Olivier Rolls in Omelette Crepes

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

So, here we have a very real bowl of leftover Olivier salad. And for the guests who have either stayed longer or just arrived, we need to serve this Olivier in the guise of a new appetizer. The first things that come to mind are all those salad Christmas trees and towers that flood the internet around the holidays, but those are more a reason for irony than a model to imitate. However, Olivier in the form of rolls is quite the opposite. We got this idea from a sushi restaurant. But there, rice was used as the wrap for the Olivier, and rice and potatoes together create too much bulk. Nori sheets also aren't a good fit, as they are better suited for fish salads rather than meat. But omelette crepes are just right. They look sunny and pair excellently with everything, as eggs are one of the ingredients of the salad, so we are putting together similar with similar.

Ingredients

Olivier salad - 14.1 oz
Chicken Egg - 5 pieces
Corn Starch - 2 spoons
Water - 1 tablespoon
Salt - to taste
Red Caviar - to taste
Vegetable Oil - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Dissolve the starch in 1 tablespoon of cold water.

Step 3

Crack the eggs into a bowl and lightly whisk them with a whisk.

Step 4

Combine the eggs with the starch water and season with salt.

Step 5

Place a 20 cm non-stick skillet over a water bath and grease the skillet with vegetable oil.

Step 6

Prepare six thin pancakes by pouring a little egg mixture into the skillet for each one, spreading it evenly across the pan, and covering it with a lid. Be sure to layer the finished pancakes with parchment paper or plastic wrap to prevent them from sticking together.