Chef of the restaurant “Onegin” at Sheremetyevo International Airport. AS Pushkina (terminal B) Dmitry Malashenko told how to cook Olivier salad with maral meat.
For Olivier’s salad, Malashenko recommended using venison instead of doctor’s sausage, and baking the vegetables in the oven instead of boiling them.
“We bake and smoke seasonal root crops in the oven, then carefully clean and cut them into neat cubes. Roast beef from venison fillet is also fried on coals until medium rare (medium rare), marinated with onions, coriander and aged balsamic vinegar.
The chef recommended adding cooked peppers to the regular ingredients and replacing the mayonnaise with spicy scallion sauce, homemade aioli (olive oil mixed with garlic – approx. socialbites.ca) and Sriracha sauce.
Former Brand Chief Montoev saidRather than replace the main ingredient in the salad “Herring under a fur coat”.