Wood grouse's nest salad: recipe with photo

Wood Grouse's Nest - a classic recipe

The classic recipe for the Capercaillie Nest salad necessarily includes fried potatoes, which harmonize perfectly with pickles and tender chicken fillet. The availability of ingredients, taste and original decoration make a step-by-step recipe with photos a win-win option for preparing holiday dishes.

Ingredients:

500 g chicken fillet;
5 egg whites;
250 g pickled cucumbers;
500 g potatoes;
50 ml vegetable oil
a bunch of lettuce leaves;
salt and pepper to taste;
mayonnaise to taste.

Preparation:

Cut the peeled potato tubers into narrow strips.

In a frying pan with hot oil, fry the potatoes until golden brown, and to make them crispy, fry them in small portions. Afterwards, transfer the potatoes to a napkin to remove excess fat and sprinkle with fine salt.

Cook the poultry fillet until soft. After the meat has cooled, finely chop or disassemble it into thin fibers.

Chop the cucumbers into thin strips.

Divide the boiled eggs into yolks, which we set aside for decoration, and whites, three of them on a coarse grater.

Now add the whites and cucumbers to the meat, add mayonnaise, add salt and pepper, and mix.

To decorate, finely chop the dill, grate the cheese on a fine grater, and simply mash the yolks with a fork. Combine all ingredients in a common bowl.

Now squeeze in the garlic cloves, a little mayonnaise and mix until a homogeneous plastic mass is obtained.

Place a mixture of proteins, meat and cucumbers on a large plate with lettuce leaves on top.

Now we cover the salad, except for the top, with fried potatoes.

We make balls from the cheese mixture, shape them into eggs and place them on top of the salad.

Advice!
It is better to decorate the salad just before serving, as such decorations from the cheese mass can become weathered.

Classic recipe

We will prepare our Capercaillie salad in two stages. First we will make the base - for this we will mix all the available products, and then we will start decorating - we will fry the potatoes and form a nest. You can learn how to prepare a classic version of the salad right now.

You will need:

raw potatoes – 3 pieces;
fresh cucumbers – 500 gr;
4 chicken eggs and 4 quail eggs;
chicken fillet – 400 g;
hard cheese, “Russian” variety – 140 g;
processed cheese – 80 g;
onion head;
mayonnaise – 200 gr;
a bunch of greens - dill and parsley;
1 glass of sunflower oil;
2 tablespoons of vinegar;
pepper and salt.

Recipe:

Fill the pan halfway with water, add salt and cook the chicken fillet until tender. Leave to cool in the same water so that the chicken is saturated with juice.
Boil the eggs hard, taking into account the cooking time - a chicken egg is boiled for 6-7 minutes, a quail egg for about 3 minutes. Place in cold water and cool.
Grind the eggs and separate hard cheese on a grater and place in separate bowls.
Peel the onion, chop into half rings, and place in a cup. Add 1 tsp there. sugar, half a glass of water and 2 tbsp. vinegar. Let's leave the onions to marinate, and we'll do the potatoes.
Peel the potatoes, take a Korean carrot grater and grate. Fry in oil in a heated frying pan. We should have potatoes with a delicious golden crispy crust!
Place the fried potatoes on a napkin and let the fat drain off.
Cut the chicken fillet into strips, and then the cucumbers.
Place the onion, squeezed from the marinade, into the bottom of a large salad bowl. Soaking each layer with mayonnaise, add a layer of chicken fillet, a layer of cucumbers - salt, a layer of eggs - add a little salt and pepper, a layer of cheese.
In the center of the last layer we squeeze out a hole - here we will make a “nest”. To do this, place finely chopped greens at the bottom of the hole and press lightly.
Line the sides with potatoes in the shape of a bird's nest.
To make eggs for our nest, follow these steps. Clean the quail eggs, cut them into 2 halves, and remove the yolk. Then we combine the yolk with grated processed cheese and use the mixture to fill the “eggs”. We combine the halves, greased with mayonnaise. Place the eggs in the nest.

Capercaillie's Nest salad with smoked chicken

You can prepare the Wood Grouse Nest salad with smoked chicken breast. The classic step-by-step recipe with photos is just as simple, the ingredients are affordable, the dish tastes amazing - with crispy potatoes and a subtle smoky note.

Ingredients:

6-8 potato tubers;
400 g smoked chicken;
4-5 pickled cucumbers;
10-15 quail eggs;
3 tbsp. l. mayonnaise;
3-4 sprigs of dill;
200 ml vegetable oil;
salt to taste.

Preparation:

We grate half of the potato tubers on a special grater with long straws. Place the chopped vegetable on a napkin to remove as much moisture as possible and divide into 3-4 servings.

Fry each portion separately until golden brown in a frying pan with well-heated oil. Immediately place the finished potatoes on a napkin to remove excess fat.

We simply boil the remaining tubers in their skins, peel, cool and cut into strips.

This classic step-by-step recipe for the Wood Grouse Nest salad, as in the photo, differs from the previous version in that the dish is prepared with quail eggs. Therefore, we boil them until tender. After cooling, peel and cut half of them into strips.

We also chop pickled cucumbers into strips.

We separate the smoked meat from the skin and bones and chop it into small cubes.

Place boiled potatoes, smoked meat, salted vegetables and eggs in a common bowl, add spices to taste, mayonnaise and mix everything.

We put the salad on a wide dish and form a nest out of it, imitate the branches from fried potatoes, and put the remaining quail eggs in the middle.

Add a few sprigs of dill, and the salad is ready to serve, which we do not put off while the potatoes are still crispy.

Advice!
If desired, smoked chicken can be replaced with bacon, and you can also add fresh or sauerkraut, fried or pickled mushrooms to the above ingredients.

Wood grouse's nest salad with Chinese cabbage

Classic Capercaillie's Nest salad or Capercaillie's Nest, recipe, is a beautiful decoration for any table that will appeal to everyone present at the holiday, without exception.

Ingredients needed to prepare 4 servings:

Potatoes – 180 g;
Peking cabbage – 230 g;
Green peas in a jar – 220 g;
Pickled cucumbers – 170 g;
Quail eggs – 6 pieces;
Vegetable oil – 140 g;
Salt – 9 g;
Sour cream 10% - 90 ml;
Mild mustard – 45 g.

Capercaillie's nest salad is a simple preparation option:

Chop the Chinese cabbage into thin strips, then mix the mixture with salt in a large dish.
Cut the pickled cucumber into small cubes, then add to the cabbage.
Boil the quail eggs hard for about six minutes, and after they have been in cold water, peel them.
Add green peas to the dish, be sure to drain all the liquid.
Peel and chop the potatoes into strips, then place them in hot deep fat and fry for four minutes. Place the prepared vegetable strips on paper to get rid of the oil.
For dressing, mix sour cream with mustard, add to the main dish, mix and place in the shape of a circle.
Add fried potatoes on top of the salad and place quail eggs in the middle.

Mimosa with rice in a classic design will decorate your dining table and will appeal to all household members.

Meat salad recipe

The Wood Grouse Nest salad with meat turns out to be very tasty and satisfying. For the classic recipe with photo, you can use either boiled pork or beef. Fried potatoes go perfectly with any meat product and other ingredients that are laid out in layers in the dish. Let's look at it step by step.

Ingredients:

400 g boiled pork;
600 g potatoes;
5 eggs;
4 pickled cucumbers;
2 carrots;
1 onion;
100 ml water;
25 g sugar;
25 ml vinegar (9%);
1 processed cheese;
2 cloves of garlic;
fresh dill;
mayonnaise;
salt and pepper to taste;
vegetable oil.

Preparation:

Using a grater for Korean dishes, chop the peeled potatoes and then rinse them until the water becomes clear. Afterwards, be sure to dry the potatoes.

In a large amount of oil, fry the potatoes in portions until golden, using napkins to remove excess fat from them.

Chop the onion into small cubes, add sugar and knead with your hands. Now add vinegar mixed with cold water to the vegetable, stir and marinate for 15-20 minutes.

Salt the fried potatoes, mix and set aside for now.

Separate the yolks, which we put aside for now. And cut the egg whites, boiled carrots, pickles and pork into small cubes.

The ingredients for the Wood Grouse Nest salad can be laid out step by step in layers, each soaked in mayonnaise, or you can mix them up as in the simple classic recipe with photo. Place all the prepared ingredients in a bowl, add some fried potatoes, and don’t forget about the pickled onions.

Pepper the contents of the bowl, add some salt and season with mayonnaise.

Place the salad in a heap on a wide dish, make a depression in the center and sprinkle with finely chopped dill.

Now rub the processed cheese into the yolks, squeeze out the garlic, add salt and pepper, a little dill and add mayonnaise, mix until smooth.

Roll the egg-cheese mixture into balls and place them in the nest.

Note!
The Capercaillie Nest salad can be made with different ingredients, but there are basic ones that cannot be replaced with anything in the classic step-by-step recipe with photos. These are fried potatoes and eggs, which can be prepared from an egg and cheese mixture, or you can serve the dish with quail eggs.

Capercaillie's Nest salad with mushrooms

Another option for preparing the Capercaillie Nest salad is with mushrooms. P – at your service. Here the ingredients are laid out in layers, so this classic step-by-step recipe with a photo of the salad will take a little more time, but the result will be an ideal dish for the holiday table.

Ingredients:

120 g oyster mushrooms;
1-2 potato tubers;
2 chicken eggs;
3-4 quail eggs;
1 onion;
3 tbsp. l. mayonnaise;
200 g chicken meat;
5-6 sprigs of fresh herbs;
salt and pepper to taste;
vegetable oil for frying.

Preparation:

We wash the oyster mushrooms well, remove all excess from them and cut the mushrooms into small cubes.

Chop the onion into small cubes and then place it together with the mushrooms in a frying pan with hot oil, season with spices and fry for 7-10 minutes. Then put it on a plate and cool.

Cut the pre-cooked poultry fillet into small pieces. Instead of fillet, you can use fattier parts of the carcass - drumstick or thighs.

Place the mushrooms and onions on a flat plate and immediately give them a neat round shape, and grease the top with mayonnaise.

Place pieces of meat on top of the mushrooms and also cover them with a thin layer of mayonnaise.

We make the next layer from boiled chicken eggs, which we pass through a fine grater and also coat with sauce.

Already peeled potatoes are grated for Korean carrots or simply cut into thin strips. Then fry in oil until golden brown with constant stirring.

Rinse the greens, dry them and finely chop them.

Place fried potatoes on a layer of boiled eggs, make a depression in the center and sprinkle it with herbs.

Place quail eggs in the resulting nest, and before serving, sprinkle the salad with black pepper.

Advice!
The salad can also be made with pickled mushrooms, which will add a sharp taste and rich aroma.

Capercaillie's Nest salad recipe with fresh cabbage

This cooking method differs from the classic one in that more spicy and pungent ingredients are used for the dish. The serving method itself has also changed: the salad is not laid out on a plate, but placed in layers in a deep transparent container.

Ingredients:

smoked chicken fillet – 400 g
hard cheese – 250 g
smoked prunes – 200 g
fresh cabbage – 300 g
boiled eggs – 4 pcs
lemon – 1 pc.
walnut kernels – 200 g
garlic – 4 cloves
crackers – 2 packs
mushrooms – 300 g
mayonnaise – 300 g
parsley – 1 bunch
dill – 1 bunch
green onions – 1 bunch
olive oil

How to cook:

Place any vessel with a diameter of 12-15 cm in the center of a deep glass container. Place the entire volume of crackers around it, then mushrooms fried in oil, pour over a small amount of mayonnaise and cover with most of the thinly sliced chicken fillet.
Grate the eggs on a coarse grater (separate the whites from the yolks), season the whites with mayonnaise and place on the mushrooms.
Grind the nuts with garlic, passed through a press, combine with finely chopped prunes and shredded cabbage, pour over freshly squeezed lemon juice and mayonnaise, and then place on top of the egg layer.
Cover the dish with the remaining chicken meat, garnish with lemon slices and prunes.
Carefully remove the installed vessel from the center. Fill the resulting void with finely chopped herbs and green onions.
Roll the yolks in grated lemon zest and black peppercorns, place on a bed of herbs and serve as an original appetizer.

Capercaillie's Nest salad with fresh cabbage

Tip: If you want to give the salad extra spice, you can season it with ground cayenne pepper or add 1-2 tablespoons of chili ketchup to the mayonnaise dressing.