Olivier with baked potatoes, chicken and beef tongue
2 servings
30 minutes
Salad by the chef of the Moscow restaurant "Shinok" Elena Nikiforova - Olivier in the southern Russian and Ukrainian spirit. Pickles - homemade, not just potatoes, but baked with onions, in the dressing not only homemade mayonnaise, but also sour cream. Quail eggs are used, and the meat filling is tongue and baked chicken.
1
Bake potatoes with unpeeled crushed garlic cloves and olive oil at 160 degrees for 40 minutes.
- Potato: 100 g
- Garlic: to taste
- Olive oil: to taste
2
Chop the onion finely and fry until golden. Add the fried onion to the baked potatoes, let it cool and absorb the aroma.
- Potato: 100 g
- Garlic: to taste
3
Boil the carrots with nutmeg and coriander. Boil the quail eggs at low temperatures.
- Carrot: 70 g
- Nutmeg: to taste
4
Roast the chicken with unpeeled crushed garlic cloves, salt, and pepper. Boil the tongue with roots (onion, carrot) and add spices - allspice, peppercorns, and bay leaves.
- Chicken fillet: 45 g
- Garlic: to taste
- Black peppercorns: to taste
- Beef tongue: 40 g
- Roots: to taste
- Allspice peas: to taste
- Black peppercorns: to taste
- Bay leaf: to taste
5
Mix homemade sour cream with homemade mayonnaise. Dice all the vegetables and dress the salad with the sauce. Add the fried onion that was with the potatoes to the salad as well.
- Sour cream: 70 g
- Homemade mayonnaise: 180 g
- Potato: 100 g
- Carrot: 70 g
- Cucumbers: 60 g
- Pickles: 55 g
- Green peas: 50 g
- Quail egg: 35 g
- Chicken fillet: 45 g
- Beef tongue: 40 g
- Garlic: to taste
- Olive oil: to taste
- Homemade mayonnaise: 180 g
- Sour cream: 70 g
- Allspice peas: to taste
- Black peppercorns: to taste
6
Garnish with slices of tongue, quail egg, red caviar, and a sprig of dill.
- Beef tongue: 40 g
- Quail egg: 35 g
- Red caviar: to taste
- Garlic: to taste
- Olive oil: to taste