Russian salad with veal and caviar

Prepare mayonnaise. Place pike roe, oil, milk, Dijon mustard, lemon juice, salt, pepper, and Worcestershire sauce in a deep bowl and blend until emulsified.

Boil the veal.

Cut all vegetables and boiled veal into cubes, mix them. Add mayonnaise.

Cut the boiled quail egg in half.

Place the salad on a plate using a culinary ring or rectangle.

Place two halves of quail eggs, roast beef, and pike caviar on top.