Salad Olivier with Salmon and Caviar

Adapted recipe by beyondsalmon

Salad Olivier with Salmon and Caviar

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Lb salmon fillet with skin

  • 1

    Lb baby yukon gold, white, or fingerling potatoes (whole with skin)

  • 3

    large eggs, “hard boiled”

  • 1

    Tbsp red wine vinegar for dressing, plus 2 tsp for potatoes

  • 2

    tsp Dijon mustard

  • 3

    Tbsp olive oil

  • 2

    Tbsp sour cream, plus more for serving

  • cup thinly sliced shallots (cut crosswise 1 mm thick)

  • ¼

    cup pickle brine, plus more to taste

  • 1

    cup frozen peas

  • 1

    kosher dill pickle, cut into ⅙ inch dice

  • ¼

    cup minced fresh dill (or parsley, chives, tarragon, cilantro)

  • ½

    cup salmon roe (optional)

  • Salt and pepper

Directions

Cook salmon, potatoes, and eggs 4 - 24 hours before making the salad Preheat the oven to 250F. Line a small baking dish with foil. Set a flat rack on top if you have one. If not, put a few thick lemon slices on the bottom of the dish. Sprinkle salmon generously with salt and pepper and place skin side down on the rack or on top of lemons. Place in the oven and cook until salmon flakes when prodded asse, but is translucent in the center, 18-20 minutes per inch of thickness. Cool to room temperature and refrigerate until cold. You can also use salmon leftovers cooked any way you like. Bring a few inches of water to a boil in a pot, set a steamer insert over the pot (it shouldn’t touch the water). Put potatoes into the steamer in a single later. Cover the pot and steam potatoes until tender when poked with a tooth pick, 20-40 minutes depending on the size. Cook until warm, peel, and refrigerate until cold. Make the dressing: In a small bowl, combine 1 Tbsp red wine vinegar, 2 tsp Dijon mustard and whisk with a fork until mustard dissolves. Add 3 Tbsp olive oil while whisking. Add 1 yolk from hard boiled eggs and mash with a fork until the dressing is completely smooth and creamy. Keep the egg white to add to the salad with the remaining 2 eggs. Stir in 2 Tbsp sour cream (if using) and whisk until smooth. Season with salt and pepper to taste. Assemble the salad: Put shallots in a small bowl, add the pickle brine and let sit while assembling the rest of the ingredients. Slice potatoes 1/4 inch thick, put in a large bowl, splash with about 2 tsp red wine vinegar, sprinkle generously with salt and toss to combine. Put frozen peas in a bowl. Add boiling water to cover and wait 5 minutes for them to defrost. Drain. Cut eggs in half and slice 1/4 inch thick. Add pickles, shallots with their brine, peas, eggs, and dill to the bowl with potatoes. Dress with 3/4 of the dressing and fresh ground pepper. Mix thoroughly, taste, and adjust seasoning with salt, pepper, pickle brine, and more dressing. Remove the skin from salmon and break into large chunks. Add to the salad and toss gently. You want salmon to break down some, but not shred completely. Taste and adjust seasoning. Can be served immediately, but is better after sitting in the fridge for a few hours. If desired, top with a small dollop of sour cream and salmon roe before serving.


Nutrition

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