New Year's salad “Santa Claus Hat” is a classic Olivier salad with sausage and pickled cucumbers, hidden under an elegant hat of boiled carrots and egg whites. The ideas of Christmas decorations for the holiday table are incredibly diverse. In this recipe of Olivier with step-by-step photos, I will tell you how to spend a minimum of time and money, and as a result get a chic cold snack, loved by everyone without exception. Agree, a bowl of lettuce, decorated with a dull sprig of parsley or chopped green onions looks rather trite and dull, but what holiday is it without a salad? In general, as the ladies used to say, you can hide anything under the hat!
- Cooking time: 30 minutes
- Servings: 6
Ingredients for Olivier Salad “Santa Claus Hat”
- 450 g of boiled sausage;
- 200 g canned peas;
- 150 g pickled cucumbers;
- 200 g potatoes;
- 300 g carrots;
- 70 g leek;
- 6 chicken eggs;
- 1 quail egg;
- 200 g of mayonnaise;
- salt, pepper.
The way of cooking and decorating the Russian salad “Santa Claus hat”
We take half of the norm on the recipe of boiled carrots and potatoes, cut vegetables into cubes no more than half a centimeter in size, throw them into a deep salad bowl.
Boiled sausage (“doctor's” or “amateur”) is cut into cubes of the same size as the vegetables, add to the sliced vegetables.
We take a leek stem, remove the top layer from the light part, then cut the stem into thin rings and add to the salad bowl.
Cook hard-boiled chicken eggs, cut in half, pick up the yolks. Rub the yolks on a fine grater, add to the salad bowl to the rest of the ingredients.
Pickled cucumbers cut finely. Canned peas are thrown back on the sieve to let the liquid flow. Put cucumbers and peas in a salad bowl, seasoned together with mayonnaise, salt and pepper to taste.
We shift the finished olivier salad into a hemispherical bowl, compacted. Turn over the bowl on a flat plate in a contrasting color, remove the bowl. As a result, a salad Olivier on a plate will have the correct shape of the cap.
Rub the remaining boiled carrots on a fine grater, cover the Russian salad with a thick layer of boiled carrot so that the ingredients do not show through the orange layer.
Quail egg boil hard boiled. Egg whites three finely. We spread around the cap a magnificent curb of grated squirrel. On the top of the cap we fix the boiled quail egg, around it we pour a little grated protein.
Cut off the tip of the bag with mayonnaise, squeeze the strips. Very small crumbling green leek, sprinkle the top of Santa Claus's hat and put the dish in the fridge for a few hours so that it is well soaked.
You can decorate the holiday table in the same style. Once I prepared several hats for a New Year's snack table - a classic Olivier hid out of a carrot Santa Claus, herring under a fur coat in a beetroot hat, dressed a salad with chicken breast and mushrooms and a Mimosa in egg yolks. My hat salon turned out to be extremely successful and tasty.
Salad Olivier “Santa Claus Hat” is ready. Upcoming holidays. Merry Christmas and Happy New Year!
