If you get bored with herring under a fur coat on New Year’s Eve, you can add variety to pre-holiday cooking. How about Olivier with crayfish? And salmon soup? We learned recipes for unusual New Year’s snacks from Moscow chefs and are sharing them with you.

Olivier with beef tongue from German Vladimirov, chef of Kislovsky Taste & Place

Ingredients for 1 serving:

Chicken egg – 1 piece.

Potatoes are half a tuber

Carrots — 1 piece

Fresh green peas — 20 g

Fresh peeled cucumber – 1 pc.

Peeled pickled cucumber – 1 piece.

Beef tongue — 40 g

Mayonnaise — 35 g

Salt — 1 g

Pepper — 1 g

Microgreens — for decoration

Cooking method: boil the beef tongue, cool it in cold water, remove the skin from it. Wrap potatoes and carrots in foil and bake in the oven at 180 degrees. Boil the egg. Peel fresh and pickled cucumbers. Cut all ingredients into small strips, add salt, season with mayonnaise. Place the salad in a mold or on a plate, garnish with tongue and microgreens.

Salmon sugudai with drunken cranberries from Evgeny Kuznetsov, chef of restaurant #СибирьСибирь

Ingredients for 2 servings:

Salmon fillet — 200 g

Red onion — half a medium onion

Frozen cranberries — 3 tbsp with a slide

Kombu seaweed — 20 g

Lemon — 2 slices

White port wine – 2 tbsp

Apple cider vinegar — 2 tbsp

Soy sauce — 1 tbsp

Vegetable oil – 1 tbsp

Fresh dill – a couple of branches

Cinnamon — 1 stick

Carnation — 2 pieces

Water is half a cup

Salt/sugar/pepper — to taste

Cooking method: Soak the kombu seaweed in water for about 20 minutes. When wet, cut into thin strips. Season with vinegar (1 tbsp), soy sauce (1 tbsp) and water (2 tbsp). Stir and let it rest. Combine port wine, water (¼ cup), cinnamon, cloves and lemon in a saucepan. Add a little sugar and bring to a boil. Remove from heat and add frozen cranberries. Let it rest for 30 minutes. Cut the salmon fillets into 5 mm thick slices, cut the red onion into rings, add salt and pepper to taste. Add apple cider vinegar (1 tbsp), water (¼ cup), and coarsely chopped dill. Stir and let it rest for 7-10 minutes. Place the marinated salmon on a flat plate, garnish with drunken cranberries and pickled seaweed.

Olivier with crayfish from Anatoly Derenchuk, chef of the Fish Culture restaurant

Ingredients:

Potatoes — 50 g

Carrots — 30 g

Chicken egg – 1 piece.

Fresh cucumber — 40 g

Gherkin — 40 g

Mayonnaise — 50 g

Green peas — 30 g

Large crayfish – 4 pieces.

Black sturgeon caviar — 20 g

Dill — 4 g

Cooking method: bake potatoes and carrots (preferably medium-sized) with sea salt, olive oil and thyme at 180 degrees for 35-40 minutes. Boil the crayfish in the boiling broth. You can add dill stalks, cilantro, parsley, black pepper, bay leaves and tarragon to the water. Before you boil the crayfish, do not forget to remove their intestines. Boil the eggs.

Assemble the salad: cut all the roots into cubes, the crayfish necks randomly, leave a few necks for decoration, add peas and gherkins. Season the salad with mayonnaise. Add salt and black pepper. Place the salad on a plate. Garnish with sliced eggs, black caviar and dill.

Source: https://woman.rambler.ru/

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