2020-08-13 / test@t
Olivier with crab
Author's interpretation of the Soviet classics. Crab meat makes the salad not only more gourmet, but also dietary. Chef Dmitry Shurshakov dressed the salad with homemade mayonnaise, adding sour cream to it for added ease.
Ingredients
- peeled potatoes - 270 g
- carrots - 125 g
- crab meat - 150 g
- lightly salted cucumbers - 125 g
- green peas - 50 g
- egg - 3 pcs.
- mayonnaise - 125 g
- sour cream 20% - 125 g
- salt pepper
- red onions, sprouts and tobiko caviar - for garnish
STEP-BY-STEP COOKING RECIPE
Step 1
Boil potatoes, carrots and eggs until tender and cool.
Step 2
Cut salted cucumbers, carrots and potatoes into large cubes. Defrost the peas, dry them and add to the salad.
Step 3
Mix mayonnaise with sour cream. Season the salad with the resulting sauce, salt, pepper, mix.
Step 4
Arrange the Olivier on plates. Place pieces of crab meat, quarters of a boiled egg on top. Decorate with sprouts, half rings of red onion and tobiko caviar.
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