Olivier with smoked tongue and truffle oil

Boil potatoes and carrots in their skins. Boil the eggs (both) hard. Cool down.

Peel the potatoes, carrots, and chicken eggs, cut into cubes of 5-7 mm sides, also cut the sausage, pickles, and two-thirds of fresh cucumbers.

Mix the chopped ingredients, add peas, dress with mayonnaise and truffle oil. Add salt and pepper to taste.

Slice the smoked tongue into thin circles. Peel the quail eggs and cut them in half. Slice the remaining fresh cucumber into thin strips.

Place the mixed ingredients in a bowl, garnish with quail eggs, slices of tongue, and cucumber ribbons. Drizzle with truffle oil and serve.