Olivier salad with baked roots, king crab and salmon caviar
1 serving
30 minutes
This is how Alexander Volkov-Medvedev, chef of the Ruski restaurant, prepares Olivier.
1
Coat the carrots and potatoes with olive oil, add salt and thyme. Wrap the root vegetables first in foil, then in parchment and bake in the oven at 180 degrees. Potatoes bake for 40 minutes, carrots for 30. Cool and slice.
- Carrot: 20 g
- Potato: 20 g
- Salt: 5 g
2
Peel the cucumbers and cut them the same way.
- Barrel-fermented cucumbers: 20 g
3
Prepare the dressing: mix homemade mayonnaise, parmesan, salt, and brine from pickled cucumbers.
- Homemade mayonnaise: 100 g
- Parmesan (Parmigiano Reggiano): 30 g
- Salt: 5 g
- Pickle brine: 50 ml
4
Chop the red onion very finely. Mix everything, add canned peas, and dress with the dressing.
- Red onion: 3 g
- Canned green peas: 20 g
- Salad dressing: 10 ml
5
Use a ring to arrange the Olivier on a plate, placing a hot poached egg in the center. Scatter a mix of microgreens around the Olivier. On top of the Olivier with the egg, place crab warmed in butter. Add caviar on top of the crab.
- Chicken egg: 1 piece
- Fresh herbs: 3 g
- Crab: 50 g
- Butter: 5 g
- Caviar (fish roe): 10 g
