Composition / ingredients
Cooking method
How to make a capercaillie's quail nest Salad? 1. Cut the peeled potatoes into thin strips and deep-fry. When the potatoes are ready, put them on a paper napkin to remove excess fat.
2. Next, cut the onion into quarters of rings. Cut the carrots into thin bars. Pass the vegetables.
3. Chicken breast, pickled mushrooms and fresh cucumbers cut into cubes.
4. Cut the protein part of the boiled eggs into strips.
5. Put lettuce leaves on the dish, then a layer of mushrooms. Next - chicken breast and put a mayonnaise mesh on top of it.
6. The next layer is onions and carrots. On top - a layer of mayonnaise. Next - cucumbers, egg whites and a mayonnaise net on them.
7.Place the potatoes evenly on the salad and make a recess in the center. Combine the mashed egg yolks with dill, salt and mayonnaise. Mix everything well and, having moistened your hands in water, mold the eggs from the mass. Put them in the nest.
8. Peel the boiled quail eggs. Make eyes out of cloves, beaks out of carrots. Make chicks. From a chicken egg - an adult bird. Put everyone in the nest.
The salad is ready. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Carnation - 323 kcal/100g
- Dill greens - 38 kcal/100g
- Salad mayonnaise of 50 % fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Leafy salad - 14 kcal/100g
- Salt - 0 kcal/100g
- Quail egg - 168 kcal/100g
- Chicken breast - 113 kcal/100g
- Chicken egg - 80 kcal/100g
