Layered Mushroom and Cheese Salad

To make the mushroom salad look appetising on a plate, shape it with a cooking ring and decorate it with a sprig of fresh herbs as a finishing touch. Enjoy this salad on its own or as a side dish for your main course.

Ingredients

• Smoked chicken breast - 200 g
• Sliced button mushrooms - 300 g
• Pickled cucumbers - 150 g
• Boiled eggs - 4
• Potatoes - 3
• Carrots - 2
• Onion - 1
• Hard cheese - 150 g
• Salad yoghurt - 5 tbsp
• Salt, pepper - to taste
• Vegetable oil - for frying
• Fresh parsley
• Pickled button mushrooms - to garnish

Directions

1. Boil potatoes, carrots and eggs. Peel and shred using your grater. Peel the onions and chop finely.
2. Put button mushrooms on a preheated frying pan with oil. Salt, pepper, add chopped onion and fry until golden. Leave to cool.
3. Cut pickled cucumbers and smoked chicken breast into small pieces.
4. Make layers in a food ring in the following order: potatoes, pickles, mushrooms, chicken breast, carrots, and eggs. Cover each layer with Salad yoghurt.
5. Grate the cheese and sprinkle it on the salad. Leave in the fridge for an hour.
6. Remove the food ring. Garnish with pickled button mushrooms and greens.
7. Your delicious mushroom salad is ready. Enjoy!