The most original recipes for traditional New Year’s salads from Moscow restaurant chefs

Agree, the Russian New Year’s table is already a great New Year’s tradition. And if the three main dishes of this holiday take center stage, it doesn’t matter what’s on it – crab salad, mimosa and, of course, Olivier. Therefore, do not be surprised if, with the arrival of December, you suddenly see these products on the menu of fashionable Moscow restaurants. Still, New Year’s salads are basic, albeit with lots of mayonnaise. So don’t even hope that you can hide from them during the New Year’s period.

By the way, what is especially nice is that there are not so many varieties of each of these dishes as “popular”. So if you suddenly remember, the crab salad your relatives ate was no different from the crab salad your mother prepared at home. The only exception might be Olivier. We do not want to offend anyone, but the debate about what to make this New Year’s salad with: doctor’s sausage or meat will be endless, so we definitely do not recommend trying to get to the bottom of this issue.

But the chefs of the best restaurants in Moscow have rethought the recipes of iconic traditional dishes on the New Year’s table and offered their original variations. Keep these recipes to yourself to start the new year with something completely new.

What do you want:

Boiled potatoes – 20 g

Salmon and cod cream – 45 g

Boiled carrots – 14 g

Peeled cucumber – 1 pc.

Egg (white) – 400 ml

Egg (yolk) – 100 ml

How to mix everything:

1. First, boil all the ingredients: potatoes, carrots and eggs. Then we cut them into cubes one by one.
2. Arrange the ingredients in the mold in layers and cover with the cod and salmon cream.
3. Place a cucumber in the middle of the salad. Then wrap the salad with a slice.
4. Spread food coloring on the egg and top with caviar if desired.

What do you want:

Apples – 180 g

Dill – 20 g

Sour cream sauce – 7 g

Cucumber – 26 g

Chicken eggs – 3 pieces

Vegetable oil – 23 ml

Dijon mustard – 15 g

White wine vinegar – 10 g

salt to taste

Granulated sugar – 10 g

Green oil (vegetable) – 8 ml

Water – 70 ml

Chicken eggs – 6 pieces

Lightly salted cucumber – 4 pcs.

Crab phalanx (meat) – 1 piece

Green mayonnaise – 16 g

Dill – 20 g

Coho salmon caviar – 10 g

How to mix everything:

1. Boil the crab phalanx and eggs, and then mix with mayonnaise.
2. Add dill and lightly salted cucumbers to the resulting ingredients. Mix the preparation.
3. The resulting mixture will be wrapped in fresh cucumber slices and served as a roll.
4. To prepare green mayonnaise, mix eggs, vegetable oil, mustard, vinegar, salt to taste and granulated sugar.
5. Then grease the resulting roll with green mayonnaise.
6. Let’s move on to the sour cream sauce: it will stand on the roll itself. For this, take sour cream, finely chopped apple, dill and cucumber. And then mix everything.
7. We decorate the dish with coho salmon caviar.

What do you want:

Cancer necks – 35 gr

Baked potatoes – 40 g

Baked carrots – 20 g

Boiled egg – half

Fresh peas – 10 g

Cucumber – 20 g

Mayonnaise – 20 g

Parsley – 5 g

Red caviar – 10 g

How to mix everything:

1. Pre-boil chicken eggs
2. Bake the potatoes and carrots in the oven at 180 degrees for about an hour until cooked.
3. Cut potatoes, cucumbers and carrots into cubes, then mix with peas and season with mayonnaise.
4. Place the salad on a plate and top with the crayfish tails, red caviar and half a boiled egg.
5. If you wish, you can decorate it with parsley.

What do you want:

Marinated chicken – 1 piece. about 800 grams

Truffle oil p/f – 200 gr

Truffle paste – 10 g

Butter – 400 g

Salt – 2 g

Greens mix p/f – 20 g

Garlic oil p/f – 10 g

How to mix everything:

1. Mix room temperature butter with all ingredients.
2. Carefully separate the skin of the chicken from the meat.
3. Place oil on the resulting area.
4. Tie chicken legs with twine and wrap wings
5. Then put the chicken in the steam (hold for nine minutes at a temperature of 75 ° C) and then heat it. Leave it for half an hour at 220°C and water it with the released oil every 10 minutes.
6. Serve with truffle Bermonte sauce. For this you will need butter (100 g), chicken broth (100 g), truffle paste (20 g). Heat all this over the fire, combine and stir until ready.