Elegant Olivier Salad Cake with Carrot Roses
Cuisine
Russian
Servings
8 Persons
Prep Time
30 Minutes
Cook Time
20 Minutes
Difficulty
Intermediate Level
A stunning Olivier salad cake layered with creamy vegetables, peas, cucumber slices, and beautiful carrot roses.
Tags: Olivier salad, Russian salad, salad cake, vegetable salad, holiday salad, elegant salad, party food, cold salad
Categories: SNACKS
Ingredients
- 4 medium potatoes, boiled and finely diced
- 3 medium carrots, boiled and finely diced
- 1 cup green peas, cooked or canned
- 4–5 dill pickles, finely diced
- 4 hard-boiled eggs, finely chopped
- 1 cup cooked chicken breast, finely diced
- ¾–1 cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and black pepper, to taste
- 1 large cucumber, thinly sliced for decoration
- 2–3 large carrots, thinly sliced into roses
- Fresh dill, for garnish
- 1 cup green peas, for decorating the base
Cooking Instructions
- 01
Boil the potatoes and carrots until tender, then let them cool completely before finely dicing them.
- 02
Finely dice the pickles and chop the hard-boiled eggs.
- 03
Dice the cooked chicken breast into small, even pieces.
- 04
Combine the potatoes, carrots, green peas, pickles, eggs, and chicken in a large bowl.
- 05
Add the mayonnaise and Dijon mustard, then gently mix until everything is evenly coated.
- 06
Season with salt and black pepper to taste.
- 07
Refrigerate the salad mixture for at least 30 minutes to help it firm up.
- 08
Line a round mold with cucumber slices, slightly overlapping them around the sides.
- 09
Spoon the Olivier salad mixture into the mold and press it down firmly to create an even, compact cake.
- 10
Smooth the top with a spatula and refrigerate for at least 2 hours.
- 11
Carefully remove the mold and decorate the top with carrot roses and fresh dill.
- 12
Arrange green peas around the base and serve chilled.
Chef notes
- Chill the Olivier salad mixture before molding for a firmer, cleaner cake. - Press each layer firmly into the mold to prevent the cake from falling apart. - Use thin, evenly sliced cucumbers for a neat decorative finish. - Shape the carrot roses gently with a sharp vegetable peeler for delicate petals. - Refrigerate the finished salad cake for at least 2 hours before serving. - Add the green peas around the base just before serving for a fresh, elegant presentation. - For the best texture, avoid adding too much mayonnaise—the mixture should be creamy but firm.