Don't like olivier? So you haven't tried it with quail meat! Tender poultry fillet completely changes the usual taste of salad. In combination with delicious vegetables, it turns out both simple and exquisite. Such an olivier can be safely served to the most capricious guests!
Ingredients
- Quail (boiled) – 2 carcasses
- Potatoes (boiled) – 200 g
- Carrots (boiled) – 2 pieces
- Green peas (canned) – 1 bank
- Cucumbers (salty) – 150 g
- Chicken eggs (boiled) – 2 pieces
- Mayonnaise - 200 ml
- Dill - 3 twigs
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Separate the quail meat from the bones and cut into small pieces.
Chop carrots, potatoes, cucumbers and eggs. Try to cut so that the cubes are about the same size.
Flip the green peas into a colander, rinse and lightly dry on a paper towel.
In a deep bowl, mix potatoes, eggs, carrots, peas, quail meat and cucumbers.
Add salt, pepper and mayonnaise. Mix the salad gently with a spoon so as not to mash the vegetables.
Put the olivier on a nice plate, sprinkle with chopped dill and serve.
