Russian Salmon & Caviar Olivier Salad

1. 1 Salmon filletpack 400 g ≈ $10.50 100 g
2. 2 Potatoes≈ $2.19 per kg 120 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Eggspack 10 pcs ≈ $1.93 1 pcs
5. 5 Pickled cucumberspack 680 g ≈ $3.20 40 g
6. 6 Canned green peaspack 400 g ≈ $1.00 30 g
7. 7 Onions≈ $1.60 per kg 30 g
8. 8 Lemon≈ $4.70 per kg 10 g
9. 9 Mayonnaise 30 g
10. 10 Red caviarpack 140 g ≈ $16.00 12 g
11. 11 Dillpack 50 g ≈ $1.80 5 g
12. 12 Salt 1 g
13. 13 Allspice to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil the potatoes² and carrots³ in their skins for 20–25 minutes until tender, then cool and peel them.

2. Hard-boil an egg for 10 minutes. Preheat the oven to 200 °C (400 °F).

3. Season the salmon¹ with salt, drizzle with lemon⁸ juice, and bake for 12–15 minutes until done, then cool.

4. Finely chop the onion⁷ and soak it in hot water with a splash of lemon⁸ juice for 10 minutes, then drain.

5. Cube the potatoes², carrots³, egg, pickles⁵, and salmon¹.

6. Mix everything with the peas and onion⁷, then dress with mayonnaise and black pepper.

7. Serve the salad on a plate, garnish with caviar and a sprig of dill¹¹.