Russian Olivier Salad Cake
Make a stunning Russian Olivier Salad Cake with creamy vegetables, peas, pickles, and eggs—perfect for holidays and special occasions.
Categories: SNACKS
Ingredients
- 4 medium potatoes, boiled and diced
- 3 carrots, boiled and diced
- 4 hard-boiled eggs, chopped
- 1 cup green peas
- 4–5 dill pickles, finely diced
- 250 g cooked chicken breast, diced
- ¾ cup mayonnaise
- 1–2 tbsp sour cream
- Salt and black pepper, to taste
- Fresh cucumber slices for decoration
- Extra green peas for the border
- Tomato slices shaped into roses for decoration
Cooking Instructions
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01
Prepare the vegetables: Boil the potatoes and carrots until tender. Let them cool completely, then cut them into small, even cubes.
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02
Prepare the eggs: Peel the hard-boiled eggs and chop them finely.
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03
Combine: In a large bowl, mix the potatoes, carrots, eggs, peas, pickles, and diced chicken.
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04
Make it creamy: Add mayonnaise and sour cream. Season with salt and black pepper, then gently mix until everything is evenly coated.
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05
Shape the cake: Place a round cake ring or springform ring on a large serving platter. Press a portion of the salad firmly into the ring to create the lower layer.
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06
Add the upper layer: Add more salad in the center, creating a taller cylindrical shape. Smooth the top and sides carefully.
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07
Chill: Refrigerate for at least 2 hours so the salad becomes firm and holds its shape.
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08
Decorate: Carefully remove the ring. Arrange green peas around the top and bottom edges. Add cucumber leaves and tomato roses to the front for an elegant finish.
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09
Serve: Keep chilled until ready to serve, then slice like a savory cake.
Chef notes
- Dice everything evenly: Small, uniform pieces give the salad cake a smooth, professional appearance. - Cool ingredients completely: Make sure the cooked vegetables and eggs are fully cooled before mixing with mayonnaise. - Don’t overmix: Gently fold the ingredients together to keep the vegetables intact. - Press firmly: Pack the salad tightly into the mold so the cake holds its shape when unmolded. - Chill before decorating: Refrigerate for at least 2 hours for a firm, clean presentation. - Make it ahead: Prepare the salad cake a day in advance and decorate just before serving. - Decorate last: Add the cucumber leaves, tomato roses, and pea border after unmolding for the freshest appearance. - For clean slices: Use a sharp knife and wipe it clean between cuts.
