Chicken Enigma Salad

1 . Stage

Whisk the eggs, flour and a pinch of salt until smooth.

2 . Stage

In well heated sunflower oil (1 tbsp.) fry egg pancake. Fry both sides for 1-2 minutes. Let cool.

3 . Stage

Cut a large onion into thin half rings and fry until soft in sunflower oil. Let cool.

4 . Stage

Cut the pickled cucumber into julienne strips. Break the boiled chicken fillet into fibers. Roll up the egg pancake and cut into thin slices.

5 . Stage

Place all ingredients in a large salad bowl, add chopped greens. (parsley, dill)

6 . Stage

Mix the sour cream with the mustard and lemon juice. (I also add a dash of Tabasco, but that's for your liking!) Dress the salad with the resulting sauce, stir, taste for salt. If necessary, add more salt. All done.