Composition / ingredients
Cooking method
1. Boil potatoes, eggs and carrots.
2. Peel the onion, then cut into half rings. Prepare a marinade of water and vinegar, hold the chopped onion in the marinade for 10 minutes, then drain the liquid.
3. And now marinate the meat: in a spacious container, mix soy sauce with vegetable oil, pour pepper. Thoroughly brush the chicken fillet with the resulting marinade and leave for 20 minutes, then fry the meat on both sides in a grill pan (4-5 minutes on each side). Pack the fried fillet in foil, putting a small piece of butter on top of it. Bake the package in an oven preheated to 180 degrees for about 10 minutes.
4. Prepare the refueling. Put the boiled yolks in a bowl, mash with a fork, pour in sour cream, add mustard, lemon juice, add salt and sugar. Stir the mass thoroughly with a whisk.
5. In a detachable baking dish, put the pickled champignons caps down.
6. Rinse the dill and parsley, dry with paper napkins, chop with a knife. Put the greens on top of the champignons, pour the dressing (a couple of spoons).
7. Peel the boiled carrots, grate them on a coarse grater, put them on top of the greens and similarly pour the dressing.
8. Also grate the cheese and put it in the next layer, smear with dressing.
9. Chicken fillet (completely cooled down!) cut into cubes and place on top of the cheese layer.
10. Sprinkle the fillet with pickled onions, brush with dressing.
11. Cut the boiled eggs into cubes, cut the proteins separated during the preparation of the dressing here. Do not forget to lubricate the layer.
12. Well, the potatoes that need to be grated - it will be the final layer. It also needs to be lubricated.
13. Now cover the salad with a flat plate suitable in diameter, set the load (400 grams will be quite enough) and send the salad to the refrigerator for impregnation for an hour.
After the specified time, turn the mold onto the dish and "unpack" the "Mushroom Meadow".
Pamper your guests with an excellent dish. Enjoy your meal!
Caloric content of the products possible in the composition of the dish
- 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
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 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
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Soy sauce - 51 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Egg yolks - 352 kcal/100g
- Chicken egg - 80 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
