Olivier with tongue and truffle
4 servings
30 minutes
Recipe by Roman Palkin, chef of the restaurant Ladurée à-la Russe.
Calories724.3kcal
Proteins26.5grams
Fats39.5grams
Carbohydrates50.7grams
Potato
4
pc
Carrot
4
pc
Green peas
8
tbsp
Homemade mayonnaise
8
tbsp
Salt
to taste
Ground black pepper
to taste
Chicken egg
4
pc
Black truffles
12
g
Truffle oil
60
ml
1
Boil potatoes, carrots, and eggs.
- Potato: 4 pieces
- Carrot: 4 pieces
- Chicken egg: 4 pieces
2
Cut all ingredients into equal cubes, mix with mayonnaise and truffle oil. Season with salt and pepper to taste.
- Pickled cucumbers: 4 pieces
- Green peas: 8 tablespoons
- Homemade mayonnaise: 8 tablespoons
- Pickled (brine-cured) tongue: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Truffle oil: 60 ml
3
Place the salad in a pastry ring and garnish with slices of black truffle on top.
- Black truffles: 12 g
