Capercaillie's Nest Salad With Tongue - Recipe With Photo Step By Step

A very beautiful, spectacular salad that will decorate any festive table. Hearty and insanely delicious.

Ingredients

Potatoes - 400 g

Vegetable oil - 250 ml

Pickled cucumbers - 4 pcs.

Pork tongue - 1 pc.

Pork - 200 g

Eggs - 4 pcs.

Canned peas - 150 g

Dill - 3-4 branches

Salt to taste

Mayonnaise - to taste

• 207 kcal
• 25 minutes
• 2 hours
• 2 h. 25 min.

Photo of the finished dish

Step by step recipe with photo

Today I want to share a recipe for a delicious and very beautiful salad "Capercaillie's Nest" with the tongue. This dish can be based on almost any salad, but it is usually decorated with crispy potatoes and eggs. The potatoes can be cut into long sticks and fried in a pan, or you can cook potato strips - Pai potatoes. I like the second option more, with such potatoes the salad looks unusual and impressive. With its appearance, it will decorate any festive table. The salad turns out to be hearty due to meat products and incredibly tasty. I recommend giving it a try.

Prepare the required set of ingredients.

Let's prepare fried potatoes, the so-called Pai potatoes. It will form the basis of our salad and will decorate it. Peel and wash the potatoes. Then grate for Korean carrots.

Rinse the potatoes in cold water 2-3 times until it is transparent. We have to wash out the starch.

Drain the water, and put the potatoes in an even layer on a towel to remove excess moisture.

Pour vegetable oil into a small saucepan and heat it well. In portions, in several stages, fry the potatoes, stirring occasionally. Fry over medium heat for about 3-4 minutes, until beautifully golden brown.

Put the finished potatoes on paper so that it absorbs excess fat. Salt to taste.

Boil the pork in salted water in advance until tender; the cooking time will depend on the age of the animal. Finished meat should be easily pierced with a knife or fork. Tongue (I cooked with pork tongue) wash well and also boil until tender. It is brewed for a long time, 1.5-2 hours, depending on the size. Immediately pour cold water over the finished tongue and remove the skin. Cool down.

Cut the cooled meat and tongue into cubes.

Boil eggs hard-boiled and divide into yolks and whites.

Cut the whites into cubes.

Add a little mayonnaise, a sprig of chopped dill and salt to the yolks.

Mash with a fork.

Roll small balls from the resulting yolk mixture.

Cut pickled cucumbers into cubes. Drain the liquid from the canned peas.

Combine all ingredients in one bowl. Add a handful of potatoes.

Salt and season with mayonnaise. Mix.

Put the salad on a flat plate with a slide, make a small depression in the center.

Top and sides cover the salad with potato strips.

Put dill sprigs and eggs, which we prepared from the yolk mass, in the center.

Delicious and beautiful salad "Capercaillie's nest" with the tongue is ready. Serve immediately after cooking, until the pie has softened.

Enjoy your meal!