Quick salad
Composition / ingredients
2
servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Step 6:
Step 7:
Step 8:
First, I beat the cooled, but soft enough butter with a mixer. I try to choose fatter. In a blender, I grind a hard-boiled duck egg with herbs, potatoes and salt. I introduce the resulting mixture into the whipped butter and mix with a tablespoon. I let the egg oil stand for an hour or two in the refrigerator, and then you can serve the food to the table. A quick salad can serve as a wonderful basis for sandwiches with sausage and hard sharp cheese, which are indispensable on the New Year's table, or sprinkle with grated cheese. Lots of ideas! Quick salad can be used in almost all cases when butter is needed. I would not recommend it only for sandwiches with caviar and red fish. The taste of these products is ideally emphasized only by pure butter. But this is a matter of taste, like everything else that concerns the entertaining science of cooking.
Caloric content of the products possible in the composition of the dish
- 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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dill greens - 38 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Leafy salad - 14 kcal/100g
- Salt - 0 kcal/100g
