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Salad "King of the Table"
Instructions
For quicker frying, I cut the fillet into slices 1–1.5 cm thick.
I salt it, dip it in flour and fry it.
Lightly brown the diced onion in a pan.
I fry the onion together with the mushrooms until all the moisture has evaporated. I salt it.
I stir all the gelatin into the water. After a few minutes, once it has swollen, I warm it until just warm and stir again so there are no undissolved bits. I pour this liquid into the mayonnaise and mix until smooth.
I grate the egg whites and yolks, keeping them on two separate plates.
I grate the cheese finely.
I combine the cheese with the yolks, loosening the mixture with 2 spoons of the mayonnaise mixture.
I fill the bottom of the mould with this mixture. I pack it down.
I add 2 spoons of the same mayonnaise to the mushrooms. I lay them out as the second layer.
To the grated carrot I add a couple of spoons of the mayonnaise mixture and the garlic. I add salt if needed.
I lay the third layer on evenly.
I form the fourth layer from the egg whites, loosened with the same mixture.
I distribute the diced cucumbers on top.
I drizzle them with the mayonnaise mixture.
I cut the cooled fillet into rough pieces.
I place the chicken as the sixth layer and drizzle it with the jellied mayonnaise.
I grate the potato coarsely.
I mix the potato with the remaining mayonnaise and lay it on as the final layer. I put the assembled salad in the fridge for 3 hours.
I flip the mould onto a plate and remove the film.To decorate, I use cherry tomatoes halved on the diagonal, dill and green onion. The portioned bars cut easily and hold their shape. Salad "King of the Table" is sure to be the centre of attention at a festive feast, living up to its name.Enjoy your meal!
Tips
- 1
GELATIN IS THE KEY TO THE SHAPE. It is what gives the salad its "monolithic" structure. Without gelatin the layers will "float" and you won't be able to cut it neatly.
- 2
LINE THE MOULD WITH FILM – this is a must. Cling film with some overhang at the edges lets you turn the salad out onto a plate neatly.
- 3
PACK THE LAYERS DOWN FIRMLY – with a light press of the spoon. Without packing there will be gaps, and the salad will fall apart when sliced.
- 4
SET FOR AT LEAST 3 HOURS, or better still overnight. The gelatin will "grab" and the layers will "fuse" into a single whole. The same principle works in other layered festive salads.
FAQ
Which mushrooms should you choose? +
Ideal are boiled butter mushrooms (the classic for this recipe): a tender texture and a "forest" flavour. Champignons are an accessible substitute – they don't need to be boiled first, just fried. Oyster mushrooms are firmer, with a "meaty" character. Porcini are the premium option, a restaurant version. Chanterelles have a bright yellow colour and a "forest" aroma, but they need to be boiled. Pickled honey mushrooms add a "tangy" note and save time. Dried mushrooms – soak for 30 minutes, boil for 20 minutes, then fry. For a winter version, use frozen wild mushrooms (no need to defrost). A mix of champignons and porcini in a 2:1 ratio balances flavour and economy.
What can replace gelatin? +
Alternatives: agar-agar 6–8 g (plant-based, firmer), pectin 10 g (for fruit versions), potato starch 1 tbsp (a home option, with a more "jelly-like" consistency), or ready-made mixes for aspic. Gelatin gives the best "assembly" of the layers – they can be cut like a cake. Without a thickener the salad will be "wet" and won't hold its shape. Plant-based agar-agar suits vegans, but its dissolving temperature is different (80 °C minimum). Leaf gelatin is more convenient than powdered – soak it in water for 5 minutes, squeeze it out and dissolve it in hot liquid. Check the gelatin's use-by date – expired gelatin won't "work".
How long does the salad keep? +
In the fridge under film – up to 2 days. The ideal serving time is 3–5 hours after it has set. The next day the flavours "smooth out" while the texture stays. I don't recommend keeping it longer than 2 days – the chicken and mushrooms may start to lose their freshness. Don't freeze it – after thawing the gelatin will "release" water, the layers will separate, and the look will be lost. For large amounts, make two smaller batches rather than one huge salad. Salad "King of the Table" is "for special occasions" – plan the quantity for one day of the celebration, allowing for leftovers at breakfast.
What to serve the salad with? +
A festive table: as the centrepiece of a large feast, for a New Year or wedding table. With strong drinks (vodka, brandy), dry white wine (chardonnay, riesling) or champagne. With black or grey bread, or toast. Decorate with cherry tomatoes halved on the diagonal, sprigs of dill, green onion and pieces of bell pepper for a colour contrast. Portioned bars 5–6 cm long cut easily and hold their shape – a striking presentation. Alongside, serve light snacks (pickled cucumbers, olives), with horseradish or mustard for a bit of "heat". With a cup of hot tea, it's a family option. For a buffet, serve portioned cubes on skewers.
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