Olivier with salted trout and shrimps

Alexander Popov, chef of the restaurant Volna, is sure that there was fish first. It is she - river, sea, lake. Therefore, its ideal olive is only possible with fish, for example, with salted trout, caviar and shrimp.

Ingredients

• boiled potatoes - 60 g
• boiled carrots - 30 g
• hard-boiled eggs - 2 pcs.
• lightly salted Karelian trout - 60 g
• boiled shrimp - 140 g
• gherkins - 4 pcs.
• capers - 6-8 pcs.
• homemade mayonnaise - 60 g
• a pinch of seasoning 5 peppers - 0.6 g
• avocado - 80 g
• bow-sibulet - 4 feathers
• a pinch of black sesame
• hard-boiled quail eggs - 2 pcs.
• red caviar - 4 tsp
• balsamic cream - 4 g
• dill - a few leaves
• sweet mustard - 10 g
• watercress - 4 leaves
• salt - 0.6 g

Directions

1. Set aside 4 shrimp and 4 thin slices of salted trout for garnish. Cut potatoes, carrots, eggs, lightly salted trout, peeled shrimps and gherkins into small cubes. Avocado - in thin slices.
2. Combine all the cupped ingredients, add capers, mayonnaise, salt and 5 peppers mixture. Form 4 cylinders from this mixture, wrap them in avocado slices and place on serving plates.
3. Garnish the salad with black sesame seeds, a slice of salted Karelian trout, and half a quail egg. Separately make a composition of shrimp with red caviar. Decorate the plates with drops of balsamic, sweet mustard and dill.