About this recipe:A traditional layered Russian salad of mushrooms, hard boiled eggs, pickled cucumbers, onion and mayonniase.
300g mushrooms, chopped
1 tablespoon butter
4 hard boiled eggs, peeled and diced
2 red onions, finely chopped
2 potatoes - boiled in skin, peeled and diced
150g pickled cucumber, finely chopped
fresh parsley or dill for decoration
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Method Prep:20min › Cook:20min › Ready in:40min
Brown the mushrooms in the butter in a frying pan over medium heat. Remove from heat and let cool.
Layer salad in a mould in the following order: 1/2 of the egg, 1/2 of the onion, 1/4 of the mayonnaise; 1/2 of mushrooms, all of the potato, 1/4 of the mayo; all of the pickles, 1/2 of the egg, 1/4 of the mayonnaise; remaining 1/2 of the onion and mushrooms, remaining 1/4 of the mayonnaise.
Chill in the fridge for 1 to 2 hours. Turn onto serving platter, remove mould and decorate with chopped dill and parsley.
If you are not making salad in a mould, simply reverse the order of layers and layer directly onto serving plate. Cover with cling film and refrigerate.
If mayo is too thick for spreading, dilute it with a little water or lemon juice.