Olivier salad was originally a dish of the author’s cuisine, with a recipe carefully guarded by the creator and chef of the Hermitage restaurant. Gourmets liked the appetizer, became popular, and then experienced a “rebirth”, being included in the menu of Soviet catering in a very simplified form. Modern housewives seek to return Olivier to the “same” taste, using ingredients such as game, caviar or shrimp.
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Shrimp Olivier Salad
This version of the salad is closest to the "Soviet" "Olivier", in the West better known as "Russian". You will need:
- 3 medium potatoes;
- 3 medium carrots;
- 2 medium-fruited fresh cucumbers;
- 2 pickles;
- 500 grams of peeled large fresh-frozen shrimp;
- 200 grams of canned peas;
- 4 chicken eggs;
- 1 tablespoon of freshly chopped dill;
- mayonnaise;
- salt.
Wash potatoes and carrots, boil in a peel until cooked, cool and peel. Cut into a medium dice. Hard-boiled eggs, also peel and chop. Shrimp put in boiling water for 5-7 minutes, then drain the excess liquid and cool. Set aside a few shrimps to decorate the dish, cut the rest into pieces. Try a slice of fresh cucumber and if the peel is too bitter, cut it off. Otherwise, chop both fresh and pickles into cubes the same size as potatoes and carrots. Put all the ingredients in a bowl, season with mayonnaise and salt, add dill and mix. Garnish with shrimp on top.
You can serve Olivier salad in portions. To do this, as a rule, use wide bowls or special removable rings.