Olivier Salad with Red Fish and Caviar
Vitamin H
cobalt (Co)
Beta-carotene
Vitamin B12
silicon (Si)
Omega-3
Description
Festive version of classic Olivier salad with lightly salted salmon, capers and red caviar
- Wash potatoes and carrots thoroughly, wrap in foil and bake in the oven at 200°C until soft (about 30 minutes). Cool and peel
- Boil the chicken egg hard-boiled (8-10 minutes), cool, peel and dice finely
- Boil quail eggs hard-boiled (4-5 minutes), cool, peel and cut in half for decoration
- Dice baked potatoes and carrots into small cubes
- Cut lightly salted salmon into small pieces, leaving a few thin slices for decoration
- Dice fresh cucumber into small cubes
- In a bowl, mix potatoes, carrots, chicken egg, salmon, cucumber, green peas and capers
- Add mayonnaise, salt and pepper to taste, mix gently
- Place the salad on a plate, top with quail egg halves, salmon slices and red caviar
371
107 kcal / 100 g
kcal
20.3 g
5.8 g / 100 g
Protein
22.8 g
6.6 g / 100 g
Carbohydrates
22.3 g
6.4 g / 100 g
Fats
7.3 g
2.1 g / 100 g
Ash
5.5 g
1.6 g / 100 g
Fiber
78.4%
Water
4.8 g
1.4 g / 100 g
Sugars
10.3 g
3.0 g / 100 g
Starch
1.0 g
0.29 g / 100 g
Omega-3
3.74 g
1.07 g / 100 g
Omega-6
4.9 g
1.4 g / 100 g
SFA
