Olivier with crab and red caviar
4 servings
30 minutes
Recipe by Evgeny Meshcheryakov, chef of the restaurant "More na Patrikakh".
1
First, prepare the salad dressing. Whisk two yolks and gradually add vegetable oil. Add lemon juice, 30 grams of Dijon mustard, wine vinegar, nutmeg and mix. If the mixture is too thick, add a little water and adjust the salt.
- Egg yolk: 6 pieces
- Vegetable oil: 350 ml
- Lemon juice: 90 ml
- Dijon mustard: 70 ml
- White wine vinegar: 20 ml
- Nutmeg: 0.3 piece
- Salt: to taste
2
Next, prepare a sauce based on homemade mayonnaise. Mix ketchup, 40 grams of mustard, 4 yolks, canned pea juice, salt, and pepper. Add 200 grams of homemade mayonnaise and mix. The salad dressing is ready!
- Ketchup: 40 g
- Dijon mustard: 70 ml
- Egg yolk: 6 pieces
- Canned pea liquid (pea aquafaba): 40 ml
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 350 ml
3
Boil potatoes, carrots, and eggs. Cut them into cubes, removing the yolk from the eggs first.
- Potato: 180 g
- Carrot: 180 g
- Egg white: 4 pieces
4
Peel the apple. Cut it and the gherkins into cubes.
- Red apples: 60 g
- Cornichons (gherkins): 100 g
5
Divide the crab into small segments.
- Crab meat: 160 g
6
Combine all vegetables in a deep bowl, add peas, crab, and dress the salad with sauce.
- Carrot: 180 g
- Potato: 180 g
- Egg white: 4 pieces
- Cornichons (gherkins): 100 g
- Red apples: 60 g
- Green peas: 100 g
- Crab meat: 160 g
- Vegetable oil: 350 ml
7
Refrigerate for at least overnight to let everything soak in.
8
Garnish with boiled quail egg, greens, and apple slices when serving.
- Egg white: 4 pieces
- Red apples: 60 g
