Olivier with hazel grouse and caviar
6 servings
15 minutes
Olivier with woodcock and caviar is an exquisite version of the famous Russian salad, tracing back to Lucien Olivier's original recipe from the 19th century. This dish combines the tenderness of roasted woodcock, the piquancy of veal tongue, and the sophistication of black caviar, making it a truly royal treat. The addition of crayfish meat, pickles, capers, and cucumbers gives the salad a complex flavor bouquet with a slight tang and rich maritime notes. Kabul and Provençal sauces bind all ingredients into a harmonious unity, while quail eggs complete the composition with a refined texture. This salad symbolizes Russia's rich gastronomic tradition and is perfect for festive occasions where sophistication and luxury are valued.
1
Fry the partridges and cut the meat.
- Hazel grouse: 2 pieces
2
Boil the tongue and cut it into equal pieces.
- Calf's tongue: 1 piece
3
Add meat from boiled crayfish, diced pickles, chopped eggs, and cucumbers.
- Crayfish: 25 pieces
- Piccalilli / mixed pickles: 0.5 jar
- Quail egg: 10 pieces
- Cucumbers: 2 pieces
4
Carefully mix the ingredients, place them in a salad bowl, add Kabul sauce, capers, caviar, and Provençal sauce.
- Provencal mayonnaise: 0.5 jar
- Pickled capers: 80 g
- Black caviar (sturgeon roe): 100 g
5
Garnish the salad with caviar.
- Black caviar (sturgeon roe): 100 g
