奥利维尔沙拉

关于这个食谱

奥利维尔沙拉是俄罗斯新年餐桌上的主菜——没有它，任何庆祝活动都是不完整的。由在莫斯科 Hermitage 餐厅工作的比利时厨师 Lucien Olivier 于 1860 年代创作，最初的食材包括松鸡、小龙虾和鱼子酱。苏联版本使用更简单的原料，变得如此普遍，以至于俄罗斯人简单地将其称为“salat”（沙拉）。

食材

服务 6

• 3 medium土豆(煮熟并切丁)
• 2 medium胡萝卜(煮熟并切丁)
• 3煮鸡蛋(切丁)
• 200 g煮熟的鸡胸肉或博洛尼亚(切丁)
• 100 g豌豆罐头(排干)
• 3 small莳萝泡菜(切丁)
• 1 small洋葱(切细丁)
• 200 g蛋黄酱(Hellmann's or homemade; avoid sweet varieties)
• 1 tsp盐(optional but traditional in older recipes)
• 1 tsp黑胡椒
• 0.5 tspfreshly ground black pepper

步骤

1. 1

   准备食材

   将所有煮熟的蔬菜、鸡蛋和肉切成相似的小尺寸（约 7 毫米的立方体）。

   Cooking potatoes and carrots in their skins prevents waterlogging and preserves more flavour. Always cool to room temperature before dicing.

2. 2

   结合

   在一个大碗中轻轻混合所有东西。

   Older eggs peel more easily than very fresh eggs. If the eggs are fresh from the market, add a teaspoon of bicarbonate of soda to the cooking water.

3. 3

   连衣裙

   拌入蛋黄酱。用盐和胡椒调味。

4. 4

   冷却并上菜

   冷藏至少1小时。食用前用豌豆和莳萝装饰。

   A wide bowl is better than a tall one: you can fold without crushing.

5. 5

   Dress and season

   Add mayonnaise and mustard (if using) to the bowl. Fold through gently until every ingredient is lightly coated — the salad should look creamy but not swimming. Season with salt and pepper, tasting carefully as pickles and mayonnaise both contribute salt. A very small squeeze of lemon juice can lift the flavour if the salad tastes flat.

6. 6

   Chill and finish

   Cover the bowl with cling film pressed directly onto the surface of the salad to prevent a skin forming on the mayonnaise. Refrigerate at least 2 hours, ideally overnight. Before serving, taste and adjust seasoning — cold suppresses salt perception, so it often needs a final pinch. Transfer to a serving dish and garnish with reserved peas and fresh dill.

7. 7

   Serve

   Serve cold as a starter or side dish. At New Year celebrations it is traditionally placed in the centre of the table alongside a herring-under-a-fur-coat salad (shuba), black bread, and zakuski.

变化

• •

  使用金枪鱼罐头代替鸡肉

• •

  加入苹果丁增加甜味

• •

  用希腊酸奶代替一些蛋黄酱

• •

  素食者：将蛋白质换成烤杏鲍菇、熏豆腐或煮熟的鹰嘴豆——稍微向上调整调味料以进行补偿。

存储

冷藏最多3天。一夜之间味道加深。

常见问题解答