Olivier Salad with Quail, Crawfish Tails, and Red Caviar
Salads • Russian
Description
Recipe by John Smith, head chef at The Coastal Kitchen.
Ingredients
- Carrot 5 oz
- Potato 5 oz
- Green Apples 5 oz
- Crab sticks in brine 10 oz
- Frozen green bean pods 5 oz
- Red Caviar 5 oz
- Quail Egg 8 pieces
- Mayonnaise 5 oz
- Quail Egg 4 pieces
- Garlic to taste
- Safflower Oil 5 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 430°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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