May 27, 2016

What Pops Out Of This Cake Is A Surprise! Oliver's Salad

by Marjan
I saved the best for last! Within the past months, I have featured a three post series to best describe my passion for both food and art. With this post, I'm bringing back a famous classic Russian recipe dressed up in a modern cake design. Using beautiful flowers, herbs and cheese, I present to you a recipe from over a century ago into a modern breath taking dish.
Olivier's Salad is a popular Russian recipe invented in 1860 by a Belgian chef, Lucien Olivier, served at the prestigious Hermitage restaurant in Moscow.  Persian's have also adopted and slightly modified Oliver's original salad recipe. Typically Persians prepare this recipe using broiled potatoes, hard boiled eggs, cooked shredded chicken, and dill pickles all chopped finely and tossed with green peas, mayonnaise, salt and pepper. Simply delicious, Oliver's salad is generally enjoyed with bread and served as sandwiches. Of course, there are many variations of this delicious salad which is most similar to the classic potato salad enjoyed here in the States.
Oliver's salad was very popular in the 70's and 80's. Lately it appears as if this tasty salad is being forgotten and not served. As diet trends change, so does the public's appetite. Therefore, I am bringing back another classic dressed in a modern design. This is not a sweet cake; rather, it is layers of bread filled with classic Olivier's Salad.
Of course, you too can change and modify the ingredients to your liking. If you prefer a vegetarian option of this salad, simply omit the chicken. This recipe is perfect for any party or dinner gathering as it can be prepared and decorated in advanced. Filling, delicious, and pleasing to all senses, I guarantee this recipe will be a hit at your next gathering.
Hope you have enjoyed our series of posts reflective of my interpretation of culinary arts: rainbow colored quiche, vegetable napoleon, and Oliver's salad.

Serves 8-10
Ingredients
Oliver's Salad
4 boiled potatoes; boil in pot full of water until just tender to the knife test inserted into potato; chopped into cubes
4 hard boiled eggs; chopped into cubes
3 cups of cooked shredded chicken into small bite size pieces (I usually use my left over roasted chicken; white and dark meat)
1 cup finely chopped dill pickles; good quality, I prefer small Persian pickled cucumbers
1 cup thawed frozen peas (precooked)
1/2 cup mayonnaise
1 teaspoon each salt and freshly ground pepper

1 loaf of sour dough bread; remove all crust edges

Cake Decoration
2 cups cream cheese
1 cup plain Greek Yogurt
Natural flowers to decorate
Cucumbers, herbs, or any fresh seasonal vegetable of your choice
Spring form cake pan with removable sides

In a large bowl, toss cubed potatoes and eggs, chicken, pickles, peas, mayonnaise, salt and pepper until all ingredients all well combined. Taste to add more salt, pepper and mayonnaise if needed. Place parchment paper over serving platter used to present cake. Place cake pan on top of parchment paper. Using slices of bread, place bread flat on bottom of cake pan. Cut and place pieces of bread to fill in any areas not covered by initial placement of bread to cover any empty areas without bread. This does not have to be exact; just so that an even layer of cake is formed.  Then using half of Oliver's salad, create a even layer of filling. Place another layer of bread on top of filling to create an even layer with out holes; patch holes as necessary with cut out pieces of bread. Then again, use remaining salad. Add final layer of bread without holes and evenly flat surface.  Using palm of hand, press gently on top of bread to make certain cake is flat and even. Place serving platter with cake pan in fridge for one hour until bread and filling bind.
Remove platter from fridge; remove spring side of pan gently to make certain cake stays intact. In a large bowl, whip together cream cheese and yogurt to create a smooth, creamy 'frosting'. Using a cake decorating flat spatula, cover and create an evenly covered layer of frosting on all sides of cake surface.
Then using any flowers or vegetable, decorate your cake. I prefer orchids, roses, dill and cucumbers, but you can use any other vegetables. Cucumbers may be sliced length wise to create side wraps as shown below along with slices to surround flowers. Add dill or any herb of your choice to accent leaves. Be creative! It's art.



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