The classic Olivier salad is crafted with guinea fowl, crayfish tails, salmon caviar, and quail eggs. Chef Vitaly Laptinov, a key figure at the renowned Chaliapin lobby and bar, shared insights on socialbites.ca about this distinctive preparation.
To begin, gather the essentials: potatoes, carrots, chicken eggs, fresh and pickled cucumbers, green peas, homemade mayonnaise, guinea fowl, quail eggs, onions, crayfish tails, red caviar, fresh herbs, radishes, watercress, salt, and pepper. The chef emphasized that quality ingredients set the foundation for a true Olivier, bringing out its nuanced flavors and textures in every bite.
Begin by cooking the potatoes and carrots until tender, then allow them to cool completely before peeling. Eggs should be hard-boiled, cooled, and peeled as well. Fresh cucumbers and pickled cucumbers provide a crisp, contrasting bite that helps balance the richness of the other components.
For the main protein, process the guinea fowl fillet with salt and pepper. Seal the meat using a vacuum method and gently cook it for about 30 minutes at a precise 57 degrees Celsius using sous vide. After cooking, chill the fillet to set the texture, ensuring it remains juicy and easy to dice later in the recipe.
Chop all prepared ingredients into small cubes to create a uniform, mosaic-like salad not only tasting cohesive but visually appealing. The careful size reduction ensures each spoonful offers a balanced mix of protein, vegetables, and richness.
Next, boil the green peas until just tender and cool them quickly to retain their vibrant color. Dice the onion into tiny cubes, briefly blanch, then cool to stop the cooking. With everything prepped, combine the chopped components in a roomy bowl. Fold in homemade mayonnaise and season with salt and pepper to taste. The order matters here: add the dressing gradually, tasting as you go to achieve a harmonious blend without overpowering the delicate seafood notes.
To finish, arrange the salad in the serving dish with an elegant touch: garnish with soft-boiled quail eggs, the tender tails of crayfish, and red caviar. Add slices of radish for a peppery snap, a scattering of fresh herbs, and a few peppery leaves of watercress to brighten the plate. The result is a visually striking centerpiece that delivers layers of texture and flavor, from creamy mayonnaise to the subtle sweetness of vegetables and the savory depth of cured meat and seafood accents.