Wood grouse nest salad

Step-by-step recipe

Step 1:

Boil the chicken legs in salted water and let cool. Boil and cool the carrots and eggs. Separate the hard-boiled eggs into whites and yolks. Grate the raw, peeled potatoes using a Korean carrot grater.

Step 2:

Rinse the grated potatoes until the water runs clear and dry on paper towels.

Step 3:

Heat enough vegetable oil in a frying pan for deep-frying and fry the potatoes in small batches, placing them on paper towels when ready.

Step 4:

Finely chop the onion and fry until translucent in a small amount of vegetable oil.

Step 5:

Lightly boil and chop the mushrooms, place them in a frying pan with the onions and fry everything together, stirring until golden brown.

Step 6:

Add salt, pepper, stir and fry for another 30 seconds.

Step 7:

Cut the chicken meat into small cubes.

Step 8:

Grate the boiled carrots, egg whites and yolks separately on a fine grater.

Step 9:

Place the chicken meat in an even layer on a plate and make a mayonnaise mesh on top.

Step 10:

Place a layer of carrots, smooth it out, lightly salt and make a mesh of mayonnaise.

Step 11:

Place the fried mushrooms in an even layer and create a mesh of mayonnaise.

Step 12:

Spread the grated egg white in an even layer, add salt and make a mayonnaise mesh.

Step 13:

Place the grated yolk in the center and make a well with sides in it.

Step 14:

Place the fried potatoes in a circle, without covering the yolk, and press lightly.

Step 15:

Make a nest of dill on top of the yolk.

Step 16:

Place quail eggs in the nest and serve.

Cooking tips

Boil all ingredients that require cooking in advance and cool.

The layer of oil in the frying pan for frying potatoes should be approximately 1.5 cm.

You can use any mushrooms - both wild mushrooms and champignons.