Olivier with pastrami
4 servings
30 minutes
Recipe by Sergey Volkonenkov, chef of the restaurant "Voronezh".
Calories525.1kcal
Proteins25.1grams
Fats39grams
Carbohydrates17.1grams
Mayonnaise
160
g
Capers
5
g
Shallot
2
g
Ketchup
10
g
Dijon mustard
10
ml
Potato
200
g
Carrot
150
g
Chicken egg
4
pc
Quail egg
5
pc
Fresh herbs
8
g
Canned green peas
100
g
Pickled cucumbers
100
g
Truffle oil
2
ml
Pastrami
200
g
1
Boil potatoes, carrots, and eggs. Cut the cooked ingredients into cubes.
- Potato: 200 g
- Carrot: 150 g
- Chicken egg: 4 pieces
2
Chop the tuna, capers, and shallots. Transfer them to a separate container and add mayonnaise, ketchup, truffle oil, and Dijon mustard. The Olivier sauce is ready!
- Canned tuna in brine: 20 g
- Capers: 5 g
- Shallot: 2 g
- Mayonnaise: 160 g
- Ketchup: 10 g
- Truffle oil: 2 ml
- Dijon mustard: 10 ml
3
Dress the salad with sauce.
- Mayonnaise: 160 g
4
Garnish the Olivier salad with quail eggs and red caviar.
- Quail egg: 5 piece
- Red caviar (salmon roe): 10 g
