Olivier with red fish

7 servings
50 min

How to make Olivier with red fish? Prepare the necessary ingredients. I took fillet of lightly salted trout, but any red fish is suitable for this salad: pink salmon, chum salmon, salmon. Despite the fact that the fish differs in its taste (fat, juiciness), this will not significantly affect the taste of the salad. Even less juicy pink salmon will be compensated by the juiciness of cucumber and dressing.

Wash the eggs, fill with water, bring to a boil. Eggs must be completely covered with water to cook evenly. Cook the eggs over medium heat with the lid open for about 9 minutes after boiling. This time is enough for the eggs to boil hard. It is undesirable to digest eggs, since in this case they become hard. When the eggs are cooked, fill them with cold water so that they cool faster and are better cleaned of shells.

Pre-washed carrots and potatoes with a hard brush under running water, pour water in the pan. Bring the vegetables over high heat to a boil, reduce the heat to medium. Cook the vegetables until tender, checking with a knife for softness. Keep in mind that usually potatoes cook faster, so remove them from the pot before carrots so they don't digest. Cool the finished vegetables completely.

For Olivier salad, the ingredients are traditionally diced. Choose the size of the cubes if desired (more or less large), but the size of the cut of the components of the salad should be the same. Remove the skin from the red fish, if any. Dice the fish.

Peel the cooled potatoes, cut into cubes.

Peel the carrots similarly, cut into the same cubes.

Clean the cooled eggs from the shell, cut the same way.

Eat the canned green peas from the liquid. To do this, roll the polka dots on a sieve so that the glass liquid.

Wash the cucumber, dry, cut into cubes. If the cucumber has a rough skin, it can be cut and cut into a vegetable without skin.

Wash the parsley, dry well so that excess moisture does not get into the salad. Finely chop the parsley. Instead of parsley, you can take dill or spring onions, or you can not add greens at all.

Choose a suitable container for mixing the ingredients. The salad bowl should be spacious enough that it is convenient to mix and nothing falls out on the table. In a salad bowl, combine all the prepared products: red fish, potatoes, carrots, green peas, eggs, cucumber, parsley. Add the mayonnaise, salt a little. Mix everything well so that the dressing is evenly distributed over the salad.

The finished salad can be cooled a little before serving, or it can be served immediately. Enjoy your meal!