Salad with pancakes, turkey and pineapple
4 servings
20 minutes
Salad with pancakes, turkey, and pineapple is an amazing combination of textures and flavors. Tender turkey fillet infused with bay leaf and allspice aromas harmonizes with the juiciness of pineapple and the crunchiness of celery. Pancakes cut into diamonds add softness and an unusual structure, while mayonnaise with curry and parsley gives the dish a piquant touch. This salad has roots in Russian cuisine where pancakes have always played a special role, but here they take on a new role as part of a refreshing dish. It is perfect for festive tables and cozy family dinners, and its rich flavor makes it a worthy centerpiece. Served chilled to emphasize its freshness and balance of flavors.
1
Prepare all the ingredients.
2
Put the turkey breast in cold water and bring to a boil.
- Turkey fillet: 300 g
3
Add bay leaf, allspice, and salt. Cook the turkey on low heat for 30 minutes.
- Bay leaf: 1 piece
- Allspice peas: 3 pieces
- Salt: to taste
4
Cut the pineapple into large cubes and slice the celery.
- Pineapple: 200 g
- Celery stalk: 1 piece
5
Chop the parsley. Mix with mayonnaise and curry.
- Parsley: to taste
- Mayonnaise: 120 g
- Curry: 1.5 teaspoon
6
Cut the pancakes into diamonds.
- Pancakes: 120 g
7
Remove the cooked turkey from the water, cool it down, and cut it into 2 cm cubes.
- Turkey fillet: 300 g
8
In a salad bowl, mix turkey, pancakes, pineapple, celery, and corn.
- Turkey fillet: 300 g
- Pancakes: 120 g
- Pineapple: 200 g
- Celery stalk: 1 piece
- Canned corn: 120 g
9
Add mayonnaise dressing and salt to taste.
- Mayonnaise: 120 g
- Salt: to taste
10
Serve the salad with pancakes chilled.