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Mushroom clearing salad with chicken fillet
10 servings3 hours 10 min
1. Boil the potatoes, eggs and carrots.
2. Peel the onions, then cut into half rings. Prepare the marinade of water and vinegar, hold the chopped onions in the marinade for 10 minutes, then drain the liquid.
3. Now marinate the meat: in a spacious container, mix the soy sauce with vegetable oil, pour the pepper. Brush the chicken fillet thoroughly with the resulting marinade and leave for 20 minutes, then fry the meat on both sides in a grilling pan (4-5 minutes on each side). Pack the fried fillet into foil, placing a small slice of butter over it. Bake the bundle in an oven preheated to 180 degrees for about 10 minutes.
4. Prepare the filling. Put the boiled yolks in a bowl, mash with a fork, pour in sour cream, add mustard, lemon juice, pour salt and sugar. Stir the mass thoroughly with a whisk.
5. Put the pickled champignons in a detachable baking tin with your caps down.
6. Rinse dill and parsley, dry with paper napkins, crush with a knife. Place the greens on top of the champignons, pour over the dressing (a couple of spoons).
7. Peel the boiled carrots, rub on a coarse grater, place on top of the greens and pour over the dressing similarly.
8. Grate the cheese as well and place in the next layer, rinse with dressing.
9. Cut the chicken fillet (completely cooled! ) into cubes and place over the cheese layer. 10. Sprinkle the fillet with pickled onions, grease with dressing. 1
1. Cut the boiled eggs into cubes, here also cut the proteins separated when preparing the dressing. Remember to lubricate the layer. 1
2. Well, potatoes that need to be rubbed on a grater - it will be a wrapping layer. It also needs to be greased. 1
3. Now cover the salad with a flat plate that fits the diameter, set the load (a gram of 400 will be quite enough) and send the salad to the refrigerator for soaking for an hour. After the specified time, turn the mold onto a dish and "unpack" "Mushroom Clearing. " Indulge guests with an excellent dish. Enjoy your meal!
Champignons - 500 gr, Chicken fillet - 300 gr, Potatoes - 200 g, Chicken eggs - 3 pcs., Carrots - 160 g, Onions - 160 gr, Butter - 20 gr, Dill - 50 gr, Parsley - 50 gr, Hard cheese - 150 gr, Soy sauce - 20 ml, Vegetable oil - 20 ml, Ground black pepper - 10 gr, Egg yolks - 2 pcs., Sour cream - 300 gr, Mustard - 80 gr, Lemon juice - 20 ml, Salt - 5 gr, Sugar - 5 g, Water - 50 mL, Vinegar - 50 mL
