers, lettuce and soybean paste. At the same time, no green peas or carrots were added to the composition.

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As you can see, the recipe for this salad could not boast of democracy. Perhaps that is why, since the end of the XNUMXth century, culinary magazines began to feature analogue dishes that could be prepared at home.

So, by 1948, instead of crayfish necks, they began to add carrots to the salad, and green peas instead of capers. Grouse was replaced with more familiar chicken or beef, and veal tongue, lettuce and soy sauce have disappeared from the recipe altogether.

Here are the top 6 variations on the “classic” salad.

Olivier with mushrooms

You will need: 2 potatoes, 3 chicken eggs, 150 g canned green peas, 1 red onion, 200 g pickled mushrooms, parsley (for decoration), salt, ground black pepper and mayonnaise to taste.

Preparation... Boil potatoes in salted water, cool and cut into cubes. Hard boil the eggs and place them under cold running water to make them easier to clean. Cut them into the same cubes as the potatoes.

Throw the pickled mushrooms in a colander and rinse with water. When the excess liquid drains, divide the mass in two. Cut one half into pieces, set the other half to the side for a while. Peel and finely chop the onion. Rinse and dry the peas.

Place eggs, potatoes, onions, peas and chopped mushrooms in a deep bowl. Stir and season with mayonnaise, pepper and salt to taste. Place the salad in the refrigerator for 30-45 minutes to soak well.

Place the salad carefully on a plate and sprinkle with finely chopped dill. Top with the remaining pickled mushrooms.

Olivier with beans

You will need: 200 g of red beans (canned), 2-3 potatoes, 1 large carrot, 1 medium onion, canned green peas, mayonnaise and salt to taste, crackers and parsley - for decoration.

Preparation. Soak beans overnight in cold water, then boil until tender. If using canned beans, drain them in a colander, rinse with cold water, and drain.

Wash the potatoes and carrots and boil in the peel until tender. When the vegetables have cooled, peel and cut into cubes. Chop the onion finely.

Combine all the ingredients in one container and season the dish with mayonnaise. It is advisable to keep the dressed salad in the refrigerator for 30-60 minutes before serving. Serve the finished dish with crackers and parsley sprigs.

Olivier with beef tongue

You will need: 400 g beef tongue, 4 medium potatoes, 1 medium carrot, 4-6 medium pickled cucumbers, 2 medium fresh cucumbers, 5 eggs, 1 can of green peas, a small piece of celery root, 1 medium onion, 2 bay leaves, 4 sweet peas pepper, lettuce and parsley for decoration.

Cooking. First boil the beef tongue. Boil water in a deep saucepan. Reduce the heat and add a well-washed and peeled piece of celery root and an onion (whole!) to the pan. Increase the heat to high, and when the water boils again, place the tongue in the pan. Reduce the heat and cook the tongue for 2,5-3 hours. 15-20 minutes before the end of cooking, add bay leaf and peppercorns.

Dip the finished tongue for 3-5 minutes in cold water, and then quickly peel off the skin. Then return the meat to the broth, after removing the laurel and pepper from it.

Boil carrots and potatoes in their skins until fully cooked, then cool, peel and cut into small cubes. Cut pre-boiled hard-boiled eggs and fresh cucumbers into the same cubes.

Cut 5-7 thin slices from the tongue for decoration, cut the rest into medium cubes. Chop pickled cucumbers into smaller cubes. Drain the peas in a colander and rinse with cold water.

In a deep bowl, combine the diced cucumbers, eggs, potatoes, carrots and tongue. Season the salad with mayonnaise and refrigerate for a while.

Arrange olivier on lettuce leaves, garnish with thin tongue slices and parsley sprigs.

Olivier with mackerel

You will need: 1/2 medium smoked mackerel, 2 potatoes, 1 medium carrot, 1 fresh cucumber, 1 pickled cucumber, 3 eggs, 1 can of green peas, mayonnaise to taste.

Preparation... Boil, peel and cut potatoes, carrots and eggs into medium cubes.

Cut and cut the mackerel into medium cubes. Throw in a colander and rinse the green peas with cold water. Cut the cucumbers into cubes. Mix the salad in a deep bowl and season with mayonnaise to taste.

Olivier with shrimps

You will need: 3 potatoes, 300 g of boiled cocktail shrimps, 2 medium carrots, 3 eggs, 2-3 large pickled cucumbers, 2 fresh cucumbers, 1 can of canned green peas, salt, mayonnaise to taste.

Cooking. Pour boiling water over the shrimp, then discard in a colander and leave to dry. Boil the peeled carrots and potatoes, hard-boiled eggs. When the carrots, eggs and potatoes have cooled, peel and cut into small cubes. Slice the cucumbers in the same way.

Combine vegetables and eggs in a deep bowl. At the very end, add the pre-washed peas and shrimp to the dish. Season with mayonnaise.

Olivier with pineapple and smoked chicken

You will need: 250 g smoked chicken breast, 200 g canned pineapples, 1 can of green peas, 400 g potatoes, 3 eggs, salad leaves for serving.

Preparation... Boil potatoes and eggs. Throw the peas in a colander and rinse with cold water.

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Cut the pineapple, potatoes, eggs and chicken breast into large cubes. Mix all the ingredients and dress the salad with mayonnaise. Serve the dish by laying it on lettuce leaves.

The lack of a single “standard” leaves culinary experts room for imagination. Perhaps this is why Olivier is loved all over the world.

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