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.

Energy value per serving

• Calories: 1053.6
• Proteins: 10.8g
• Fats: 108.1g
• Carbohydrates: 9.3g

Ingredients

• Boiled 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

Cooking steps

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.

   Required ingredients:

   • 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.

   Required ingredients:

   • Veal: 30 g

3. Cut all vegetables and boiled veal into cubes, mix them. Add mayonnaise.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • Quail egg: 1 piece
   • Roast beef: 20 g
   • Pike caviar: 5 g