The quick and hearty Parus salad is an ideal appetizer for those who like spicy, crispy and smoked food. This is because this multi-layered masterpiece includes Korean-style hot carrots, airy potato chips, and tender smoked meat as the basis. How is Parus salad prepared at home?
The festive salad is called so poetically "Sail" because the top layer and at the same time its decoration is the store's thin potato chips, which imitate the raised sails of ships blown by the wind. Today you can find several variations of the salad. Both the filling of the layers and the appearance change. Stacking chips, broken into crumbs, is allowed, as well as replacing chips with deep-fried potatoes or other suitable product.
Cooking time - 30 minutes.
The main components of a classic recipe:
- large potato chips - 120 g;
- canned sweet corn - 150 g;
- Korean spicy carrots - 160 g;
- boiled-smoked chicken fillet - 280 g;
- fresh eggs - 4-5 pcs.;
- mayonnaise sauce - 170 g.
Step-by-step recipe for Parus salad
- Put the eggs to simmer in enough cold water for about 8 minutes from the moment they boil. Then cool them under running water and peel them off.
- Start cooking with chicken. Separate the meat from the skin and bones (if it is on the bone) and cut into small equal pieces.
- Prepare a large, flat dish with edges rounded up. On the day of the plate, place chicken meat in an even layer. Brush the salad base with a little mayonnaise sauce.
- On top of the mayonnaise, spread the grated spicy carrots seasoned in Korean. It is important to drain all the liquid from the carrot salad before laying it out. Cover this layer evenly with mayonnaise.
- Open a jar of canned corn, drain the water and sprinkle the kernels in the next layer. Mayonnaise sauce again completes the picture.
- Chop the hard-boiled eggs very finely and lay them on a new layer of lettuce. Cover evenly with the remaining mayonnaise.
- Break half of the prepared potato chips with your hands into large crumbs and sprinkle the salad in a dense layer on top. Stick the remaining potatoes vertically into the salad, opening the chips like sails to one side.
The salad is ready, it should be kept in a cool place for 30-60 minutes, without covering with a plate or cling film (otherwise the chips will soften). Serve with a salad spatula for guests to lay out on plates.
What salad is combined with
The product is high in calories and contains mayonnaise in abundance, so you should not serve it with dishes seasoned with fatty sauces. Accompany the salad with a plate of croutons or crispy toast. You can supplement the table with boiled potatoes or other vegetables, rice or buckwheat dishes.
Homemade Korean carrots for "Parus" salad
Ingredients:
- carrots - 0.5 kg;
- granulated sugar - 20 g;
- salt - 15 g;
- table vinegar 9% - 2 tsp;
- red pepper - 10 g;
- garlic - 4 cloves;
- vegetable oil - 40 g.
Recipe:
- Peel and grate the carrots with small strips. Add sugar and salt, pour in vinegar. Stir with your hands, as if pressing the ingredients into the carrots. Add ground pepper.
- Heat oil in a frying pan, pour into carrots, stirring quickly with a spoon. Add chopped garlic.
- Leave the salad to infuse for 15-30 minutes.
Tricks and nuances in the preparation of the Parus salad
- It is recommended to use mayonnaise with low fat content - no more than 50%. The salad will turn out to be just as tasty, but less heavy.
- To reduce calories, mayonnaise sauce can be substituted with unsweetened yogurt, low-fat sour cream, or a homemade sauce made from a whisk-whipped mustard, olive / sunflower oil, seasoned vinegar and salt (1: 3: 1 ratio for the first three ingredients).
- If you want to replace the chips with something, ideally - boiled potatoes. But this layer should be placed between chicken and Korean carrots. Pre-cooked potatoes should be grated on a coarse grater.
- To add lightness to the first layer, the chicken should be fiberized rather than chopped into pieces.
In addition to the classic composition of the ingredients, there are other original variations that will make it possible to create, for example, the “Holiday Sail” or “New Year's Sail” salad. This is facilitated by replacing chicken meat with ham, crab or shrimp meat, corn - for olives or canned peas, carrot salad - for sweet pineapples.
Salad "New Year's sail with salted fish"
This interesting option is portioned, which is quite convenient for meeting a large company of guests.
Components:
- lightly salted red fish (chum / salmon / trout) - 180 g;
- crab sticks (boiled shrimp without shell is possible) - 200 g;
- egg - 4 pcs.
- hard cheese - 130 g;
- any greens from the garden - 1 bunch;
- olives / olives - 1 can;
- chips - the largest diameter;
- mayonnaise - 170 g.
Step-by-step recipe for New Year's sail with salted fish salad
- It is necessary to separate the fish fillets from the cartilage and bones and skin. Cut the resulting fillet into small pieces of equal size.
- Chop crab sticks (or shrimps), crumbling into compact cubes. Grate the cheese.
- Boil the eggs, peel and chop very finely. Mix everything with mayonnaise.
- Add olives to your liking (either chopped or whole, but pitted).
- Rinse the herbs, chop finely. Add to salad.
- Just before serving, place a spoonful of lettuce on the curved chips in portions, like in mini saucers, and place them on the tarlek.
The secret of Sails is in the chips. They are the decoration of the salad and a special, unusual ingredient. Which chips the chef will choose - without flavorings or with cheese, bacon, crab, sour cream sprinkles - this is how the dish will taste in the upper layers.
