Olivier recipe with crayfish tails. Royal Olivier with crayfish tails

Olivier salad with quails and crayfish tails is a royal table decoration. It must certainly be prepared in the New Year, because more holiday recipe does not exist, we checked! Complement your table with caviar, champagne and tangerines - and treat yourself to a beautiful holiday with royal scope.

Publication author

Journalist by profession, culinary by vocation. Cooks quickly while the kids sleep. Appreciates spectacular presentation and sophisticated author's style in cooking. Tells how to disarm the most fastidious guest with an exquisite, but easy-to-prepare dish.

• Recipe author: Olsan Uvarova
• After cooking you will receive 2
• Cooking time: 1 hour

Ingredients

• 150 gr quail carcass
• 120 gr cancer necks
• 100 gr carrots
• 300 gr potatoes
• 6 pcs. quail egg
• 30 gr marinated gherkins
• 50 gr capers
• 100 gr canned green peas
• 2 sprigs of dill
• 50 gr mayonnaise
• ground black pepper
• 1 tsp vegetable oil
• 1/2 tsp honey
• 1 tsp lemon juice
• 1 tsp soy sauce
• 1/2 tsp ground paprika
• 1/2 garlic clove
• 30 gr red caviar

Cooking method

Prepare the ingredients. Wash the quail carcass under running water. Boil potatoes and carrots. Hard boil eggs and pour over cold water.

Cut the quail carcass. Cut in the middle along the breasts so that the carcass opens 180 degrees. Separate the legs, wings, breasts. Set the wings and trimmings aside.

Prepare marinade: mix butter, melted honey, lemon juice, soy sauce and paprika, stir until smooth. Lubricate the breast and legs with marinade, add peeled garlic, passed through a press and mix. Cover with foil and leave to marinate for 30 minutes.

Turn on the oven to warm up to 200 degrees. On a small amount butter fry the quail legs and breast over medium heat for 10 minutes. During frying, the quail must be constantly turned over with a spatula so that the marinade does not burn. Transfer the quail to a mold and bake in a preheated oven for 10 minutes.

While the quail is in the oven, peel and cut the potatoes and carrots into small cubes. Peel the eggs, remove one for decoration, chop the rest finely. Also cut the gherkins finely, cut the capers in half if they are large varieties. Wash the dill, chop with a knife. Drain liquid from peas.

In a large salad bowl, mix the chopped ingredients. Drain the liquid from the crayfish necks and add them whole to the salad, leaving a few pieces for decoration. Cut the meat from the legs of the quail and crumble it into a salad. Leave the breast for now.

Dress the salad with mayonnaise, salt and pepper to taste. Put the salad on a dish using a cooking ring with a diameter of 10 cm. Carefully remove the ring, decorate the salad with red caviar, crayfish tails, a quail egg cut in half, and a chopped quail breast. In order for the salad not to spread and keep its shape, you can still remove it in the culinary ring in freezer 5 minutes before serving. Olivier with quails and crayfish tails ready. Bon appetit!

No matter how often we cook this dish, on New Year it must be in the center of the table in any of its performances, because this is already a tradition!

And in today's article, you will find not only the original recipe for Olivier with crayfish tails, but also creative ideas for decorating a salad for the New Year's table with photos and master classes.

With our advice, you will leave the classic menu item in the program, and bring your own zest to it, offering guests something new, and create true beauty on the table.

The very first version of Olivier was prepared with crayfish. And the composition of the salad, and the cooking technique as a whole, were somewhat different.

It wasn't even a salad at all, but full meal with hot, garnish and vegetables. But over the course of its long history, the composition of Olivier has changed several times. And today we will try to resurrect that old version of the favorite treat with crayfish necks!

Olivier salad with crayfish tails

The traditional version of the Soviet Olivier with hints of a pre-revolutionary recipe looks quite original and elegant!

Ingredients

• - 0.3 kg + -
• Canned cancer necks- 360 g (two cans) + -
• - 3 pcs. + -
• Red caviar (can be imitation)- 1-2 tablespoons + -
• - 100 g + -
• - 4 things. + -
• — 350 g + -
• - 5 pieces. + -
• - 1 bunch + -
• — 100-150 g + -
• - taste + -

1. Boil the beef for 1-1.5 hours in salted water, then cool and chop into cubes.
2. My potatoes and carrots, put in a plastic bag. We tightly tie the bag and make 2 punctures in it. Now we remove the bundle in the microwave and cook the vegetables for 8-15 minutes at maximum power. Periodically check the readiness of root crops by piercing them with a knife.
3. Boil the eggs in salt water for 15 minutes, and then transfer them to a container with ice water and keep it in it for 10 minutes, after which we peel and chop.
4. Cucumbers and peeled root crops are cut into cubes of 5x5 mm. And chop the onion very finely.
5. Mix all the chopped ingredients and peas in a bowl, season with mayonnaise and salt.
6. Put the salad in a pile on a serving dish, put the caviar in the center, and the crayfish necks along the edges.

If you have a talent for carving, then any of your salads and dishes can be turned into a real work of art! And everyone can learn this skill with our master classes:

Olivier "Imperial" with crayfish

This step by step recipe is a simplified version of the real Olivier, the one that came out from under the knife of the author of this legendary dish! You can easily make it yourself at home, and all the components for it can be found in any supermarket.

Ingredients

• Chicken breast - 240 g;
• Quail eggs - 6 pcs.;
• Cancer necks - 170 g;
• Lettuce leaves - 4-6 pieces;
• Potato - 2-3 tubers;
• Carrot - ½ pc.;
• Fresh cucumber - 2 pcs.;
• Canned peas - ½ can;
• Green apple - ½ pc.;
• Lemon - ½ pc.;
• Onions (greens) - 6 feathers;
• Pickled cucumber - 1 pc.;
• Capers - 20 g;
• Mustard - 1 tbsp;
• Mayonnaise - 50 g;
• Salt - to taste.

How to cook Olivier with crayfish tails

1. Boil potatoes and carrots until tender in the skin. Then we take it out of the water, cool, clean and crumble into 5x5 mm cubes.
2. Cut the chicken breast into small pieces, add salt and fry until golden brown for 10-15 minutes.
3. We cook quail eggs for 6 minutes, after which we clean the bays with cold water and clean them.
4. We clean the green apple from the skin, and cut it into 5x5 mm cubes together with a fresh and pickled cucumber. Sprinkle apple slices with lemon juice.
5. Chop capers and green onions very finely, then mix with peas and all other chopped ingredients in a bowl.
6. For salad dressing we use a mixture of mustard and mayonnaise. Also, do not forget to salt the salad to taste.
7. To serve on serving plates, put 1-2 leaves of lettuce, using a culinary ring, make portioned pyramids from Olivier and decorate them with halves quail eggs and cancer necks.

You can get ideas for the creative design of Olivier salad from our articles:

Olivier salad with crayfish tails is the best interpretation and adaptation original recipe in a modern way!

With the introduction of crayfish and some other components, the dish becomes refined, even tastier, but at the same time, the salad remains the fastest and easiest to prepare.

Russians are idealists and great inventors. Russian Sherlock Holmes is the most soulful of all existing ones, films about cowboys are kind and thoroughly saturated with the Russian spirit, and what can we say about the famous "Three Musketeers" ... Well, can French pedants compare with the charming Boyarsky with a beaming smile. Not only in the cinema, but also in Russian cooking, the same thing happens. Many dishes from foreign cuisines are processed to suit our needs, acquiring a new, and sometimes completely different taste in our conditions. The same thing happened with Olivier salad. Few people know that the famous Olivier salad was invented by a French chef in Russia in the second half of the 19th century, and the name of the famous chef misleads many. However, a fact is a fact. Lucien Olivier is the founder of the famous Hermitage restaurant, as well as the author of a magnificent and still living salad.

The elite restaurant Hermitage was built by Lucien Olivier after many years of living in Moscow, when he realized what was missing in the Russian capital. Lacked French chic. By joining forces with a wealthy merchant Yakov Pegov, Olivier buys a plot in the center of Moscow and intends to build a first-class restaurant according to the best French models. Already by the mid-60s of the 19th century, a chic building with white columns, crystal chandeliers with isolated cabinets and luxurious interiors arose on the site of a booth selling snuff tobacco. For Moscow then it was a novelty, and the emerging bourgeoisie poured into the restaurant. At first, Olivier's establishment was called the Tavern in the Russian way, and the waiters were also dressed in the "tavern way". The following facts can tell about the significance and popularity of the restaurant: in 1879, a gala dinner was held in the Hermitage in honor of I.S. Turgenev, in 1880 - in honor of F.M. Dostoevsky, in 1899 - the famous celebration of the centenary of Pushkin's birthday, which was attended by all the then eminent writers and poets. Anniversaries of university professors were celebrated in the Hermitage, students celebrated Tatyana's Day, intellectuals gathered and rich merchants feasted. In general, the restaurant Olivier, as well as its excellent cuisine, attracted the best people of that time.

Lucien Olivier, the youngest of the three Olivier brothers, being quite young, went to work in Moscow. Like many French people, he hoped to apply his culinary skills in a country that had always respected french cuisine. While his brothers were cooking for French gourmets, Lucien was opening his restaurant Hermitage. At first, the business brought a significant income, and the young Frenchman prepared dishes familiar from childhood. This success was greatly facilitated by the "family" recipe-improvement of mayonnaise or mayonnaise. In the early 19th century, the Olivier family began to add mustard to the sauce, as well as several secret spices, which made the taste of the familiar sauce slightly spicy. The popularity of the Olivier family's mayonnaise was so strong that it allowed the older brothers to keep their business in France, and Lucien to open a Moscow "branch" on Trubnaya Square. The building in which the restaurant was located has survived to this day, this is house number 14 on Petrovsky Boulevard, corner of Neglinnaya. So someday a memorial plaque or a whole monument to Olivier Salad may appear on it.

But everything is transient in this world, and gradually sauce alone was not enough for the success of the institution. Its taste quickly became boring, and the changeable fashion swayed towards skinny, pale young ladies, whose beauty, of course, was hindered by appetizing and high-calorie Olivier sauces. It was necessary to urgently come up with something. And then Lucien Olivier came up with new salad, a true work of art. His taste was so refined that it instantly brought the Frenchman the fame of a great chef, and the popularity of his restaurant, which was beginning to fade, flared up with renewed vigor. The visitors named the new salad Olivier Salad, which was quite in the tradition of Russian names. Since then, the name Olivier has become a household name, and they tried to repeat the salad countless times, in the end, simplifying the recipe so much that its modern version is the complete opposite of the original. Many chefs tried to repeat the Olivier recipe, but, not knowing all the ingredients, they inevitably failed - the taste of the real Olivier Salad could only be appreciated in the Hermitage restaurant.

Taste famous dish largely achieved through own recipe mayonnaise Monsieur Olivier. It was said that the Frenchman zealously kept the recipe for cooking and the operation for its preparation was carried out in a special room behind a closed door. The path of the sauce was not easy. Initially, Olivier made exactly the sauce called “Game Mayonnaise”. It consisted of boiled fillets of hazel grouse and partridge, laid in layers of jelly from the broth. Around the edges of the dish were boiled crayfish necks and small pieces of the tongue. All this was flavored with a small amount of own-made Provencal sauce. In the center, the structure was decorated with a potato hill with gherkins and slices of boiled eggs, as a decoration. At the same time, the central potato part, according to the author's intention, was intended rather for beauty. One day, Lucien Olivier noticed that some Russians who ordered this dish immediately broke the whole plan, stirring the whole structure with a spoon, and devoured this dish with great appetite. tasty mass. The next day, an enterprising Frenchman mixed all the ingredients and poured thick sauce. This is how the famous salad was born, reborn from an exquisite, but inconvenient “game mayonnaise” into an equally refined, but closer to the Russian soul, “Olivier salad”.

The salad became the hallmark of the restaurant and was prepared for many years until one of Olivier's assistants stole the recipe for Provence sauce. The exact copy of the Olivier salad that appeared in competitors angered the French chef and pushed him to make more tasty and gourmet dish. However, the stolen recipe for the sauce still couldn't compare to the French one. Something was missing in the taste, with identical components, the Olivier sauce was much more tender. Gradually, the famous salad disappeared from the menu of the Hermitage restaurant, and its numerous copies “put into circulation” became simpler and simpler. The salad began to live its own life and Monsieur Olivier could no longer influence it in any way.

Here is the recipe for the classic “Olivier salad” prepared at the best of times at the Hermitage restaurant (restored in 1904 according to the descriptions of one restaurant regular):
Fillet of two boiled hazel grouses,
One boiled veal tongue,
About 100 grams of pressed black caviar,
200 grams of fresh lettuce leaves,
25 boiled crayfish or one large lobster
200-250 grams of small cucumbers,
Half a can of soy kabul (soybean paste),
2 finely chopped fresh cucumbers
100 grams of capers,
5 finely chopped hard boiled eggs
Sauce Provence: 400 grams of olive oil beaten with two fresh egg yolks, with the addition of French vinegar and mustard.

One of the secrets classic taste Salad Olivier was to add some spices by the Frenchman. The composition of these seasonings, unfortunately, is unknown, so the true taste of the salad can only be imagined according to the descriptions of contemporaries.

The preparation itself was no less exciting:

Fry the hazel grouse in a 1-2 cm layer of oil on a strong flame for 5-10 minutes. Then put them in boiling water or broth (beef or chicken), add 150 ml of Madeira per 850 ml of broth, 10-20 pitted olives, 10-20 small mushrooms and cook for 20-30 minutes over low heat under the lid. When the meat begins to separate slightly from the bones, salt, let it cook for a couple more minutes and turn off the flame. Place the pot of grouse, without pouring out the broth, into a large bowl of cold water and let cool. The purpose of this is to let the grouse meat cool down gradually. The fact is that when separated in hot form, the meat begins to dry out and loses its tenderness. However, it is necessary not to overdo it and separate the warm meat - do not let the hazel grouse freeze, otherwise it will completely stop being removed from the bones. Wrap the removed meat in foil and place in a cold place. Do not pour out the broth after boiling the mushrooms - it will make a great soup! (if you do not find hazel grouses and decide to replace them with chicken, remember - the chicken must be cut into 2-3 parts and cooked a little longer - 30-40 minutes).

The tongue should be free of fat, lymph nodes, sublingual muscle tissue and mucus. Perhaps half of the language will be enough. Thoroughly rinse the tongue in cold water, put it in cold water, bring to a boil and cook over low heat with a dense closed lid 2-4 hours (the time depends on the age of the owner of the language - for a young calf 2 hours will be enough). Half an hour before the tongue is ready, add chopped carrots, parsley root, onion and a piece of bay leaf. Salt 5-10 minutes before the end of cooking. As soon as the tongue is cooked, immediately put it in a container of cold water for 20-30 seconds, then put it on a plate and remove the skin from it (if the tongue still burns your fingers, dip it again in water). After cleaning the tongue, put it back into the broth and quickly bring it to a boil, then turn off the flame and leave the saucepan to cool in a large container filled with ice water. Wrap the cooled tongue in foil and place in a cold place.

Cut the pressed caviar into small cubes.

Wash the lettuce thoroughly, dry and chop just before cooking.

Dip the live crayfish washed in cold water into the boiling solution head down. To prepare a solution for cooking crayfish, take: 25 grams of parsley, onions and carrots, 10 grams of tarragon, 30-40 grams of dill, 1 bay leaf, a few peas allspice and 50 grams of salt. After placing the crayfish in boiling water, let the water boil again and cook for another 10 minutes. After turning off the fire, do not take it out immediately, but let the crayfish brew, then cool the pan with ready-made crayfish using the method described above.

Finely chop the pickles right before mixing.

Mash the soybeans before adding them to the salad.

Peel fresh cucumbers and chop finely (not necessarily evenly - you can also “chop”). Finely chop the capers as well, after drying them.

Eggs should be large and fresh. Do not overcook them under any circumstances. Pay close attention to this part. The feeling from the eggs should be fresh, the protein should be tender, not rubbery. Boil for 7-8 minutes, but not 15.

Chop all the ingredients and mix (try to do this carefully, moving from bottom to top). Add homemade mayonnaise and serve immediately. It is also important to take into account the amount of alcohol drunk by the guests. The more, the hotter the sauce should be. If the guests are sober, then it would be more logical to refuel classic mayonnaise, to evaluate delicate taste all ingredients.

This was the recipe when it was reproduced by one of the restaurant's regular customers. Perhaps something was not taken into account, but the main components that are difficult to hide from the sophisticated public are present in the recipe. The secret of the spices that made the taste of the dish special and unique has unfortunately been lost. After the death of Lucien Olivier in 1883, the Hermitage restaurant went to the "Olivier partnership", for a long time the restaurant passed from hand to hand, and famous recipe went to the rich houses of the capital, or rather the kitchens of these houses. Personal Chefs many of the richest people in the capital tried to recreate the recipe of the French master and offered this eminent salad at dinner parties. This situation could have lasted forever, if not for the First World War, and then the 1917 revolution. The abrupt disappearance of many products hurt the Olivier salad. At that time, there was no time for frills - for many years the country plunged into the darkness of timelessness, and on the food side - into severe hunger and a rationing system for distributing products. But already in 1924, the era of the New Economic Policy begins and the country again appears, it seemed, irrevocably gone products. However, many things could not be returned. Branded "bourgeois" hazel grouses or cancer necks became inaccessible, and simply irrelevant among the then townspeople. The NEP times gave us several varieties of salad, which, at the very least, was prepared in restaurants. One of these restaurants, and I must say the central one at that time, since the highest party workers dined there, was the Moscow restaurant. It was headed by the same Ivan Mikhailovich Ivanov, who, being young, stole the salad recipe from the master himself - Lucien Olivier. This shameful act, however, retained, albeit in a modified form, but close to the original recipe for the famous dish. And the realities of time have made their changes to the recipe.

So, - the recipe for "Olivier Salad" according to the Moscow restaurant in the mid-20s of the 20th century:

Ingredients:
6 potatoes
2 heads of onions,
3 medium sized carrots
2 pickled cucumbers,
1 apple
200 grams boiled meat birds,
1 cup green peas
3 boiled eggs
half a cup of olive mayonnaise
salt, pepper to taste.

Cooking:
Vegetables take medium size, fresh. Chop all the ingredients finely and very evenly into equal pieces. Boil potatoes and carrots, peel, chop everything, mix and season with mayonnaise, garnish with parsley and apple slices on top.

In the early 30s, the chef of the Moscow restaurant, Ivan Mikhailovich Ivanov, corrected the recipe of Lucien Olivier according to the time, calling the salad "Capital". This name is not reflected in the 1939 book On Tasty and Healthy Food, but there is a "Game Salad" in it, the recipe of which is strikingly similar to Olivier's salad. Come down to cookbook 1955 "Stolichny Salad" has an adapted, but, nevertheless, close to the original composition.

Salad Capital.

Ingredients:
60 g poultry or game
60 g potatoes
40 g fresh, salted or pickled cucumbers,
10 g green salad,
10 g of cancer necks,
45 g eggs
15 g sauce "Southern",
70 g mayonnaise,
10 g pickles,
10 olives.

Cooking:
Boiled or fried poultry or game, boiled peeled potatoes, fresh, pickled or pickled cucumbers, hard-boiled eggs, cut into thin slices (2-2.5 cm each). Finely chop lettuce leaves. Mix everything, season with mayonnaise, add South sauce. Lay the salad in a salad bowl and decorate with mugs or slices of a hard-boiled egg, pieces of pickles, lettuce leaves, mugs fresh cucumbers. On the salad, you can put beautifully sliced ​​\u200b\u200bgame fillets, crayfish necks or pieces of canned crabs and olives.

The main principle - to chop everything and season with mayonnaise - has become widespread in the vast Soviet and post-Soviet space, has given rise to many variations on the theme of the famous salad, and the modern version of Olivier salad is called "Russian salad" or "salade a la Russe" all over the world. Fritillaries were first replaced with partridges, then chicken, and then just sausage. There were also recipes with beef, but this is too hard a component, and the beef did not take root. Crayfish necks, unfortunately, have sunk into oblivion, and in the 20th century they were no longer added to the salad, boiled carrots were added instead. Capers were replaced with more affordable green peas, and onions appeared in the salad, which immediately acquired a spicy taste. Salad leaves were replaced with parsley. Soy, veal tongue, as well as pressed black caviar(and truffles, according to one version), also disappeared from the recipe. Mayonnaise from home-made mayonnaise was replaced with a factory one. Be that as it may, Olivier salad continued to live even in these difficult conditions, being a symbol of chic and delicacy for a significant part of the impoverished country. In the post-war period, in the second half of the 1950s, when the country was experiencing strong growth and living standards rose again, the old lettuce reappeared on festive table. Many products returned to the market, but even banal peas or Provence mayonnaise were a terrible shortage, and these products were always set aside to create a “holiday” Olivier salad. Simplifying, the Olivier salad recipe acquired the main thing - from quite high-calorie dish, with tasty, but still heavy and expensive components, the salad has moved into the category vegetable salad, the meat share of which was incomparably small.

As in the 19th century, modern Olivier salad is made from those products that are most available at the moment. If then caviar, crayfish necks, hazel grouse and capers were available, now it is boiled sausage, green pea, carrots and onions. And mayonnaise can be bought at the store. Losing expensive ingredients, the salad inevitably gained popularity among the general population of one-sixth of the planet, and now boasts not just a name, but the name of a whole class of salads that began to appear later. Soviet time. After all, the salad canned fish, and from crab sticks, as well as numerous other Soviet salads, appeared thanks to the ingenuity and partly the poverty of the counters, forcing the imagination of housewives and cooks to work. The symbolic significance of Olivier salad for Russian cuisine cannot be overestimated. This is always the main dish on the table, in the best salad bowl, no other salad is honored with such a constant presence at the festive feast. The tradition of putting food on plates is indicative. Olivier is always put either first or next after the potatoes. This respect for simple salad could not hide from the naked gaze of foreign guests, who, of course, were also treated to Olivier salad. Throughout the rest of the world, our salad is known as "Russian salad", but it is most correct to call the modern version of the dish "Soviet Olivier". Like “Soviet champagne”, it has its own destiny, its own unforgettable taste and is considered just as powerful and indestructible symbol of the holiday.

Alexey Borodin

Article taken from the site

With crayfish tails and red caviar, the site recommends you to cook. After all, the standard Olivier is so banal! 2018 is the time to change something for the better, try something new. So start your experiments with dishes to New Year's table. This recipe is offered by one of the leading Moscow chefs.

Ingredients:

• Boiled potatoes - 160 g
• Boiled carrots - 160 g
• Eggs - 4 pcs
• Pickled cucumbers - 160 g
• Cancer necks - 80 g
• Canned peas - 155 g
• Red caviar - 50 g
• Green onions - 3 g

What do you need for homemade mayonnaise?

• Olive oil - 200 ml
• egg yolks- 2-3 pcs
• Sugar - 1 tsp
• Salt - 1/4 tsp.
• Table mustard - 1/2 tsp
• Lemon juice - to taste

How to cook a miracle olivier?

1. For starters, it makes sense to prepare homemade mayonnaise. To do this, place yolks from 2-3 eggs, sugar, salt and mustard in one container. Stir thoroughly, gradually adding olive oil. Do not change the direction in which you stir. Then add lemon juice, stir again and put the mixture in the refrigerator. See how easy it is? This is our future mayonnaise. After it thickens a little, it will be possible to season Olivier with it for special expressiveness and tenderness of taste.

2. Now cut into traditional cubes the main ingredients of Olivier - vegetables, boiled eggs and cancer necks. Aerobatics - so that the cutting is uniform. You can use a curly vegetable cutter.

3. After you have chopped the ingredients, salt them to taste and mix thoroughly.

4. Now add red caviar and canned peas and mix again. But carefully so as not to crush the delicate ingredients and the salad retained its presentable appearance.

5 .Fill Olivier with homemade mayonnaise.

6. Finally, finely chop the green onion and decorate the salad with it.

7. New Year's Royal Olivier can be served at the table! Bon appetit!

JoInfoMedia journalist Eva Kirtz invites you to try festive salad" ". After all, there are never many salads, and the hostess's fantasy can be limitless.

Salad "Olivier" with crayfish tails and red caviar, I intend to make not according to some "tested recipe" personally from Olivier (especially since nothing personally survived from Olivier, but eyewitnesses ... um ... well, let's say so, the eyewitnesses differ too much in their testimonies). So, I will not mess with either the aspic, or the hazel grouse, or the tongue. My "Olivier" with crayfish tails and red caviar will be based on the most ordinary Soviet "Olivier", which I have been familiar with since childhood. Only with cancer necks and caviar, here!

Because I was going to make a normal human Olivier with boiled sausage, but suddenly I saw heavily discounted cancer necks and caviar in the store. And I decided that THIS IS FATE! Because crayfish necks are the kind of ingredient that makes everything taste better, except for desserts. And that's not a fact, by the way. I just didn’t try to shove them into desserts, although they taste a little sweet, so maybe it won’t be bad ... But not today, not today! Today we will make Olivier with bells and whistles, but without complicating the usual cooking steps.

Boil potatoes, carrots and eggs in lightly salted water. Potatoes and carrots - until the potatoes are soft (those who are not sure of their ability to properly boil potatoes, they can familiarize themselves with!). Eggs - about 12 minutes to get hard-boiled. Cool everything boiled for 2-3 hours.

Peel potatoes, carrots and eggs.

Cut potatoes, carrots and eggs into small cubes. I do all this on an egg cutter, but keep in mind that only high-quality metal professional egg cutters take carrots and potatoes. Ordinary Chinese plastic strings are not designed for this, their strings will fly out. By the way, if the question ever arises in your life whether to buy an expensive egg cutter of the type that I have - buy it! My 16 years old, I use it in the tail and in the mane. When preparing "Olivier" and okroshka, it saves a lot of time.

Fresh cucumber cut into small cubes.

My gherkins are so small that it makes no sense to cut them into cubes. Their - pucks. But if you have large ones, then they are also cubed.

We cut the boiled sausage into small cubes.

Well, that's all, mix all the ingredients and seasonings, except for red caviar. At the same time, salt the salad so that it seems a little undersalted. The very drop! Because there will still be caviar on it. It should feel like a light taste contrast, so it will be more piquant.

Show off, show off! Let's plant the salad in portions, from curly molds. Lettuce should be laid in a form not loosely, but tightly - so as not to fall apart. But at the same time, it does not need to be pressed with a press when disembarking, so that the sauce does not drip. Filled the mold, slightly tamped the surface with a spoon so that it was leveled. Then they pressed it lightly with a press and removed the form up. If there are no such molds, then it can still be beautifully laid out from small domed cups.

Well, now on top - a teaspoon of caviar. No need to try to cover the entire surface with caviar - I tried this design too, it turns out less beautiful. For some reason, the hill looks optically more interesting.

Salad "Olivier" with crayfish tails and red caviar is ready. Chic dish, festive serving, guests can come!