Ingredients
Units
Scale
- 1 boneless, skinless cooked chicken breast
- 1 boneless cooked duck breast, skin removed and crisped, separately
- 3 rainbow carrots, peeled and cooked
- 1 lb. cooked Virginia ham, in one piece
- 2 lobster tails, cooked and shelled
- 250 grams small gherkin pickles
- 3/4 cup pitted black olives
- 1 Asian Cucumber, peeled
- 100 grams capers in vinegar
- 5 hard-boiled eggs, cooked to Hirshon standard
- 10 new potatoes (boiled and peeled)
- 1 box frozen green peas, cooked
- Provencal Sauce:
- Beat 400 grams of olive oil with two egg yolks until light and smooth, then add sherry vinegar and Dijon mustard to taste, a touch of worcestershire sauce and 1 tsp. Paprika. Mix with an equal amount of top-quality homemade or commercial mayonnaise (Duke’s, Hellmann or Best Foods)
- 50 grams black caviar (Sevruga preferred)
- 50 grams red salmon caviar
- 50 grams yellow trout caviar
- 50 grams green wasabi tobiko caviar
- Fresh Bibb lettuce leaves
- Dill sprigs
Instructions
- Chop up all the ingredients into equal-sized small cubes. Mix in the Provencal Sauce to taste and spoon into ring molds and chill 1 hour.
- Unmold onto lettuce leaves and with piles of different caviars around it. Garnish with sprigs of fresh dill. Serve with plenty of ice-cold vodka!
- Prep Time: 0 hours
- Cook Time: 0 hours
