Olivier-salaatti lohen ja lohen (tai taimenen) kaviaarilla

Ingredients

• 200 glightly salted salmon (or cooked salmon)
• 100 gsalmon or trout roe
• 3medium potatoes, cooked
• 2carrots, cooked
• 2fresh cucumbers (or 3 pickled cucumbers for a sharper flavour)
• 3eggs, hard-boiled
• 1small sweet-and-sour apple
• 1 bunchspring onions
• 1 bunchdill
• 150 gnatural yoghurt (or low-fat soured cream)
• 5 ml (1 tsp)Dijon mustard
• to tastesalt and pepper
• 5 ml (1 tsp)lemon juice

Instructions

1. 1

   Prepare the ingredients

   Cook the potatoes and carrots until tender, then cool, peel and cut them into small dice. Hard-boil the eggs, cool them and dice them. Dice the cucumbers and apple; if using pickled cucumbers, gently squeeze out excess liquid. Cut the salmon into small pieces, then finely chop the spring onions and dill.

2. 2

   Mix the dressing

   In a bowl, stir together the natural yoghurt or soured cream, Dijon mustard, lemon juice, salt and pepper until smooth.

3. 3

   Combine the salad

   Gently mix the potatoes, carrots, eggs, cucumbers, apple, salmon, spring onions and dill in a large bowl. Add the dressing and fold it through carefully so the ingredients are evenly coated.

4. 4

   Finish and serve

   Transfer the salad to a serving platter or individual plates. Top with salmon or trout roe and garnish with extra herbs.

What is Olivier salad?

Olivier salad is a diced salad associated with Russian cuisine and now made in many forms across Eastern Europe and beyond. It traditionally combines cooked vegetables, egg and a creamy dressing.

This version adds salmon and roe for a savoury, celebratory finish, while yoghurt or soured cream gives the dressing a tangy alternative to mayonnaise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 26g protein, 35g carbs, 15g fat.

Potatoes and the apple provide most of the carbohydrates, while salmon, eggs and roe contribute protein. Salmon, roe, egg yolks and the yoghurt or soured cream contribute most of the fat; serve with salad leaves or other non-starchy vegetables to round out the plate.

Choosing the salmon

Lightly salted salmon: cut it into small pieces so it is distributed through the salad. Its saltiness pairs with the mild vegetables and creamy dressing.

Cooked salmon: this is an alternative if you prefer a less salty flavour. Let it cool before cutting and mixing.

Keep the dice even

Vegetables and apple: cut them into similarly small pieces so each forkful gets a balanced mix. Cool the cooked potatoes and carrots before peeling and dicing to make them easier to handle.

Pickled cucumbers: squeeze them gently before adding, as excess brine can loosen the dressing.

Fold in the dressing gently

Dressing: mix the yoghurt or soured cream with mustard and lemon juice before adding it to the salad. Season to taste, bearing in mind that the salmon and roe may already be salty.

Mixing: fold rather than stir vigorously, which helps the cooked vegetables and egg keep their shape.

Chill for better flavour

Timing: the recipe gives no preparation or chilling time, so allow enough time to cook and cool the vegetables and eggs before assembling. The salad can be made ahead and chilled, with the roe added just before serving.

Texture: the finished salad should be creamy but not wet, with distinct pieces of vegetables, apple, egg and salmon.

How to serve it

To serve: spoon the salad onto a platter or divide it between plates, then add the roe and a little extra dill or other herbs.

On the side: serve with crisp salad leaves or a slice of rye bread for a more substantial meal.

Recipe notes & tips

• Cool the potatoes and carrots before peeling and dicing them.
• Cut the ingredients to a similar size for a more even salad.
• Taste the dressing before adding salt, especially when using salted salmon.
• Squeeze pickled cucumbers gently to remove extra liquid.
• Fold the dressing through carefully to keep the diced ingredients intact.
• Add the roe just before serving so it stays distinct on top.

Variations

• Use trout roe: replace the salmon roe with the same amount of trout roe.
• Choose pickled cucumbers: use 3 in place of the fresh cucumbers for a sharper taste.
• Use cooked salmon: swap in cooked salmon for the lightly salted fish and let it cool first.
• Change the dressing: use low-fat soured cream instead of natural yoghurt.
• Make it more herby: add extra chopped dill or spring onion to the salad.

Common mistakes to avoid

• Dicing warm vegetables: they can break up more easily; cool them fully first.
• Leaving pickle liquid in: it can make the salad watery; gently squeeze the cucumbers.
• Overmixing: the ingredients can turn mushy; fold the dressing through gently.
• Adding too much salt: the fish and roe may already be salty; season the dressing gradually.
• Mixing in the roe: it can lose its distinct finish; spoon it over the salad at the end.

How to store

Store the salad covered in the fridge and eat within 2 days. Keep the roe separate where possible and add it just before serving; this salad is best served chilled and is not suited to reheating.

Frequently asked questions