Composition / ingredients
Cooking method
Boil the potatoes until tender, but so that they do not boil.
Hard-boiled chicken eggs, peeled from the shell and cut into halves, and remove the yolks from the middle.
Peel the red onion, wash it and finely dice it. Then, to give a piquant taste to the future salad, it must be pickled. To do this, put the chopped onion in a small bowl or plate, pour it with a glass of warm water and add a spoonful of 70% vinegar. Leave the onion to marinate for about 10-15 minutes.
Champignons are thoroughly washed under running water and dried, spread out on a paper towel. Then cut the mushrooms into cubes. Pour a small amount of vegetable oil into the pan and fry the mushrooms over medium heat until golden brown. Remove the pan from the heat and let the mushrooms cool down.
Apples of sour varieties should be washed and peeled.
Next, we proceed directly to the assembly of the salad. We take a large plate and rub boiled potatoes on the bottom with the first layer on a coarse grater. Using a spoon or a kitchen spatula, we level the layer.
Then we evenly stack the fried champignons with the second layer.
Rub the whites of boiled eggs with the third layer on a grater, lubricate abundantly with mayonnaise.
With the fourth scrap we spread the canned cod caviar and level it with a spoon or a spatula.
Then filter the pickled onion through a sieve and put it on top - this is the fifth layer of salad.
Rub the yolks of boiled eggs on top of the pickled onion and lubricate the layer with mayonnaise again.
Then rub the apples on a coarse grater and again smear the layer with mayonnaise.
The final layer of lettuce on a fine grater is grated with hard cheese.
The cod caviar salad is ready, but in order for all the layers of the salad to soak well, it needs to stand in the refrigerator for a couple of hours.
Decorate the salad with a figuratively cut piece of radish, thinly sliced fresh cucumber and serve on the table.
Bon appetit!
Calorie 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
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Radish - 20 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
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Acetic essence - 11 kcal/100g
- Cod caviar - 115 kcal/100g
