Snow Salad with Chicken

Finely chop the onion. Add sugar, salt, and vinegar, then pour in boiling water. Stir until the sugar dissolves and let it pickle for 30 minutes. Drain the liquid.

Finely chop the chicken breast, add 1–2 tablespoons of mayo, and mix well.

Grate the potatoes on a box grater and layer them first on a platter or in a mold. Press down gently, spread a thin layer of mayo, and evenly distribute Dijon mustard.

Add a layer of chicken on top.

Dice the cucumbers into small cubes and layer over the chicken.

Spread the pickled onions on top, press lightly, and spread another thin layer of mayo.

Separate the egg yolks from the whites. Grate the yolks on a fine grater directly onto the salad, smooth gently, and apply another thin layer of mayo.

Grate the hard cheese on a fine grater and completely cover the salad, shaping it into a neat mound and pressing lightly. Drizzle with mayo in a crosshatch pattern.

Grate the egg whites on a box grater and evenly sprinkle over the salad, pressing gently to create a snowy effect.

Garnish with black sesame seeds.