Not Your Grandma’s Olivier (Russian Salad)

00:00 Intro
02:34 Pickles and Onions
03:28 Potatoes and Carrots
06:43 The Eggs
08:39 Glazed Salmon
11:15 Dressing and Assembly
12:58 FAQ

History of Olivier from @mynameisandong [ Ссылка ]

Veggies:
125g dill pickles, peeled and diced
70g diced white onion
1 Tbsp pickle brine
125g carrot, peeled and cut into 1/4 inch dice
750g potatoes, peeled and cut into 1/2 inch dice
2 large eggs (weigh them separately to know the exact size)
125g (1 cup) frozen peas (ideally petits pois)


Put pickles and onions into large bowl and add brine. Set aside till needed. Put carrots and potatoes into a pot, cover with water by 2 inches (5 cm) and season generously with salt. Cover pot and set over high heat. Uncover as soon as it comes to a boil and reduce heat to maintain very gentle simmer. Add eggs and cook uncovered for the appropriate time for your egg size.

54-59g: 10 minutes
60-66g: 11 minutes
66+: 12 minutes

Remove eggs to bowl with ice water and set aside. Taste potatoes (they take 12-14 min after they come to a boil). As soon as they are tender, take pot off heat and add peas. Let sit for 30 seconds. Drain in colander, then lay out on paper towel lined baking sheet. Cool completely while preparing salmon.

Salmon:
1 Lb salmon with skin
20g (1 Tbsp) apricot preserves
6g (1.5 tsp) balsamic vinegar
1 Tbsp (20g) soy sauce

Preheat oven to 350F (175C) with racks right under broiler element and in bottom third of oven. Line baking sheet with foil and add salmon skin-side down. Sprinkle salmon with salt. In small bowl, mix together apricot preserves, vinegar, and soy sauce. Spoon a little over salmon to glaze the top, but avoid glaze pooling around salmon. Turn on broiler and put salmon under flame until salmon’s top browns, 4-5 min. Turn oven back down to 350F (175C). Pour remaining glaze over salmon and continue cooking in bottom third of oven until salmon flakes separate, but are still translucent in center. Cool completely.

Dressing:
150g mayo (about 3/4 cup)
15g mustard (about 1 Tbsp)
Lots of chopped dill
Black pepper
Lemon juice to taste (about 2 Tbsp)

Peel and dice eggs. Add mayo, mustard, dill, black pepper, and salmon to bowl with pickles and mix well. Add eggs, potatoes, carrots, and peas. Splash with lemon juice and fold in gently. Taste and adjust seasoning. Refrigerate for at least 1 hour. Leftovers can be kept in fridge for up to 2 days.

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