Smoked breast salad with pickled mushrooms

4 servings
30 min

How to make a salad with smoked chicken and pickled mushrooms? I used smoked fillet, but you can take legs, hips of chicken and cut meat off the bone. Prepare the necessary ingredients. Boil chicken eggs in advance. How to boil eggs? Drop one egg into salted boiling water on a spoon. After boiling, cook for 8 minutes. Pour cold water over the eggs and leave to cool.

Mayonnaise is better to cook on its own. Pour 180 ml of vegetable oil (sunflower or olive) into the bowl of the blender. Take high-quality oil, since its taste will determine which mayonnaise will result. Drive one egg into the oil (it is important that the egg is at room temperature). A quarter teaspoon salt, add 1 teaspoon. l sugar, 0. 5 tea. l mustard and 1 tea. a spoonful of lemon juice. Beat the mixture with a submersible blender.

This is such a thick, yellow with an olive aroma and taste, my mayonnaise turned out. Tastier than shopping and healthier!

Cut the smoked chicken into a small cube. Transfer to the container.

Add the mayonnaise to the chicken (about 1. 5 table. spoons) and mix well.

Pickled or salted mushrooms can be any. I cook with pickled champignons. Drain the mushrooms and cut them into thin plates or cubes.

Grate the hard cheese on a medium grater. Take delicious, high-quality cheese, as the taste of the salad will also depend on it.

Clean the cooled eggs from the shell. Divide into squirrels and yolks. Rub them into separate containers on a medium-sized grater.

Start assembling the puff salad. Place a cooking ring on a flat dish. Put the chicken in mayonnaise first. Spoon the surface.

Spread the chopped mushrooms in a second layer.

Grease them with mayonnaise (approx. 1, -2 table. spoons).

Put egg whites on mushrooms.

Also brush them with mayonnaise.

Put the grated cheese in the fourth layer.

Also brush it with mayonnaise.

The last layer is egg yolks. Send the salad in the cooking ring to the fridge for 1 hour to infuse.

Remove the smoked chicken and pickled mushroom salad from the fridge. Remove the ring. Garnish the salad with herbs to your liking, such as curly parsley, chopped spring onions, dill. Put pickled mushrooms in the center. Done, you can serve to the table!