Royal Olivier Recipe

For our royal Olivier, we will need crab sticks, wash the potatoes and carrots carefully and put them in a saucepan over low heat for 10 minutes to boil. Cook the chicken fillets well — 8 minutes on medium heat is quite enough. Cook the eggs hard. To do this, soak them in boiling water for at least 6 minutes. In order for it to subsequently boil well, sprinkle the water with plenty of salt.

Peel the apples, cut out the hearts along with the seeds and cut them into cubes about half a centimeter long. Then cut the lemon in half, pour half of the juice over the apple slices and mix.

Wait for the cooked carrots and potatoes to cool slightly, peel them and cut them into cubes exactly the same size as you would if you were cutting the apples. Do the same with pickles and raw cucumbers — cut them into half-centimeter pieces. Simply cut the capers into two equal parts, and finely chop the green onions with a knife.

Cut the cooked chicken fillet into cubes exactly like you chop the vegetables. Then place all the chopped ingredients (except the apples) in a deep bowl. In a bowl, add canned green peas (pre-drain the liquid) and mustard, then pour mayonnaise, after which everything is carefully mixed.

After that, you can move on to the decoration for our royal Olivier (so far without a crab) to bring to the table. To do this, take two plates, place an Olivier on each, garnish the top with crab sticks, apple slices soaked in lemon juice and eggs cut in half.