Olivier with smoked chicken breast

Boil potatoes and carrots in their skins, cool them down, and slice them thinly.

Cut the pickles into small slices and drain them in a colander to remove excess brine.

Boil the egg hard. Peel and separate the white from the yolk. Chop the white finely and grate the yolk.

Drain the canned green peas in a sieve to remove excess liquid.

Boil the tongue for two hours, adding salt, peppercorns, bay leaf, parsley root, celery, carrot, and onion. Then clean it under cold running water.

Slice the smoked chicken breast and boiled beef tongue into small pieces.

Grate a small amount of horseradish into homemade mayonnaise. Let it sit for about 15 minutes. Strain the mayonnaise through a sieve.

Prepare jelly: Add salt to hot chicken broth. Introduce gelatin, bring to a boil, and pour into a mold. Then place in the refrigerator for a couple of hours to set. Cut the finished jelly into cubes.

Blanch the tomato in boiling water, peel it, cut into 4 pieces, remove the seeds, add salt, sugar, wine vinegar, and thyme, and bake in the oven at 180°C for 15 minutes.

Mix all prepared products with mayonnaise, except for the yolk, sun-dried tomatoes, and chicken jelly. Sprinkle the grated yolk on the salad and decorate with sun-dried tomatoes and jelly.