Olivier with pastrami

4 servings

30 minutes

Recipe by Sergey Volkonenkov, chef of the restaurant "Voronezh".

Energy value per serving

• Calories: 525.1
• Proteins: 25.1g
• Fats: 39g
• Carbohydrates: 17.1g

Ingredients

• Mayonnaise: 160 g
• Canned tuna in its own juice: 20 g
• Capers: 5 g
• Shallots: 2 g
• Ketchup: 10 g
• Dijon mustard: 10 ml
• Potato: 200 g
• Carrot: 150 g
• Chicken egg: 4 pc
• Quail egg: 5 pc
• Red caviar: 10 g
• Green: 8 g
• Canned green peas: 100 g
• Pickles: 100 g
• Truffle oil: 2 ml
• Pastrami: 200 g

Cooking steps

1. Boil potatoes, carrots, and eggs. Cut the cooked ingredients into cubes.

   Required ingredients:

   • Potato: 200 g
   • Carrot: 150 g
   • Chicken egg: 4 pieces

2. Chop the tuna, capers, and shallots. Transfer them to a separate container and add mayonnaise, ketchup, truffle oil, and Dijon mustard. The Olivier sauce is ready!

   Required ingredients:

   • Canned tuna in its own juice: 20 g
   • Capers: 5 g
   • Shallots: 2 g
   • Mayonnaise: 160 g
   • Ketchup: 10 g
   • Truffle oil: 2 ml
   • Dijon mustard: 10 ml

3. Dress the salad with sauce.

   Required ingredients:

   • Mayonnaise: 160 g

4. Garnish the Olivier salad with quail eggs and red caviar.

   Required ingredients:

   • Quail egg: 5 piece
   • Red caviar: 10 g