Olivier with salmon
Author:
Dasha Malakhova
Servings: 4
Cooking time: 20 min
Another recipe from our collection of olivier favorites. This time we add salmon and asparagus beans to the salad. We also use small young potatoes, quail eggs, gherkins and baby carrots
Ingredients
| lightly salted salmon (chop) 200 g |
| apple (peel and chop) 1 pc |
| quail eggs (boiled and peeled) 10 pcs. |
| asparagus beans 1 can |
| small young potatoes (boil) 300 g |
| onions (peel and chop finely) 1/2 pc |
| gherkins |
| baby carrots |
| DRESSING: |
| mayonnaise |
| mustard |
| juice of 1 lemon |
| white pepper |
| salt |
| sugar |
Instructions
Step 1
Place all the salad ingredients in a bowl. For the dressing, mix mayonnaise and mustard, add a little sugar and freshly squeezed lemon juice. Season with salt and pepper. Dress the salad and mix gently.
Step 2
Young potatoes, gherkins, quail eggs and baby carrots can be used whole. If there are no asparagus beans, you can do without them. Whole beans are better cut in half.
