What to replace olivier on New Year’s Eve? 2 non-banal options from the chef

What to replace olivier on New Year’s Eve? 2 non-banal options from the chef

For those who want to move away from tradition and cook something interesting.

Olivier is an integral part of the Russian New Year’s table, and it is unlikely to be replaced by anything, but you can supplement or diversify the holiday menu with worthy cold appetizers and Green Chicken salad.

Green Chicken salad

Ingredients:

• whole chicken: 1.9 kg;
• mayonnaise: 200 ml;
• table horseradish: 190 g;
• fresh frozen spinach: 200 g;
• table mustard: 50 g;
• salt and pepper to taste.

Preparation:

Step 1. Boil the chicken, cool down, separate the meat from the skin and bones. Cut into slices – a little thicker than for borscht.

Step 2. Defrost spinach in the microwave and squeeze out excess liquid.

Step 3. Blend the mayonnaise, horseradish, mustard, salt and pepper in a blender until smooth.

Step 4. Fill the sliced chicken with the sauce, mix thoroughly and put it in the refrigerator for two hours.

Important! The chicken should be well soaked.

Serving

Option 1

Ingredients:

• Green Chicken salad;
• lettuce leaves;
• Borodino bread: approx. 200 g;
• olive oil: 50 ml.

Steps:

1. Slice the beard bread into slices or bars, drizzle with olive oil, sprinkle with salt, mix and dry in the oven.
2. Wash and dry the lettuce leaves.
3. Roll the lettuce into small balls.
4. Place each ball on a separate lettuce leaf.
5. Garnish with the burger bread potato chips.

Variant 2

• Blend the prepared salad in a blender to a homogeneous mass.
• Spread the resulting pâté on toasted toast or fill the tartlets with it.
• Instead of toast, you can use Nachos chips in a flavor of your choice.

Option 3

• Serve Green Chicken as a prepared salad.

Fish Cheese spread

Ingredients:

• lightly salted salmon: 100 g;
• cottage cheese: 100 g;
• salt to taste;
• lemon juice to taste.

Preparation:

1. Cut the salmon into small cubes.
2. Blend it in a blender to a homogeneous mass together with cheese and salt.
3. Add lemon juice to taste.

Serving:

The spread is good on toast, Nachos, tartlets and profiteroles.