New flavors of old salad: 8 interesting recipes Christmas Olivier

Olivier — the main Christmas salad. It is present in almost every home. Even if you decide to make easy Christmas table without mayonnaise salads, you are sure to prepare Olivier in one weekend after. This year it has become fashionable to experiment, for example, to add to Olivier salted fish and seafood — so slightly unusual taste, which, however, did not go far from the traditional, beloved. Meet tested original recipes of classic Christmas salad.

Prescription Paul Panceta, chef of the restaurant "Caucasian Captive"

Step 1. Boil chicken, potatoes, carrots and egg.

Step 2. Cool, peel, cut into cubes.

Step 3. Salted and fresh cucumbers peel, cut into cubes.

Step 4. All mix, season with salt and pepper to fill homemade mayonnaise, mix well. Before serving, decorate with dill and parsley.

Recipe Alexei Semenov, chef's bar "Russian pub"

1 serving

Step 1. For making mayonnaise we whisk the cream (part 1) and mayonnaise (2 parts), stir, bring to taste with soy sauce.

Step 2. Salmon cut into pieces.

Step 3. Cut into dice the pre-cooked vegetables: potatoes, carrots.

Step 4. Add the cucumbers of both salt and fresh, but without cozy. They are also cut into dice.

Step 5. Frozen peas we scald with boiling water and then rapidly cooling it to lose color.

Step 6. Egg grate. Mix all the ingredients in a bowl, dressed with a lighter version of mayonnaise.

Recipe of Andrei Pavlov, the chef of the restaurant "Nikita"

1 serving

Step 1. Potatoes, carrots, eggs boil until cooked and cut into small cubes with cucumber and salmon.

Step 2. Dill and parsley finely chopped.

Step 3. Mix all ingredients, adding salad roots and radichio, and mayonnaise.

Step 4. Salad put in a bowl, garnish with caviar and quail egg.

Recipe of Sergei Batukova, chef of the restaurant "the Glass of vodka Leps"

6 servings

Step 1. Potatoes, carrots, eggs boil, peel and cut into cubes.

Step 2. Slice the cucumbers and boiled beef.

Step 3. Mix the ingredients, season with mayonnaise.

Step 4. Season with salt and pepper, lay on a portion of the banks.

Prescription Alexander Borzenko, chef of Craft restaurant Kitchen

1 serving

Step 1. Vegetables boil, cool, peel.

Step 2. Dice vegetables into cubes.

Step 3. Boiled egg peel and also cut into cubes.

Step 4. Salted fish cut into thick slices, then cut into cubes.

Step 5. Mix everything in a bowl, season with mayonnaise. Fish can not mix with all the ingredients and put it on top, as decoration.

Step 6. Put the salad in the form, to decorate quail egg, dill, drizzle with cream of balsamic vinegar.

Recipe of Sergei Batukova, chef of the restaurant Lesnoy

1 serving

Step 1. Potatoes, carrots, eggs boil and cut into small cubes (except quail eggs).

Step 2. Cubes about the same size slice canned and fresh cucumbers.

Step 3. Add canned peas, salt, pepper and mix. Add the mayonnaise.

Step 4. Serve the salad with thinly sliced beef tongue garnished with watercress and quail egg.

Prescription Alexander Kuznetsov, the chef of the restaurant FoodMama

Step 1. Boil vegetables and cut into dice.

Step 2. Salted cucumbers clear from the skin, chop and squeeze (this is important).

Step 3. Have fresh cucumbers, remove the core, use only the skin. This will give the crunch to the salad.

Step 4. Mayonnaise.

Recipe by Alena mosquito, the brand chef of the restaurant "Babel"

1 serving

Step 1. Salmon fillet, potatoes and cucumbers cut into small equal cubes, add the peas, mix well.

Step 2. Add mayonnaise, mix well all the ingredients. Add the mussels, stir again salad.

Step 3. The scallops and rinse under cool water, Pat dry with paper towel.

Step 4. In a pan heat the oil and fry scallops on both sides until Golden brown. Don't overcook, otherwise they risk becoming rubber.

Step 5. Arrange lettuce on plate, spread on top of scallops, tobiko decorate them as desired.