“Capercaillie Nest” Salad: An Interesting Name for a Hearty and Delicious Dish 0 137

The salad recipe includes chicken and quail eggs (the latter are for decoration), cucumbers, onions, and fried potatoes cut into strips. Some of the ingredients are mixed and dressed with mayonnaise, while the potatoes serve as the base for creating the “nest”.

The salad looks very attractive, so it can confidently be included in the festive menu. However, it should be noted that fried potatoes quickly lose their crispy texture, so it is best to serve the dish immediately after preparation.

INGREDIENTS

chicken fillet – 400 g
chicken eggs – 4 pcs.
quail eggs for serving – 4–5 pcs.
onion – 150 g
pickled or fresh cucumbers – 250 g
parsley – 2 sprigs
potatoes – 400 g
vegetable oil for frying – as needed
mayonnaise 150-200 g
salad leaves for serving – to taste
salt, freshly ground black pepper – to taste

STEP-BY-STEP RECIPE

Step 1

Prepare all the necessary ingredients for the salad. Rinse the chicken fillet and place it in a pot. Pour in hot water and bring to a boil. Cook on low heat for 40 minutes. Allow the chicken to cool in the broth.

Step 2

Boil the chicken and quail eggs hard. Cook the chicken eggs for no more than 10 minutes after boiling, and the quail eggs for no more than five. Cool them under running water and peel. Finely chop the chicken eggs.

Step 3

Peel the onion and cut it into thin strips. Cut the pickled or fresh cucumbers similarly. Rinse the parsley, thoroughly dry it, and separate the leaves from the stems. Finely chop.

Step 4

Peel and rinse the potatoes for the salad. Cut them into thick strips. In a pot, heat the vegetable oil. Fry the potatoes in batches until golden brown. Place the cooked potatoes on paper towels to remove excess fat.

Step 5

Place half of the fried potatoes on a large plate lined with salad leaves to form a “nest”. Combine the chopped cucumbers, chicken, chicken eggs, and onion. Season with salt and pepper, and mix with mayonnaise.

Step 6

Fill the “nest” of fried potatoes with the salad. Top with the remaining potatoes. Sprinkle with parsley, garnish with peeled quail eggs, and serve.