Layered salad with fried mushrooms

Source/Author: Mary

In Belarus, layered salads with mushrooms are often called “пуховые салаты” — “fluffy salads” — because each layer is gently pressed to stay airy, not dense, giving the dish its signature soft, cloud‑like texture.

Ingredients:

• salt	to taste
• ground black pepper	to taste
• onion	1
• eggs	3
• mayonnaise	to taste
• potatoes	2
• carrots	1
• mushrooms	250 g
• cheese	50 g
• oil (for frying)	2 tablespoons
• small pickled cucumbers	2-3

1. Wash and boil the potatoes and carrots in their skins. Let them cool.

2. Hard‑boil the eggs. Let them cool.

3. Wash, dry, and slice the mushrooms.

4. Peel and finely dice the onion.

5. Sauté the mushrooms and onion in a heated pan with oil over medium heat. Season with salt and pepper, remove from heat, and let cool.

6. Peel the potatoes, carrots, and eggs.

7. Grate the potatoes on a coarse grater.

8. Dice the pickled cucumbers into small cubes.

9. Grate the carrots on a coarse grater.

10. Set aside the yolk of one egg, and dice the remaining eggs.

11. Grate the cheese and the reserved egg yolk on a fine grater, then mix them together.

ASSEMBLY

12. The salad can be assembled in a springform ring or in a tall bowl.

- 1st layer: Spread out the potatoes, press down slightly with a spoon (gently!), and spread with mayonnaise.

- 2nd layer: Add the fried mushrooms with onions.

- 3rd layer: Add the pickled cucumbers.

- 4th layer: Add the grated carrots. Press everything down slightly and spread with mayonnaise.

- f5th layer: Add the chopped eggs. Press down and spread with mayonnaise.

- 6th layer: Add the grated cheese mixed with the egg yolk.

13. Cover the salad with plastic wrap and refrigerate for at least 30 minutes.

14. Remove the plastic wrap. If you assembled the salad in a ring, remove the ring before serving. Decorate the salad to your liking and serve.