Despite the fact that Olivier is considered a truly "folk" dish, it is also prepared in expensive restaurants.
Especially when it comes to menus for the cold season.
However, the recipe, taste and quality of the salad will be very different from a home-cooked dish, noted chef Yulia Arkhipova, an expert on culinary and cooking issues for the online publication BelNovosti.
How do they prepare Olivier salad in expensive restaurants?
Chefs don't use sausage
A professional chef will note that a semi-finished product will simplify or even spoil the taste of a popular salad. Therefore, they are looking for a worthy replacement for sausage.
Olivier salad with lightly salted salmon or trout will be very refined. Salad with boiled beef tongue has excellent taste qualities.
Special uses of eggs
To make Olivier light, airy and tasty, cooks resort to trickery. Instead of chopping eggs whole, they add more egg whites.
Be careful with potatoes
If you want to ruin a salad, the surest way is to add more potatoes. A professional chef would not make such a mistake.
Potatoes are added only for flavor.
Expert: Julia Arkhipova
