Salad Olivier (Russian Salad)

In a pot, combine 1.5 liters of water, 1 tbsp smoked salt, 2 sprigs of fresh rosemary, 2 bay leaves, and 0.5 tsp crushed juniper berries. Bring to a simmer.

Gently add the 4 whole quail to the simmering liquid. Poach for 15 minutes on low heat.

Remove the quail from the poaching liquid and let them cool slightly. Shred the meat, reserving the tiny drumsticks for garnish. Discard bones and skin.

Dice 500g of cooked potatoes into small, bite-sized cubes.

Dice 1 fresh cucumber into small, bite-sized cubes.

Finely chop 50g of green olives and drain 2 tbsp of capers.

In a tall container, combine 1 egg yolk, 1 tsp Dijon mustard, 1 tbsp tarragon vinegar, and 1 tsp water.

Using an immersion blender, start blending the base ingredients while slowly drizzling in 120ml of neutral oil and 30ml of olive oil until a thick mayonnaise forms.

In a small bowl, whisk together 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, and 0.25 tsp Tabasco sauce.

In a large bowl, combine the shredded quail, diced potatoes, diced cucumber, chopped olives, and capers.

Add the homemade mayonnaise and the "Caboul" sauce to the salad. Mix gently until all ingredients are well coated.

Prepare chicken jell-o according to package directions (using 100g gelatin and poultry stock). Chill until firm, then cut into small cubes.

Halve 4 hard-boiled quail eggs. Prepare cooked crayfish tails. Have lettuce leaves ready.

Transfer the salad to a crystal serving bowl. Arrange lettuce leaves around the edge.

Decorate the top of the salad with the reserved quail drumsticks, halved quail eggs, crayfish tails, chicken jell-o cubes, and salmon roe.

Chill the salad for at least 1 hour before serving to allow flavors to meld.