1. Olivier salad
Photo: Belka & Strelka restaurant
from chef Irina Krupinina (restaurant "Belka & Strelka")
You will need:Boiled chicken breast, 200 gBoiled potatoes, 150 gBoiled carrots, 100 gCanned green peas, 80 gBoiled egg, 2 pcs.Pickled or salted barrel cucumbers, 3 pcs.Salt, pepper to tasteMayonnaisePreparation:Instead of traditional boiled "Doctor's" sausage, boil chicken breast, 2 medium potatoes and one carrot. Cut all this into cubes and pour into a convenient container. Add canned green peas, diced eggs and pickles. Salt, pepper to taste and season everything with mayonnaise. Before serving, make a beautiful decoration of the dish. You can give it shape with foil (rolled in several layers) or wrap a mound of salad with thinly sliced salmon plates. Olivier salad is served with bread chips.
2. Salad "Herring under a fur coat"
Photo: Tommy Lee Restaurant
from chef Alexander Krysko (Tommy Lee Restaurant)
You will need:Lightly salted herring, 150 gOnion, 30 gGreen apple, 1 pc.Hard-boiled chicken eggs (2 pcs.) and quail eggs (2 pcs.)Boiled vegetables:Potatoes, 400 gBeetroot, 300 gCarrots, 200 gMayonnaiseRed caviar and a sprig of dill for decorationPreparation:First, boil the vegetables: potatoes, beetroot, carrot, then grate them separately on a coarse grater. Cut the salted herring fillet into cubes and place on a plate with finely chopped onion, soak well in mayonnaise. Next, lay the salad in layers: carrots, grated egg white, grated apple, beetroot. Each layer should be lightly salted and soaked in mayonnaise. When decorating the salad, first sprinkle it with grated chicken and quail egg yolk. Then put the quail egg white with red caviar inside on top. The final touch is a sprig of dill.
