6 recipes for salad "Capercaillie's Nest": from classics to experiments

1. Classic salad "Capercaillie's nest" with quail eggs and fried potatoes

Ingredients

• 2 chicken eggs;
• 3-4 quail eggs;
• 200 g chicken breast fillet;
• 3 potatoes;
• 3-4 tablespoons of vegetable oil;
• 1 small red onion;
• 1 cucumber;
• salt to taste;
• black pepper to taste;
• 3 tablespoons of mayonnaise;
• 5-7 sprigs of dill.

Preparation

Boil hard-boiled chicken eggs in 10 minutes, quail eggs in 4-5 minutes, chicken breast - until ready.

Grate the potatoes on a Korean carrot grater or cut into thin strips. Heat oil in a skillet over medium heat. Divide the potatoes into portions and fry until golden brown, a few minutes. Place on paper napkins and cool.

Cut the chicken eggs, chicken, onion and cucumber into small pieces. Season with salt, pepper and season with mayonnaise. Place on a nest-shaped plate. Sprinkle the middle with chopped dill and top with quail eggs. Garnish the salad with fried potatoes on the sides.

2. Capercaillie's nest salad with chicken breast and ham

Ingredients

• 400 g chicken breast fillet;
• 4 eggs;
• 3 potatoes;
• 100 g ham;
• 50–70 g of hard cheese;
• 150-200 g processed cheese curds;
• 350-400 g of pickled champignons;
• 2-3 cloves of garlic;
• 2-3 tablespoons of vegetable oil;
• 2-3 sprigs of dill;
• mayonnaise - to taste;
• salt to taste;
• black pepper to taste.

Preparation

Boil chicken breast until tender, eggs - hard boiled in 10 minutes.

Grate potatoes on a grater for Korean carrots, proteins, ham and hard cheese - on large, yolks and cream cheese - on fine. Cut the mushrooms and chicken into small pieces. Pass the garlic through a press.

Heat oil in a skillet over medium heat. Fry the potatoes for a few minutes until golden brown. Place on paper towels and cool.

Mix melted cheese with garlic, yolks, chopped dill, mayonnaise, salt and pepper. Form some eggs.

Combine chicken with ham, hard cheese, mushrooms and proteins. Season with salt, pepper and season with mayonnaise. Place on a nest-shaped plate. Place cheese and garlic balls in the center, decorate the salad with fried potatoes on the sides.

3. Capercaillie's Nest salad with cheese, cucumbers and bell pepper

Ingredients

• 3 potatoes;
• 200 g chicken or turkey fillet;
• 3-5 quail eggs;
• 100 g of hard cheese;
• 1 bell pepper;
• 1-2 small pickled cucumbers;
• 2-3 tablespoons of vegetable oil;
• 1 tablespoon mayonnaise;
• 2 tablespoons sour cream;
• 1-2 sprigs of dill.

Preparation

Boil one until tender potato and poultry fillets, quail eggs - hard boiled in 4–5 minutes. Grate the remaining potatoes on a Korean carrot grater, cheese and boiled potatoes on a coarse one. Cut the chicken, bell pepper and cucumbers into strips.

Heat oil in a skillet over medium heat. Brown the raw potatoes for a few minutes, place on paper towels and cool.

Combine mayonnaise and sour cream. Layer the chicken, pepper, cheese, shredded potatoes and cucumbers on a plate. Grease with mayonnaise-sour cream sauce after each. Sprinkle with fried potatoes on top and place the eggs on the dill sprigs.

4. Capercaillie's nest salad with cheese

Ingredients

• 2 chicken eggs;
• 3-5 quail eggs;
• 1 carrot;
• 3 potatoes;
• 100 g of hard cheese;
• 1 onion;
• 150-200 g of smoked chicken;
• 2 pickled or pickled cucumbers;
• 4–5 tablespoons of vegetable oil;
• salt to taste;
• black pepper to taste;
• 3 tablespoons of mayonnaise;
• 1-2 sprigs of parsley.

Preparation

Boil hard boiled chicken eggs in 10 minutes, quail eggs in 4–5 minutes. Grate carrots and potatoes on a Korean carrot grater, cheese - on a medium. Cut the onion into half rings, chicken eggs with chicken and cucumbers - into small pieces.

Heat oil in a skillet over medium heat. Brown the carrots, potatoes and onions in turn for a few minutes. Then place on paper towels and cool.

Combine fried vegetables with chopped eggs, cucumbers and chicken. Season with salt, pepper and season with mayonnaise. Place everything on a nest-shaped plate. Sprinkle with grated cheese on top. Place a few parsley leaves and quail eggs in the center.

5. Capercaillie's nest salad with beef

Ingredients

• 300 g of beef;
• 3 chicken eggs;
• 2 onions;
• 100 g processed cheese;
• 1-2 cloves of garlic;
• 1-2 sprigs of dill;
• 300 g potatoes;
• 2-3 tablespoons of vegetable oil;
• mayonnaise - to taste;
• salt to taste;
• black pepper to taste.

Preparation

Boil the beef until tender in about an hour, chicken eggs in 10 minutes, quail eggs in 4–5 minutes. Cool the meat and disassemble or cut into strips, onions in half rings, chicken eggs (set aside one yolk) in small pieces. Grate the melted cheese and yolk on a fine grater. Pass the garlic through a press. Chop the greens.

Grate the potatoes on a Korean carrot grater or cut into thin strips. Fry for a few minutes over medium heat in a skillet with butter until golden brown. Place on paper towels and cool.

Mix melted cheese with mayonnaise, grated yolk, garlic, salt and herbs. Form small eggs.

Place potatoes, meat, onions and diced eggs in a bowl. Season with salt, pepper and season with mayonnaise. Place on a nest-shaped plate. Place cheese "eggs" in the middle.

6. Capercaillie's nest salad with cheese, ham and apple

Ingredients

• 3-5 quail eggs (can be replaced with chicken eggs);
• 100 g of mushrooms;
• 1 onion;
• 1-2 tablespoons of vegetable oil;
• salt to taste;
• 100 g of Chinese cabbage;
• 100 g of hard cheese;
• 1 apple;
• 100 g ham or sausage;
• 1-2 teaspoons of lemon juice;
• black pepper to taste;
• 2-3 tablespoons of mayonnaise;
• 30 g of walnuts or any other nuts.

Preparation

Hard-boiled eggs for 5 minutes. Cool and clean.

Cut mushrooms and onions into small pieces. Fry in a skillet with oil over medium heat for about 10-15 minutes. Season with salt, place on a plate and cool. Chop the cabbage. Cut the cheese, apple and ham into thin strips. Then drizzle lemon juice over the pieces of fruit to prevent darkening.

Place the cheese, apple, and ham sticks in a bowl, and save a little for decoration. Add cabbage with fried onions and mushrooms. Season with salt, pepper, season with mayonnaise and stir.

Place on a nest-shaped plate and garnish the edges with the remaining straws. Sprinkle the middle with chopped nuts and place eggs on top of them.