Olivier Salad with Lightly Salted Salmon and Apple

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

The author of this Olivier salad is a chef from a popular American restaurant. The salmon is salted in-house, 24 hours before preparing the salad.

Ingredients

Smoked haddock fillet - 18.7 oz
Salt - 0.7 oz
Sugar - 0.1 oz
Green peppercorns - 0 oz
Chopped Green Onions - 1.1 oz
Olive Oil - 2 fl oz
Whole egg - 2 pieces
Vegetable Oil - 4 fl oz
Meyer Lemon Juice - 0 fl oz
Dijon Mustard - 0.4 oz
Water - 1 fl oz
Beetroot - 0 fl oz
Salad Potatoes - 4.2 oz
Carrot - 2.8 oz
Cucumbers - 2.8 oz
Chicken Egg - 2 pieces
Frozen green bean pods - 1.4 oz
Apple - 2.8 oz
Ground Black Pepper - to taste
Red Caviar - 0.2 oz
Cress salad - 0.1 oz
Green Peas - to taste
Meringue - 0 oz

Step by Step guide

Step 1

Prepare the fish. Mix salt (20 g) with sugar (4 g) and grind black pepper (0.25 g) in a grinder. Place the prepared salmon fillet (530 g) in a tray, sprinkle with dill (25 g), and the salt-sugar-pepper mixture. Refrigerate for 24 hours to cure. Remove from the tray, scraping off excess salt and dill. Place in vacuum bags, adding chopped dill (5 g) and a few black peppercorns, and drizzle with olive oil (5 ml). Vacuum seal. Slice the finished fillet into 75 g portions.

Step 2

Make the mayonnaise. Combine the egg yolk with the mustard and slowly blend in a mixer, gradually pouring in the olive oil (60 ml) and vegetable oil (125 ml). At the end of whisking, add fresh lemon juice and salt to taste, along with warm water.

Step 3

Prepare the "Red Mayonnaise" sauce. Mix mayonnaise with fresh beet juice, and add salt to taste.

Step 4

Potatoes and carrots are boiled. Peas are blanched. The apple and cucumber are peeled. All ingredients are diced into small cubes. They are dressed with olive oil, seasoned with salt and pepper to taste, and mayonnaise is added.

Step 5

Line the bottom of a deep round bowl with plastic wrap and place thinly sliced lightly salted salmon on top. Add 30 g of Olivier salad on the salmon, and place 5 g of red caviar in the center. Top with another layer of Olivier salad, cover with plastic wrap, and gently press down.

Step 6

Invert the prepared salad from the bowl onto the center of the plate. Drizzle red mayonnaise chaotically around the sides of the plate and place homemade mayonnaise (5 g) on top of the salad. Garnish with watercress. Decorate the plate with green peas. Place red caviar on the salad and on the plate, and sprinkle with crushed meringue.