Russian Birds Nest Salad and Spread
From juels 15 years ago
- 35 minutes to make
- Serves 8
A unique Russian salad and spread in the shape of bird's nest. Easy to assemble but looks like you've been cooking for hours.
Ingredients
- 15 oz. frozen shredded hashbrowns, defrosted shopping list
- oil for frying hashbrowns shopping list
- 3 chicken thighs shopping list
- 1 cup smoked ham or turkey, sliced in thin strips shopping list
- 6 oz. marinated mushrooms or artichokes, drained and chopped shopping list
- 3 egg whites (from the hard-boiled eggs), chopped shopping list
- salt and pepper to taste shopping list
- 1/2 cup mayo shopping list
- 5-6 whole lettuce leaves shopping list
- For The Bird's Eggs: shopping list
- 4 1/2 oz. spreadable cheese (I like to use Laughing Cow brand) shopping list
- 1/4 cup shredded cheddar cheese shopping list
- 3 egg yolks (from the hard-boiled eggs), crumbled shopping list
- 1/4 cup fresh parsely leaves, chopped shopping list
- 1-2 tbsp. mayo shopping list
- 2 sm. cloves garlic, pressed through a garlic press, or finely minced shopping list
How to make it
- In a heated non-stick skillet, fry the hashbrowns in some oil. When browned on one side, flip over and fry on the other. Cook until the hashbrowns are browned and crispy. Season with salt and pepper. Drain on paper towels and cool completely.
- Meanwhile, in a medium saucepan, boil the chicken in enough water to cover it for about 30 minutes, or until no longer pink inside. Let cool, then discard the skin and bones and shred the chicken.
- In a medium bowl, combine shredded chicken, ham, marinated mushrooms or artichokes, chopped egg whites, 1/2 cup mayo and salt and pepper to taste. Mix well.
- Place whole lettuce leaves on a large plate in a circle. Spoon the chicken mixture on top and shape into a nest with indentation in the middle (refer to pictures).
- Break the hashbrowns into pieces and pat them on the nest, covering it all around.
- For The Bird's Eggs:
- In a small bowl, combine spreadable cheese, cheddar cheese, crumbled egg yolks, parsely, garlic and 1-2 tbsp. mayo. Mix well, until turns into a paste. Place a tsp. of this mixture in your palms and roll, shaping into a small egg. You should have about 10-12 eggs. Place the eggs in the nest.
- Serve with crackers and crusty bread. You can spread the egg on a cracker and have the nest salad on the side.
shaping the nest
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The Rating
Reviewed by 11 people-
Oh wow, not only is this very creative it sounds marvelous. Great post my friend and five forks.
chefmeow
in Garland loved it
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what a great presentation wow love it high5 thanks
momo_55grandma
in Mountianview loved it
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This looks wonderful! I plan on serving this on Easter. We'll have plenty of hard-cooked eggs on hand. Plus, we'll be burned out from eating the chocolate egg variety and ready for something not sweet.
mbeards2
in Omaha loved it
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