Now is the time for this famous and such traditional salad for every Russian soul.
And even if once upon a time it began as a sauce with an appetizer or "mayonnaise for game" from Monsieur Lucien Olivier, and in its composition there were hazel grouses and pressed caviar, and in Soviet times, budget chicken and later sausage appeared there - we still love it love!
Therefore, we suggest not to enter into disputes whether to add an apple or not, boiled sausage or boiled chicken, pickled cucumbers or fresh.
And join us and find out how else you can cook "Olivier" without losing its traditional taste.
"Olivier" with shrimps. Everything is the same as in the classic Soviet recipe, except that instead of sausage, shrimp and cucumber must be fresh.
You can also add some grated cheese for a delicacy.
"Olivier" with avocado. Yes, this product is not shoved everywhere now. What's his secret? The fact that the very fruit or vegetable does not have any strongly pronounced taste or smell of its own.
Therefore, it will not spoil anything for sure, and its oily structure will add satiety and seriousness to any salad, while making it even healthy to some extent. Almost PP!
"Olivier" with red fish. This is a luxury! Anyone who has ever tried to make "Olivier" without sausage or meat, putting a lightly salted red fish in it, has been in a wild delight for a long time!
This is really very, very tasty! Cucumbers, by the way, are better to take both options. That is, both salty and fresh.
"Olivier" with tongue. Especially no different from the traditional one. Is that the cost of that very language.
Well, also in the restaurant version, onions are necessarily fried in this salad to the state of chipsin.
"Olivier" with celery. The latter goes only to the petiole salad. They are often substituted for some or even all of the potatoes. But this recipe is from the same series as the one about the apple. Everything to taste and desire.
How do you prepare your "Olivier"?
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