Olivier with beef tongue and green peas

Boil the beef tongue in boiling water for 2 hours.

Cool in cold water, remove the skin.

Wrap the potatoes and carrots in foil and bake in the oven at 180 degrees for one hour.

Boil the eggs, cool them down, and peel.

Peel fresh and pickled cucumbers.

Cool the potatoes and carrots and peel them.

Cut all ingredients into small sticks.

Put potatoes, carrots, eggs, peas, cucumbers, and half a portion of tongue into a deep bowl, add salt and pepper.

Dress with mayonnaise and mix well.

Place the salad in a mold or on a plate, garnish with half a portion of tongue and microgreens.

Serve!