Olivier Salad with Crawfish and Gelatin

Salads | Russian cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

The vegetables and eggs should be boiled in advance.

Ingredients

Salad Potatoes - 8.8 oz
Carrot - 7.1 oz
Pickled Cauliflower - 2.6 oz
Canned Mushroom Soup - 8.8 oz
Chicken Egg - 4 pieces
Cured beef - 7.1 oz
Crab sticks in brine - 5.3 oz
Scallions - 1.1 oz
Dill - 0.4 oz
Parsley - 0.4 oz
Cilantro - 0.4 oz
Shallot - 1 piece
Garlic - 1 clove
Apple Cider Vinegar - 1 tablespoon
Cucumbers - 3.5 oz
Campbell's Beef Broth - 7 fl oz
Shrimp - 7 fl oz
Agar-Agar - 1 tablespoon
Salt - to taste
White Pepper (whole) - to taste
Cress salad - to taste
Natural Yogurt - 1.8 oz
Mustard Greens - 2 spoons
Whole egg - 2 pieces
Vegetable Oil - 7 fl oz

Step by Step guide

Step 1

Strain the broths through a sieve into separate saucepans. Add agar-agar to both, heat the broths with the agar while whisking, but do not bring to a boil.

Step 2

Line two shallow containers with plastic wrap, pour the jelly mixture into them, let it cool, and refrigerate until set.

Step 3

Cut the boiled beef into cubes. Grate the eggs using a coarse grater.

Step 4

Dice the pickled cucumbers into small cubes. Peel the fresh cucumbers, remove the seeds, and cut them into the same small cubes. Make the mayonnaise: whisk the mustard with the egg yolks using a mixer, add a pinch of salt, white pepper, and gradually drizzle in the vegetable oil; add a little lemon juice at the end. The mayonnaise is ready.

Step 5

Add apple cider vinegar, diced potatoes and carrots, finely chopped shallots, dill, green onions, parsley, cilantro, green peas, salt, white pepper, Greek yogurt, and mayonnaise to the salad. Mix well.