The original salad "Capercaillie's Nest" is always popular. I cook it very often, but the guests are still surprised every time. Please note that the fried potatoes must first be placed on a napkin before being added to the salad.
Ingredients
- Chicken fillet (boiled) – 300 g
- Chicken eggs (boiled) – 3 pieces
- Potatoes - 200 g
- Cucumbers - 200 g
- Onion - 1 piece
- Vegetable oil - 2 art.l.
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 150 ml
- Quail Eggs (boiled) – 5 pieces
- Parsley - a couple of twigs
Step-by-step cooking recipe
Chicken fillet, cucumbers and onions cut into small cubes.
Peel the chicken eggs from the shell and chop them.
Peel the potatoes and grate them on a special grater.
Heat the oil in a frying pan and fry the potatoes until golden brown.
Season with salt and pepper and put on a napkin to remove excess oil.
In a deep bowl, mix the fillets, cucumbers, onions and chicken eggs.
Add salt, pepper and mix with mayonnaise.
Lay out the salad with a slide, sprinkle fried potatoes over the entire surface.
Make a small recess on top, put the parsley and peeled quail eggs.
