Olivier Salad with Venison

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Olivier salad by John Smith, head chef of popular American restaurants The Modern Kitchen, The Rustic Grill, BBQ Haven, and Fine Dining. The main ingredient is cured venison, and instead of classic mayonnaise, they use aioli as the dressing.

Ingredients

Venison - 0.7 oz
Potato - 1.4 oz
Green Peas - 0.3 oz
Carrot - 1.4 oz
Pickled Cauliflower - 1.2 oz
Radish - 0.4 oz
Quail Egg - 1 piece
Scallions - 0.1 oz
Cress salad - 0.1 oz
Frozen green bean pods - 0.2 oz
Black Rowan - 1.1 oz
Sugar - 0.7 oz
Citric Acid - a pinch
Aioli Sauce - 1.1 oz
Leek - 0.1 oz
Vegetable Oil - 1 fl oz

Step by Step guide

Step 1

Vegetables: boil the carrots and potatoes, then cool and dice them; briefly boil the fresh frozen green peas (not canned). Dice the lightly salted cucumbers.

Step 2

Finely chop the onion. For the black currant sauce: thaw the frozen berries and remove any excess moisture. Add citric acid and a bit of sugar, then cook it like a jam (essentially simmering over low heat), allowing as much moisture as possible to evaporate.

Step 3

Strain and blend, then add a few tablespoons of vegetable oil.

Step 4

Arrange the diced vegetables on a plate, place the sauces separately, and top with sliced venison. If desired, the venison can be substituted with lightly salted salmon.