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Favorite Husband Salad with Smoked Breast and Mushrooms
Instructions
Prepare all the ingredients in advance so that assembling the salad goes quickly and smoothly. Clean the champignons of any dirt with a damp cloth – I do not recommend washing them under water, as mushrooms absorb moisture and then fry poorly. If the mushrooms are very dirty, rinse them quickly and dry them straight away with kitchen paper. Lower the eggs into boiling water and cook for exactly 10 minutes over medium heat – they will come out perfectly hard-boiled, with fully set yolks and no grey ring.
Peel the onion and cut it into small cubes about 4–5 mm – this size lets the onion caramelise quickly and evenly during frying. A fine dice is important so the onion does not crunch in the finished salad and blends harmoniously with the delicate texture of the other ingredients. If the onion is too sharp, soak it in cold water for 10 minutes – this will remove the bitterness.
Cut the champignons into cubes the same size as the onion – about 5–6 mm. A uniform cut ensures even frying and a neat-looking mushroom layer in the salad. Cut large champignons in half first, then into slices and cubes. For 350 g of mushrooms you will need about 5 minutes of work with a sharp knife.
Heat a frying pan with 2 tablespoons of vegetable oil over medium heat until it lightly shimmers – this takes about 2 minutes. Add the chopped onion and fry, stirring occasionally with a wooden spatula, for 4–5 minutes until golden and soft. Properly fried onion turns sweet and fragrant, without bitterness or crunch.
Add the chopped champignons to the golden onion and turn the heat up to medium-high. Fry the mushrooms with the onion for 10–12 minutes, stirring every 2–3 minutes, until all the liquid has completely evaporated and the mushrooms take on a golden-brown colour. Season with salt and pepper to taste 2 minutes before they are done. Transfer the mushrooms to a bowl and let them cool completely to room temperature – hot mushrooms must not be added to the salad.
Remove the skin from the smoked chicken breast, if there is any – the skin is often tough and spoils the texture of the salad. Cut the meat into small cubes about 6–7 mm – slightly larger than the mushrooms, so the meat stands out in every bite of the salad. Good-quality smoked breast has an even golden-brown colour and a pleasant smoky aroma with no chemical notes.
Cool the boiled eggs under cold running water for 3–5 minutes – this stops the cooking process and makes them easier to peel. Peel them and grate on a coarse grater with 5–6 mm holes. A coarse grater gives a lovely airy texture to the grated egg. The grated eggs should not stick together – if they do, the grater is too fine.
Place the processed cheese in the freezer for 15–20 minutes – this is the key trick, without which soft cheese cannot be grated. Chilled cheese grates easily on a coarse grater, forming fluffy shavings. Watch that the cheese does not freeze solid – it should just be very cold, but not icy.
Peel the garlic and grate it on a fine grater or pass it through a press – a fine texture lets the garlic flavour spread evenly through the egg-and-cheese mixture. Two medium cloves are enough for a pleasant tang without sharpness. If you prefer a milder flavour, use 1 clove.
Combine the grated eggs, processed cheese and garlic in one bowl. Add 2 tablespoons of mayonnaise and mix gently with a spoon so as not to flatten the airy texture. You get a delicate egg-and-cheese mixture with a light garlic aroma – this will be the binding layer between the smoked breast and the mushrooms.
Transfer the chopped smoked breast to a separate bowl and dress it with 3 tablespoons of mayonnaise. Mix so that each cube is coated in a thin layer of dressing. This is the first layer of the salad, and the mayonnaise here acts as a binder that keeps the meat from falling apart when the finished dish is cut.
Set a 18–20 cm molding ring on a flat dish or plate. If you do not have a ring, use a springform cake tin. Lay the smoked breast with mayonnaise as the first layer, spread it evenly and lightly press it down with a spoon. The layer should be about 1.5 cm high.
Spread half of the egg-and-cheese mixture with garlic evenly over the layer of breast. Smooth it gently with a spoon, without pressing hard, to keep it airy. This layer creates a delicate contrast with the rich flavour of the smoked meat.
Lay the cooled fried mushrooms with onion in an even layer and spread the remaining 2 tablespoons of mayonnaise over them. The mushroom layer is the most aromatic; it gives the salad depth of flavour and juiciness. The mayonnaise here binds the mushrooms and prepares the base for the final layer.
Finish assembling with the second half of the egg-and-cheese mixture with garlic. Spread it in an even layer and smooth it gently with a spoon – this will be the top surface of the salad, which we will then decorate with tomatoes. Put the salad in the fridge for at least 1 hour to soak.
Rinse the tomatoes, dry them and cut into thin rounds or half-moons. Decorate the top of the salad with the tomatoes, then carefully remove the molding ring by pulling it upwards. The Favorite Husband salad is ready to serve! If you like, add sprigs of fresh herbs for a touch of colour.
Video
FAQ
Can the salad be made without mushrooms? +
Yes, the mushroom layer can be replaced with 200 g of pickled gherkins cut into cubes, or 200 g of Korean-style carrots. The flavour will be different, but the salad will stay hearty and vibrant.
How long does the finished salad keep? +
Dressed with mayonnaise, the salad keeps in the fridge at +2 to +6 °C for no more than 24 hours. Over time the layers go soggy and lose their texture, so it is best to make it just before the celebration.
What can replace the mayonnaise? +
You can use a mixture of 20% sour cream with mustard (3:1), or natural Greek yoghurt with salt, garlic and a pinch of lemon juice. The flavour will be lighter and the calorie content lower.
Why did the egg-and-cheese mixture turn out runny? +
Most likely the cheese was not chilled enough and grated into a mush. Be sure to keep it in the freezer for 15–20 minutes before grating.
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