Olivier Salad with Smoked Chicken Breast
⏳ Time
30 minutes + 3 hours
🥕 Ingredients
17
🍽️ Servings
1
Description
The author of this Olivier salad is Chef John Smith from a popular restaurant in the city. In this restaurant, they prepare a variety of meats, which is why the salad features smoky chicken. Sun-dried tomatoes also contribute to its smokiness. Just before serving, horseradish is added to the dressing, an essential component of any Russian appetizer menu.
Ingredients
- Potato - 1.1 oz
- Pickled Cauliflower - 1.4 oz
- Carrot - 0.7 oz
- Chicken Egg - 1 piece
- Mayonnaise - 1.4 oz
- Horseradish Leaves - 0.4 oz
- Green Peas - 0.5 oz
- Smoked Chicken - 1.1 oz
- Beef tongue - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Chicken Broth - 0 fl oz
- Gelatin - to taste
- Tomatoes - 1.2 oz
- Sugar - to taste
- Malt Vinegar - to taste
- Thyme - to taste
Step by Step guide
Step 1
Boil the potatoes and carrots in their skins. Let them cool and then slice them thinly.
Step 2
Slice the pickles into small pieces and drain them in a colander to remove any excess brine.
Step 3
Boil the egg hard. Peel it and separate the egg white from the yolk. Finely chop the egg white and grate the yolk on a fine grater.
Step 4
Drain the canned green peas in a sieve to remove excess liquid.
Step 5
Boil the tongue for two hours, adding salt, whole peppercorns, bay leaves, parsley root, celery, carrot, and onion. Then, clean it under cold running water.
Step 6
Slice the smoked chicken breast and boiled beef tongue into small pieces.
Step 7
Grate a small amount of horseradish into the homemade mayonnaise. Let it sit for about 15 minutes. Strain the mayonnaise through a sieve.
Step 8
Prepare the jelly: Add salt to the hot chicken broth. Incorporate the gelatin, bring to a boil, and pour into a mold. Then place in the refrigerator for a couple of hours to set. Once set, cut the jelly into cubes.
Step 9
Blanch the tomato in boiling water, peel off the skin, cut it into quarters, remove the seeds, add salt, sugar, wine vinegar, and thyme, and place it in the oven at 180°C for 15 minutes.
Step 10
Combine all the prepared ingredients, except for the egg yolk, sun-dried tomatoes, and chicken jelly, with mayonnaise. Sprinkle the grated egg yolk over the salad, and garnish with sun-dried tomatoes and jelly.
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