Olivier Shoshin-style with wild duck, ham and crab
4 servings
30 minutes
Shosha is a village in the Konakovsky district of the Tver region. The local variation of Olivier actually has nothing to do with the specialties of the Tver region. Paul learned the prefix "Shoshin-style" from the recipe by birthright - the chef of the local restaurant "Shosha" Sergey Uvarov came up with the idea of mixing wild duck, crab and ham in Olivier. The recipe is taken from the book "Geography to Taste with Nika Ganich. Gastronomic Guides". Restaurant "Shosha"
1
Simmer the duck breast in a small amount of water, adding salt, bay leaf, and peppercorns 7 minutes before it's done. Remove the skin.
- Duck breast: 220 g
- Salt: to taste
- Bay leaf: to taste
- Black peppercorns: to taste
2
Chop duck breast, ham, crab, potatoes, eggs, and cucumbers finely. Chop green onions finely.
- Duck breast: 220 g
- Ham: 80 g
- Canned crab meat: 80 g
- Boiled potatoes: 80 g
- Chicken egg: 2 pieces
- Cucumbers: 100 g
- Spring onion: 15 g
3
Mix all ingredients, add mayonnaise and season with spices.
- Duck breast: 220 g
- Ham: 80 g
- Canned crab meat: 80 g
- Boiled potatoes: 80 g
- Chicken egg: 2 pieces
- Cucumbers: 100 g
- Mayonnaise: 90 g
- Spring onion: 15 g
- Salt: to taste
- Ground black pepper: to taste
4
To serve the salad, place it on a plate using a serving ring and garnish with quail egg, red caviar, sweet pepper, and greens.
- Quail egg: 4 pieces
- Red caviar (salmon roe): 20 g
- Bell pepper: 20 g
- Dill: 10 g
- Parsley: 10 g
