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Salad with chanterelles and stewed sour cream

4 servings

30 minutes

Recipe for a dish with chanterelles from Lark Café chef Alexander Anoshkin.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
394.2
kcal
12.4g
grams
32.8g
grams
11.7g
grams
Ingredients
4servings
New potatoes
240 
g
Spinach
120 
g
Chanterelles
240 
g
Lightly salted cucumbers
160 
g
Sour cream
120 
g
Truffle oil
4 
ml
Chicken egg
4 
pc
Salad onions
12 
g
Dill
4 
g
Parsley
4 
g
Black salt
4 
g
Butter
100 
g
Garlic
4 
g
Cooking steps

  • 1

    Boil the chanterelles until cooked.

    Required ingredients:
    1. Chanterelles: 240 g

  • 2

    Peel and boil the potatoes.

    Required ingredients:
    1. New potatoes: 240 g

  • 3

    Heat the pan.

  • 4

    Cut the potatoes into wedges and fry in butter with olive oil, garlic, and chanterelles.

    Required ingredients:
    1. New potatoes: 240 g
    2. Butter: 100 g
    3. Garlic: 4 g
    4. Chanterelles: 240 g

  • 5

    Wash the spinach. Cut the pickled cucumber into slices.

    Required ingredients:
    1. Spinach: 120 g
    2. Lightly salted cucumbers: 160 g

  • 6

    Boil a poached egg.

    Required ingredients:
    1. Chicken egg: 4 pieces

  • 7

    Place spinach, cucumber, potatoes with chanterelles, and poached egg on the plate.

    Required ingredients:
    1. Spinach: 120 g
    2. Lightly salted cucumbers: 160 g
    3. New potatoes: 240 g
    4. Chanterelles: 240 g
    5. Chicken egg: 4 pieces

  • 8

    Dress the salad with sour cream and truffle oil.

    Required ingredients:
    1. Sour cream: 120 g
    2. Truffle oil: 4 ml

  • 9

    Sprinkle with greens and black salt.

    Required ingredients:
    1. Dill: 4 g
    2. Parsley: 4 g
    3. Black salt: 4 g

  • 10

    Serve!

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