Olivier salad

The Oliviersalat (also written Olivje, Russian Салат Оливье ) is a festive dish of Russian cuisine, which is usually served at New Year and other celebrations as a starter.

History

The Oliviersalat is not a Russian invention, but was created by French chef Lucien Olivier in the 1860 in Tsarist Russia, as this in Moscow a French specialty restaurant called " Эрмитаж " ( " Hermitage " ) operation. One of the most famous specialty of this restaurant was a salad, the sauce was very appreciated by Moscow gourmets. The recipe for the preparation of the sauce was just Olivier himself known and has been kept strictly secret. Offered late 19th century copied a Russian chef who had previously worked in Oliviers restaurant salad recipe and used the expertise now at another restaurant, where now a similar salad under the name " Столичный " ( " capital city Salad" ) been. However, it was not possible to cook, spy the full recipe of sauce. This remained a secret that Lucien Olivier has taken to his grave.

In Soviet times, the now-familiar as Oliviersalat feed from the formerly exclusive delicacy turned to festive food with comparatively simple recipe. As a result, it has become common to serve the salad for the abundant table on New Year festival which is traditionally celebrated extensively especially in Russia, during the first seven days later held Orthodox Christmas is rather in its shadow. To date, the Oliviersalat applicable in Russia as the most popular salad among Russian specialties and there is also available as a ready meal.

The salad has long been introduced in the Spanish cuisine. There, the Ensalada rusa ( Russian salad ) is one of the most common tapas. In Persian cuisine is known as the Salad Salad Olivieh and is usually served at birthday parties. This is particularly popular with the children.

Composition

The salad, which was simply known in Russia later under the name of its " inventor " and in European countries as " Russian salad " originally contained meat of wild grouse, veal tongue, black caviar, lettuce, boiled crawfish, small gherkins, capers and finely chopped, hard boiled eggs and the aforementioned famously sauce that resembled the basic ingredients of mayonnaise ago. After Olivier's death, the original recipe was used less and less and fell gradually into oblivion. The term " Oliviersalat " but established himself in the Russian -speaking world. Today there are in Russia under this name several popular cooking recipes of mostly the same mandatory Ingredients: Cooked and chopped potatoes, pickled cucumbers, boiled chicken or beef, hard boiled eggs, cooked carrots, green peas and an ordinary salad mayonnaise or other salad dressing.