Christmas Tree Salad

Ingredients

1 chicken fillet

1 potato

1 processed cheese

1 can canned corn

champignons

mayonnaise

For garnish:

2 eggs

1 red bell pepper

1 potato

Red cabbage

Spices

Olive oil

1 carrot

Dill

Separate the boiled egg whites from the yolks. Grate the whites, then soak half in cabbage juice.

In a blender, puree the bell pepper, add olive oil and spices to taste, and mix thoroughly.

Boil the chicken and potatoes, then grate. Finely chop the mushrooms and fry. Place the potatoes on a flat plate shaped like three Christmas tree ornaments, spread with mayonnaise, then add a layer of chicken, mushrooms, mayonnaise, canned corn, grated cheese, and mayonnaise.

Decorate the Christmas tree ornaments with white and blue egg whites, adjika, grated boiled carrots, and grated egg yolks.

Refrigerate the salad before serving.

Enjoy!

Herring and Quail Egg Salad

Ingredients

2 herring fillets

1 bunch lettuce

1 bunch green onions

10 quail eggs

50 g cheese

For the dressing:

4 tbsp olive oil

Lemon juice

Salt

Pepper

Boiled the eggs. Chop the lettuce and place in a salad bowl. Finely chop the herring. Place on the lettuce leaves. Peel the eggs, cut in half, and place on top of the herring.

Finely chop the green onions. Sprinkle over the salad. Finely grate the cheese.

Make the dressing by mixing lemon juice, olive oil, pepper, and salt. Drizzle the dressing over the salad and serve.

Enjoy!

Snake Salad

Ingredients

5 potatoes

4 eggs

3 processed cheese

1 can canned pink salmon

7 canned cucumbers

1 clove garlic

mayonnaise

For garnish:

Canned corn

Carrots

Egg yolk

Olives

Herbs

Boil the potatoes (not in their skins) in salted water. Boil the eggs. Peel and pit the pink salmon and mash with a fork.

Mash the boiled potatoes with a masher, finely grate the eggs and processed cheese, chop the garlic, and add the pink salmon. Mix everything together and add a little mayonnaise to form a pliable mass. Place this mass on a snake-shaped plate.

 Slice the cucumbers thinly (the thinner, the neater the result) and begin arranging them from the "tail" down. Arrange the "eyes" and "tongue" as desired.

Enjoy!

Potato Salad with Smoked Trout

Ingredients

for the salad:

Olive oil 1 tbsp

Potatoes 4

Chicken broth 1 cup

Smoked trout 115 g

Salt

Bread

For the sauce:

Sour milk 1/2 cup

White wine vinegar 2 tbsp

Pinch of lemon zest

Lemon juice 1 tbsp

Olive oil 3 tbsp

Dill 1 tbsp

Salt

Pepper

For the sauce, combine the buttermilk, vinegar, lemon zest, and juice. Slowly whisk in the olive oil. Add chopped dill, salt, and pepper to taste.

Heat the oil in a frying pan over medium heat. Fry the potato coins for about a minute, then season with salt. Pour in the chicken broth and bring to a boil. Cook the potatoes until tender, about 8 minutes. Drain any excess liquid and return to the pan.

Shred the trout and place on top of the potatoes. Pour half the sauce over the top and toss gently. Serve the salad at room temperature as a separate dish or on toast or fresh bread. Garnish with dill and a lemon wedge.

Enjoy!

First Leaf of the Calendar" Salad

"

Ingredients

Yellow bell pepper

Red bell pepper

Egg

Cheese

Mayonnaise

Herbs

Shrimp

Boil the eggs and shrimp. Finely grate the cheese. Arrange all ingredients on a plate in layers. Form a rectangle immediately on the plate.

Layer 1: Bell pepper, spread with mayonnaise

Layer 2: Shrimp, spread with mayonnaise

Layer 3: Hard cheese, mayonnaise

Layer 4: Grated egg yolk, mayonnaise

Layer 5: Grated egg white

Smooth the top and sides of the salad and spread with mayonnaise. Now it's time to decorate the salad. The calendar binding is a yolk, the number is a pepper, the letters are boiled carrots, the snowflakes are pieces of grated egg white, herbs, pomegranate seeds, and a couple of peeled sunflower seeds.

Enjoy your meal!

New Year's Cracker Salad

Ingredients

Potatoes 6

Eggs 3

Chicken (fillet) 1

Onion 1

Walnuts 1/2 cup

Pomegranate to taste

Mayonnaise

9% vinegar

Salt

For garnish:

Eggs 2

Carrots 1

Beetroot 1

Radish 1

Leek

Place the boiled potatoes in their skins and grated potatoes in a rectangle on a 1 cm thick sheet of cling film. Press firmly, season with salt, and spread with mayonnaise.

Place the boiled chicken fillet, cut into small pieces, on top, starting from one edge, and drizzle with mayonnaise.

 

Then add a layer of finely chopped onions marinated in vinegar. Next, add a layer of finely grated eggs and brush with mayonnaise. Then add chopped nuts and brush with mayonnaise. Top with pomegranate seeds.



Carefully roll into a roll and wrap in a single layer of cling film. Refrigerate.



Remove, remove the film, place seam-side down on a plate, and brush with mayonnaise on all sides.



Separate the remaining eggs, separating the whites from the yolks. Grate the whites and pour beetroot juice over half to color them pink. Let sit for 15 minutes and then drain in a sieve. Sprinkle the other half of the whites over the sides of the cracker.

 Place diagonal strips of dyed egg white on both sides of the cracker. Then sprinkle with two strips of finely chopped herbs. Then add two strips of grated egg yolk.

Then sprinkle with two strips of finely chopped herbs. Then add two strips of grated egg yolk.

Then add strips of finely diced leek leaves. And add the dyed, grated egg white in the middle.

Cut out circles or triangles from eggs, pomegranate seeds, and any vegetables such as radishes, carrots, cucumbers, etc., and decorate the salad with scattered confetti.

Enjoy!

Clock" Salad

"

Ingredients

5 Potatoes

2 Carrots

1 Apple

6 Eggs

2 Pickled Cucumbers

1 Onion

Canned Green Peas

Red Bell Pepper

Salt

Mayonnaise

Peel the carrots and potatoes. Steam the vegetables in a steamer or in a small amount of salted water in a covered saucepan. Transfer the cooked vegetables to a plate to cool at room temperature.

Remove the pickles from the jar and dice them. Next, dice the carrots and potatoes. Place all the chopped vegetables in a salad bowl and add the green peas without the brine.

Peel the apple, remove the core, and grate it on a coarse grater. Add to the salad bowl. Lightly salt, season with mayonnaise, and smooth the surface with a spoon. It's important that the salad bowl you'll be serving the salad in has a flat bottom and is cylindrical. Now invert the bowl with the tightly packed salad onto a flat plate.

Boil the eggs. After the water boils, boil the eggs for 10 minutes until they're hard-boiled. Cool the boiled eggs under cold running water and peel them. Cut each egg in half lengthwise and remove the yolks. Finely grate the yolks or press them through a sieve. Arrange the whites in a circle, convex side up. Place the chopped yolks in the center of the salad.

Cut out the hands of a clock from the red pepper: a large hour hand and a long, thin minute hand. Cut strips of Roman numerals from the pepper as well. To prevent all the beautiful eggs from falling off, coat the surface of the eggs with mayonnaise beforehand; it will act as glue.

Orient the hands on the clock so it reads five to twelve.

Enjoy your meal!