What is "Dubai Olivier" and how to cook it: new life for familiar dishes

Interesting fact: the Olivier salad, once criticized by Soviet housewives for not following the original recipe, has turned into a “Russian salad.”

The culinary metamorphoses and reincarnations did not end there. A Dubai analogue of the main New Year's dish was born.

Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told how to cook.

You will need:

• potatoes 4 pcs;
• carrots 2 pcs;
• eggs 3-4 pcs;
• sausage (chicken breast) 200 g;
• pickled cucumbers 200 g;
• green peas (frozen) - 800 g;
• sour cream 100 g;
• mayonnaise 100-150 g;
• gelatin 25 g;
• water 200 ml.

How to cook

The highlight of this salad is the original dressing. Therefore, the first part of its preparation is of no interest to cooking.

All vegetables and eggs need to be boiled, peeled, cut and mixed. But the dressing needs to be discussed in detail.

1. Boil fresh peas until soft, drain the water and let cool.

2. Add sour cream, mayonnaise and salt to taste, then use a blender to turn everything into a homogeneous mass.

3. Soak the gelatin, and when it is completely dissolved, pour it into the finished puree and mix.

4. Place the finished salad in a pastry ring or a suitable form, then pour the prepared gelatin dressing over the usual salad and put it in the refrigerator.

It is important that the salad is completely covered with dressing both on top and around the edges. When ready, it should have the shape of a cake.

This dish will definitely arouse the interest of your guests and will delight them with a familiar taste. Enjoy your meal!

For reference

Olivier is a Russian snack salad made from boiled root vegetables, pickles, eggs with meat or boiled sausage in a mayonnaise dressing. It bears the name of the author of the recipe, the French chef Lucien Olivier, and is known outside the near abroad as "Russian salad".

• Related news:
• salad recipe
• ideas for olivier
• culinary tricks
• Chef's Tips
• New Year's snacks
• 2 December 2024

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