Classic New Year's salads: new cooking options

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

New Year is a holiday in which traditions are honored. It is almost always a family evening with a large table set. The table, in turn, is difficult to imagine without certain dishes. Olivier, herring under a fur coat - if they are not on the New Year's menu, it seems that something is missing. However, setting the table every year with the same is also boring, you must admit.

We decided to invite you to experiment within the framework of the already familiar - or rather even classic New Year's dishes, more precisely - salads. And we offer several new recipes for each of them.

Olivie

Olivier with mushrooms

Ingredients:

• 1 potato
• 1 pickled cucumber
• 2 eggs
• 1 carrot
• 1 can of peas
• 1 onion
• 200 g champignons
• Vegetable oil for frying
• Mayonnaise

Preparation:

Boil vegetables and eggs, cut them into cubes.

Add sliced cucumbers.

Fry the onions and champignons in vegetable oil, put them on a layer of napkins to let the glass excess oil.

Mix everything and stir with the addition of mayonnaise.

Olivier with fish

Ingredients:

• 2 boiled eggs
• 1/2 boiled carrot
• 1 boiled potato
• 1 pickled cucumber
• 1 fresh cucumber
• 4 tbsp. l. mayonnaise
• 2 tbsp. l. green peas
• 120 g lightly salted salmon
• Dill, parsley to taste

The number of products is calculated per person. If you are preparing a salad for a large company, then increase the number of ingredients in the right proportion. This applies to all ingredients except fish.

Preparation:

Peel the pickled cucumber, cut into small cubes and put in a colander to drain off excess juice.

Fresh cucumber is also peeled and diced.

Dice the potatoes, eggs and carrots. Leave half of the egg for decoration.

Finely chop the parsley and dill.

Put all the ingredients in a salad bowl. Season with salt, pepper, add mayonnaise and mix.

Serve the salad in portions, garnish with an egg and a few slices of salmon.

Olivier with turkey and mustard dressing

Ingredients:

• Turkey fillet
• 2 potatoes
• 1 large carrot
• 1 onion
• 3 pickled cucumbers
• 2 stalks of celery
• 5 eggs
• 1 cup frozen green peas
• 3 tbsp honey
• 75 ml soy sauce
• 100 ml sour cream
• 2 tbsp mustard
• Dill
• Salt to taste

Preparation:

Bake potatoes and carrots, cool and cut into cubes.

Cut the celery into small cubes and simmer together with the peas in salted boiling water for 2-3 minutes.

Chop cucumbers, onions, hard-boiled eggs.

Marinate the turkey for 15 minutes in a mixture of soy sauce and honey, bake in the oven at 180C for 30-35 minutes.

Mix sour cream with mustard and chopped dill.

Season the chopped vegetables with the mixture.

Serve the salad with the chicken slices on top.

Mimosa

Mimosa with rice

Ingredients:

• 1 can of cod liver
• 1 white onion
• 250 g mayonnaise
• 1 cup boiled rice
• 6 boiled eggs
• 150 g processed cheese
• 1 tsp butter
• Salt pepper.

Preparation:

Peel the onion and chop finely.

Open the cod liver, drain off excess oil, mash with a fork.

Grate the frozen processed cheese.

Put the rice in a bowl and flatten. Lay out a layer of grated cheese, smooth and brush with mayonnaise. Lay out a layer of proteins, then a layer of cod liver, then chopped onions. Lubricate with mayonnaise. The last layer is grated yolks.

The salad should soak in the refrigerator for about 2 hours.

Read also

House | 2019-06-10 New Year's table setting ideas 2020

Cheese mimosa

Ingredients:

• 6 eggs
• 2 processed cheese
• 100 g hard cheese
• 1 head of onion
• 1 can of canned fish
• 100 g mayonnaise
• 3 sprigs of parsley
• 100 ml vinegar
• 1 tsp Sahara

Preparation:

Grate processed cheese and hard cheese - the smaller the better.

Put canned food in a plate, crush with a fork until smooth. If there is a lot of liquid in them, it is better to drain it.

Peel and finely chop the onion. Pour vinegar with a teaspoon of sugar on the onion and let it marinate for 5-10 minutes.

Grate whites on the bottom of the salad bowl. Tamp with a spoon, salt, grease with mayonnaise. The next layer is processed cheese (one). Lubricate with mayonnaise. If the cheese sticks to the spoon, you can soak it in water. Put the pre-grated hard cheese (half) on the next layer. Lubricate with mayonnaise.

Further - canned food and onions. Lubricate with mayonnaise. The next layer is the remaining hard cheese and mayonnaise.

The final layer is processed cheese and mayonnaise.

Decorate the salad with yolks and parsley leaves.

Before serving, it is better to insist the salad covered with a film for several hours in the refrigerator.

Mimosa in tartlets

Ingredients:

• 200 g canned fish (saury in oil)
• 250-300 g potatoes
• 150 g carrots
• 100-150 g onions
• 4 eggs
• 10-12 tartlets
• Mayonnaise to taste
• Salt to taste
• Greens, seafood - for decoration.

Preparation:

Boil potatoes, carrots and eggs.

Peel the onion, cut into small cubes, rinse in cold water, salt, sprinkle with vinegar and leave for 15-20 minutes.

Peel the potatoes and finely grate into each tartlet, season with salt. Drizzle with mayonnaise, forming the first layer.

Mash the pieces of fish with a fork and place on the potatoes. Drizzle with mayonnaise.

Put the onion on the fish and pour over with mayonnaise.

Grate carrots on a fine grater on top of the onion, also pour over with mayonnaise.

Separate the whites from the yolks and grate on a fine grater over the carrots. Drizzle with mayonnaise.

The last layer is yolks grated on a fine grater.

Put the salad in the refrigerator for 2-3 hours. Garnish with herbs and seafood before serving. Bon Appetit!

Herring under a fur coat

Ingredients

• 1 herring
• 2 beets
• 2 carrots
• 4 potatoes
• 200 g Maasdam cheese
• 1 Antonov apple
• 1 head of onion
• Mayonnaise
• Greens to taste

Preparation:

Boil beets, carrots and potatoes, grate everything except herring and onions on a coarse grater.

Finely chop the herring and onion.

Lay everything in layers in the following sequence - herring, onion, potato, carrot, apple, cheese, beet. Coat everything with mayonnaise.

Sprinkle with herbs just before serving.

Herring under a fur coat in the form of sushi

Ingredients:

• 2 herrings
• 2 beets
• 2 carrots
• 1 head of onion
• 3-4 potatoes
• Mayonnaise

Preparation:

The principle of this serving of herring under a fur coat is that the salad is stacked in ordinary layers, but the lower and upper layers - a thin fillet of herring (slices can be used) - in a mold covered with cling film.

Lay the salad in the following layers - herring, potatoes, pickled onions, carrots, beets, herring.

After laying the top layer - herring slices - cover the salad with cling film, put a sheet of cardboard or a board on top and put a small load.

Put the salad in the refrigerator overnight, then lay out, remove the foil and cut into small portions.

Pickled onions can be prepared as follows: cut onions into thin half rings, pour boiling water for 5 minutes, then drain hot water, salt onions, add a little sugar and rub in a little salt and sugar with your hands, then pour water with vinegar or lemon juice and leave to marinate for more 5-10 minutes.

Read also

Mood | 2021-15-03 Culinary studio in Samara "Slivki Olivki"

Herring under a fur coat in a loaf

Ingredients:

• 1/2 herring (preserves can be used)
• 1 beet
• 2 eggs
• 1 large carrot
• 1 bunch of dill
• 1 loaf
• Mayonnaise

Preparation:

Cut the loaf lengthwise. Take out the pulp with a tablespoon so that the thickness of the loaf becomes 9-10 mm.

Grease the inside of the loaf under the crust with mayonnaise and thinly apply the shabby beets with a tablespoon.

Apply a thin layer of mayonnaise to the beets, then grated carrots, mayonnaise again. Also pack the herring. If you take an ordinary herring, then you need to take about half in order to avoid the fact that the entire filling can simply fall out of the loaf when cutting. Lay on the carrot layer.

This is followed by an egg layer, and the white and yolk must be applied separately, without stirring. The last layer will be dill, also apply it to the previous layer, smeared with mayonnaise.

Close the loaf, the edges of the cut can be greased with butter or a little mayonnaise for better adhesion. Connect the edges of the loaf and wrap it tightly. You can use food foil or, if it is not at hand, an ordinary plastic bag, rolling a stuffed loaf into it. Place in the freezer.

Before serving, unfold the bag and cut the loaf into thin pieces, about 1-1.5 cm.

Crab salad

Crab salad with white cabbage

Ingredients:

• 250 g canned corn
• 250 g crab sticks
• 3 eggs
• 200 g white cabbage
• 1 carrot
• 200 g mayonnaise

Preparation:

Grate crab sticks on a coarse grater.

Chop the cabbage into thin strips.

Peel and grate the carrots.

Hard-boiled eggs, peel and grate.

Open the jar of corn, drain the marinade and divide the corn in half. Mix one part with carrots and cabbage, as well as with crab sticks. Mix the ingredients with mayonnaise and salt a little.

Stir the prepared salad and place on a corn-shaped platter.

Brush the top with mayonnaise and place the remaining corn on top.

The prepared salad can be put in the refrigerator for a few minutes and then served.

Crab salad with oranges

Ingredients:

• 200 g crab sticks
• 2 oranges
• 3 eggs
• 2 boiled carrots
• 100 g mayonnaise
• Ground black pepper, salt to taste

Preparation:

Peel the orange and remove the films.

Cut all ingredients into small cubes, mix, season with mayonnaise and spices.

Crab salad with chips

Ingredients:

• 100 g chips
• 4 tomatoes
• 250 g crab meat
• 4 boiled eggs
• 250 g mayonnaise
• 40 g of hard grated cheese

Preparation:

Coarsely chop the chips with sour cream and onion with a knife or break into pieces.

Tomatoes, peeled from seeds, cut into small cubes.

Cut the crab meat into cubes.

Grate eggs on a coarse grater or mash with a fork.

Lay the prepared salad ingredients in layers in a salad bowl in the following order, greasing each layer with mayonnaise: chips, tomatoes, crab meat, eggs.

When serving, sprinkle the salad with grated cheese and decorate with herbs.

The vinaigrette

Vinaigrette with beans

Ingredients:

• 1/2 cup dry beans - white or red
• 1 carrot
• 1 beet
• 1/2 can of green peas
• A couple of handfuls of sauerkraut
• Onion head

For the sauce:

• Table vinegar
• Vegetable oil
• Salt
• Black pepper

Preparation:

Boil the beans.

Boil beets and carrots, cool, peel and cut into cubes.

Cut the onions into half rings and mix with sauerkraut, carrots and beans.

Place the diced beets in a separate bowl and prepare the dressing sauce.

For the sauce, take three to one oil and vinegar. That is, there are three tablespoons of oil for a tablespoon of vinegar. Pour into a screw-top jar, add salt and black pepper to taste and shake vigorously. Season with this sauce first the beets, and then the vinaigrette.

Mix the beets with the rest of the ingredients before serving.

Vinaigrette with meat

Ingredients:

• 400 g veal and beef
• 3 medium potatoes
• 2 pickled cucumbers
• 2 eggs
• 1 carrot
• 1 beet
• Salt and mayonnaise to taste

Preparation:

Boil the meat and cool, and then cut into small cubes or cubes.

Boil and cool eggs, carrots, beets and potatoes, then cut into small slices.

You also need to cut the pickled cucumber.

If you are preparing a vinaigrette with meat in advance, then mix and season with salt and mayonnaise all the ingredients except the beets.

Put the beets in the vinaigrette last, before serving the salad to the table.

Vinaigrette with seaweed

Ingredients:

• 2 beets
• 3 carrots
• Potatoes (3-6 pieces depending on the size)
• 1 onion
• 1 can of canned green peas
• 100 g seaweed
• Vegetable oil (olive or sunflower)
• Salt to taste

Preparation:

Wash the vegetables thoroughly and boil in the peel.

Peel and dice the onion.

When the vegetables have cooled, peel and cut into cubes. Mix everything, add green peas, onions and seaweed (it needs to be cut into smaller pieces).

Season with vegetable oil and salt to taste.