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!