Olivier with smoked fish

This salad with smoked fish can make a splash! Such a dish can be served on a festive table, even on the most important one for every Russian, that is, New Year's. The fact is that we propose to smoke fish for salad, as well as prepare mayonnaise ourselves. No store-bought options! Therefore, the taste of the dish turns out to be refined, refined. And we also decided to add not canned, but frozen peas to the Olivier with smoked fish, which adds pleasant fresh notes to the dish.

Ingredients

• For mayonnaise:
• fillet of lightly salted sprat - 3-4 pcs.
• egg - 1 pc.
• yolk - 1 pc.
• Dijon mustard - 1 tbsp l.
• white wine vinegar - 1-2 tbsp. l.
• sugar - 1 tsp
• vegetable oil - 250 ml
• salt, freshly ground black pepper - to taste
• For the salad:
• fillet of Karelian trout on the skin - 600 g
• sawdust for smoking fish - 6 tbsp. l.
• potatoes - 4-5 tubers
• eggs - 7 pcs.
• long-fruited fresh cucumbers - 2 pcs.
• white onion - 1 pc.
• white wine vinegar - 1-2 tbsp. l.
• frozen green peas - 300 g
• salt, freshly ground black pepper - to taste

Directions

1. Prepare mayonnaise for smoked fish salad. To do this, put a sprat in a blender bowl, add an egg with yolk, mustard, vinegar and sugar. Pour in 100 ml of oil and grind everything together. Add remaining butter, beat until emulsified and refrigerate until used.
2. Cook smoked trout. To do this, dissolve salt in cold water (for 1 liter of water - 1 tablespoon of salt). Add fish fillets and leave for 30 minutes at room temperature.
3. Place a piece of foil in a heavy-bottomed saucepan. Add sawdust, cover with another piece of foil. Place a wire rack in a saucepan and place the trout, skin side down. Cover with a lid, wrap foil around the joint and put on medium heat.
4. After 5 minutes, reduce heat to low and cook the trout for 10 minutes. Let cool completely, covered, then cut the trout into pieces, removing all bones and skin.
5. Wash the potatoes for Olivier thoroughly with a brush and boil in their uniform until cooked. Let cool. Hard boil the eggs (10 minutes). Cool with running water and clean.
6. Wash cucumbers, peel and cut into cubes (1 x 1 cm) Transfer to a colander set over a saucepan, salt generously, stir and leave at room temperature for 30 minutes. Then squeeze out.
7. Peel and cut the potatoes into small cubes. Chop the eggs. Peel the onion and chop finely. Place in a bowl, cover with white wine vinegar and stir.
8. Boil the peas in boiling salted water for 3 minutes, then discard in a colander and let cool completely. Transfer to a bowl and combine with all the rest of the Olivier ingredients. Season with salt and pepper. Toss smoked fish salad with mayonnaise.