Olivier Salad with Muksun
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0
⏳ Time
30 minutes
🥕 Ingredients
13
🍽️ Servings
3
Description
This is how Chef John Smith prepares Olivier salad at the restaurant 'The Diner'.
Ingredients
- Hot-Smoked Muksun Fillet - 2.5 oz
- Salad Potatoes - 7.1 oz
- Carrot - 7.1 oz
- Cucumbers - 1.8 oz
- Pickled Cauliflower - 3.5 oz
- Chicken Egg - 1 piece
- Green Peas - 2.5 oz
- Mayonnaise - 7.1 oz
- Olive Oil - 0 fl oz
- Pike Caviar - 0.2 oz
- Croutons - 0.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the potatoes, carrots, and eggs, then dice them into cubes. Add the green peas, along with diced pickled and fresh cucumbers.
Step 2
Crumble hot-smoked muksun fish into the salad, and dress it with mayonnaise (preferably homemade) and olive oil.
Step 3
Season the salad with ground black pepper and salt to taste.
Step 4
Be sure to garnish the salad with golden pike caviar.
Step 5
Serve with a ciabatta toast.
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