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Olivier Salad Cake
The well-known Olivier salad can be served in the form of a beautiful cake. This bright and unusual dish will become a decoration for your festive table and surprise your guests.
The Olivier salad cake will also be relevant in hot weather when cold dishes are in great demand.
By slightly adding new products to the familiar ingredients, you will get an Olivier with an interesting flavor. To add a bright color to the salad, boiled carrots and fresh cucumber are included in the composition (it will add a pleasant spring aroma to the dish). Ham can be replaced with any cooked meat or sausage to your taste.
To decorate the Olivier cake, you will need plastic wrap, a cake mold (20-22 cm) or a deep bowl (salad bowl).
Caloric content: 225 kcal per 100 grams of the dish.
Preparation time: 60 minutes.
Ingredients
Show ingredients
- mayonnaise – 200-250 ml;
- gelatin (preferably instant) – 15-25 g;
- smoked ham – 200 g;
- boiled eggs – 4 pcs;
- pickled cucumbers – 4 pcs.;
- boiled potatoes – 4 pcs;
- boiled carrots – 1 pc;
- small fresh cucumber – 2 pcs;
- green peas – 1 can;
- green onions – 1 bunch.
Preparation
- First, prepare the gelatin solution. Pour the powder with a small amount of warm water (100 ml), mix well until completely dissolved. If you are using regular gelatin (not instant), prepare the solution according to the instructions on the package.
- Cut the ham into cubes and transfer it to a deep dish in which you will assemble the salad ingredients.
- Chop the boiled eggs or grate them on a coarse grater.
- Cut the cucumbers into small cubes. If the cucumbers released juice while cutting, squeeze them out so that the salad does not become too watery.
- Cut the boiled potatoes as small as possible.
- Grate half of the boiled carrot, and use the remaining half for decorating the salad.
- Chop one fresh cucumber, and leave the other for decorating the dish.
- Drain the liquid from the canned peas and add the peas to the other ingredients. Set aside 2-3 tablespoons of peas for decorating the salad.
- Finely chop the green onions. Usually, regular onions are used in Olivier salad, but with green onions, the dish will be softer and more aromatic. Mix all the salad ingredients to distribute them evenly.
- Slightly warm the gelatin solution and mix it with the mayonnaise. Salads taste better if you use homemade mayonnaise.
- Line the mold for setting the salad with several layers of plastic wrap.
- Pour a few tablespoons of the gelatin and mayonnaise mixture into the bottom of the mold. Evenly lay part of the salad, drizzle with mayonnaise dressing. Repeat this way until all the salad mass is in the mold, pour dressing on top as well, cover the mold with plastic wrap. Place the dish in the refrigerator for 2-4 hours.
- Remove the set Olivier salad cake from the mold by covering it with a flat dish and turning it upside down, then remove the plastic wrap. Decorate the dish with green peas, thin round slices of carrot, and place the fresh cucumber, cut into thin halves, on the sides.
Enjoy your meal!
