Russian Salad with Veal and Caviar
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
2
Description
The recipe was shared with us by Chef John Smith from the restaurant Eats & Treats.
Ingredients
- Salad Potatoes - 1.1 oz
- Carrot - 0.7 oz
- Cucumbers - 0.7 oz
- Green Peas - 0.4 oz
- Veal - 1.1 oz
- Beef chuck roast - 0.7 oz
- Capers - 0.4 oz
- Quail Egg - 1 piece
- Pike Caviar - 0.2 oz
- Butter - 8.8 oz
- Milk - 3 fl oz
- Dijon Mustard - 0 fl oz
- Meyer Lemon Juice - 0 fl oz
- Salt - 0.1 oz
- Ground Black Pepper - 0 oz
- Worcestershire Sauce - 0.4 oz
Step by Step guide
Step 1
Prepare the mayonnaise. Place the pike caviar, oil, milk, Dijon mustard, lemon juice, salt, pepper, and Worcestershire sauce in a deep bowl and blend with an immersion blender until emulsified.
Step 2
Boil the veal.
Step 3
Dice all the vegetables and the boiled veal, then mix them together. Add mayonnaise.
Step 4
Cut the boiled quail egg in half.
Step 5
Plate the salad using a culinary ring or rectangle.
Step 6
Top with two halves of quail eggs, roast beef, and pike caviar.
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