Olivier with duck jamon
5 servings
60 minutes
The recipe was shared with us by Dmitry Akhmetov, chef of the wine bars Brix and Easy Brix.
1
Wash the carrots and potatoes, season with salt to taste, and add two tablespoons of vegetable oil.
- Carrot: 300 g
- Potato: 300 g
- Salt: 7 g
- Vegetable oil: 510 ml
2
Mix well and send to bake in a preheated oven at 180 degrees for about 40-50 minutes.
3
Take the cooked vegetables out of the oven, cool them down, and peel off the skin.
4
Cut into small cubes.
5
Boil 3 eggs in boiling water for 7-10 minutes. Cool, peel off the shell, and cut into small cubes.
- Chicken egg: 3 pieces
6
Prepare brine for peas. Pour water into a saucepan and place it over medium heat. Add half a teaspoon of salt and sugar.
- Water: 1 l
- Salt: 7 g
- Sugar: 20 g
7
Once the brine boils, add the peas for 1-2 minutes.
- Green peas: 50 g
8
Put the peas in a sieve and rinse with cold water.
9
Cut the barrel pickles into small cubes.
- Pickled cucumbers: 150 g
10
Make homemade mayonnaise: beat 2 eggs with a blender, gradually adding mustard, a pinch of salt, garlic, lemon juice, and Worcestershire sauce.
- Chicken egg: 3 pieces
- Mustard: 15 g
- Salt: 7 g
- Garlic: 1 g
- Lemon juice: 10 ml
- Worcestershire sauce: 2 ml
11
Pour 500 ml of vegetable oil in a thin stream and mix well. The mayonnaise is ready.
- Vegetable oil: 510 ml
12
In a deep bowl, mix carrots, potatoes, eggs, pickles, and marinated peas. Dress with homemade mayonnaise and mix well.
- Carrot: 300 g
- Potato: 300 g
- Chicken egg: 3 pieces
- Pickled cucumbers: 150 g
- Green peas: 50 g
- Vegetable oil: 510 ml
13
Slice the duck ham into thin slices.
- Jamon (Spanish cured ham): 200 g
14
Wash the green onion and chop it finely.
- Spring onion: 2 g
15
Place the salad on a plate, arrange duck ham around the edge, and garnish with watercress and green onions.
- Pea microgreens: 2 g
- Spring onion: 2 g
16
To serve.