Olivier with pastrami

Name: Olivier with pastrami
Total time: 30 min
Yield: 4
Ingredients: Mayonnaise 160 g; Canned tuna in brine 20 g; Capers 5 g; Shallot 2 g; Ketchup 10 g; Dijon mustard 10 ml; Potato 200 g; Carrot 150 g; Chicken egg 4 piece; Quail egg 5 piece; Red caviar (salmon roe) 10 g; Fresh herbs 8 g; Canned green peas 100 g; Pickled cucumbers 100 g; Truffle oil 2 ml; Pastrami 200 g

4 servings

30 minutes

Recipe by Sergey Volkonenkov, chef of the restaurant "Voronezh".

Energy value per serving

CaloriesProteinsFatsCarbohydrates

525.1

kcal

25.1g

grams

39g

grams

17.1g

grams

Ingredients

4servings

Mayonnaise

160

g

Canned tuna in brine

20

g

Capers

5

g

Shallot

2

g

Ketchup

10

g

Dijon mustard

10

ml

Potato

200

g

Carrot

150

g

Chicken egg

4

pc

Quail egg

5

pc

Red caviar (salmon roe)

10

g

Fresh herbs

8

g

Canned green peas

100

g

Pickled cucumbers

100

g

Truffle oil

2

ml

Pastrami

200

g

Cooking steps

1
Boil potatoes, carrots, and eggs. Cut the cooked ingredients into cubes.
Required ingredients:
1. Potato: 200 g
2. Carrot: 150 g
3. Chicken egg: 4 pieces

2
Chop the tuna, capers, and shallots. Transfer them to a separate container and add mayonnaise, ketchup, truffle oil, and Dijon mustard. The Olivier sauce is ready!
Required ingredients:
1. Canned tuna in brine: 20 g
2. Capers: 5 g
3. Shallot: 2 g
4. Mayonnaise: 160 g
5. Ketchup: 10 g
6. Truffle oil: 2 ml
7. Dijon mustard: 10 ml

3
Dress the salad with sauce.
Required ingredients:
1. Mayonnaise: 160 g

4
Garnish the Olivier salad with quail eggs and red caviar.
Required ingredients:
1. Quail egg: 5 piece
2. Red caviar (salmon roe): 10 g

Olivier with pastrami

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