Penguins on Ice Salad

 

Ingredients

Beef (tongue) 1

Mustard seeds 2 tbsp

Marinated honey mushrooms

Onion 1

Lemon juice

Cucumber 2

Pine nuts 100g

Eggs 4

Mayonnaise

For the penguins:

Mozzarella cheese

Olives

Carrots

Green onions

Boil the beef tongue for two hours in a pressure cooker, add salt and black pepper to the broth. Cool the tongue and cut into strips. Mix 2 tbsp mayonnaise with 1 tbsp whole grain mustard and pour over the tongue. Thinly slice the onion and marinate in lemon juice.

Finely chop the marinated mushrooms and mix with the onion. Place on top of the tongue. Drizzle the mushrooms with mayonnaise, but don't stir. Thinly slice the fresh cucumber and lightly salt it. There's already plenty of mayonnaise, so there's no need to add any. First, sprinkle the grated egg yolk over everything. This is where you'll need to coat it with mayonnaise to hold the ice floe together. All this time, arrange the layers to form an iceberg shape, with some higher, some lower.

The final step is to grate the egg whites to give the ice floe a snowy texture. No need to coat it with mayonnaise.

Now let's make the penguins. Cut the fresh carrots into circles, cutting out one segment for the beak, and the rest for the legs.

Using a special tool, cut out a small ball of mozzarella, or simply use a knife to cut out small pieces. Insert the beak into one olive, cut the other olive in half, insert a piece of mozzarella, cut off a green onion, stack the entire structure on top of each other, and secure with a toothpick.

Enjoy!