Multilayer salad with mushrooms, champignons, chicken, spicy Korean carrots. An ideal salad for a New Year's feast.
Cooking time 30 minutes
Smoked chicken fillet 200 g
Cheese 100 g
Fresh champignons 100 g
Onions (small) 1 pc
Korean carrots 100 g
Potatoes 2 pcs
Mayonnaise 4-5 tbsp l.
Vegetable oil 2 tbsp. l.
Green onion (feather) 1 bunch
Eggs 1 pc
Salt to taste
Rinse and dry champignon mushrooms. Peel the onion.
Cut the mushrooms into strips, finely chop the onion. Fry in a pan with vegetable oil for 5 minutes, stirring occasionally.
Cool the mushrooms. Drain off excess liquid.
Boil potatoes, cool and peel.
Place a layer of grated potatoes on a platter with a serving ring and season with salt. Lubricate with mayonnaise.
Lay out a layer of Korean carrots.
Layer in a layer of finely chopped smoked chicken. Lubricate with mayonnaise.
Put a layer of fried mushrooms and brush with mayonnaise. Add a layer of finely chopped green onions and sprinkle with grated cheese. Spread the top of the salad well with mayonnaise.
Beat the egg with salt.
Pour into a hot skillet and cook an egg pancake on both sides.
Cool the pancake and chop finely. Lay out with top layer.
Remove serving ring and garnish the salad as desired.
Bon appetit! Happy New Year!