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Salad Olivier

Olivier with smoked salmon and caviar Sockeye Salmon.

#Salads Recipes with photos simple and delicious
Ingredients per serving:
Potato — 40 g
Canned green peas — 20 g
Carrots — 30 g
Fresh cucumbers — 20 g
Pickled cucumbers — 30 g
Chicken egg — 1 pc.
Mayonnaise — 40 g
Creamy Horseradish — 10g
Caviar sockeye salmon — 10 g
Chives — 2 g
Fresh salmon — 100 g
Sea salt — 2 g
Thyme branch
Garlic clove
Rosemary sprig
Olive oil — 5 g
Liquid smoke — 1 g

Potato and carrot peel and dice. The same cut diced cucumbers.
Egg Boil, peel and grate.
Mix the salmon with salt, thyme, garlic, rosemary, olive oil, and liquid smoke. Transfer to a vacuum package and left in a refrigerator to marinate for three hours. After that, put the package into a warm (65 ° C) water for 15 minutes, then cooled, carefully removed from the bag and salmon dry cloth.
Half the salmon finely mangled and mixed with potatoes, carrots, cucumbers and eggs. Mayonnaise and horseradish.
When serving put in the remaining pieces of salmon salad, garnish with chives and caviar sockeye.



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