Olivier Salad

Ingredients

• 2 medium-sized baked apples (steamed with the skin on).
• 2 pheasant or duck legs (homemade confit or canned).
• 3 sweet and sour cucumber salads.
• 1 fresh cucumber
• 5 black olives, pitted.
• 1 tablespoon of capers in vinegar.
• 5 extra-large or “Grade 1” langoustines.
• Two hard-boiled eggs.
• 200 ml of neutral oil paint
• 20 ml of lemon juice
• 2 egg yolks.
• 30 grams of chives
• 100 cm³ of a jelly made with duck or goose liver.
• 1 tablespoon of caviar or lumpfish roe.

Peel and steam the apples. Allow to cool.

Boil the eggs. Let them cool.

Steam the langoustines in a dill and parsley broth (for about 5 minutes).

Finely chop the chives.

Finely chop 3 chives.

Regular dice, 5 to 6 mm in size: small potatoes, hard-boiled eggs, sweet and sour cucumbers, 4 prawns, goose or duck liver jelly, and olives.

Cut the fresh cucumber into thin slices, about 2 mm thick, using a vegetable slicer.

To make a classic mayonnaise, you will need 2 egg yolks, 200 ml of neutral-flavored oil, 20 ml of lemon juice, and 30 g of chopped chives.

Place 9 cm-sized molds in the center of the dish, wrap them with cucumber slices, and secure them with white chives.

In a metal bowl, combine all the ingredients, season with mayonnaise, mix thoroughly, and then add truffle vinegar.

Pour the mixture into the molds, press gently, then carefully remove the molds.

Season with mayonnaise and capers, add shrimp and caviar, and garnish with green leaves.