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Olivier with red fish

Olivier Salad with Smoked Salmon

A twist on the famous Olivier salad, made with salmon. The ever-popular Olivier is usually made with bologna, meat, or chicken — but I suggest trying it with red fish instead. I'm sure plenty of people will love this version.

Julia

Recipe author

Composition / ingredients

Servings:

Salmon (lightly salted)

200

Eggs

Potato (medium)

Carrot

Green peas

120

Cucumber (fresh)

100

Parsley

Salt

Mayonnaise (or to taste)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 28 % 7 g

Fats 40 % 10 g

Carbohydrates 32 % 8 g

146 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make Olivier salad with salmon? Gather your ingredients. I used a lightly salted trout fillet, but any red fish works here: pink salmon, chum salmon, or Atlantic salmon. The fish vary in fat content and juiciness, but that won't noticeably change the flavor of the salad — even leaner pink salmon is balanced out by the juicy cucumber and the dressing.
Step 2:

Wash the eggs, cover with water, and bring to a boil. They should be fully submerged so they cook evenly. Cook over medium heat, uncovered, for about 9 minutes after the water boils — that's enough for hard-boiled eggs. Don't overcook them, or they'll turn rubbery. Once done, cover them with cold water so they cool quickly and peel more easily.
Step 3:

Scrub the carrot and potato well under running water with a stiff brush, then put them in a pot and cover with water. Bring to a boil over high heat, then reduce to medium. Cook until tender, testing with a knife. Keep in mind that potatoes usually cook faster, so pull the potato out before the carrot to keep it from overcooking. Let the cooked vegetables cool completely.
Step 4:

For Olivier salad, the ingredients are traditionally cut into cubes. Make them as large or small as you like, but keep all the pieces the same size. Remove the skin from the salmon if it has any, then cut the fish into cubes.
Step 5:

Peel the cooled potato and cut it into cubes.
Step 6:

Peel the carrot the same way and cut it into matching cubes.
Step 7:

Peel the cooled eggs and cut them into cubes as well.
Step 8:

Drain the canned green peas, tipping them into a sieve to let the liquid run off.
Step 9:

Wash and dry the cucumber, then cut it into cubes. If the skin is tough, peel it before dicing.
Step 10:

Wash the parsley and dry it well so no extra moisture ends up in the salad, then chop it finely. You can use dill or green onion instead of parsley, or skip the herbs altogether.
Step 11:

Choose a roomy bowl for mixing — big enough to toss everything without spilling. Combine all the prepared ingredients: salmon, potato, carrot, green peas, eggs, cucumber, and parsley. Add the mayonnaise and a little salt, then mix well so the dressing coats everything evenly.
Step 12:

You can chill the finished salad briefly before serving, or serve it right away. Enjoy!

Everyone here loved this Olivier with salmon. It turned out delicious and, thanks to the fresh cucumber, nice and juicy. In my opinion, a lightly salted fish is best for this salad — it gives a softer, more balanced flavor.
Mayonnaise is best made from scratch — it tastes better and is better for you. You'll find some great homemade mayonnaise recipes here. You can also dress the salad with sour cream or plain yogurt instead of mayonnaise, either on their own or blended with mayonnaise in any ratio you like — that will lighten up the dish.