Classic Capercaillie's Nest salad: recipes. Salad “Grouse’s Nest” - a beautiful and incredibly tasty appetizer. Grouse’s nest salad with sausage step by step

Nutritious and very tasty “Nest” salad is a decoration for any table! For you - a selection of 8 recipes.

Chicken egg - 3 pcs.
Dill - 1 handful(s)
Potatoes - 2 pcs. large
Mayonnaise - 150 g
Processed cheese - 1 pc. 100 g
Chicken fillet - 250 g boiled
Ham - 100 g
Champignons - 200 g marinated
Salt - to taste
Garlic - 2 teeth.
Black pepper - to taste
Salad - optional (bunch)
Vegetable oil - 2 tbsp.

According to the classic recipe, it is better to choose rather large, oblong-shaped potatoes for the Wood Grouse Nest salad. We peel the tubers and grate them with long straws; I recommend using a grater to prepare carrots in Korean.

Heat a little vegetable oil in a frying pan, add some of the potatoes and fry until the strips are crispy and golden brown. We do the same with the remaining potatoes. Transfer the prepared potatoes to a paper towel to remove excess oil from the potato straws.

Boil the eggs hard for about 10 minutes and cool. Grate the cheese along with the egg yolks, chop the herbs, and chop the garlic through a press. Mix everything together, adding a little salt and mayonnaise so that the mass is suitable for molding eggs. With wet hands, roll small balls into the shape of a quail egg. Place them on a saucer and put them in the refrigerator.

Grate the egg whites on a coarse grater. Cut the boiled chicken fillet into small pieces with your fingers and separate it into fibers.

Cut the ham into strips, pickled mushrooms into small slices. If the champignons are small, then you can simply cut them in half.

In a bowl, mix ham, grated egg whites, chicken fillet, and mushrooms. Season to taste, add mayonnaise and stir.

Wash and dry the lettuce leaves. Place them in a circle on a plate. Place the prepared salad on top, making a hole in the center for the “eggs.”

We decorate the salad with potato chips, forming our “nest” at the same time. Place cheese “eggs” in the center.

It is not recommended to store this salad in the refrigerator for a long time, otherwise the potatoes will lose their crispness and soften. If necessary, you can form the “eggs” in advance and prepare the Wood Grouse Nest salad according to the classic recipe, and garnish with potato straws just before serving the salad.

Recipe 2: delicious salad Nest with Potato Pie

chicken breast fillet - 1 pc.
chicken eggs - 6 pcs.
fresh cucumbers - 4 pcs.
potatoes for making “Pai” potatoes - 4 pcs. very cool
onion - 1 pc.
vegetable oil
mayonnaise
salt, pepper, garlic - to taste
dill greens

Boil eggs, chicken breast until tender, finely chop the onion and scald with boiling water.

For this salad, we will not prepare ordinary potatoes, but we will make “Pai” potatoes.

To do this, we clean and grate the tubers on a Korean grater.

And fry in a large amount of vegetable oil until a characteristic golden brown crust.

Stir lightly so that the potato straws do not stick together.

It is very good to fry potatoes in a deep fryer or in a slow cooker on a special mode, placing potato strips in a special sieve.

While the potatoes are frying, cut the breast, cucumbers and egg whites into cubes or strips. Now you need to mix the chopped ingredients (chicken fillet, cucumbers and proteins) with finely chopped and scalded onions, add half of the fried Pai potatoes and mix with mayonnaise.

Place the resulting salad mass on a suitable dish in the shape of a nest, making a depression in the middle of the salad and place fried potatoes Pie on the sides.

Separately, grind the yolks with chopped dill and a small amount of mayonnaise.

We form an imitation of quail eggs.

Place them in the middle of the salad. Thus, we get the “Gill Grouse Nest”.

Recipe 3: Capercaillie's Nest salad with cucumbers and cheese

Chicken – 380 grams.
Eggs – 4 pieces.
Cucumbers – 200 grams.
Processed cheese – 20 grams.
Potatoes – 400 grams.
Vegetable oil – 150 milliliters.
Mayonnaise - to taste.
Greens - 1 medium bunch.
Salt – ½ tablespoon.

Before making a simple wood grouse’s nest salad, we prepare the ingredients included in the salad. We wash the chicken meat, put it in a pan, fill it with cold water, add salt and set to cook. As it boils, remove the resulting foam. Cook until fully cooked for 10 minutes.

Boil the eggs in salted water, then cool under running cold water. Remove the shell from the eggs and separate the white from the yolk. We grate them separately on a fine-tooth grater, see how in the step-by-step photo.

Cut the canned cucumbers into thin strips. If desired, you can replace with fresh cucumbers.

Cut the cooled chicken fillet into small cubes.

We collect wood grouse's nest lettuce in layers. Place the cucumbers on the bottom of the plate, then the whites.

Add the chopped meat, pour mayonnaise to taste and give it a round shape using a spatula. Place in the refrigerator so that the salad is absorbed by the mayonnaise.

Peel the potatoes, wash them, grate them on a Korean carrot grater, sprinkle with a pinch of salt and mix. If there is no such device, cut into thin and long strips.

Pour vegetable oil into a dry frying pan and bring it to a boil. Add the potatoes in parts, fry, stirring occasionally until golden brown.

Grind the washed dill.

Place processed cheese, yolks, and dill in a deep plate.

Mix the combined ingredients until a homogeneous consistency is formed. Then we divide it into 5 parts and give it an oval shape, in this way we make a replacement for quail eggs.

Lastly, sprinkle with fried french fries, place quail eggs in the middle, and decorate with sprigs of dill.

Recipe 4: Wood grouse's nest - salad for children (step by step)

Boiled chicken breast – 350 g
Marinated champignons – 300 g
Potatoes - 3-4 pcs.
Onions - 2 pcs.
Fresh cucumber - 2 pcs.
Chicken egg (boiled) - 3 pcs.
Mayonnaise - 3-4 tbsp.
Salt, pepper, to taste
Vegetable oil - for frying
Processed cheese – 70 g
Garlic - 2 cloves
Boiled carrots - 1 pc.
Raw carrots - 1 pc. (for registration)
Carnation buds - 12 pcs.
Lettuce leaves - for decoration

Let's start by preparing the “twigs” that we will make from potatoes. Peel the potatoes, wash them, and remove moisture from them with a paper towel. Cut into thin strips, you can grate on a Korean grater.

Deep fry the potatoes in small portions.

The potatoes are ready. Place it on a paper napkin to remove excess fat.

Cut the onion into quarter rings. Carrots - in thin cubes.

Sauté onions and carrots in vegetable oil.

Cut the chicken breast into cubes.

We also cut the marinated champignons into cubes.

Cut fresh cucumbers into thin slices.

Separate the yolk from the white of two boiled eggs, cut the white into strips. We will use the yolk later.

Let's start making the salad. Place marinated mushrooms on the bottom of the dish.

A layer of chicken breast goes on top of the mushrooms.

Cover the breast with a mesh of mayonnaise.

The next layer is sautéed onions and carrots, onto which we apply a mesh of mayonnaise.

We apply cucumbers.

On them are egg whites and a mayonnaise mesh.

Cover the salad with potatoes. We make a depression in the center. There are lettuce leaves around the nest.

Mash the yolks with a fork, add dill, salt and mayonnaise, mix thoroughly. With wet hands we make eggs.

We put them in the “nest”. We clean the quail eggs. We insert eyes from clove buds and beaks from carrots. From the remaining chicken egg we make an adult bird. Salad ready!

Recipe 5: Nest salad with cucumbers and pancakes (with photo)

This step-by-step recipe for Wood Grouse's Nest salad includes an unusual ingredient: pancakes.

boiled beef or veal - 350-400 g
raw potatoes - 2-3 pcs
eggs - 7 pcs
pickled cucumbers - 2 pcs.
champignon mushrooms, or any other, marinated - 200 gr
green peas - 100 gr
cheese - 70 gr
mayonnaise -6-7 tbsp. spoons
garlic - 1 clove
salt - to taste
sunflower oil - for frying potatoes
lettuce, dill, parsley - for decoration
ground black pepper - optional and to taste
cherry tomatoes -3-4 pieces for decoration

For pancakes:

flour - 2 tbsp. spoons
milk - 100 ml
egg - 1 pc.
sugar - 0.5 tbsp. spoons
vegetable oil - 1 teaspoon
soda - on the tip of a knife
salt - a pinch

Make the pancake dough. Let it sit for 30 minutes to allow all the ingredients to combine.

Fry 2-3 pancakes.

I have a frying pan with a very large diameter. Since everyone in our family just loves pancakes, we had to buy such a huge frying pan. That's why I bake only two pancakes. In a regular frying pan you will need to bake three pancakes.

Cool the hot pancakes a little, fold them in half and roll them into a tube. Then cool completely. Once cooled, cut into thin slices as we cut the roll. Then the pancake will roll out and you will get long narrow strips.

If you have pickled cucumbers, that’s good, we’ll use them in the recipe. I also have them, and in large quantities, preserved in different ways. You can look at the recipes in my articles in the “Preparations” section. But because of two cucumbers, I felt sorry to open a three-liter jar.

And I decided that I would pickle fresh cucumbers in a quick way. To do this, I cut the cucumbers into barrels. I added chopped dill and garlic to them, added a little more salt than usual and a little pepper.

I placed all this in a container with a tightly closed lid and shook vigorously. These cucumbers will be salted within an hour. During this time, they must be actively shaken every 15 minutes.

An hour later we open the container, and the cucumber-garlic smell, and even with the aroma of dill, simply knocks you off your feet. These cucumbers in a salad will come in handy! Tasty, fragrant - this note will not be superfluous. And they will be even tastier than pickled or fresh ones.

Cut the cucumbers into thin strips.

You will also need to boil the meat in advance. Cook it over low heat. There is no need to add salt throughout the cooking process, so that the salt does not draw out all the tasty juice from the meat. Add salt 10 minutes before the end of cooking. Cool the finished meat and cut into thin strips.

We try to cut all ingredients approximately the same thickness and length. Since we will build a nest from them, it is better to cut them in the form of twigs, that is, into strips.

The eggs should be boiled and also cooled. Then separate the whites from the yolks. Cut the whites into thin strips.

We also need mushrooms. We use marinated mushrooms, just as they are.

So, we also cut the mushrooms into strips, to match other products.

Mushrooms, as I already indicated, you can use whatever you have. Usually everyone uses champignons, and they are no worse in salad than the rest.

Another important step in preparation is to prepare the blank for the nest itself. And we will build a nest from French fries.

To do this, cut raw potatoes into very thin strips. Sometimes it is recommended to grate potatoes for Korean carrots.

I’ll say right away that I don’t practice this, since the grated potatoes stick together a lot when fried. And if you grate it on a larger grate, it will turn out to be large. Therefore, I cut the potatoes into strips of the size I need.

We will have a nest that looks like a real one.

Once the potatoes are cut, they need to be fried. To do this, heat the oil in a cauldron or frying pan, and place the potatoes there in small portions and fry, stirring constantly.

Since the potatoes are cut very thin, they will cook very quickly. And therefore, do not leave it while frying, stir, and as soon as it turns a beautiful golden color, immediately take it out and place it on paper towels so that all the oil drains away.

In a large bowl, combine the cucumbers, meat, mushrooms, egg whites and pancakes, cut into strips. Add canned green peas, from which the brine has been carefully drained.

Add Mayo. If you don’t really like mayonnaise, then add sour cream, or sour cream and mayonnaise 50 to 50%.

Mix everything carefully. Test to see if there is enough salt. We have pickles, mushrooms, meat, green peas and mayonnaise. That's why I don't salt anything anymore. You can add one or two pinches of ground black pepper for added spice.

Now we need to make eggs for the nest as well. Grate hard cheese on a fine grater; I use Russian cheese. Chop the garlic and mix with mayonnaise. Place some mayonnaise in a small cup. Dip the yolk in mayonnaise and roll in the cheese-garlic mixture. Place on a separate plate and place in the refrigerator for the time being.

Now that we have prepared everything, we can begin to create our culinary masterpiece. Place lettuce leaves on a large flat dish or plate. Place the ingredients mixed with mayonnaise on the leaves in the form of a small mound. We make a small depression in the center where we will place the eggs.

Cover the entire surface of the laid out ingredients with french fries. Don’t forget the edges; when placing them on them, lightly press down the potatoes so that they don’t fall.

This is what a beautiful and cozy “nest” we have created.

In the center where we formed the bowl, carefully place the eggs. Place sprigs of dill or parsley around them. Or both together. We also decorate the spaces between the lettuce leaves with sprigs.

Now you need to let the salad brew so that all the ingredients are saturated with the juice and aroma of each other and mayonnaise. To do this, you need to put the salad in the refrigerator for 3-4 hours.

Remove the finished salad from the refrigerator, garnish with cherry tomato halves and place on the festive table. Be sure to let us enjoy the view of our beautiful culinary masterpiece. And eat healthy!

Recipe 6, step by step: cheese salad Wood grouse's nest with chicken

chicken breast - 1 piece
chicken egg - 3 pieces
quail eggs - 5 pieces
potatoes - 3 pieces
fresh cucumber - 2 pieces
cheese - 120 g
processed cheese (not sweet) - ½ piece
onions - 1-2 pieces
vegetable oil - 300 ml
mayonnaise - 100 g
dill (sprigs) - 1 bunch
warm water - 220 ml
sugar - 1 tsp.
vinegar - 2 tsp.
salt - 1 pinch

Boil the chicken breast and eggs. The breast is boiled in salted water for about half an hour. Chicken eggs - 10 minutes, quail eggs - 5 minutes. When the eggs are cooked, pour ice water over them.

Wash the potatoes, remove the skin and chop into thin strips.

Pour vegetable oil into a frying pan and heat it up. There should be a lot of oil (2-3 fingers high in the pan) - the potatoes should be deep-fried. If you have a deep fryer, you can cook the potatoes in it. Salt the potatoes.

Place the browned potato strips out of the pan on paper towels to drain excess fat.

Peel the onion and cut into half rings.

Prepare the onion marinade. Add salt, vinegar and sugar to the water. Taste: the marinade should be slightly sour. Place the chopped onion in the bowl with the marinade and leave until the salad forms.

Once the chicken and eggs are cooked, you can start chopping the ingredients for the salad. Grind the chicken meat and cucumbers into strips. Grate the cheese (not processed) and chicken eggs on a coarse grater.

Now that all the ingredients are ready, you can start forming the salad. It is laid out in layers. First, pickled onions are placed on a large-diameter flat plate (the marinade is first drained from it). Place the chicken on the onion. Next comes a layer of mayonnaise.

The next layer is cucumber straws. It should also be spread with mayonnaise.

Wash the greens, shake off excess moisture from the bunch and chop finely.

Make a well in the center of the lettuce.

Place the greens in the hole, leaving 3 pinches for stuffing the quail eggs.

Cover the edges of the salad and its top with fried potato strips, without touching the indentation. The result should be a “nest”.

Peel the quail eggs and cut them into halves. Remove the yolks.

Grate the processed cheese on a fine grater and grind it with the yolks. Add mayonnaise, salt, herbs. Stir until smooth.

Stuff the whites of quail eggs with the cheese-yolk mixture and place them in the “nest”. This is how the “Gill Grouse Nest” turned out. Bon appetit!

Recipe 7: Quail's Nest - Potato Salad

8-10 quail eggs
4-5 potatoes
150 g smoked chicken fillet
2-3 green onions
1/3 0.5 l jar of pickled porcini mushrooms
50-80 grams of hard cheese
1 pickled cucumber
salad greens for serving
mayonnaise, salt - to taste
200 ml vegetable oil for frying

Peel the potatoes, wash them, grate them on a fine grater.

Place the potatoes in a colander and let the liquid drain.

Dry the potatoes as much as possible on a paper towel.

Fry the potatoes in a deep frying pan in vegetable oil and add some salt.

During frying, the potatoes must be stirred so that they turn out crumbly.

Place the finished potatoes on a paper towel to absorb excess fat.

We take out the pickled mushrooms and rinse under running water.

Cut the mushrooms into cubes.

Then cut the smoked chicken fillet into cubes.

Cheese too - in cubes.

Pickled cucumber - cubes.

Finely chop the onion greens.

Mix cucumbers, cheese, chicken and mushrooms with onions in one bowl.

Season with mayonnaise and mix.

Place lettuce leaves on a plate.

We spread the salad in a heap.

Press it down in the center to form a nest.

Sprinkle with fried potatoes.

Boil the quail eggs until tender (3-5 minutes after the water boils).

Place quail eggs in the center.

Salad ready!

Recipe 8, simple: Capercaillie's Nest salad (step-by-step photos)

Chicken fillet - 400 grams
Eggs - 4 pieces
Potatoes - 4 pieces (medium size)
Onion - 1 piece (large)
Cucumbers - 2 pieces
Greens - 50-100 grams (dill)
Salt - 1 pinch
Mayonnaise - 8-10 Art. spoons
Quail eggs - 3-4 pieces (for decoration)
Vegetable oil - 1 Cup (for deep-frying potatoes)
Cheese - 100 Grams
Processed cheese - 60 grams

Boil chicken fillet in salted water until cooked. 20-25 minutes will be enough. You can add a bay leaf to the pan and a couple of peppercorns, but this is optional. Cool the finished fillet.

Boil hard-boiled chicken and quail eggs. Cool and peel.

Peel the onion, cut into thin half rings and pour boiling water over it. I recommend adding a little vinegar and sugar to the water, but this is not for everyone. We do this so that the onion is not too spicy.

Peel the potatoes, rinse and cut into thin chips.

Deep fry the chopped potatoes or fry them in a pan with hot oil. The potatoes fry quickly, literally in 4 minutes.

Remove the potatoes from the oil with a slotted spoon onto paper towels, we need to get rid of the excess oil.

Greens - parsley or dill - rinse, dry and chop.

Grate the cheese and chicken eggs into separate bowls.

Grind the chicken fillet. Wash the cucumbers and cut into thin slices. If the cucumbers are store-bought or have thick skins, remove them.

We begin to form our salad. Place the onions on a large flat dish, after draining the liquid. Place the chicken fillet on the onion. Lubricate the fillet with mayonnaise.

Lubricate the cucumbers with a thin layer of mayonnaise and lay out the eggs.

Place the grated cheese so that a small depression appears in the center.

Place the greens in the hole.

We lay out (stuff) the sides with fried potatoes.

All that remains is to decorate the salad with eggs. Cut the quail eggs and remove the yolk. Add mayonnaise, a little chopped herbs, grated processed cheese. We crush all this with a fork and stuff the resulting filling into halves of quail eggs. Then we put them in our “nest”.

The Capercaillie Nest salad is ready! Bon appetit!

Salads with meat - simple recipes

From the article you will learn what you need to stock up on before creating the wood grouse's nest salad. What are the benefits of the dish? A classic recipe with useful tips.

1 hour 25 minutes

150 kcal

5/5 (2)

These days you can’t amaze guests with “overseas” dishes. And why all this, if it’s easy to make an extraordinary one from everyone’s favorite products, and even beautiful salad! “The Wood Grouse’s Nest” or, as it is also called, “The Stork’s Nest” is a delicious composition that decorates any table. And I will tell you how to present and prepare it profitably.

What to stock up on before preparing the Wood Grouse Nest salad

I present to your attention a list of products, their required quantities:

Ingredients

Chicken eggs	4 things.
Quail eggs	4 things.
Chicken fillet	350 g
Fresh cucumbers	250 g
Potato	300 g
Onion	350 g
Processed cheese	80 g
Cheese	150 g
Dill	1 bunch
Mayonnaise	200 g
Sugar	6 g
Salt	6 g
Water	150 ml
Vinegar	30 ml
Vegetable oil	Taste

Wood Grouse Nest salad - step-by-step recipe with photos

To make cooking more convenient and faster for you, follow the instructions:

Take the chicken and place it in a pan of boiling water. forty five minutes.
While the chicken is cooking, let's take care of the onions. We cut it into halves of rings and put it in a bowl with one hundred milliliters of water, six grams of salt and six grams of sugar. Don't forget to pour in a little vinegar (about thirty milliliters).
The next step is cutting and frying the potatoes. You need to make thin “twigs” from it, and then fry them in a frying pan filled with oil or deep-fry.
Now let's rub hard cheese and eggs on a coarse grater, placing the ingredients in different bowls.
Finely chop the parsley with a regular knife; no blender is needed.
Take out the chicken, cool and cut into medium pieces. We do the same with cucumbers.
Place pickled onions on the prepared plate, then chicken, cucumbers, eggs and cheese. Need to be laid exactly in this sequence, coating each layer with mayonnaise, not counting the gap between the onion and the chicken. You also need to put mayonnaise on top of the cheese.
Make a small depression at the top and pour dill into it.
We surround the salad with French fries.
Take quail eggs, cut them lengthwise and remove the yolk from each.
Knead the yolk in a bowl and mix with grated processed cheese, dill and mayonnaise. Pour the mixture into the whites.
We place the whites with the filling in the “grouse nest”.

Culinary subtleties of the dish

One day I wanted to please my relatives with a salad, but I remembered that many people can’t eat fried food. That's why I framed the salad not only with potatoes, but also fresh carrots. It turned out both useful and beautiful!

By the way, my grandmother, who tasted the salad, said that you can add pickled or lightly fried mushrooms here. Next time I layered them between the eggs and cheese. It turned out very well.

A little advice for those who don’t want to struggle with potatoes - buy French fries (semi-finished). No need to fry or peel, but it tastes just the same! But it’s better to cut it in half lengthwise if the bars are large.

What to serve with “Gill Grouse’s Nest”

The answer here is simple - with anything! The salad is very useful if there are too many light snacks on the table. You can even use it to brighten up a table with a lot of hearty meat dishes.

As for drinks, any non-alcoholic drinks, except dairy ones, can be combined with it. Very suitable red wine and various strong drinks.

Since the salad does not involve the use of seasonings other than salt, do not be lazy to bring pepper and other additives in containers. Extra salt wouldn't hurt either.

Salad can be served both hot and cold. If you prefer the second option, it is better to cook the potatoes last, because they are not very tasty when cool.

Wood grouse's nest salad is a great solution for any celebration

I think this dish is suitable for any celebration. Adult guests will get their fill of it, and children will be interested in the funny composition. Feel free to accompany them on their birthdays, New Year's holidays and other events!

This spring-like, bright salad with a crispy taste will not leave even experienced cooks indifferent. Anyone who has ever tried the Capercaillie salad is lucky. On a holiday table, salad immediately attracts attention. And who can resist fried French fries, especially in combination with pickled mushrooms and a hint of cucumber freshness!

The recipe for the Capercaillie Nest salad is an old one, and it was named so because it contained wood grouse meat, and its appearance resembles the nest of this beautiful and large bird. We can't get wood grouse meat; we'll prepare a salad using chicken or turkey.

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 – 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.

You will need:

350 gr. chicken or turkey fillet;
600 gr. potatoes;
a jar of canned champignons;
pickled cucumbers – 2 pieces;
150 gr. onions;
3 chicken eggs;
100 gr. sunflower oil;
180 gr. hard cheese;
– 1 bank;
lettuce leaves, some greens, garlic for seasoning.

The recipe consists of two parts - the base, for which we mix all the ingredients, and the decoration - a nest of fried potatoes with chopped herbs.

Boil the chicken meat, remove it from the broth and cut it into strips.
Grate the potatoes using a Korean carrot grater, fry in oil until crusty, and place on a napkin to drain off the fat.
Cut the onion into half rings and also fry.
Boil hard-boiled chicken eggs, cut them in half, take out the yolks. Cut the white into small cubes and set the yolk aside for now.
Cut the cucumbers and pickled champignons into cubes.
Mix chicken, fried onions, egg whites, mushrooms and cucumbers in a separate bowl, adding mayonnaise.
Separately, chop the greens and crush the garlic clove.
Cover the bottom of the salad bowl with washed lettuce leaves, spread the resulting mass on top of the leaves, level it, slightly deepen it in the center - this will be our nest. We lightly sprinkle the “bottom” of the nest with chopped herbs, but you need to leave some greens for the “eggs”, and sprinkle fried potatoes seasoned with spices around it.
Let's make capercaillie eggs. Take a fine grater and grate the egg yolks with cheese, add the remaining herbs, garlic, and mayonnaise to this mixture. You should get a viscous, thick mass from which egg balls can be easily formed. We beautifully place the eggs in the nest.

If desired, decorate the salad with sprigs of dill and 2-3 onions, and serve.

Original recipe

Now we will prepare the Wood Grouse Nest salad according to the original recipe with the addition of ham and pickled mushrooms. It has a spicy and rich taste. Salad is high in calories.

If you're expecting guests, you don't have to prepare a whole army of salads. All you have to do is prepare a salad and some cuttings, and you are guaranteed a successful evening! The cooking process according to the original recipe is presented below.

Required:

canned mushrooms – 220 gr;
chicken meat – 300 g;
ham – 160 g;
cheese – 140 g;
3 chicken eggs;
3 medium potatoes;
mayonnaise;
green salad leaves;
black pepper, salt, garlic.

Recipe:

Place the meat in a saucepan, add water, add salt and boil until done. Cool.
Cut the peeled potatoes into strips, add a little salt, and fry until they have a beautiful and appetizing crust - preferably in small batches so that the slices do not stick together.
Boil the eggs hard, separate the white from the yolk. Take a large grater and grate the egg whites.
First cut the boiled meat into thin strips, and then the ham. We take out the mushrooms and cut them into large slices.
On a board, mix the basic ingredients: meat, ham, mushrooms, egg whites, lightly season with mayonnaise and mix.
Place clean lettuce leaves in a beautiful plate, place the base on them, forming a small hole on top. Place another 1-2 lettuce leaves in this hole. Sprinkle fried potatoes around it and make a nest.
Using finely grated yolks and cheese, as well as chopped herbs and mayonnaise with a little garlic, we make eggs and place them in a nest on lettuce leaves.

Recipe for Wood Grouse Nest salad with carrots

A good vitamin salad “Gill wood grouse’s nest” with carrots. The original taste of fried carrots gives it sophistication and piquancy.

Let's prepare for the salad:

chicken breast – half a kilo;
a couple of fresh cucumbers;
4 potatoes;
3 carrots;
5 eggs;
onions – 200 gr;
vegetable oil – 1 cup;
mayonnaise – 210 gr;
several sprigs of green dill;

Let's start cooking:

Peel the carrots and potatoes, cut them into strips, and fry in oil.
Chop the onion and fry it. Prepared vegetables should be laid out so that the fat can drain off.
Add a little salt to the water in the pan and boil the chicken for 30 minutes. Cool the chicken breast and separate it into fibers.
Boil hard-boiled eggs, separate into yolk and white. We will use the yolks later, set them aside, and cut the whites into strips and mix with the chicken meat.
Cut the cucumbers into strips. Add cucumbers and half of the fried potatoes to the total mixture. We use the second half for the “nest”. Add mayonnaise and mustard to taste. Mix. The salad base is ready, put it in a salad bowl.
Place the remaining fried potatoes and fried carrots on top of the base, forming a nest out of them. Grind the egg yolks, mix them with chopped dill and mayonnaise. We mold the wood grouse testicles from the finished mass and place them in the nest.

The fragrant and appetizing salad is ready!

Everything about this salad is perfect - both the taste combination of products and the appearance. The dish is perfect for a festive feast and will fit well into the New Year's menu. All ingredients are easy to find in winter. The salad is very reminiscent of a wood grouse's nest with eggs; crispy fried potatoes called “pie” replace the twigs. This is probably the only thing in the dish that you need to tinker with. See the link for details. Otherwise, there is nothing complicated; in general, preparing the salad takes about two hours.

A capercaillie nest with chicken is being prepared; boiled fillet (breast) is better. Cheese and chicken are a classic combination. But there is one more feature in the recipe - pickled onions, it makes the dish simply incredibly tasty. Boiled eggs give the salad softness, and cucumbers add a pleasant sour-salty accent. The dish will be decorated with boiled quail eggs; they are placed in a potato nest lined with dill sprigs. The result is a capercaillie nest; the classic salad recipe does not require any additions or changes. True, in some variations the eggs are rolled from crab sticks and processed cheese or from hard cheese with mayonnaise and garlic. It's up to you to decide. As for crispy potatoes, you can buy them in the store, or you can cook them at home. In the second case, the potatoes turn out much tastier than store-bought ones and remain crispy for a long time if they are not refrigerated. Well, let's prepare together a delicious Wood Grouse's Nest salad; a step-by-step recipe with photos will help you figure out all the tricks.

Good afternoon Did you call a culinary emergency? Then we come to you with a pre-holiday offer - prepare a capercaillie nest salad. A step-by-step recipe with photos will deprive you of headaches and painful thoughts on the topic “what to cook this unusual thing.”

And the snack is really worth it. At the same time tasty and effective. And from the most affordable products. Are you feeling better now? Then choose the option to suit your taste.

Wood grouse's nest salad differs from its snack counterparts in its unusual design. It looks like a bird's nest in which eggs are laid. Its highlight is the deep-fried potatoes that are used to decorate the nest. Not a snack, but an object of culinary architecture.

Now we will build a nest of chicken and ham, and marinated mushrooms will amuse the meat products. So our nest will turn out to have a very bright taste.

What products need to be prepared for the nest

Boiled chicken breast 300 g.
Ham 100 g.
Marinated champignons 350 – 400 g.
Eggs 4 pcs. (proteins are used here)
Potatoes 4 pcs.
Vegetable oil gr.250
To taste mayonnaise and spices
Green salad leaves.

Processed cheese
Three yolks
A couple of sprigs of dill
Two cloves of garlic
A little mayonnaise.

I wanted to stick with vegetable oil. Adjust its amount depending on the size of the dish in which you will fry the potatoes. There should be a lot of oil so that the potato straws are immersed as much as possible. Only then will we get real French fries.

How to make a salad

Boil the eggs until hard-boiled. In time it is min. 10 after boiling.
At this time, start working on the potatoes. It needs to be peeled and cut into very thin strips. You can use a special grater.
Place potato strips on a paper towel and dry.
Pour the oil into a frying container. This can be a frying pan, a small saucepan, or a saucepan. The oil must be heated thoroughly. This is an important nuance, please take it into account. You can check the temperature of the oil this way - throw one potato straw into it. If it sizzles, it means the oil is ready to give the potatoes a golden brown color.
Place the potatoes in a frying pan and fry on one side until golden brown. Turn over to the other side and also achieve a golden color. An important point - if the dish is small, or there are a lot of potatoes, fry them in several stages. Otherwise, you will not achieve the effect of fries, but will get fried potatoes. In order for the crust to be golden brown on all sides, each straw should feel free in the oil.
Place the fried potatoes on a paper towel and add salt. Here it will lose unnecessary fat and cool down.
Peel the boiled eggs and separate them into whites and yolks.
Use a coarse grater to extract the whites into strips; set the yolks aside for now.
Divide the brisket into fibers with your hands. You can, of course, cut it into strips. But this way the nest will look more interesting and more believable.
Chop the ham into strips.
Cut the mushrooms into slices.
Combine meat, ham, proteins and mushrooms. Season with mayonnaise, add salt and pepper. Stir and set aside.
Now is the time to get creative and fashion capercaillie eggs. Why grate processed cheese and yolks.
Add crushed garlic, chopped dill.
Salt, pepper, add a little mayonnaise. The mass should have a viscous consistency and be moldable. Determine the size of the eggs on site. Usually they are made small, comparable to the nest.
Cover a flat dish with green leaves and place the salad mixture on them.
Sprinkle the top of the nest with potato straws.
Deepen the middle and place bird eggs there.

The work of culinary art is ready. Serve and shock your guests.

A couple of tips from personal practice

I sometimes replace pickled mushrooms with pickled onions. It turns out very tasty. I recommend experimenting, you won’t regret it.
When I roast potatoes, I add some sliced ham at the end of the process. 2 minutes before ready. During this time, the potato straws will have time to be enriched with ham flavor, and will become more aromatic and tastier.
Sometimes I change the salad assembly. I add half the potatoes to the meat and ham. I decorate the top of the nest with the remaining amount. This option is especially good when pickled onions are used. Imagine the effect the combination of potatoes and pickled onions will give. Lick your fingers!

Wood grouse nest salad in layers step by step recipe with photos

Now let's change the tactics a little. We will collect wood grouse nest lettuce in layers. And at the same time we’ll improvise with the components and presentation. The appetizer will turn out elegant and always tasty.

Collecting a set of products

Chicken fillet 360 g raw
Potatoes 280 – 300 gr.
Quail eggs 4 pcs.
Chicken eggs 4 pcs.
Fresh cucumbers 220 gr. (you can also use pickled ones)
Onion 120 gr.
Hard cheese 120 gr.
Processed cheese 70 gr.
A small bunch of dill
Sunflower oil 250 -300 ml.
Mayonnaise 180-200 gr.
Sugar 5 gr.
Vinegar 30-35 ml.
Salt pepper.

Preparation

The first step is to pickle the onions. To do this, you need to chop it into half rings and pour marinade over it. It is prepared from water and vinegar, with the addition of salt and sugar. You need to add twice as much water as vinegar. It is advisable to marinate for an hour and a half. During this time, the meat will be cooked and other ingredients will be prepared. Make sure that the onion is completely immersed in liquid.
Boil the fillet. Salt the water and boil. Place the meat in hot water, which will prevent the meat juices from going into the broth. This will make the fillet for the salad tastier. You can throw a bay leaf and a few black peppercorns into the broth. Cooking time 30-40 minutes.
Boil the eggs hard. Don't forget that quail eggs cook faster; five minutes will be enough for them. Whereas chicken will need all 10 minutes.
Time to get busy with the potatoes. It needs to be peeled, cut into thin strips, and dried a little on a paper towel.
Fry in plenty of oil until golden brown on both sides. Remove, place on a paper towel, remove excess oil in this way. If desired, you can salt the already prepared French fries. One tip: fry in small batches for maximum effect.
Cut the meat and cucumbers into cubes.
Wash the dill, dry it, chop finely. Set aside a little at once for stuffing quail eggs.
Grate hard cheese and chicken eggs. You just need to put it in separate bowls.
The ingredients are prepared, you can start assembling. Place a layer of pickled onions on a flat dish.
Distribute the meat on it and grease with mayonnaise.
Next is the cucumber layer, which is also seasoned with mayonnaise.
Now it's the turn of the chicken eggs. They also need to be flavored with mayonnaise.
Sprinkle the top with cheese, make a depression, coat lightly with mayonnaise.
Sprinkle generously with dill.
If there is a smoked leg in the refrigerator, I always prepare wood grouse’s nest salad. In this performance it turns out simply magnificent. Let's make sure of this.
Ingredients
- Smoked leg (brisket)
- Boiled eggs 6 pcs.
- Potatoes 4 pcs.
- Two medium onions
- Hard cheese 100-150 gr.
- Vegetable oil 300 ml.
- Mayonnaise, spices to taste
- Vinegar 40 ml.
- Clove of garlic
- Butter 5-10 gr. (softened)
- A pinch of sugar
- A small bunch of dill.
How to cook
1. Marinate the onion cut into half rings. The marinade is prepared from water, vinegar, salt and sugar. Please note that you need 2 times more water than vinegar. The process should last an hour, an hour and a half.
2. Cut the potatoes into thin strips and fry in oil until golden brown. In 2 min. until ready, add some chopped smoked ham to the pan. It will infuse the potatoes with smoky notes.
3. Divide the eggs into whites and yolks.
4. Finely chop the dill. It needs to be divided for salad and eggs.
5. Pass the cheese and egg whites through a coarse grater.
6. Cut up the leg. Remove the skin and separate the meat from the bones.
7. Cut the meat into strips.
8. Mix meat, cheese, egg whites, pickled onions, half the potatoes. Add dill, mayonnaise, salt and pepper. Mix.
9. Place the salad on a plate and make a well in the middle.
10. Decorate the sides with the remaining potatoes.
11. Grind the yolks with soft butter, add dill and crushed garlic. Add some salt and pepper. Form the mixture into bird eggs. Place them in the nest.
Here’s another way you can prepare a nest with a smoky touch. Believe me, it’s very tasty. And if you let the salad brew, it will be even better.
Have fun in the kitchen!