Olivier Salad with Red Fish
An elegant version of a favorite salad. Delight guaranteed! Olivier salad with red fish and fresh cucumber is a new take on a classic. Tender red fish replaces the traditional sausage, giving the salad refined notes. The combination of fresh cucumber, peas, and mayonnaise creates a perfect harmony of textures and flavors.
Updated : 12 May, 2026
Easy
About 30 min.
Ingredients
200 grams
Salmon fish
2
Eggs
1
Potato
1
Carrot
120 grams
Green peas
100 grams
Cucumber
7 grams
Parsley
to taste
Salt
70 grams
Mayonnaise
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients. I used lightly salted trout fillet, but any red fish will work for this salad: pink salmon, chum salmon, salmon, or trout. Even though the fish differs in taste, fat content, and juiciness, it will not significantly affect the overall flavor of the salad. Even the less juicy pink salmon will be balanced by the freshness of the cucumber and the dressing.
Step 2
Place the eggs in water and bring it to a boil. The eggs should be completely covered with water so they cook evenly. Cook them over medium heat in an uncovered pot for about 9 minutes after boiling. That is enough time for hard-boiled eggs. When the eggs are done, cover them with cold water so they cool faster and peel more easily.
Step 3
Cover the carrots and potatoes with water in a pot. Bring the vegetables to a boil over high heat, then reduce the heat to medium. Cook them until tender, checking with a knife. Cool the finished vegetables completely. You can also cook the vegetables in the microwave or bake them in the oven.
Step 4
For Olivier salad, the ingredients are traditionally cut into cubes. Choose the size of the cubes as you like, larger or smaller, but all the ingredients should be cut to the same size. Remove the skin from the red fish if there is any. Cut the fish into cubes.
Step 5
Peel the cooled potatoes and cut them into cubes. Peel the carrots in the same way and cut them into cubes of the same size. Peel the cooled eggs and cut them the same way. Wash and dry the cucumber, then cut it into cubes. If the cucumber has a tough skin, you can peel it first.
Step 6
Drain the canned green peas. For this, place them in a sieve so the liquid can run off. Do not rinse the peas, this will help preserve their natural flavor and aroma. You can also pat them dry with paper towels.
Step 7
Wash the parsley and dry it well so that no extra moisture gets into the salad. Finely chop the parsley. Instead of parsley, you can use dill or green onion, or leave the herbs out completely. Follow your own taste.
Step 8
Choose a suitable bowl for mixing. The salad bowl should be spacious enough to stir everything comfortably without spilling. In the bowl, combine all the prepared ingredients: the red fish, potatoes, carrots, green peas, eggs, cucumber, and parsley. Add the mayonnaise and a little salt. Mix everything well so the dressing is evenly distributed throughout the salad.
Step 9
You can chill the finished salad slightly before serving, or serve it right away. Serve it in a large salad bowl or divide it into individual dessert dishes. You can also shape the salad on a plate with a food ring. Enjoy your meal!
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