Mushroom lukoshko salad

2 servings
1 hour

How to make Mushroom Lukoshko salad? Boil the potatoes and eggs. Rinse potatoes from contaminants, cover with water and bring to a boil. It is not necessary to clean it first. Cook with the peel - in a uniform, for 15-20 minutes. Then drain the water and cool the potatoes. Pour cold water over the eggs and bring to a boil. Cook in boiling water for 5-7 minutes. Then drain the hot water, and pour cold water over the eggs to cool them.

Boil the chicken fillet in boiling water, for 20 minutes. Then cool the meat and cut into small cubes.

To make this salad, take a deep salad bowl and line its surface inside with cling film. Place the canned champignons all over the bottom with their hats down.

Sprinkle the mushrooms with generously chopped dill. Instead of dill, you can use any green.

Grate the boiled eggs on a coarse grater and lay out in a thick layer, mincing a little with your hands. Brush a layer of grated eggs with mayonnaise.

Finely chop the remaining champignons and place the next layer on the eggs.

Also add some mayonnaise.

Put the chopped chicken fillet in the third layer and knead a little with your hands so that the layer is denser and does not fall apart later. Brush the chicken with a little mayonnaise.

The last layer will be potatoes. Peel the boiled potatoes and grate over a coarse grater. Spoon the grated potatoes over the chicken and compact. Leave the finished salad to stand a little in the refrigerator so that the layers soak and cool.

Cover the salad bowl with a flat plate before serving and flip over to place the salad bowl on top. Remove the salad bowl and remove the cling film from the salad. The finished salad will turn out to be mushrooms on top. Garnish with some greens and serve to the table. Enjoy your meal!