Jellied salad "Olivier" with pink salmon

Fish 635 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Jellied salad
  • Serves: 16 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy
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Jellied salad with pink salmon is a salad that will decorate your festive table and will definitely attract attention with its taste

Ingredients

Directions

  1. Cooking salad. Pre-boil potatoes and carrots in their skins in salted water, cook hard-boiled eggs. Peel potatoes and carrots, eggs - from the shell. Cut potatoes, carrots, eggs and pickled cucumbers into cubes. We send it to a large bowl.
  2. Divide the fish for Olivier into pieces, add to the salad bowl with the green peas
  3. Add to a bowl without liquid: canned peas and fish. The fish must be cut or divided into whole, neat and small pieces.
  4. Add chopped greens to Olivier
  5. Finely chop the herbs and add to the salad, mix.
  6. Arrange Olivier in silicone molds
  7. We take silicone molds (16 pcs) and lay out the salad.
  8. Pour gelatin with water, leave to swell
  9. Pour gelatin with cold boiled water (200 ml) and leave to "swell" for 10-15 minutes.
  10. Add mayonnaise to gelatin, warm until gelatin dissolves
  11. Then add mayonnaise to the gelatin, the remaining water 200 ml and salt to taste. You should get exactly 600 ml, if not enough, add more water. Mix well, be sure to try. Then we heat the liquid in the microwave (at t 360 C) or on the stove until the gelatin dissolves. Do not bring the liquid to a boil, only heat to 50 ° C, that is, until the gelatin dissolves.
  12. Fill Olivier with heated liquid
  13. Pour the salad in tins with a heated liquid, let it cool down a little, and put it in the refrigerator until it solidifies completely, 2 hours.
  14. Take out Olivier, put on a cracker
  15. Removing the salad from the molds is very easy and is best done before serving as the cracker becomes soft.
  16. Jellied salad "Olivier" with pink salmon garnish with herbs and a slice of tomato
  17. Transfer the salad to a thin piece of bread or, like mine, to a cracker and lay it out on a platter. Decorate the salad with herbs and tomato slices. The salad keeps its shape very well, is soft and tasty. Bon Appetit!

Jellied salad "Olivier" with pink salmon



  • Serves: 16 People
  • Prepare Time: -
  • Cooking Time: 60
  • Calories: -
  • Difficulty: Easy

Jellied salad with pink salmon is a salad that will decorate your festive table and will definitely attract attention with its taste

Ingredients

Directions

  1. Cooking salad. Pre-boil potatoes and carrots in their skins in salted water, cook hard-boiled eggs. Peel potatoes and carrots, eggs - from the shell. Cut potatoes, carrots, eggs and pickled cucumbers into cubes. We send it to a large bowl.
  2. Divide the fish for Olivier into pieces, add to the salad bowl with the green peas
  3. Add to a bowl without liquid: canned peas and fish. The fish must be cut or divided into whole, neat and small pieces.
  4. Add chopped greens to Olivier
  5. Finely chop the herbs and add to the salad, mix.
  6. Arrange Olivier in silicone molds
  7. We take silicone molds (16 pcs) and lay out the salad.
  8. Pour gelatin with water, leave to swell
  9. Pour gelatin with cold boiled water (200 ml) and leave to "swell" for 10-15 minutes.
  10. Add mayonnaise to gelatin, warm until gelatin dissolves
  11. Then add mayonnaise to the gelatin, the remaining water 200 ml and salt to taste. You should get exactly 600 ml, if not enough, add more water. Mix well, be sure to try. Then we heat the liquid in the microwave (at t 360 C) or on the stove until the gelatin dissolves. Do not bring the liquid to a boil, only heat to 50 ° C, that is, until the gelatin dissolves.
  12. Fill Olivier with heated liquid
  13. Pour the salad in tins with a heated liquid, let it cool down a little, and put it in the refrigerator until it solidifies completely, 2 hours.
  14. Take out Olivier, put on a cracker
  15. Removing the salad from the molds is very easy and is best done before serving as the cracker becomes soft.
  16. Jellied salad "Olivier" with pink salmon garnish with herbs and a slice of tomato
  17. Transfer the salad to a thin piece of bread or, like mine, to a cracker and lay it out on a platter. Decorate the salad with herbs and tomato slices. The salad keeps its shape very well, is soft and tasty. Bon Appetit!

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