On any festive table, the "Capercaillie's Nest" will always be popular. It is so delicious and beautiful that it is simply impossible not to notice it. Prepare this salad with fried mushrooms, garnish with potatoes and quail eggs.
Ingredients
- Chicken fillet (boiled) – 250 g
- Mushrooms - 200 g
- Cucumbers (salty) – 2 pieces
- Onion - 2 pieces
- Potatoes - 200 g
- Olive oil - 60 ml
- Ground black pepper - to taste
- Salt - to taste
- Mayonnaise - 120 ml
- Quail Eggs (boiled) – 3 pieces
Step-by-step cooking recipe
Peel the potatoes and grate them on a special grater. You should get a thin straw.
Heat half of the oil in a frying pan, put the potatoes, season with salt and pepper.
Fry until golden brown and place on a paper napkin.
Cut the boiled fillet, pickles, mushrooms and peeled onions.
Heat the remaining oil in a frying pan and fry the onion for 2-3 minutes.
Add the mushrooms and cook over medium heat for 10 minutes. At the end, add salt and ground pepper.
Mix chicken fillet, onion, pickles and fried mushrooms.
Season with salt, pepper and mayonnaise.
Put the finished salad on a nice plate, sprinkle fried potatoes thickly on top.
Make a small depression in the center and lay out the peeled quail eggs.
