Olivier Salad with Red Fish and Caviar

Olivier Salad with Red Fish and Caviar

40 min
Medium
1 serv.
158 g / 1 serv.

Rating

Average rating:—

Description

Festive version of classic Olivier salad with lightly salted salmon, capers and red caviar

  1. Wash potatoes and carrots thoroughly, wrap in foil and bake in the oven at 200°C until soft (about 30 minutes). Cool and peel
  2. Boil the chicken egg hard-boiled (8-10 minutes), cool, peel and dice finely
  3. Boil quail eggs hard-boiled (4-5 minutes), cool, peel and cut in half for decoration
  4. Dice baked potatoes and carrots into small cubes
  5. Cut lightly salted salmon into small pieces, leaving a few thin slices for decoration
  6. Dice fresh cucumber into small cubes
  7. In a bowl, mix potatoes, carrots, chicken egg, salmon, cucumber, green peas and capers
  8. Add mayonnaise, salt and pepper to taste, mix gently
  9. Place the salad on a plate, top with quail egg halves, salmon slices and red caviar
162
103 kcal / 100 g
kcal
7.9 g
5.0 g / 100 g
Protein
11.3 g
7.2 g / 100 g
Carbohydrates
9.6 g
6.1 g / 100 g
Fats