Herring Under a Fur Coat Salad
⏳ Time
1 hour 30 minutes
🥕 Ingredients
8
🍽️ Servings
12
Description
This recipe features an interesting method for preparing layers. By grating the vegetables finely and mixing them with mayonnaise, you can start assembling the salad. The texture turns out very delicate. If desired, you can add a layer of sour apple mixed with mayonnaise or grated butter. As for the herring, you can buy a whole one and clean it from skin and bones, or purchase it already filleted, but the simplest and quickest way is to use herring in oil from a jar. Every family also has its own recipe for making this salad.
Ingredients
- Herring - 2 pieces
- Beetroot - 3 pieces
- Carrot - 3 pieces
- Potato - 6 pieces
- Chicken Egg - 4 pieces
- Mayonnaise - 7.1 oz
- Herbs - 1 bunch
- Spanish onions - 1 head
Step by Step guide
Step 1
Prepare the ingredients.
Step 2
Peel and wash the vegetables, thoroughly wash the eggs, place them in a large pot, cover with water, and boil everything together.
Step 3
Peel and wash the beetroot, boil it separately until cooked.
Step 4
Once the potatoes are cooked, remove them and let them cool. Do the same with the carrots.
Step 5
Let the beetroot cool as well.
Step 6
Remove the eggs from the hot water, rinse with cold water for quick peeling, and let them cool.
Step 7
Grate the carrot finely.
Step 8
Add 2 tablespoons of mayonnaise and mix thoroughly.
Step 9
Grate the beetroot finely as well.
Step 10
Add 2 tablespoons of mayonnaise and mix thoroughly.
Step 11
Grate the potato finely.
Step 12
Add 2 tablespoons of mayonnaise to the potato and mix.
Step 13
Cut the herring into small cubes.
Step 14
Peel and dice the onion finely.
Step 15
Assemble the salad: on a plate, spread the potato with mayonnaise in an even layer.
Step 16
On top of the potato, add the onion, spreading it evenly across the surface.
Step 17
On the onion, layer the carrot with mayonnaise and then the finely chopped herring.
Step 18
Smooth the herring layer and drizzle lightly with mayonnaise.
Step 19
Top with a layer of grated eggs, spreading them evenly across the surface.
Step 20
Finally, layer the beetroot with mayonnaise, distributing it evenly over the top and sides of the mound.
Step 21
Finely chop some of the herbs.
Step 22
Garnish the finished salad with herbs on top.
Step 23
Serve in portions and enjoy.
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