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Aristocrat Salad with Sardines and Fried Mushrooms
Instructions
Rinse the fresh champignons (700 g) thoroughly under running water, removing any remaining soil. Pat them dry with paper towels – wet mushrooms will stew rather than fry. Trim off any darkened spots and the tips of the stems. Cut the mushrooms into large slices about 5–7 mm thick – they shrink during frying, so do not cut them too small.
Place the sliced champignons on a dry heated frying pan – with no oil! The mushrooms will first release a lot of liquid, and if you add oil straight away they will stew instead of fry. Wait until all the moisture has evaporated, stirring from time to time – this takes about 7–10 minutes. Meanwhile, rinse the leek (100 g) and cut it into thin half-rings – use the white and light-green parts and discard the dark part.
Open the can of sardines (230 g) and drain off the oil. Mash the fish with a fork into small pieces – not into a paste, but so that small flakes remain. Cut the pickled cucumbers (4 pcs, about 200 g) into small cubes about 5 mm in size and add them to the mashed fish. The cucumbers add a pleasant tang and crunch that balance the richness of the sardine.
When all the liquid from the mushrooms has evaporated, add 3 tablespoons of olive oil, 1 teaspoon of salt, and the chopped leek. Stir and fry over medium heat for 5–7 minutes, until the mushrooms turn golden and the leek becomes soft and fragrant. Leek gives a more delicate, slightly sweet flavour compared with ordinary onion.
Continue cooking the mushrooms for another 10–15 minutes under a lid over medium heat, stirring occasionally – they should become completely soft and aromatic. Meanwhile, grate the smoked sausage cheese (300 g) on a fine grater – if the cheese is soft and sticky, keep it in the freezer for 15 minutes. Drain the liquid from the green peas and add the peas to the sardines and cucumbers, along with the grated cheese.
Take the mushrooms with leek off the heat and let them cool completely – hot mushrooms will melt the mayonnaise and the salad will turn runny. While the mushrooms cool, hard-boil 3 eggs: put them in cold water, bring to the boil, and cook for 10 minutes. Cool them under cold water and peel. Cut the eggs into cubes and add them to the rest of the ingredients together with the cooled mushrooms and leek.
Dress the salad with 4 tablespoons of mayonnaise – you can use mayonnaise of any fat content or replace it with sour cream for a lighter version. If desired, add a pinch of dried herbs (Provence herbs, basil) and ground black pepper. Mix thoroughly so that all the ingredients are evenly coated with the dressing.
The Aristocrat salad is ready! Transfer it to a serving bowl and garnish with green peas or sprigs of fresh herbs. For a richer flavour, let the salad rest in the refrigerator for 20–30 minutes before serving – this gives all the flavours time to come together. Serve it as a standalone appetiser or as a side dish for meat and fish.
Tips
- 1
Always cook the mushrooms dry until the moisture has gone before adding oil – this is the key to a golden fry. Wet mushrooms will boil rather than fry, and the salad will turn out watery.
- 2
Instead of sardines you can use any canned fish: mackerel, tuna, or saury in oil or in its own juice. Each type of fish gives the salad its own character.
- 3
Sausage cheese is easier to grate if you keep it in the freezer for 10–15 minutes – it becomes firmer and will not stick to the grater.
- 4
The salad tastes even better if you let it rest in the refrigerator for 20–30 minutes – the ingredients soak up the dressing and the flavours come together.
FAQ
What can I use instead of leek in the salad? +
Use ordinary onion – it is sharper, but also tasty. To soften its flavour, marinate the chopped onion in boiling water with 1 tablespoon of vinegar for 10 minutes, then drain the water and squeeze it out. Red onion also works well – it is sweeter and looks nicer in the salad.
Can I replace mayonnaise with another dressing? +
Yes, for a lighter version use sour cream or plain yoghurt with a pinch of salt. The flavour will be less rich but more diet-friendly. You can also mix mayonnaise and sour cream in a 1:1 ratio.
How long does the finished Aristocrat salad keep? +
In a closed container in the refrigerator the salad keeps for up to 2 days. On the second day the mushrooms soften a little, but the flavour stays excellent – many people find that a rested salad is even tastier than a freshly made one.
Why did my salad turn out too runny? +
The main reasons are: the mushrooms were not cooked dry; the peas and cucumbers were not drained well; or the mushrooms were added while still hot. Before mixing, all the ingredients should be free of excess moisture and completely cooled.
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