Olivier with smoked tongue and truffle oil

4 servings

20 minutes

Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.

Energy value per serving

• Calories: 695.8
• Proteins: 24.1g
• Fats: 57.4g
• Carbohydrates: 16.5g

Ingredients

• Carrot: 150 g
• Potato: 150 g
• Chicken egg: 4 pc
• Quail egg: 4 pc
• Canned green peas: 150 g
• Pickles: 100 g
• Cucumbers: 100 g
• Boiled sausage: 150 g
• Smoked tongue: 150 g
• Mayonnaise: 200 g
• Truffle oil: 40 ml

Cooking steps

1. Boil potatoes and carrots in their skins. Boil the eggs (both) hard. Cool down.

   Required ingredients:

   • Carrot: 150 g
   • Potato: 150 g
   • Chicken egg: 4 pieces
   • Quail egg: 4 pieces

2. Peel the potatoes, carrots, and chicken eggs, cut into cubes of 5-7 mm sides, also cut the sausage, pickles, and two-thirds of fresh cucumbers.

   Required ingredients:

   • Carrot: 150 g
   • Potato: 150 g
   • Chicken egg: 4 pieces
   • Pickles: 100 g
   • Cucumbers: 100 g
   • Boiled sausage: 150 g

3. Mix the chopped ingredients, add peas, dress with mayonnaise and truffle oil. Add salt and pepper to taste.

   Required ingredients:

   • Canned green peas: 150 g
   • Mayonnaise: 200 g
   • Truffle oil: 40 ml

4. Slice the smoked tongue into thin circles. Peel the quail eggs and cut them in half. Slice the remaining fresh cucumber into thin strips.

   Required ingredients:

   • Smoked tongue: 150 g
   • Quail egg: 4 pieces
   • Cucumbers: 100 g

5. Place the mixed ingredients in a bowl, garnish with quail eggs, slices of tongue, and cucumber ribbons. Drizzle with truffle oil and serve.

   Required ingredients:

   • Truffle oil: 40 ml