msc_ecolabel

Herring under a fur coat

Prep time 20 mins
Cooking Time 20 mins
Serves 4

Recipe By

Anisia Shepeleva

Carrots 500g
Beetroot 500g
Potatoes 500g
Mayonnaise 200g
Onions 200g
Salted herring fillet 500g
2 hard-boiled eggs
Greens for decoration
Salt and ground black pepper to taste
  1. Wash, peel and boil the potatoes, beets and carrots until tender.
  2. Remove the skin and bones from the fish fillets and cut into small cubes. Or just use the fillets as they are.
  3. Moisten the bottom of a bowl or plate and lay out the herring in an even layer.
  4. Chop the peeled onion finely, scald it with boiling water, squeeze out the moisture and spread it over the fish.
  5. Generously cover with mayonnaise.
  6. Cut the boiled potatoes into small squares and put them in the next layer. Add a thin layer of mayonnaise.
  7. Grate the carrots and beets separately on a coarse grater. Add the carrots and then the beetroots, heavily coated with mayonnaise.
  8. You can repeat the layers, if you like.
  9. Top the salad with chopped egg yolks or decorate with beetroot or carrot roses, sprigs of herbs, etc.
Serving
Cover the bowl with cling film and place in the fridge for several hours. At the table, cut the salad like a cake or jellied meat, into roughly equal pieces, or just spoon it onto plates.
 

Ingredients

Method

Carrots 500g
Beetroot 500g
Potatoes 500g
Mayonnaise 200g
Onions 200g
Salted herring fillet 500g
2 hard-boiled eggs
Greens for decoration
Salt and ground black pepper to taste
  1. Wash, peel and boil the potatoes, beets and carrots until tender.
  2. Remove the skin and bones from the fish fillets and cut into small cubes. Or just use the fillets as they are.
  3. Moisten the bottom of a bowl or plate and lay out the herring in an even layer.
  4. Chop the peeled onion finely, scald it with boiling water, squeeze out the moisture and spread it over the fish.
  5. Generously cover with mayonnaise.
  6. Cut the boiled potatoes into small squares and put them in the next layer. Add a thin layer of mayonnaise.
  7. Grate the carrots and beets separately on a coarse grater. Add the carrots and then the beetroots, heavily coated with mayonnaise.
  8. You can repeat the layers, if you like.
  9. Top the salad with chopped egg yolks or decorate with beetroot or carrot roses, sprigs of herbs, etc.
Serving
Cover the bowl with cling film and place in the fridge for several hours. At the table, cut the salad like a cake or jellied meat, into roughly equal pieces, or just spoon it onto plates.
 
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}