Let's cook a popular salad "Capercaillie's Nest" together today. A delicious and amazingly beautiful dish is always in the spotlight. I suggest changing the classic recipe a little and adding pickled mushrooms to the salad!
Ingredients
- Chicken fillet (boiled) – 300 g
- Champignons (pickled) – 200 g
- Chicken eggs (boiled) – 3 pieces
- Potatoes (medium) – 3 pieces
- Cucumbers - 200 g
- Ground black pepper - to taste
- Paprika - 0,5 tsp.
- Salt - to taste
- Mayonnaise - 120 ml
- Vegetable oil (for frying) – 2 art.l.
- Quail eggs - 3 pieces
- Parsley - 2 twigs
Step-by-step cooking recipe
Chicken fillet, cucumbers, pickled mushrooms and peeled chicken eggs cut into small cubes.
Peel the potatoes and grate them on a grater for Korean carrots.
Mix the potatoes with salt, paprika, ground pepper and put them in a hot frying pan with oil.
Fry for 7-10 minutes, stirring occasionally. Put the finished potatoes on a napkin to remove excess fat.
In a deep bowl, mix the fillets, chicken eggs, pickled mushrooms and cucumbers. Season with salt, pepper and mayonnaise.
Lay out the salad in a slide and generously sprinkle fried potatoes over the entire surface.
Make a small recess on top, put the peeled quail eggs and sprinkle with parsley.
