Ingredients
| pickled cucumber 20 g |
| fresh cucumber 20 g |
| chicken egg ½ pc. |
| boiled carrots 20 g |
| boiled potatoes 20 g |
| mayonnaise 15 ml |
| crab fillet 40 g |
| red caviar 10 g |
| Hollandaise sauce 30 ml |
| quail eggs 2 pcs. |
| frozen green peas 10 g |
| FOR HOLLANDAISE SAUCE: |
| chicken yolks 3 pcs. |
| butter 100 g |
| lemon juice 30 ml |
| ground black pepper 1 pinch |
| salt 2 pinches |
Instructions
Step 1
Prepare Hollandaise sauce. Melt butter and cool to room temperature. Heat water in a saucepan to 80 degrees and set the heat to low. Place a bowl on top and pour the yolks and lemon juice into it. Beat them well in the water bath (4-5 minutes) and then introduce the butter in a thin stream, without stopping beating. At the end, add salt and pepper and whisk again.
Step 2
Boil the quail eggs soft-boiled. Boil the chicken eggs hard-boiled. Cool. Boil green peas and cool. Cut cucumbers, carrots, potatoes and chicken egg into small cubes. Add green peas and mix everything with mayonnaise.
Step 3
Place the salad on a plate, decorate with quail egg halves. Put "Hollandaise" sauce and crab fillets on the salad. Decorate with red caviar.
