Calories
674 kcal
Protein
20 g
Fat
56 g
Carbohydrates
15 g
Prepare the meat first. Take the turkey fillet, rinse and put it into a pot of water, cook over low heat for about 30 minutes if the meat is purchased or an hour and more, if you use the homemade one. When the meat is light and soft (pierce it with a fork to check), it is ready. Take the fillets out of the broth (you can use the broth for soup, for example) and cut it into medium or small pieces.
Dice the pickled mushrooms, pre-draining the liquid from the jar. On a fine grater, shred the carrots and cheese. Wash, peel and chop the onion very finely. Shred the greens, using the hatchet knife.
Place the salad in layers using a serving ring. Assembly as it follows: turkey layer, onion layer, mayonnaise-mushroom layer, mayonnaise-cheese layer, greens layer, mayonnaise layer, carrot layer. You can additionally add some cheese and mayonnaise as the last layer to stick all the ingredients. To serve the dish interesting, boil the egg hard, peel it, grate the yolk on a fine grater and sprinkle on 1 half of the salad, as indicated in the photo. On the second part, grate a tomato or garnish with tobiko caviar.
Turkey can be replaced with chicken fillet.
If you don't like mayonnaise, use high-fat sour cream. It should be thick enough so that the salad will not fall apart.
For those who like spicy or pickled food, it is suggested to replace the usual carrots with carrots in Korean. Since these carrots are cut into long straws, cut these straws in half before making the salad.
Bon Appetit!
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