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The Hirshon Tsarist Salad Olivier – Салат Оливье

  • Total Time: 0 hours


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


  1. 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.
  2. 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

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