Composition / ingredients
Cooking method
We prepare the ingredients, for which the first thing I do is wash potatoes and carrots under running water. We put them whole in a saucepan, pour water and put them on a high heat. When the water boils, turn down the heat and boil the vegetables until tender. After that, drain the water, and put the vegetables on a flat large plate to cool down. You can cut them into several pieces so that they cool down faster.
We sort out the mushrooms from the forest litter (if necessary), then wash them and dry them with paper towels. Any mushrooms are suitable for this salad - from oyster mushrooms and champignons, which can be bought in any store, to wild mushrooms, hand-picked in season. You can prepare a salad with both fresh mushrooms and frozen ones. Remember that many mushrooms are subject to mandatory pre-boiling. Frozen mushrooms must be removed from the freezer in advance so that they have time to defrost. Cut the mushrooms into small pieces.
Next, peel the onion and cut it into small cubes. We put the fish fillet on the cutting board and cut it into small cubes. Cooled carrots and potatoes three on a coarse grater. We also do it with hard cheese, only three of it on a medium or fine grater. We cut the olives into several parts (do not forget to leave three halves of olives for the spout and the chanterelle eye). We put everything in separate bowls.
Heat a frying pan with vegetable oil over medium heat and put the onion in the hot oil. Fry the onion with an hour of stirring until soft. After we spread the mushrooms to the onion, fry them until ready - 10-12 minutes.
The most interesting thing is to assemble and decorate the salad:
- we lubricate the bottom of a beautiful flat plate with a small amount of mayonnaise, and put chopped herring on top, make a mesh of mayonnaise;
- next, we spread the mushrooms fried with onions and also make a mesh of mayonnaise;
- the third layer is potatoes, on top of it is a mesh of mayonnaise;
- put the carrots in the final layer;
- decorate the salad by spreading the chanterelle with cheese and olives.
The salad is ready! We put the salad in the refrigerator for at least an hour, after which it can be served on the table!
Calorie content of the products possible in 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
- Forest mushrooms - 21 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Herring in vegetable oil - 301 kcal/100g
- Herring in sour cream - 97 kcal/100g
- Herring in tomato sauce - 159 kcal/100g
- Hot smoked herring - 215 kcal/100g
- Pickled herring - 192 kcal/100g
- Fresh herring - 161 kcal/100g
- Salted herring - 217 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
- Olives - 115 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
