The 10 best recipes for the Capercaillie Nest. These salads are a must-try

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Meet incredibly delicious combinations of fried potatoes, chicken, ham, cheese, Korean carrots and other familiar ingredients.

1. Classic salad "Capercaillie's nest" with quail eggs and fried potatoes

Ingredients

• 2 chicken eggs;
• 3-4 quail eggs;
• 200 g chicken breast fillet;
• 3 potatoes;
• 3-4 tablespoons of vegetable oil;
• 1 small red onion;
• 1 cucumber;
• salt to taste;
• black pepper to taste;
• 3 tablespoons of mayonnaise;
• 5-7 sprigs of dill.

Preparation

Boil hard boiled chicken eggs in 10 minutes, quail eggs in 4–5 minutes, chicken breast until tender.

Grate the potatoes on a Korean carrot grater or cut into thin strips. Heat oil in a skillet over medium heat. Divide the potatoes into portions and fry until golden brown, a few minutes. Place on paper napkins and cool.

Cut the chicken eggs, chicken, onion and cucumber into small pieces. Season with salt, pepper and season with mayonnaise. Place on a nest-shaped plate. Sprinkle the middle with chopped dill, and spread the quail eggs on top. Garnish the salad with fried potatoes on the sides.

2. Salad "Capercaillie's nest" with chicken breast and ham

Ingredients

• 400 g chicken breast fillet;
• 4 eggs;
• 3 potatoes;
• 100 g ham;
• 50–70 g of hard cheese;
• 150-200 g processed cheese curds;
• 350-400 g of pickled mushrooms;
• 2-3 cloves of garlic;
• 2-3 tablespoons of vegetable oil;
• 2-3 sprigs of dill;
• mayonnaise to taste;
• salt to taste;
• black pepper to taste.

Preparation

Boil chicken breast until tender, eggs - hard boiled in 10 minutes.

Grate potatoes on a grater for Korean carrots, proteins, ham and hard cheese - on large, yolks and melted cheese - on fine. Cut the mushrooms and chicken into small pieces. Pass the garlic through a press.

Heat oil in a skillet over medium heat. Fry the potatoes for a few minutes until golden brown. Place on paper towels and cool.

Mix melted cheese with garlic, yolks, chopped dill, mayonnaise, salt and pepper. Form some eggs.

Combine chicken with ham, hard cheese, mushrooms and proteins. Season with salt, pepper and season with mayonnaise. Place on a nest-shaped plate. Put cheese and garlic balls in the center, decorate the salad with fried potatoes on the sides.

3. Salad "Capercaillie's nest" with chicken and corn

Ingredients

• 200 g chicken breast fillet;
• 4 chicken eggs;
• 3-5 quail eggs;
• 1-2 cucumbers;
• 100 g canned corn;
• salt to taste;
• ground black pepper - to taste;
• mayonnaise to taste;
• 3-5 potatoes;
• 300 ml of vegetable oil.

Preparation

Boil chicken breast and eggs and cool. Cut the fillet and chicken eggs together with cucumbers into small pieces. Add corn, salt and pepper, season with mayonnaise and stir.

Grate the potatoes on a Korean carrot grater or cut into thin strips. Brown over medium heat in a skillet with butter for a few minutes. Season with salt, place on paper towels and cool.

Put the salad base on a platter or distribute on portioned plates. Sprinkle potatoes on top and garnish with quail eggs.

4. Salad "Capercaillie's nest" with cheese, cucumbers and bell pepper

Ingredients

• 3 potatoes;
• 200 g chicken or turkey fillet;
• 3-5 quail eggs;
• 100 g of hard cheese;
• 1 bell pepper;
• 1-2 small pickled cucumbers;
• 2-3 tablespoons of vegetable oil;
• 1 tablespoon mayonnaise;
• 2 tablespoons sour cream;
• 1-2 sprigs of dill.

Preparation

Boil one potato and poultry fillet until tender, and hard-boiled quail eggs for 4-5 minutes. Grate the remaining potatoes on a Korean carrot grater, cheese and boiled potatoes on a coarse one. Cut the chicken, bell pepper and cucumbers into strips.

Heat oil in a skillet over medium heat. Brown the raw potatoes for a few minutes, place on paper towels and cool.

Mix mayonnaise and sour cream. Lay the chicken, pepper, cheese, shredded potatoes and cucumbers on a plate in layers. Grease each one with mayonnaise-sour cream sauce. Sprinkle with fried potatoes on top and place the eggs on the dill sprigs.

5. Salad "Capercaillie's nest" with cheese and smoked chicken

Ingredients

• 2 chicken eggs;
• 3-5 quail eggs;
• 1 carrot;
• 3 potatoes;
• 100 g of hard cheese;
• 1 onion;
• 150-200 g of smoked chicken;
• 2 pickled or pickled cucumbers;
• 4-5 tablespoons of vegetable oil;
• salt to taste;
• black pepper to taste;
• 3 tablespoons of mayonnaise;
• 1-2 sprigs of parsley.

Preparation

Boil hard boiled chicken eggs in 10 minutes, quail eggs in 4–5 minutes. Grate carrots and potatoes on a Korean carrot grater, cheese - on a medium. Cut the onion into half rings, chicken eggs with chicken and cucumbers - into small pieces.

Heat oil in a skillet over medium heat. Brown the carrots, potatoes and onions one at a time for a few minutes. Then put on paper towels and cool.

Combine fried vegetables with chopped eggs, cucumbers and chicken. Season with salt, pepper and season with mayonnaise. Place everything on a nest-shaped plate. Sprinkle with grated cheese on top. Place a few parsley leaves and quail eggs in the center.

6. Salad "Capercaillie's nest" with beef

Ingredients

• 300 g of beef;
• 3 chicken eggs;
• 2 onions;
• 100 g of processed cheese;
• 1-2 cloves of garlic;
• 1-2 sprigs of dill;
• 300 g potatoes;
• 2-3 tablespoons of vegetable oil;
• mayonnaise to taste;
• salt to taste;
• black pepper to taste.

Preparation

Boil the beef until tender in about an hour, chicken eggs in 10 minutes, quail eggs in 4–5 minutes. Cool the meat and disassemble or cut into strips, onions - in half rings, chicken eggs (set aside one yolk) - in small pieces. Grate the melted cheese and yolk on a fine grater. Pass the garlic through a press. Chop the greens.

Grate the potatoes on a Korean carrot grater or cut into thin strips. Fry for a few minutes over medium heat in a skillet with butter until golden brown. Place on paper towels and cool.

Mix melted cheese with mayonnaise, grated yolk, garlic, salt and herbs. Form small eggs.

Place potatoes, meat, onions, and diced eggs in a bowl. Season with salt, pepper and season with mayonnaise. Place on a nest-shaped plate. Place cheese "eggs" in the middle.

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7. Salad "Capercaillie's nest" with pork and cucumbers

Ingredients

• 350 g pork;
• 4 chicken eggs;
• 3-5 quail eggs;
• 2 carrots;
• 5 potatoes;
• 300 ml of vegetable oil;
• salt to taste;
• 1 onion;
• 100 ml of cold water;
• 1 tablespoon vinegar 9%;
• 1 tablespoon sugar
• 1 sweet pepper;
• 1-2 cucumbers;
• ground black pepper - to taste;
• mayonnaise to taste.

Preparation

Boil eggs and carrots. Cool it down. Grate the potatoes on a Korean carrot grater or cut into thin strips.

In a deep skillet, heat the oil over medium heat and brown the potatoes. Lightly salt the finished potatoes and place on paper towels.

Chop the onion. Cover with water and vinegar, add sugar. Leave it on for 15-20 minutes. Then squeeze the onion.

Cut pork, chicken eggs, carrots, bell peppers and cucumbers into small pieces. Toss with onion, salt and pepper. Season with mayonnaise.

Place the salad on a plate or platter. Sprinkle with fried potatoes on top and spread the quail eggs.

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8. Salad "Capercaillie's nest" with sausage and fresh cucumbers

Ingredients

• 3 chicken eggs;
• 3 quail eggs;
• 3-4 potatoes;
• 300 ml of vegetable oil;
• salt to taste;
• 350 g of boiled sausage;
• 2 cucumbers;
• 1 purple onion
• ground black pepper - to taste;
• mayonnaise to taste.

Preparation

Boil eggs and carrots, cool.

Cut the potatoes into thin strips or grate as for Korean carrots. Fry the potatoes in a skillet with oil over medium heat for a few minutes. Season with salt, place on paper towels and cool.

Cut sausage, cucumbers and chicken eggs into small pieces. Chop the onion, leave a little for decoration. Mix everything, salt, pepper and season with mayonnaise.

Place the salad base on a plate or platter. Sprinkle with fried potatoes on top, garnish with quail eggs and onion rings.

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9. Salad "Capercaillie's nest" with carrots in Korean

Ingredients

• 200 g chicken fillet;
• 4 chicken eggs;
• 7-8 quail eggs;
• 100 g of cheese;
• 150 g canned corn;
• salt to taste;
• ground black pepper - to taste;
• mayonnaise to taste;
• 250 g of Korean carrots.

Preparation

Boil chicken and eggs. Cool it down.

Cut the fillet and chicken eggs into small pieces. Grate the cheese on a fine grater. Add corn, salt and pepper, season with mayonnaise and stir.

Place the salad base on a plate or platter. Top the salad with Korean carrots and quail eggs.

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10. Salad "Capercaillie's nest" with cheese, ham and apple

Ingredients

• 3-5 quail eggs (can be replaced with chicken eggs);
• 100 g of champignons;
• 1 onion;
• 1-2 tablespoons of vegetable oil;
• salt to taste;
• 100 g of Chinese cabbage;
• 100 g of hard cheese;
• 1 apple;
• 100 g ham or sausage;
• 1-2 teaspoons of lemon juice;
• black pepper to taste;
• 2-3 tablespoons of mayonnaise;
• 30 g of walnuts or any other nuts.

Preparation

Hard boil the eggs for 5 minutes. Cool and clean.

Cut the mushrooms and onions into small pieces. Fry in a skillet with oil over medium heat for about 10-15 minutes. Season with salt, place on a plate and cool. Chop the cabbage. Cut the cheese, apple and ham into thin strips. Then sprinkle the pieces of fruit with lemon juice so that they do not darken.

Place the cheese, apple, and ham sticks in a bowl, and set aside a little for decoration. Add cabbage with fried onions and mushrooms. Season with salt and pepper, season with mayonnaise and stir.

Place on a nest-shaped plate and decorate the edges with the remaining straws. Sprinkle the middle with chopped nuts and place the eggs on top of them.

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