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Olivier with smoked tongue and truffle oil

4 servings

20 minutes

Recipe from Pavel Petukhov, chef of the Zaryadye gastrocenter.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
695.8
kcal
24.1g
grams
57.4g
grams
16.5g
grams
Ingredients
4servings
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:
    1. Carrot150 g
    2. Potato150 g
    3. Chicken egg4 pieces
    4. Quail egg4 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:
    1. Carrot150 g
    2. Potato150 g
    3. Chicken egg4 pieces
    4. Pickles100 g
    5. Cucumbers100 g
    6. Boiled sausage150 g
  • 3

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

    Required ingredients:
    1. Canned green peas150 g
    2. Mayonnaise200 g
    3. Truffle oil40 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:
    1. Smoked tongue150 g
    2. Quail egg4 pieces
    3. Cucumbers100 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:
    1. Truffle oil40 ml

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