It’s a week and a half until the new year. Hopefully you’ve already taken care of the gifts and a place to drink sparkling wine while the bells ring. Now it’s time to think about the New Year’s table. We will not impose our opinion on the obligatory dishes that need to be prepared (or ordered), we will not judge, but we agree that the New Year’s table cannot be imagined without Olivier. Along with mimosas and crab salad, these are the three pillars on which the mayonnaise coma rests.
Before moving on to our version of the classic recipe, we would like to mention a wonderful promotion from the Fast Payment System and Pyaterochka Delivery service. Until December 31, 2023, users of the Pyaterochka Delivery service can receive a 5% refund on purchase costs paid through the Fast Payment System (FPS). To participate in the promotion, go to the loyalty program on the privetmir.ru website or via the “Hello!” You must register in the mobile application. before you pay. The maximum cashback amount that a participant can receive is 1000 rubles for the entire promotional period.
There are many variations and recipes for preparing this iconic dish: some prefer to add sausage or chicken, others refuse onions. There are even those who sweeten their salad with sour cream. And we asked the chef of the Tilda restaurant, Alexander Rusakov, to share the original Olivier recipe, with which you can surprise your guests and at the same time remain within the framework of the classic presentation.
Alexander Rusakov
How to mix everything
- Wash and dry the potatoes and carrots and bake on a bed of sea salt in the oven at 170 degrees for 40 minutes or until the vegetables can be easily pierced with a skewer.
- Then cool the vegetables, peel them and cut them into 0.5 cm cubes. Cut the peeled cucumber and quail eggs in the same way.
- We separate the crab meat into fibers, chop it slightly and leave a little for decoration.
- Combine all ingredients, along with capers and peas, in a deep bowl. Then add sour cream, mayonnaise, mustard, chopped herbs. Salt and pepper everything to taste and mix the salad.
- Arrange on plates and top with remaining crab, red caviar and arugula sprigs.
Advert. JSC “NSPK”, TIN: 7706812159, erid: 2SDnjdkKPJG
Source: People Talk
Errol Villanueva is an author and lifestyle journalist who writes for The Fashion Vibes. With a passion for exploring the latest trends in fashion, food, travel, and wellness, Errol’s articles are a must-read for anyone interested in living a stylish and fulfilling life.
