| Cook Time | 30 minutes |
| Servings |
Ingredients
- 3 pieces Potatoes boiled
- 1 piece Pickled cucumber large
- 1 piece Onion medium
- 1 piece Carrot small
- 250 gram Mushrooms champignons, canned
- 4 pieces Chicken eggs boiled
- 2 tablespoons Mayonnaise
- 8 twigs Greens 4 sprigs of dill, 4 sprigs of parsley
- 3 tablespoons Sunflower oil
- Salt, pepper to taste
Ingredients
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Instructions
- Grate the potatoes on a coarse grater.
- Place on a platter to serve the first layer. Brush the top with mayonnaise.
- Grate the carrots on a coarse grater. Cut the onion into cubes. Fry everything together in a frying pan in a small amount of sunflower oil. Add salt and pepper to taste.
- Spread the second layer.
- Separate the white from the yolk. Cut the protein into small cubes. Lay out the third layer and smear with mayonnaise.
- Cut the greens and lay out the fourth layer.
- We also rub the pickled cucumber on a coarse grater and squeeze out the juice. Lay out the fifth layer.
- Fry the mushrooms in a small amount of sunflower oil. Put the sixth layer on our salad. Brush with mayonnaise. Put the crumbled yolks on top. Decorate as desired.
- Bon appetit!
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