Olivier with quail, crayfish tails and red caviar

Boil carrots, potatoes, and eggs.

Grease the quails with sunflower oil, season with salt and pepper, and bake for 7 minutes at 220 degrees.

Cut the carrots, potatoes, and apples into cubes. Clean half of the quails and chop them into the salad.

Add crayfish tails, peas, and chopped quail egg to the ingredients. Dress with mayonnaise and mix.

Using a molding ring, place a portion of Olivier salad on a plate, then top it with a quail wing and leg. Garnish the salad with red caviar.