Olivier Salad with Woodcock and Caviar
⏳ Time
15 minutes
🥕 Ingredients
9
🍽️ Servings
6
Description
<a href="https://eda.ru/recepty/sousy-marinady/sous-kabul-so-slivkami-26492">Kabul Sauce</a> (or as it was called in Russia, «Kabul Soy») is believed to have been added by chef Lucien Olivier to the original recipe of his famous appetizer. A <a href="https://eda.ru/recepty/sousy-marinady/sous-kabul-s-tomatnoj-pastoj-26491">second version</a> of this sauce, any hot sauce, or the addition of a cayenne pepper can also be used.
Ingredients
- Woodcock - 2 pieces
- Veal tongue - 1 piece
- Red Caviar - 3.5 oz
- Crayfish - 25 pieces
- Pickles - ½ jar
- Cucumbers - 2 pieces
- Quail Egg - 10 pieces
- Mayonnaise - ½ jar
- Pickled capers - 2.8 oz
Step by Step guide
Step 1
Roast the woodcocks and chop the meat.
Step 2
Boil the tongue and cut it into equal pieces.
Step 3
Add the meat from the boiled crayfish, diced pickles, chopped eggs, and cucumbers.
Step 4
Gently mix the ingredients, place them in a salad bowl, add Kabul sauce, capers, caviar, and Provençal sauce.
Step 5
Garnish the salad with caviar before serving.
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