Salmon Olivier Recipes

 

Salmon Olivier Recipes

## 1. Smoked & Poached Salmon "Olivier"

This version uses two preparations of salmon to add depth and a "Mise en Place" approach for perfect structural integrity.

### Mise en Place

| Category | Ingredients | Prep Note |

| :--- | :--- | :--- |

| **Protein A** | 200g Fresh Salmon Fillet | Poached in court bouillon, chilled, 1cm cubes |

| **Protein B** | 100g Smoked Salmon | Finely minced (brunoise) |

| **Foundation** | 2 Medium Waxy Potatoes | Steamed whole, peeled, 0.5cm cubes |

| **Crunch** | 1 English Cucumber | Peeled, deseeded, 0.5cm cubes |

| **Acid** | 2 Cornichons | Finely minced |

| **Color** | 50g Sweet Peas | Blanched and shocked in ice water |

| **Binder** | 60ml Kewpie Mayo & 10g Dijon | Whisked with a squeeze of lemon |

### Technical Component Matrix

1. **The Base:** Combine the chilled potatoes and carrots (also 0.5cm cubes) with the binder. The starch in the potatoes will help hold the shape.

2. **The Fold:** Gently fold in the salmon and peas last to avoid crushing the delicate fish or clouding the colors.

3. **The Cure:** Let the salad sit for 30 minutes in the fridge. This allows the lemon and Dijon to penetrate the proteins.

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## 2. Modernist "Deconstructed" Olivier

For a more contemporary presentation, you can treat each element as a separate architectural piece on the plate.

* **Salmon Carpaccio Base:** Instead of cubes, lay thin slices of smoked salmon as a foundation.

* **The "Salad" Spheres:** Use a small melon baller to create perfect spheres of potato and carrot, or press the mixed salad into a small PVC ring mold for a "timbale" look.

* **The Emulsion:** Instead of mixing everything with mayo, place small "dots" of herb-infused aioli around the salmon.

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### Plating Art: The "Single-Bite" Sculpture

To elevate this for a series or a milestone presentation, try this high-impact layout:

1. **The Vessel:** Use a white ceramic tasting spoon or a crisp **pumpernickel crostini** cut into a perfect 3cm circle.

2. **The Build:** Place a small, tight mound of the Olivier salad in the center.

3. **The Topping:** Top with a **ribbon of smoked salmon** rolled into a rosette.

4. **The Finish:** Add a single **caper berry**, a tiny sprig of **fresh dill**, and—for a touch of luxury—a small dollop of **salmon roe (ikura)**. The orange pearls provide a vibrant "pop" against the pale greens and pinks.