Corn and chick salad à la Didi

Ingredients for 4 servings:

• 1 poussin (corn-fed poussin)
• 2 tbsp sunflower oil
• 1 tbsp chicken seasoning
• 300 g potatoes (Bamberger Hörnchen)
• 200 g cooked ham, in one piece
• 200 g Gouda, young, in one piece
• 100 g gherkins
• 200 g asparagus, from the jar
• 200 g corn, from the can
• 200 g mandarin orange(s), from the can
• 200 g mushrooms, fresh
• 12 quail eggs
• 500 ml mayonnaise
• 2 tsp salt
• 2 tsp pepper
• 8 tbsp cucumber water
• 2 tbsp white wine vinegar

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours 25 minutes

Wash the poussin, pat dry, and rub all over with sunflower oil and the seasoning mix. Place the poussin in a baking dish and bake at 180°C (convection oven) for 30-40 minutes. Turn the poussin halfway through the cooking time and let it cool after baking. In the meantime, peel the Bamberger Hörnchen (cheese croissants) and boil them in plenty of salted water for 20 minutes, then let it cool. Cut the ham into strips, then into small cubes. Cut the Gouda cheese into strips, then into small cubes. Quarter the gherkins lengthwise and cut into small pieces. Cut the drained asparagus into small pieces. Mix the prepared ingredients with the drained corn and the drained mandarin oranges. Remove the skin and bones from the poussin. Cut the meat into small pieces and add them. Slice the Bamberger Hörnchen (cheese croissants) and mix them in. Clean and slice the mushrooms. Heat a pan with oil and fry the mushrooms until browned. Bring water to a boil, boil the quail eggs for 3 minutes, and then rinse. Peel the cooled eggs and add them to the other ingredients along with the mushrooms. Season the salad with salt, pepper, cucumber juice, and white wine vinegar. Add the mayonnaise and mix well. Cover and refrigerate the salad for 12 hours, then arrange and serve.