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Olivier with tongue and truffle

4 servings

30 minutes

Recipe by Roman Palkin, chef of the restaurant Ladurée à-la Russe.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
724.3
kcal
26.5g
grams
39.5g
grams
50.7g
grams
Ingredients
4servings
Potato
4 
pc
Carrot
4 
pc
Pickled cucumbers
4 
pc
Green peas
8 
tbsp
Homemade mayonnaise
8 
tbsp
Pickled (brine-cured) tongue
600 
g
Salt
 
to taste
Ground black pepper
 
to taste
Chicken egg
4 
pc
Black truffles
12 
g
Truffle oil
60 
ml
Cooking steps

  • 1

    Boil potatoes, carrots, and eggs.

    Required ingredients:
    1. Potato: 4 pieces
    2. Carrot: 4 pieces
    3. Chicken egg: 4 pieces

  • 2

    Cut all ingredients into equal cubes, mix with mayonnaise and truffle oil. Season with salt and pepper to taste.

    Required ingredients:
    1. Pickled cucumbers: 4 pieces
    2. Green peas: 8 tablespoons
    3. Homemade mayonnaise: 8 tablespoons
    4. Pickled (brine-cured) tongue: 600 g
    5. Salt:  to taste
    6. Ground black pepper:  to taste
    7. Truffle oil: 60 ml

  • 3

    Place the salad in a pastry ring and garnish with slices of black truffle on top.

    Required ingredients:
    1. Black truffles: 12 g

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