Festive salad Olivier Pig

Olivier is an integral dish of the festive table, especially when it comes to celebrating the New Year. But the dish looks very banal. To make the presentation interesting, you can style the salad as an animal-a symbol of the coming year.

1. Wash the chicken breast under running water, then put it in a saucepan. Fill the breast with water, salt, send the pan to the stove.

2. Bring the water to a boil, then turn down the fire. We continue to cook on low heat until ready. We remove the foam with a slotted spoon. You need to cook for 20-30 minutes from the moment of boiling. Then we extract the meat, let it cool on a platter.

3. Potatoes and carrots are mine. Clean vegetables are placed in a saucepan, filled with water. Cook over low heat until tender. Then we cool the vegetables in the same way as the chicken.

4. Chicken eggs are boiled hard-boiled in parallel with other ingredients, only in a separate vessel. After that, we cool them and clean them. Separate the whites from the yolks.

5. Chop the ingredients: potatoes, carrots, chicken fillet, cucumber - cut into cubes. Yolks are also crushed. And we rub the proteins on a coarse grater. We put all this in a salad bowl, salt, pepper, and season with mayonnaise.

6. My dill, chop with a knife. Add to the salad, mix. We spread the salad on an oval dish. Sprinkle the salad with egg whites.

We cut out a piglet, ears and tail from the sausage. We make eyes with the help of carnation buds. Decorate the salad with cucumber and tomato slices.

Serve on the table.

Help yourself!