Olivier with red fish

Step-by-step cooking

1. Step 1:

   

   How to make Olivier with red fish? Prepare the necessary ingredients. I took a fillet of lightly salted trout, but any red fish is suitable for this salad: pink salmon, chum salmon, salmon. Despite the fact that the fish differs in its taste qualities (fat content, juiciness), this will not significantly affect the taste of the salad. Even less juicy pink salmon will be compensated by the juiciness of cucumber and dressing.

2. Step 2:

   

   Wash the eggs, fill with water, bring to a boil. Eggs should be completely covered with water so that they cook evenly. Cook the eggs over medium heat with the lid open for about 9 minutes after boiling. This time is enough for the eggs to be hard boiled. It is undesirable to digest eggs, since in this case they become hard. When the eggs are cooked, fill them with cold water so that they cool down faster and are better cleaned from the shell.

3. Step 3:

   

   Pre-washed carrots and potatoes under running water with a hard brush, pour water in a saucepan. Bring the vegetables to a boil over high heat, reduce the heat to medium. Cook the vegetables until tender, checking with a knife for softness. Keep in mind that potatoes usually cook faster, so take them out of the pan before the carrots so that they don't overcook. Cool the finished vegetables completely.

4. Step 4:

   

   For Olivier salad, the ingredients are traditionally diced. Choose the size of the cubes as desired (more or less large), but the size of the slicing of the salad components should be the same. Remove the skin from the red fish, if there is one. Cut the fish into cubes.

5. Step 5:

   

   Peel the cooled potatoes, cut into cubes.

6. Step 6:

   

   Peel carrots similarly, cut into the same cubes.

8. Step 7:

   

   Peel the cooled eggs from the shell, also cut.

9. Step 8:

   

   Drain the canned green peas from the liquid. To do this, flip the peas on a sieve so that the liquid runs off.

10. Step 9:

    

    Wash the cucumber, dry it, cut into cubes. If the cucumber has a rough skin, it can be cut off and cut the vegetable without the skin.

11. Step 10:

    

    Wash the parsley, dry it well so that excess moisture does not get into the salad. Chop the parsley finely. Instead of parsley, you can take dill or green onions, or you can not add greens at all.

12. Step 11:

    

    Choose a suitable container for mixing the ingredients. The salad bowl should be spacious enough so that it is convenient to mix and nothing spills out on the table. In a salad bowl, combine all the prepared foods: red fish, potatoes, carrots, green peas, eggs, cucumber, parsley. Add mayonnaise, a little salt. Mix everything well so that the dressing is evenly distributed over the salad.

13. Step 12:

    

    The finished salad can be cooled a little before serving, or you can serve it right away. Enjoy your meal!