Olivier Salad with Quail, Crawfish Tails, and Red Caviar
⏳ Time
45 minutes
🥕 Ingredients
13
🍽️ Servings
4
Description
Recipe by John Smith, head chef at The Coastal Kitchen.
Ingredients
- Carrot - 5.6 oz
- Potato - 6.3 oz
- Green Apples - 4.2 oz
- Crab sticks in brine - 9.9 oz
- Frozen green bean pods - 5.6 oz
- Red Caviar - 4.2 oz
- Quail Egg - 8 pieces
- Mayonnaise - 7.1 oz
- Quail Egg - 4 pieces
- Garlic - to taste
- Safflower Oil - 2 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil the carrots, potatoes, and eggs.
Step 2
Brush the quails with sunflower oil, season with salt and pepper, and bake in the oven at 428°F for 7 minutes.
Step 3
Dice the carrots, potatoes, and apples. Clean half of the quail and chop them into the salad.
Step 4
Add the crab sticks, peas, and chopped quail egg to the ingredients. Dress with mayonnaise and mix well.
Step 5
Using a ring mold, place a portion of Olivier salad onto a plate, then top it with a quail wing and leg. Garnish the salad with red caviar.
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