Olivier salad with quail
Traditional Olivier salad with quail instead of chicken or ham.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
РУССКИЙ ПАБ - гастробар современной русской кухни
Olivier salad, originally created in the 1860s by Lucien Olivier, the chef of the Hermitage restaurant in Moscow, was a luxurious dish featuring ingredients like grouse, caviar, and crayfish. Over time, due to ingredient scarcity and adaptations during the Soviet era, the recipe evolved. Substituting quail for chicken or ham maintains a level of sophistication while reflecting the historical desire for high-quality ingredients.
Olivier salad is a quintessential celebratory dish in Russia and other post-Soviet countries, particularly associated with New Year's Eve and other festive occasions. Substituting quail demonstrates a desire for a more refined and elevated version of this classic.
Festive Staple
Olivier salad is almost obligatory at New Year's Eve feasts in Russia and other post-Soviet countries. It's a symbol of abundance and celebration.
Family Tradition
Recipes are often passed down through generations, with each family having their own slight variations. Quail substitution can signify a family's unique interpretation.
Modern Interpretations
Using quail is a modern twist on the classic, reflecting a desire for higher quality ingredients and a more sophisticated dining experience while respecting the traditions.
The salad offers a creamy, savory, and slightly tangy flavor profile. The quail provides a delicate, gamey richness that contrasts with the fresh vegetables and tangy dressing.
The dominant flavor is the creamy mayonnaise base, which is balanced by the sharpness of pickled cucumbers and the freshness of boiled potatoes, carrots, and peas. The quail adds a subtly gamey and richer flavor compared to chicken or ham, elevating the overall taste. Fresh herbs like dill or parsley contribute a bright, aromatic note. A hint of mustard in the dressing adds a subtle zest.
Quail Preparation
Properly cook the quail to ensure it's tender and moist. Overcooking can lead to dryness. Poaching or slow-roasting are good options. Ensure all bones are carefully removed before adding the quail to the salad.
Vegetable Consistency
Dice the vegetables into uniformly small pieces for a consistent texture and even distribution of flavors. Avoid overcooking the vegetables, as they should retain some firmness.
Mayonnaise Quality
Use high-quality mayonnaise or make your own. The mayonnaise is the foundation of the salad's flavor, so choosing a good one is crucial. Adjust the amount of mayonnaise to your preference; the salad should be moist but not swimming in dressing.
Resting Period
Allow the salad to chill in the refrigerator for at least a couple of hours before serving. This allows the flavors to meld together and the salad to firm up slightly.
Herb Freshness
Use fresh dill or parsley, finely chopped, for brightness.
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