Russian salad with veal and caviar
2 servings
60 minutes
The recipe was shared with us by the chef of the Drinks @ Dinners restaurant Evgeny Mikhailov.

CaloriesProteinsFatsCarbohydrates
1053.6
kcal10.8g
grams108.1g
grams9.3g
gramsBoiled potatoes
30
g
Boiled carrots
20
g
Cucumbers
20
g
Green peas
10
g
Veal
30
g
Roast beef
20
g
Capers
10
g
Quail egg
1
pc
Pike caviar
5
g
Butter
250
g
Milk
100
ml
Dijon mustard
20
ml
Lemon juice
5
ml
Salt
3
g
Ground black pepper
1
g
Worcestershire sauce
10
g
1
Prepare mayonnaise. Place pike roe, oil, milk, Dijon mustard, lemon juice, salt, pepper, and Worcestershire sauce in a deep bowl and blend until emulsified.
- Pike caviar: 5 g
- Butter: 250 g
- Milk: 100 ml
- Dijon mustard: 20 ml
- Lemon juice: 5 ml
- Salt: 3 g
- Ground black pepper: 1 g
- Worcestershire sauce: 10 g
2
Boil the veal.
- Veal: 30 g
3
Cut all vegetables and boiled veal into cubes, mix them. Add mayonnaise.
- Boiled potatoes: 30 g
- Boiled carrots: 20 g
- Cucumbers: 20 g
- Green peas: 10 g
- Veal: 30 g
- Dijon mustard: 20 ml
4
Cut the boiled quail egg in half.
- Quail egg: 1 piece
5
Place the salad on a plate using a culinary ring or rectangle.
6
Place two halves of quail eggs, roast beef, and pike caviar on top.
- Quail egg: 1 piece
- Roast beef: 20 g
- Pike caviar: 5 g









