What to Buy1. Smoked Chicken - 250 grams, breast or leg
2. Tomatoes - 2 large
3. Button Mushrooms - 300 grams cleaned, or 500 grams
4. Cheese - 100 grams, Emmental or Gouda work well
5. A Sprig of Dill
6. Salt - 1/2 teaspoon
7. Ground Black Pepper - 1/4 teaspoon
8. Mayonnaise - 2 tablespoons
9. Vegetable or Olive Oil - 1 tablespoon
How to Make It1. Clean the mushroom caps, cut the mushrooms into about 1-centimeter pieces
2. Score the tomatoes with a cross-cut and pour hot water over them; after 7 minutes, pour cold water over them and peel off the skin, then cut them into about 1-centimeter pieces too
3. Heat a medium frying pan to about level 7, pour in 1 tablespoon of oil; after about a minute it will be fully heated, add the mushrooms, wait about two minutes — the mushrooms will release their juice — and after another minute the liquid will evaporate; fry until they're lightly browned, another 3-4 minutes, don't overcook, stir constantly; once ready, put them on a plate to cool
4. Cut the chicken into strips or cubes, not too big, about 0.5 centimeters, and no longer than a centimeter — not too fine, but not too coarse either
5. Put the tomatoes, cooled mushrooms, and chicken into a salad bowl and grate 100 grams of cheese over the top on a coarse grater, add finely chopped dill, add half a teaspoon of salt and a quarter teaspoon of black pepper, two spoons of mayonnaise, and mix well
Enjoy your meal — you can eat it right away, but it's a little better chilled!
2. Tomatoes - 2 large
3. Button Mushrooms - 300 grams cleaned, or 500 grams
4. Cheese - 100 grams, Emmental or Gouda work well
5. A Sprig of Dill
6. Salt - 1/2 teaspoon
7. Ground Black Pepper - 1/4 teaspoon
8. Mayonnaise - 2 tablespoons
9. Vegetable or Olive Oil - 1 tablespoon
How to Make It1. Clean the mushroom caps, cut the mushrooms into about 1-centimeter pieces
2. Score the tomatoes with a cross-cut and pour hot water over them; after 7 minutes, pour cold water over them and peel off the skin, then cut them into about 1-centimeter pieces too
3. Heat a medium frying pan to about level 7, pour in 1 tablespoon of oil; after about a minute it will be fully heated, add the mushrooms, wait about two minutes — the mushrooms will release their juice — and after another minute the liquid will evaporate; fry until they're lightly browned, another 3-4 minutes, don't overcook, stir constantly; once ready, put them on a plate to cool
4. Cut the chicken into strips or cubes, not too big, about 0.5 centimeters, and no longer than a centimeter — not too fine, but not too coarse either
5. Put the tomatoes, cooled mushrooms, and chicken into a salad bowl and grate 100 grams of cheese over the top on a coarse grater, add finely chopped dill, add half a teaspoon of salt and a quarter teaspoon of black pepper, two spoons of mayonnaise, and mix well
Enjoy your meal — you can eat it right away, but it's a little better chilled!
