Preparing Salad Olivier to the recipe of Elena Molokhovets:
hazel grouse, calf's tongue, pressed black caviar (payusnaya), fresh lettuce, boiled crayfish, lobster, pickles (small marinated vegetables), Kabul soy (an old fermented seasoning made from soya beans), cucumbers, capers, hard-boiled eggs, sauce Provençale, salt.
In principle, pressed caviar can be replaced by bottarga, the crayfish and lobster by crab, and Kabul soy by anchovies or kimchi sauce; the rest is within our reach.