Russian Salad with Egg and Caviar

For the Russian salad with egg and caviar, remove the peel from the carrots and the celery bulb and rinse them.

Boil separately in lightly salted water for 20 minutes. Drain and let cool.

While carrots and celery are cooking, drain runner beans and mushrooms. Cut beans into 2cm pieces and mushrooms into leaves.

Cut ham and pickled tongue into 1cm cubes. Drain the lobster tails and shred the meat with a fork.

Rinse the anchovy fillets briefly under cold water, drain the truffles and chop. Cut carrots and celery into 1cm cubes and mix everything in a baking bowl.

Mix the mayonnaise with the sour cream. Season with salt, pepper and sugar. Pour over the salad, mix and leave in the refrigerator for 20 minutes with the lid closed.

Then arrange in a glass bowl. For garnish, peel eggs and cut into quarters. Drain and coarsely dice beets. Drain capers as well and chop finely, if desired.

Place a wreath of the ice pieces around the salad. Evenly distribute ice pieces with caviar and red beets over the Russian salad with egg and caviar.

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