Quail Eggs and Chanterelle Salad
1 serving
15 minutes
Quail egg and chanterelle salad is a refined combination of tenderness and rich flavor. Its roots trace back to author cuisine, where traditional ingredients are transformed into a harmonious ensemble. Chanterelles, with their delicate nutty-mushroom aroma, are sautéed in olive oil to reveal their rich taste. Quail eggs add softness and lightness, while fresh cucumbers provide a pleasant crunch. The layers are bound together with mayonnaise, creating the perfect texture, while a mix of peppers and greens adds spicy notes to the composition. This salad is suitable for both a light dinner and a festive table, where it becomes a true decoration.
1
Boil quail eggs hard (about 3 minutes after boiling).
- Quail egg: 12 pieces
2
Cut the cucumbers into small cubes after peeling.
- Cucumbers: 3 pieces
3
Transfer the cucumbers to a deep bowl, salt them, and mix.
- Sea salt: to taste
4
Add a tablespoon of mayonnaise and mix.
- Mayonnaise: 3 tablespoons
5
Peel the cooked quail eggs and chop them finely.
- Quail egg: 12 pieces
6
Compact the eggs with the bottom layer in a cooking ring.
7
Spread with a tablespoon of mayonnaise.
- Mayonnaise: 3 tablespoons
8
Chop the chanterelles finely.
- Chanterelles: 100 g
9
Pour heated olive oil into the frying pan.
- Olive oil: 1.5 teaspoon
10
Roast over medium heat for about 7 minutes, stirring occasionally, then salt and remove from heat.
- Sea salt: to taste
11
Distribute cucumbers as the second layer in the ring.
12
Spread with a tablespoon of mayonnaise.
- Mayonnaise: 3 tablespoons
13
Then place the cooled mushrooms.
- Chanterelles: 100 g
14
Season with a pepper mix and garnish with greens.
- Ground pepper mix: to taste
- Green: to taste
15
Carefully remove the ring and serve.