Olivier Salad with Salmon Caviar
0
0
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
4
Description
Recipe by John Smith, head chef at Gourmet American Bistro.
Ingredients
- Carrot - 4 pieces
- Cucumbers - 4 pieces
- Potato - 4 pieces
- Edamame Beans - 14.1 oz
- Mayonnaise - 1.4 oz
- Smoked Salmon Flavored Croutons - 7.1 oz
- Chum Salmon Caviar - 2.8 oz
Step by Step guide
Step 1
Boil the carrots until tender.
Step 2
Bake unpeeled potatoes in the oven at 356°F for 30 to 40 minutes.
Step 3
Peel the cucumber and slice it. Peel the potato and carrot, then dice them into half-centimeter cubes.
Step 4
Mix all the vegetables in equal proportions, add beans or green peas, and dress with mayonnaise or sour cream.
Step 5
Place a portion of the salad on a plate and garnish it with three slices of fresh cucumber, pieces of lightly salted salmon, and some chiw salmon roe.
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