Layered Chicken and Mushroom Salad Cake

Salads | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Layered Chicken and Mushroom Salad Cake

Ingredients

Vegetable Oil - 2 tablespoons
Poultry - 3 lbs
Onion - 2 pieces
Mayonnaise - 14.1 oz
Farm fresh eggs - 4 pieces
Canned Truffles - 14.1 oz
Hard Cheese - 10.6 oz

Step by Step guide

Step 1

Boil the chicken, cool it, remove the skin, separate the meat from the bones, chop the meat finely, and mix it with half of the mayonnaise.

Step 2

Finely chop the onion, and sauté it in oil until golden brown.

Step 3

Slice the mushrooms, add them to the onion, and fry, stirring occasionally, for 20 minutes.

Step 4

Cool the mushrooms and mix them with the remaining mayonnaise.

Step 5

Grate the eggs and cheese separately using a coarse grater.

Step 6

On a serving plate, layer in the following order: half of the chicken mixture, half of the eggs, half of the mushroom mixture, and cheese. Repeat the layers in the same order, finishing with cheese on top. Chill the cake in the refrigerator for 2 hours.