Not Your Grandma’s Olivier (Russian Salad)

Not Your Grandma’s Olivier (Russian Salad) 00:00 Intro 02:34 Pickles and Onions 03:28 Potatoes and Carrots 06:43 The Eggs 08:39 Glazed Salmon 11:15 Dressing and Assembly 12:58 FAQ History of Olivier from @mynameisandong https://youtu.be/f0yzpFNl9bg Veggies: 125g dill pickles, peeled and diced 70g diced white onion 1 Tbsp pickle brine 125g carrot, peeled and cut into 1/4 inch dice 750g potatoes, peeled and cut into 1/2 inch dice 2 large eggs (weigh them separately to know the exact size) 125g (1 cup) frozen peas (ideally petits pois) Put pickles and onions into large bowl and add brine. Set aside till needed. Put carrots and potatoes into a pot, cover with water by 2 inches (5 cm) and season generously with salt. Cover pot and set over high heat. Uncover as soon as it comes to a boil and reduce heat to maintain very gentle simmer. Add eggs and cook uncovered for the appropriate time for your egg size. 54-59g: 10 minutes 60-66g: 11 minutes 66+: 12 minutes Remove eggs to bowl with ice water and set aside. Taste potatoes (they take 12-14 min after they come to a boil). As soon as they are tender, take pot off heat and add peas. Let sit for 30 seconds. Drain in colander, then lay out on paper towel lined baking sheet. Cool completely while preparing salmon. Salmon: 1 Lb salmon with skin 20g (1 Tbsp) apricot preserves 6g (1.5 tsp) balsamic vinegar 1 Tbsp (20g) soy sauce Preheat oven to 350F (175C) with racks right under broiler element and in bottom third of oven. Line baking sheet with foil and add salmon skin-side down. Sprinkle salmon with salt. In small bowl, mix together apricot preserves, vinegar, and soy sauce. Spoon a little over salmon to glaze the top, but avoid glaze pooling around salmon. Turn on broiler and put salmon under flame until salmon’s top browns, 4-5 min. Turn oven back down to 350F (175C). Pour remaining glaze over salmon and continue cooking in bottom third of oven until salmon flakes separate, but are still translucent in center. Cool completely. Dressing: 150g mayo (about 3/4 cup) 15g mustard (about 1 Tbsp) Lots of chopped dill Black pepper Lemon juice to taste (about 2 Tbsp) Peel and dice eggs. Add mayo, mustard, dill, black pepper, and salmon to bowl with pickles and mix well. Add eggs, potatoes, carrots, and peas. Splash with lemon juice and fold in gently. Taste and adjust seasoning. Refrigerate for at least 1 hour. Leftovers can be kept in fridge for up to 2 days. Support my channel https://www.patreon.com/helenrennie My cooking classes in the Boston area: http://www.helenrennie.com FACEBOOK: https://www.facebook.com/HelensKitchenCooking/ INSTAGRAM: https://www.instagram.com/helen.rennie