New Year tables get a global twist with dishes from around the world, alongside the traditional Olivier salad and herring under a fur coat. This idea comes from Alexander Rusakov, the executive chef at Tilda, who shared his thoughts with socialbites.ca.
As the holiday season arrives, the focus shifts to what will delight guests at the festive feast. For those who crave a break from the classic Olivier made with meat, Rusakov suggests turning to Kamchatka crab and fresh cucumber for a bright, coastal variation. For the white fish favorite, the usual herring under a fur coat could be replaced with unagi eel or smoked eel to bring a fresh, contemporary twist that still feels festive. Rusakov emphasizes that small, thoughtful updates can keep traditions alive while adding new flavors to the table.
To broaden the tasting experience, he also recommends introducing a few well-chosen appetizers. Simple yet refined options like mini smorrebrod bites and elegant bruschettas can set the tone for the meal. One suggested preparation features a delicate chicken liver mousse that complements crispy bases while maintaining a light, celebratory feel.
Another refined idea is caviar sandwiches presented on a lemon meringue bun. The tang of lemon pairs gracefully with the saltiness of caviar, creating a sophisticated bite that guests remember. Rusakov notes that these small touches elevate the overall presentation and provide opportunities for stylish plating.
In his proposed menu, Rusakov also unveils a signature dessert concept: lemon meringue donuts. The approach centers on a bright frosting that wakes up the palate and contrasts with the sweetness of the pastry. A few practical tips can help recreate the effect at home, including the right balance of lemon zest, cream cheese, and butter to achieve a light, creamy finish.
To ensure the frosting stays vibrant, the chef recommends whisking cream cheese with soft butter, lemon zest, and a splash of lemon juice. The donut bases are lightly fried in a dry pan to add structure before the cream is spread and crowned with caviar, with whitefish or trout favored for a delicate, oceanic note. The result is a dessert that feels both luxurious and accessible to home cooks looking to impress during the holidays.
In addition to the main dishes and appetizers, the conversation touches on tailoring Olivier for those watching their weight. The core idea is to adapt the classic recipe by selecting lean proteins, boosting vegetable content, and refining the sauce to reduce calories without sacrificing flavor. This approach makes the New Year spread more inclusive and appealing to guests who prefer lighter options while staying true to traditional roots.
The overall message from Rusakov centers on balance and creativity. A festive table can honor familiar favorites while inviting new textures, colors, and aromas. The emphasis is on quality ingredients, careful preparation, and thoughtful presentation that invite guests to explore different culinary worlds without stepping too far from comfort food. The result is a memorable dining experience that reflects both heritage and modern taste, curated by a chef who sees the holiday as an opportunity to experiment with flavor and texture while keeping guests at the heart of the celebration.