Olivier with tongue and truffle

4 servings

30 minutes

Recipe by Roman Palkin, chef of the restaurant Ladurée à-la Russe.

Energy value per serving

• Calories: 724.3
• Proteins: 26.5g
• Fats: 39.5g
• Carbohydrates: 50.7g

Ingredients

• Potato: 4 pc
• Carrot: 4 pc
• Pickles: 4 pc
• Green peas: 8 tbsp
• Homemade mayonnaise: 8 tbsp
• Pickled tongue: 600 g
• Salt: to taste
• Ground black pepper: to taste
• Chicken egg: 4 pc
• Black truffles: 12 g
• Truffle oil: 60 ml

Cooking steps

1. Boil potatoes, carrots, and eggs.

   Required ingredients:

   • Potato: 4 pieces
   • Carrot: 4 pieces
   • Chicken egg: 4 pieces

2. Cut all ingredients into equal cubes, mix with mayonnaise and truffle oil. Season with salt and pepper to taste.

   Required ingredients:

   • Pickles: 4 pieces
   • Green peas: 8 tablespoons
   • Homemade mayonnaise: 8 tablespoons
   • Pickled tongue: 600 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Truffle oil: 60 ml

3. Place the salad in a pastry ring and garnish with slices of black truffle on top.

   Required ingredients:

   • Black truffles: 12 g