Russian-style egg salad

Ingredients for 4 servings:

• 50 ml milk, room temperature
• 75 ml rapeseed oil, room temperature
• 1 tsp mustard, medium hot
• 1 dashes lemon juice
• e.g. salt and pepper
• 4 eggs, hard-boiled
• 50 g trout caviar
• 50 g smoked salmon, sliced
• 2 gherkins, with honey
• 2 tsp capers
• 2 anchovy fillets in salt

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

To make the mayonnaise, briefly blend the room-temperature milk in a tall container using a hand blender. Add the oil drop by drop, which is very important, while blending continuously. Once half the oil is used up, you can increase the amount you add. It will take some patience to see results, but it simply takes time (up to 15 minutes) for the mixture to reach the consistency of mayonnaise. The more oil you add towards the end, the thicker the mixture will be. Season with mustard, salt, and pepper to taste and let the mayonnaise cool, which will have warmed from the long blending. Meanwhile, boil the eggs hard for about 10 minutes. Cut the smoked salmon, gherkins, capers, and the salt-removed anchovy fillets into very small cubes and mix them with the caviar and mayonnaise in a bowl. Peel the eggs, cut them into pieces using an egg slicer, and carefully mix them with the remaining ingredients. Note: Of course, you can also use ready-made mayonnaise or remoulade, salmon substitute, cucumbers of your choice, or even lumpfish roe. The quantities don’t have to be strictly adhered to, as everyone’s tastes are different.