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The Russian Olivier Salad, Author Chef Gonchar

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Margi Cintrano View Drop Down
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    Posted: 22 September 2017 at 04:17


Russian Chef Vlacheslav Gonchar, had given me this récipe, which was originally created by French Belgian Chef  Lucien Olivier in the 1860s in Moscow at the renowned classic restaurant The Hermitage. 

There are as many variations of the Russian Salad worldwide as there are people around the world. 

It is absolutely a wonderful starter or appetiser .. 

Chef  Gonchar´s  Russian Olivier Salad. 

For 2: 

200 Grams of smoked salmon 
Caviar or Salmon Roe 
2 Potatoes of choice, boiled and peeled and then when slightly cool, dice them and place in a large glass bowl .. 
Salt to taste. 
1 Large carrot peeled and diced
1 Cucumber peeled and diced 
100 grams of sweet peas fresh, jarred, frozen  or canned 
3 hard boiled eggs ( with 1 hard boiled egg, separate the White from the Yolk, to sprinkle or garnish the top of the salad when finished .. 
2 Metal Molds or large cookie cutters  (required to shape the salad in a circular or other shape  format)
Green scallion or shallot minced or spring onion 
1 extra carrot for garnishing 
freshly ground black peppercorns
Home made or type preferred - Mayonnaise to taste .. 
Plating instructions below récipe 

1) peel all vegetables
2) prepare the salted wáter in several sauce pans;  and boil the potatoes separately, boil the carrots, boil the eggs and the sweet peas if using fresh ..
3)  In a crystal bowl, place the diced vegetables , the Green scallion or shallot or spring onion diced & the cucumber .. 
4) Salt and freshly ground pepper to taste .. 
5)  slice the smoked salmon ( can sub White albacore tuna ) into small ribbons and place in the bowl.
6)  place the mayonnaise of choice into the bowl and combine the ingredients in a clockwise motion with a wooden spoon or spatula ..
7)  Recheck the salt and pepper .. 
8) spalsh a drizzle of White wine vinegar or White cider vinegar into the bowl and toss and the Evoo, extra virgin olive oil ( I used French Evoo, as it is Green and very light ) ..

The Roe or Caviar:   this shall be used on top of the salad along with sprinkled boiled egg White and yolk crumbs and carrot ribbons and if you wish, add olives on top and strips of sweet red bell pepper.

THE MAYONNAISE:

300 ML. EVOO + 1  EGG

This should be prepared in a glass bowl with a large whisk ..

Whisk until the Evoo and egg form  a thick White type mayo concoction.

Serve with assorted breads / canapés ..

Enjoy !  It is delicious .. and gorgeous too ..


For the plating:  Place a mold in the centre of a large White plate, and spoon in the salad in the mold. 

Lift the mold !

Voila, gorgeous  !!  One can serve with tomato or greens of choice as a bed for the salad .. 
 






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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2017 at 08:32
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 22 September 2017 at 11:16


Tasunka Witko,  

Yes, we had a long chat about the famous Spanish Ensadilla  Rusa, which hails from Moscow, and he had told me about the Olivier Salad and I of course, wanted to know the ingredients and he translated the recipe for me ..   The Spanish versión is prepared with albacore White tuna in Extra virgin olive oil.  

However, this Olivier Salad is to die for !  Wonderful .. 

It is divine exquisiteness  ..  Really lovely and a meal in itself ..  

I had read about the history online and asked him for his recipe and this is the one he creates .. 

Yes, he is a lovely man ..  This is why I am doing him the favor with his Inter Yummy Collection, as it is very time consuming ..   

Have a lovely afternoon. 

19.15 here .. 

I need to tell him I posted it on your Fórum .. 

I have photographs too ..  Of both the Olivier and the Spanish Versión with the molds ..  Very attractive  salad .. 


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