Delicate salad in a crispy shell.
Pickled mushrooms can be used instead of bell pepper (about 100 g).
Instead of quail eggs, you can add chicken eggs, which must be cut into cubes.
It will turn out not so impressive, but no less tasty.
This appetizer is very similar to the Capercaillie’s Nest salad, but still different.
I suggest serving it in portions.
From the specified amount of ingredients, 3-4 servings are obtained.

  • 500 g potatoes
  • 150 g chicken fillet
  • 150 g bell pepper
  • 100 g onions
  • greens to taste
  • sour cream (or mayonnaise)
  • quail eggs (9-12 pcs.)
  • salt
  • pepper
  • vegetable oil


Boil the chicken fillet until tender (cook for about 20 minutes after boiling).

Cool the finished fillet.
Cut in small pieces.

Finely chop the onion.

Pour boiling water over it.
Leave for 10 minutes.
Rinse in cold water (this is done so that the onion does not taste bitter).

Pepper to clear from seeds.
Cut into cubes.

Finely chop the greens.

Mix fillet, pepper, onion, herbs.
Salt, pepper.

Add a little sour cream (about 1-2 tablespoons).

Grate potatoes for Korean carrots, or cut into very thin strips.

Fry the potatoes in a large amount of heated oil until golden brown.
It is better to fry in small portions.
Blot finished potatoes with a paper towel to remove excess fat..

Put the salad on the plates.

Put potatoes on the salad.

Put eggs in the middle.

Enjoy your meal!

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