Chanterelle salad with mushrooms

6 servings
2 hours 15 min

We prepare the ingredients, for which the first thing is my potatoes and carrots under running water. We put them whole in a saucepan, pour water and put them on a strong fire. When the water boils, reduce the heat and boil the vegetables until tender. Then we drain the water, and put the vegetables on a flat large plate to cool down. You can cut them into several parts so that they cool down faster. We go through the mushrooms from the forest litter (if necessary), then dry them with paper towels. Any mushrooms are suitable for this salad - from oyster mushrooms and champignons, which can be bought in any store, to forest mushrooms, hand-picked in season. You can cook a salad with both fresh mushrooms and frozen ones. Remember that many mushrooms are subject to mandatory pre-boiling. Frozen mushrooms must be removed in advance from the freezer so that they have time to defrost. We cut the mushrooms into small pieces. Next, peel the onion from the husks and cut it into small cubes. Put fish fillet on the cutting board and cut it finely into cubes. Cooled carrots and potatoes to three on a coarse grater. We also do with hard cheese, only three of it on a medium or fine grater. We cut into several parts of the olive (remember to leave three halves of the olives for the spout and the eye of the chanterelle). We put everything in separate bowls. Heat a frying pan with vegetable oil over medium heat and put onions in hot oil. Fry the onion with an hour of stirring until soft. Then we lay out the mushrooms to the onion, fry them until tender - 10-12 minutes. The most interesting thing is to collect and decorate the salad: - grease the bottom of a beautiful flat plate with a small amount of mayonnaise, and put chopped herring on top, make a net of mayonnaise; - then lay out the mushrooms fried with onions and also make a net of mayonnaise; - the third layer is potatoes, on top of it - mesh made of mayonnaise; - put carrots in the final layer; - decorate the salad, laying out a chanterelle using cheese and olives. The salad is ready! We put the salad in the refrigerator for at least an hour, after which it can be served on the table!