"Chanterelle" salad refers to little-known flaky salads and can easily replace the usual herring under a fur coat or "Mimosa". The combination of ingredients in the "Chanterelle" salad makes its taste exquisite and unique.
It is necessary
- For cooking you will need:
- - potatoes 3 pcs;
- - carrots - 2 pcs;
- - onion - 2 pcs;
- - eggs - 3 pcs;
- - lightly salted herring - 1 pc;
- - mushrooms - 300 g;
- - mayonnaise.
Instructions
Step 1
First of all, let's prepare all the ingredients for the Chanterelle salad. Rinse the potatoes and carrots and boil until tender in salted water. You do not need to peel the vegetables. Boil the eggs hard-boiled, fill with cold water and cool, and then clean. We also remove the peel from ready-made vegetables. Peel the onions, cut them into very small cubes and fry in hot sunflower oil until golden brown, then put them in a bowl, trying to catch less oil.
Step 2
We wash the herring under running water, remove the skin, remove the insides, ridge and small bones. Cut the herring fillets into small pieces and put them in a separate container.
Step 3
Mushrooms (usually champignons are used for the "Chanterelle" salad) wash and cut into 3-4 parts. If the mushrooms are very large, then you can simply cut them into plates. Heat the sunflower oil in a frying pan, put the chopped mushrooms in it and fry until all the liquid has evaporated. We also put the ready-made mushrooms in a separate plate.
Step 4
Eggs, potatoes and 1 carrot are grated on a coarse grater, each product in a separate bowl, the remaining carrot on a medium - soup.
Step 5
Now we begin to collect our salad. We coat each layer with mayonnaise. You need very little of it, otherwise the salad will turn out to be greasy. So, lay out the layers in the following sequence: potatoes - herring fillets - fried onions - champignons - carrots grated on a fine grater - eggs.
The last, egg layer, coat with mayonnaise and decorate the top of the salad with coarsely grated carrots. Optionally, you can arrange a salad in the form of a chanterelle face. The salad is served chilled, as an independent dish or as an addition to mashed potatoes.
