Capercaillie's Nest salad is the food of the “bourgeoisie” in a modern interpretation. Classic Capercaillie's Nest salad: recipes Capercaillie's Nest recipe without cucumbers

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 sticks.

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 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 become soft. 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 batter. 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 vigorously 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 cooking, 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 cut potatoes or fry them in a pan with hot oil. The potatoes fry quickly, literally in about 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”.

This salad has always been my kids' favorite. One day my son was indignant, why don’t the chicks have a mother? I had to add "mom". Since then, this salad has been prepared for all children's birthdays. It is bright, filling and delicious!

To prepare the Wood Grouse Nest salad in layers, we will need the products listed in the list.

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 - 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 mesh of mayonnaise.

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.

The Wood Grouse Nest salad in layers is ready!

Bon appetit!

The Wood Grouse Nest salad, consisting of standard products and decorated in accordance with the name, has gained particular popularity since the advent and spread of the Internet. Now on the vastness of the “global web” you can find many different variations of this tasty and relatively budget-friendly holiday dish. Let us consider one of the most successful options.

In our example, the delicate taste of chicken fillet is in perfect harmony with pickles, fried potatoes and slightly spicy “eggs”, formed for decoration from a mixture of cheese, hard-boiled yolks, herbs and garlic. Simplicity of preparation, attractive design, excellent taste combination and accessibility put this step-by-step recipe with a photo of the Capercaillie Nest salad in the category of popular and win-win.

Ingredients:

chicken (fillet) - 500 g;
egg whites - 5 pcs.;
salted or pickled cucumbers - 200-250 g;
potatoes - 500 g;
vegetable oil (for frying potatoes) - about 50 ml;
salad leaves - a bunch;
salt, pepper - to taste;
mayonnaise - to taste.

For registration:

egg yolks - 5 pcs.;
cheese - 100 g;
garlic - 2-3 cloves;
dill - 1-2 sprigs.

Salad “Grouse Nest” step-by-step recipe with photos

How to make Wood Grouse Nest salad with chicken

Peel the potato tubers and cut into narrow strips.
Fry the potatoes in small portions in a generous amount of hot oil until golden brown. Immediately place the finished potato straws on paper towels/napkins to absorb excess oil. Lightly sprinkle the fried potatoes with fine salt.
We disassemble the boiled and cooled fillet into thin fibers or finely chop.
Cut the cucumbers into thin strips.
Separate hard-boiled egg yolks and whites. Rub all the whites with coarse shavings.
We combine pieces of fillet, cucumber straws and protein mass together. Season with mayonnaise, salt and pepper to taste.
To decorate the salad, grate finely hard cheese and chop dill. Grind the yolks with a fork until you get small fluffy grains. Mix these ingredients in a separate container.
To the mixture of yolks, herbs and cheese, add garlic squeezed through a press and a little mayonnaise to obtain a plastic mass.
Cover a large plate with pre-washed and dried lettuce leaves. Place a mixture of chicken, cucumbers and egg whites on top.
We cover the “foundation” of the Wood Grouse Nest salad on all sides with potato strips, leaving only the top open.
From the cheese-yolk mixture we make something like bird eggs and place it on top of the salad. It is advisable to complete this final touch before serving, so that our decoration does not have time to fade.

The Wood Grouse Nest salad is ready! Nourishing, cute and tasty! Bon appetit!

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 a little greenery 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 g;
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.
We cut the peeled potatoes into strips, add a little salt, and fry until 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 base 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's Nest salad with carrots

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. Let's mold the wood grouse's testicles from the finished mass and place them in the nest.

The fragrant and appetizing salad is ready!

Wood grouse's nest salad is a very beautiful and festive salad. To say that it is simple would be wrong, but still, every housewife can make it, and it looks really interesting and unusual. This salad contains many different foods. Therefore, before you start creating a culinary masterpiece, you will most likely have to take a walk to the store.

The Capercaillie Nest salad is placed in separate layers. There are many options for preparing such an unusual salad, which use different products in different proportions. They have one thing in common - the salad should look like a nest containing bird eggs.

Wood grouse's nest salad is prepared with meat, chicken or sausage, with chips or cheese, mushrooms, etc. All variations of the salad must contain eggs and boiled potatoes, and the original recipe must also contain layers of ham and hard cheese.

However, try this or that recipe yourself, don’t be afraid to experiment and mix different ideas and different sets of products. Perhaps you will have your own signature recipe for this delicious holiday salad, which you will already share with others.

Capercaillie's Nest salad with chicken

It turns out to be a very tasty, tender salad. In principle, it is not difficult to prepare. The main thing is to be able to make a beautiful dish. This interestingly designed and very tasty salad is very popular with children and adults.

Ingredients:

Mayonnaise - 150 gr.;
Lettuce leaves -2-3 pcs.;
Hard cheese -120 gr.;
Chicken eggs - 3-4 pcs.;
A bunch of dill.
Garlic – 2 cloves;
Chicken meat – 200 – 250 g;
Any ham - 50 g;
Marinated champignons - 400-450 g;
Medium size potatoes - 3-4 pcs.;
Salt, ground pepper - to taste.

Preparation

Take the potatoes, wash them, peel them well, then grate them into small strips. Now heat the frying pan, pour vegetable oil into it, fry the potato strips until golden brown on both sides. As soon as the potatoes are fried, add salt and set aside to cool.

Take chicken meat, boil it until tender, cool it and cut it into small pieces. Now we take the ham, and also carefully and finely chop it into strips. Boil the eggs, peel them, separate the whites from the yolks. Three whites on a coarse grater. Cut the mushrooms into small pieces.

First we will make bird eggs:

Take the yolks and grate them on a coarse grater.
Then take the cheese and grate it on a fine grater.
Now take the greens, rinse them under running water, dry them a little, then chop them finely.
Next we need garlic. We clean it and chop it finely.
Take a cup, put egg yolks, herbs, grated cheese, garlic into it, add mayonnaise, and mix everything well so that the consistency is sticky.

From this cheese-egg mixture we carefully make “bird eggs”, and also carefully set them aside on a plate; they will be needed at the very end.

Let's start assembling the salad:

Now take the lettuce leaves, rinse them well, then put them on a plate.

Take another cup, put chicken, ham, mushrooms, egg whites in it and add mayonnaise and mix everything well.

Now we spread this mass on the lettuce leaves in the form of a nest, and make a small depression in the middle.

Then we put fried potatoes in the nest, we have a bird's nest. And put cheese eggs in the middle of it. Decorate with herbs, you can also decorate with grated walnuts.

Here we have such a beautiful salad. Enjoy this delicious salad and make yourself and your family happy. Bon appetit everyone!

Salad with beef “Gill wood grouse’s nest”

The beef salad is very tasty. Any housewife who has tried this salad at least once prepares it again and again, because both her family and friends who come to visit ask her for it. Of course, this very interesting and incredibly tasty salad contains a lot of calories, but once a month you can treat yourself to such yummy food! Especially if you are preparing a holiday table.

Ingredients:

Onions - 2 pcs.;
Beef meat - 300-350 g;
Potatoes - 5 pcs.;
Chicken egg - 3 pcs.;
Quail egg - 6-7 pcs.;
Mayonnaise - 150 g;

Preparation

Take the potatoes, peel them, wash them, then grate them on a coarse grater. Now take a deep fryer, pour oil into it, heat it up, fry the potatoes until golden brown. Next we need a plate, put paper napkins in it and lay out the fried potatoes so that all the oil is absorbed. Let the potatoes sit while we deal with other products.

Take beef meat and boil it until tender, then cool and cut into small pieces. Peel the onion and thinly cut into half rings. Then boil the eggs, cool them, and cut them into small pieces.

Take a cup, add all the ingredients, add mayonnaise with a high percentage of fat and mix everything well.

Next, take the quail eggs out of the refrigerator, boil them and peel them. Place the salad on a nice large plate (a flat dish will also work), make a small depression in the middle of the salad and place the quail eggs in it. And from two eggs you can make chicks. It will be even more beautiful this way. The “eyes” for them are made from black peppercorns, and the beak is made from carrots, raw or boiled, here – as you like. This is such a delicious and beautiful salad.

Salad with turkey “Gill wood grouse’s nest”

It turns out to be a very tasty and light salad with turkey. The salad turns out so light and healthy for the stomach. This salad can be prepared in advance and delight your loved ones and loved ones.

Ingredients:

Turkey meat - 1 kg;
Chicken egg -5 pcs.;
Quail egg -15 pcs.;
Fresh cucumber – 3 pcs.;
Onion – 1 pc.;
Pickled cucumber – 3 pcs.;
Potatoes – 7 pcs.;
Greens (parsley, dill, green onions) – 1 bunch;
Sunflower oil - 100-120 gr.;
Mayonnaise – 200 g;
Sour cream – 150 g;
Iceberg salad – 100 – 150 g;
Spices, salt - to taste.

Preparation

Chop the green onions very finely and put them in a separate plate. Now you need to take fresh cucumbers, wash them and cut them into thin strips. We take eggs, boil them, separate the egg whites from the yolks. Grate the whites on a fine grater. Carefully cut the Iceberg lettuce into small pieces. You also need to finely chop all the remaining greens.

Move on to the pickled cucumbers, cut them into small cubes. Boil turkey meat in salted water for about 1 hour. Let it cool (preferably in broth) and cut into small pieces.

Place all ingredients in a bowl and mix well.

Take potatoes, peel them and cut them into thin strips. Next, place the potato strips on a towel or napkin to allow the pieces to dry.

Pour oil into a frying pan, add potatoes, fry them until golden brown. It's best to fry the potatoes in batches so they don't stick together. Be careful not to burn the potatoes, otherwise there will be embers!

Add some of the potatoes to the salad, also add mayonnaise and sour cream, mix everything well. Salt the rest of the potatoes and place them on a napkin to absorb excess oil.

Place the salad beautifully on a flat plate. Before serving, decorate our salad with leftover potatoes and herbs. Make a small depression in the center of the salad and place boiled and peeled quail eggs in it.

This is such a beautiful and tasty salad. Bon appetit everyone and good luck with your cooking! Enjoy the unforgettable taste of a delicate salad!

Salad with mushrooms “Gill wood grouse’s nest”

We offer you another salad “Gill Grouse Nest”, but with the addition of mushrooms. It turns out to be a very tasty, satisfying salad that can be prepared for any holiday. However, if you want, you can always please your family on an ordinary day. Children will simply be delighted, and adults, most likely, will not refuse this delicious salad.

Ingredients:

Pickled cucumbers – 2 pcs.;
Korean carrots – 50-60 gr.;
Chicken leg – 300 g;
Potatoes – 3 pcs.;
Mushrooms – 200 g;
Boiled chicken eggs – 2 pcs.;
Quail eggs – 2 pcs.;
Onions – 2 pcs.;
Vegetable oil – 100 g;
Mayonnaise – 150 g;
Greens – 1 bunch;
Salt - to taste.

Preparation

The chicken leg should be boiled until tender in salted water for half an hour, then cooled and put on a plate.

Eggs also need to be hard-boiled. It is worth adding a little salt to the water when cooking, then they will not crack, and then immediately send them to cool under cold running water so that they can be cleaned well.

Quail eggs also need to be boiled and cooled.

Peel the potatoes raw, cut into thin strips, and then fry in sunflower oil until golden brown for 10 minutes. It's best to fry in batches to prevent the potatoes from sticking together in the pan. To cool, place the potato strips on a napkin, which will also absorb excess oil as it cools.

Cut the onion into half rings. And let's move on to mushrooms. They also need to be cut into pieces and fried for 15 minutes in sunflower oil. Then we repeat as with potatoes: put the mushrooms on a napkin so that the excess oil is absorbed and the mushrooms themselves cool.

Cut the Korean carrots into small pieces. Of course, you can add it in this form, but a long straw in this salad will not look harmonious, so cut it!

Chicken meat can be cut or divided into small pieces by hand.

Now take a cup and mix eggs, chicken, onions and mushrooms in it. Pepper and salt everything well, add mayonnaise, and mix everything well.

Now take a plate and put the salad on it beautifully and neatly. And in the middle we make a small depression in the form of a bird’s nest. Decorate the salad on top with Korean carrots and potatoes. And we place quail eggs in the center, in our “nest”. And on top you can also decorate with greenery. This is such an interesting and beautiful salad.

Chicken salad “Cercaillie's Nest”

Ingredients:

Chicken – 500 g;
Chicken eggs – 3 pcs;
Potatoes – 3 pcs.;
Carrots – 1 pc.;
Onion – 1 pc.;
Lettuce leaves – 7 pcs.;
Greens – 1 bunch;
Mayonnaise – 150 g;
Salt - to taste.

Preparation

We take the meat, cook it, cool it and cut it into strips. Next we need carrots and potatoes. We carefully clean them and also cut them into thin strips. Take a frying pan, add oil and fry everything separately. Peel the onion and cut into thin half rings.

Now you need to choose a large, beautiful flat plate. Place well-washed lettuce leaves on it. If you can’t find lettuce, you can use cabbage leaves for the same purpose (choose the most tender leaves).

Take the meat, mix it with fried carrots, potatoes and onions, season everything with mayonnaise and mix everything well again. Now we put everything on the salad or cabbage leaves.

Let's move on to making “eggs” in our salad. Take boiled yolks, add finely chopped herbs to them, and mix everything with mayonnaise. We make “eggs” from this mass and place them in the middle of the salad. Bon appetit everyone and good luck with your cooking!

Classic salad “Gill wood grouse’s nest”

Ingredients:

Chicken meat – 500 g;
Potatoes and carrots – 4 pcs.;
Fresh cucumbers – 2 pcs.;
Chicken eggs – 6 pcs.;
Garlic – 3 cloves;
Onions – 1 pc.;
Mayonnaise – 150 g;
Vegetable oil – 50 g;
Dill – 1 bunch;
Salt - to taste.

Preparation

Take potatoes and carrots, peel them and cut them into small strips. Then we peel the onion and cut it into half rings.

Fry potatoes and carrots one by one in vegetable oil. Take a plate, put a napkin in it and lay out the vegetables to drain the oil.

Boil the meat in salted water until tender, cool it, and cut it into small pieces. We take eggs, boil them, cool them, then separate the yolks from the whites,

Cut the whites into strips, mix with chicken, chopped cucumber, and fried vegetables. Add mayonnaise, garlic and mustard, mix everything well.

Take a plate, carefully lay out the salad, and put the potatoes on top, left for decoration. Now we make a depression in the middle in the form of a nest.

Then we take the yolks, grind them, add mayonnaise and finely chopped herbs, from the resulting mass we make egg-shaped balls. We place them in the middle of the salad, and on top you can decorate with chopped herbs or grated walnuts.

This is how beautiful it turns out. Enjoy this delicious salad. Cook it again and again and make your whole family happy. Bon appetit everyone!

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