METHOD
1. Prepare the ingredients:
- Boil the potatoes and carrots until tender, then cool and peel. Dice them into small cubes.
- Hard-boil the eggs, cool, and dice them.
- Dice the cucumbers and apple into small cubes. If using pickled cucumbers, gently squeeze out excess liquid.
- Cut the salmon into small pieces.
- Finely chop the green onions and dill.
2. Prepare the dressing:
- In a bowl, mix the natural yogurt (or sour cream) with Dijon mustard, lemon juice, salt, and pepper. Stir until smooth.
3. Assemble the salad:
- In a large bowl, gently combine the potatoes, carrots, eggs, cucumbers, apple, salmon, green onions, and dill.
- Add the dressing and carefully mix to ensure all ingredients are evenly coated.
4. Serving:
- Transfer the salad to a serving dish or individual plates.
- Top with salmon or trout caviar.
- Optionally, garnish with additional herbs.
Notes:
- This salad is lighter than the traditional Olivier, as it uses natural yogurt or low-fat sour cream instead of mayonnaise.
- Salmon and caviar make the dish rich in omega-3 fatty acids, which are beneficial for heart and brain health.
- For an even lighter version, you can reduce the amount of potatoes or replace them with celery root.
Enjoy your meal!
