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Birch Salad with Prunes
Instructions
I prepare all the ingredients from the list. I boil the chicken breast in salted water with onion, allspice and a bay leaf. After cooking I leave it in the broth – this way the meat stays juicy. I boil the eggs hard.
For the salad the prunes must be PITTED – check this when buying.
I pour boiling water over the prunes and leave them for 5–10 minutes. In that time they soften, making them easy to chop.
I cut the cooled meat into small cubes or pull it apart into fibres. Each method gives its own texture – fibres are more "delicate", cubes more "hearty".
I chop the onion into small cubes. A fine dice matters for the layered structure of the salad.
I cut the mushrooms into cubes too. A few I slice for decoration – they will be the "little mushrooms" at the foot of the birch.
I put the mushrooms into a dry heated frying pan. I wait until they release their liquid and the water evaporates. This is the "secret" of properly fried mushrooms – without the water they take on their characteristic texture.
Then I add vegetable oil to the mushrooms and fry for a few minutes. I add the onion, season with salt and pepper to taste. I fry until done.
I lay the prunes out on a paper towel to dry. Wet prunes would spoil the structure of the layers.
I cut the prunes into cubes. I keep a few thin pieces for decoration – they will be the "birch bark".
I cut the pickled cucumbers into small cubes – the same size as the onion and the chicken.
I grate the hard cheese on a fine grater. A fine grater gives a "light" layer that will not weigh the salad down.
I separate the eggs into yolks and whites. Serving them separately gives a beautiful colour contrast.
I grate the yolks on a fine grater and the whites on a coarse one. The different degrees of grating give a textural contrast.
I chop the green onion finely. It will be needed for the "foliage" of the birch.
I assemble the salad on an oval dish. I spread a little mayonnaise on the bottom and lay out the fried mushrooms with onions. On top – a net of mayonnaise.
For the second layer I lay out the prunes. I do NOT put mayonnaise on the prunes – they themselves provide the characteristic "binding".
I spread the chicken breast in an even layer. I add a net of mayonnaise.
The next layer is pickled cucumbers and mayonnaise.
On top of the cucumber I place the white and spread it evenly over the whole surface.
On top I lay out the yolk and a little mayonnaise.
The last layer is hard cheese.
I move on to decorating the salad. With mayonnaise I draw the trunk and branches of the "birch". On the trunk I place thin pieces of prune (imitating birch bark), and over the branches I scatter chopped green onion (the foliage).
At the foot of the "birch" I arrange the little mushrooms, onion feathers and parsley leaves. The result is a "forest glade". The Birch salad with prunes is ready. I put it in the refrigerator for 2 hours to steep. Be sure to make it for your next celebration.
Tips
- 1
Fry the mushrooms first on a DRY pan until the water evaporates – the "secret" of the right mushroom texture. Only then add the oil.
- 2
The prunes on the paper towel MUST DRY OUT – wet ones will spoil the structure of the layers.
- 3
Be sure to let the salad steep in the refrigerator for 2 hours – the layers soak up the mayonnaise and the flavour opens up. I use a similar principle in other layered salads.
- 4
For a "decorative" salad use an oval dish – it better conveys the "forest glade" composition with the birch.
Video
FAQ
What can replace champignons? +
Alternatives: oyster mushrooms (a more pronounced "mushroom" flavour), fresh or frozen porcini (a premium option, more aromatic), wild mushrooms (a mix of aspen and birch boletes). Dried mushrooms also work – soak and boil them first. Champignons are the most "budget-friendly" and available option, giving a neutral flavour. Wild mushrooms overpower the other components, while champignons do not – they "bind" the salad together.
Can salted cucumbers be used instead of pickled? +
Yes, the recipe says "pickled OR salted" – both work. Salted cucumbers give a more "Russian" classic taste, pickled ones a light tang. For "Birch" salad pickled cucumbers are traditional, but family versions often use salted. The main thing is that the cucumbers should be firm, not "limp" – otherwise the salad will "run".
How long does the finished salad keep? +
In the refrigerator – 1–2 days in a closed container. On the second day the flavour is even better – the layers have soaked up the mayonnaise. The decorative composition may "settle" over that time – freshen up the decorations a little before serving. I do not recommend keeping it longer – the cucumbers may release juice and the mushrooms may darken. Freezing makes no sense – the structure will be ruined.
Which chicken is better – breast or leg? +
The recipe uses breast – it is "light" and neutral in flavour, and does not overpower the other components. A leg gives a richer meaty taste, but it is fattier. For the classic "Birch" salad, breast is best. If you want a "homestyle" hearty version, try a skinless leg. Cooking time: breast 25–30 minutes, leg 35–40 minutes after the water comes to the boil.
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