Olivier Salad with Crawfish and Gelatin

Ingredients

• Salad Potatoes 10 oz
• Carrot 5 oz
• Pickled Cauliflower 5 oz
• Canned Mushroom Soup 10 oz
• Chicken Egg 4 pieces
• Cured beef 5 oz
• Crab sticks in brine 5 oz
• Scallions 0 oz
• Dill 0 oz
• Parsley 0 oz
• Cilantro 0 oz
• Shallot 1 piece
• Garlic 1 clove
• Apple Cider Vinegar 1 tablespoon
• Cucumbers 5 oz
• Campbell's Beef Broth 5 fl oz
• Shrimp 5 fl oz
• Agar-Agar 1 tablespoon
• Salt to taste
• White Pepper (whole) to taste
• Cress salad to taste
• Natural Yogurt 0 oz
• Mustard Greens 2 spoons
• Whole egg 2 pieces
• Vegetable Oil 5 fl oz

Step-by-Step Guide

Step 1

Strain the broths through a sieve into separate saucepans. Add agar-agar to both, heat the broths with the agar while whisking, but do not bring to a boil.

Step 2

Line two shallow containers with plastic wrap, pour the jelly mixture into them, let it cool, and refrigerate until set.

Step 3

Cut the boiled beef into cubes. Grate the eggs using a coarse grater.

Step 4

Dice the pickled cucumbers into small cubes. Peel the fresh cucumbers, remove the seeds, and cut them into the same small cubes. Make the mayonnaise: whisk the mustard with the egg yolks using a mixer, add a pinch of salt, white pepper, and gradually drizzle in the vegetable oil; add a little lemon juice at the end. The mayonnaise is ready.

Step 5

Add apple cider vinegar, diced potatoes and carrots, finely chopped shallots, dill, green onions, parsley, cilantro, green peas, salt, white pepper, Greek yogurt, and mayonnaise to the salad. Mix well.

Step 6

Finely chop the crab sticks and add them to the salad.

Step 7

Cut the jelly into small cubes, add it to the salad, and mix again.

Step 8

Using a ring mold, place the salad onto a plate and garnish it with a whole crayfish tail, diced boiled carrots, chopped herbs, and watercress.