Kremasta dimljena salata (Creamy smoked salad)

Sastojci (za 3–4 osobe): 100 g dimljene piletine (narezane na kockice ili trakice), 100 g dimljene kobasice (narezane na tanke kolutove ili kockice), 100 g dimljenog kačkavalja (iseckan na kockice), 200 g kukuruza (kuvanog), 100 g graška (kuvanog), 100 g kisele pavlake, 50 g majoneza, 1 kašičica limunovog soka ili po ukusu, malo bibera, za dekoaciju - list svežeg peršuna (sitno seckan) ili mladi luk (sitno seckanog).

Priprema:

1. U maloj činiji pomešati kiselu pavlaku, majonez i limunov sok.

2. Dodati malo bibera. Promesati.

3. U većoj činiji pomešati piletinu, kobasicu, kačkavalj, kukuruz i grašak.

4. Dodati pripremljeni preliv i lagano promešati da se svi sastojci sjedine, a da se ne “razlomi” kačkavalj.

5. Po vrhu posuti sitno seckani peršun ili mladi luk.

Salata može da se servira odmah, ali je najbolje da odstoji u frižideru 30 minuta da se ukusi povežu.

Saveti:

• Ako želiš blaži dimljeni ukus, smanji količinu kobasice na 50–70 g.
• Za manje masnu varijantu, možeš staviti samo pavlaku ili smanjiti majonez na 30 g.
• Dodavanje limunovog soka ili malo sirćeta čini salatu svežom i balansira masnoću i so.

Koji kackavalj odabrati?

Dimljeni kačkavalj – kravlji, polutvrdi

• Blago dimljen (ne prejak)
• Lepo se seče na kockice
• Ne topi se u salati
• Ne “ponistava” ukus mesa

Ako biraš u radnji: traži dimljeni kačkavalj u komadu, ne rendani.

Dobre alternative (ako nema klasičnog):

• Dimljeni trapist – mekši, blaži, veoma lepo se slaže sa pavlakom i majonezom
• Dimljena gauda – blago slatkasta, odlična sa kukuruzom
• Dimljeni edamer – čvrst, neutralan, dobar ako ne voliš jak dim

Koji kackavalj izbegavati u ovoj salati?

• Previše jak, sušen ili pikantan sir
• Tvrdi dimljeni sirevi koji se krune
• Sir sa dodatnim začinima (biber, čili) – preuzme ukus

Ako je kačkavalj baš jak:

• koristi 70–80 g umesto 100 g
• iseci na sitnije kockice

Ingredients (for 3–4 people): 100 g of smoked chicken (cut into cubes or strips), 100 g of smoked sausage (cut into thin rings or cubes), 100 g of smoked yellow cheese (cut into cubes), 200 g of corn (cooked), 100 g of peas (cooked), 100 g of sour cream, 50 g of mayonnaise, 1 teaspoon of lemon juice or to taste, a little pepper, for decoction - a leaf of fresh parsley (finely chopped) or spring onion (finely chopped).

Preparation:

1. Mix sour cream, mayonnaise and lemon juice in a small bowl.

2. Add some pepper. Stir.

3. Mix chicken, sausage, cheese, corn and peas in a large bowl.

4. Add the prepared dressing and stir gently to combine all the ingredients without "breaking" the cheese.

5. Sprinkle finely chopped parsley or spring onions on top.

The salad can be served immediately, but it's best to leave it in the fridge for 30 minutes to let the flavors combine.

Tips:

• If you want a milder smoked taste, reduce the amount of sausage to 50-70 g.
• For a less fatty version, you can put only sour cream or reduce the mayonnaise to 30 g.
• Adding lemon juice or a little vinegar makes the salad fresh and balances the fat and salt.

Which yellow cheese to choose?

• Smoked cheese - cow, semi-hard
• Slightly smoked (not too strong)
• Cuts nicely into cubes
• It doesn't melt in the salad
• It does not "cancel" the taste of meat
• If you choose in the store: look for smoked cheese in a piece, not grated.

Good alternatives (if there is no classic):

• Smoked trappist - softer, milder, goes very well with sour cream and mayonnaise
• Smoked gouda – slightly sweet, great with corn
• Smoked edam – firm, neutral, good if you don't like strong smoke

Which cheese to avoid in this salad?

• Too strong, dry or spicy cheese
• Hard smoked cheeses that are crowned
• Cheese with additional spices (pepper, chili) - takes over the taste

If the cheese is very strong:

• use 70-80 g instead of 100 g
• cut into smaller cubes