Ingrediants

• 250 g potatoes
• 250 g carrots
• 200 g sunflower oil
• 150 g frozen peas
• 100 g Greek yogurt
• 30 g lumpfish roe
• 12 quail eggs
• 8 gherkins
• 1 egg
• 1 lemon
• 1 edible gold leaf
• mustard
• sugar
• smoked paprika
• salt

For the recipe Russian salad with quail and lumpfish eggs, peeled and peeled potatoes and carrots. Cut the vegetables into cubes of about 5 mm.
Cook them separately, starting from cold salted water, calculating 9-10 minutes for the potatoes, 7 minutes for the carrots and 1 minute for the peas from the boil.
Drain the vegetables and distribute them on a cloth to let them cool and dry completely.
Boil quail eggs for 6 minutes from boiling, then let them cool in cold water.
Chop finely the gherkins.
Prepare yogurt mayonnaise: in a tall and wide glass pour the sunflower oil, then the egg, a pinch of salt, 1/2 teaspoon of sugar, 1 teaspoon of mustard and 1 tablespoon of lemon juice. Blend with the hand blender, moving the blender rod up and down for 30 seconds, until you get a creamy mixture. Gently stir in the Greek yogurt and chill in the refrigerator for 30 minutes.
Peel quail eggs and divide them in half lengthwise.
Mix the vegetables and the chopped gherkins with 3/4 of the mayonnaise.
Pour the mixture in an oval mold (12 × 25 cm approximately) lined with cling film. Let it rest in the fridge for 1 hour and 30 minutes.
Mix the remaining mayonnaise with 1 teaspoon of paprika and place it in a pastry bag.
Turn out the Russian salad on a serving dish and decorate the edges with quail eggs interspersed with sprigs of paprika mayonnaise. Complete with lumpfish roe and decorated with gold leaf.