Salad "Capercaillie's Nest" is prepared in different ways - someone adds mushrooms, someone likes it with beetroot or smoked chicken. I suggest you try the recipe with beef tongue and pickles. We will traditionally decorate with fried potatoes!
Ingredients
- Beef tongue (boiled) – 300 g
- Potatoes - 3 pieces
- Chicken eggs (boiled) – 3 pieces
- Cucumbers (salty) – 1 piece
- Onion - 1 piece
- Mayonnaise - 2-3 tbsp.l.
- Vegetable oil - 250 ml
- Lemon juice - 1 art.l.
- Ground coriander - 0,5 tsp.
- Ground black pepper - to taste
- Sugar - 0,5 tsp.
- Salt - to taste
- Quail eggs (boiled) – 3 pieces
- Greenery (any) – a couple of twigs
Step-by-step cooking recipe
Peel the potatoes and grate them on a special grater. You should get a thin straw. Rinse it thoroughly under running water and put it in a colander so that all the water runs off.
Heat the oil in a frying pan. Fry the potatoes in small portions over medium heat until golden brown.
Add salt, ground pepper and mix. Put the potatoes on a paper napkin to remove excess oil.
Slice the tongue, cucumbers and peeled chicken eggs.
Peel the onion from the husk and chop.
Add sugar, lemon juice and ground coriander. Stir and leave to marinate for 10 minutes.
Mix onions, cucumbers, beef tongue and eggs.
Season with salt, pepper and mayonnaise.
Lay out the salad with a slide, sprinkle with fried potatoes and make a small depression.
Fill the recess with chopped herbs and peeled quail eggs.
