under a herring "shuba"
Description
The salad is quick and easy to prepare. Turning "herring under a fur coat" into a rooster isn't difficult. Just use your imagination, picture how you'd like the finished salad to look, and go for it. I usually sketch it on a piece of paper first, then transfer my idea onto the salad. It's best to decorate the salad only with ingredients that are already part of it, except for a black olive slice for the rooster's eye. Let's get started. The salad is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the vegetables separately until cooked: potatoes for 20 minutes, carrots for 40 minutes, and beets for 1 hour. Peel the onion. Prepare the herring fillets by removing the skin, head, backbone, and guts. Remove as many bones as possible and cut the fish into pieces.
- 2
Step 2
Peel the potatoes and grate them on a coarse grater. Using a small spatula or spoon, start arranging the potatoes, trying to shape the salad like a rooster's head. Make a mayonnaise crisscross pattern over the potatoes.
- 3
Step 3
The next layer is herring and onion. The onion should be finely chopped.
- 4
Step 4
Next — carrots, a mayonnaise drizzle. I don't add salt to the vegetables, as I use homemade mayonnaise, which already contains enough salt.
- 5
Step 5
The final layer is beet and mayonnaise. I piped the mayonnaise using a pastry bag, trying to shape it like a little rooster. The eye is an olive slice.
- 6
Step 6
Decorate the rooster with carrots: comb, beak, and "earrings." I used thinly sliced olives to make black feathers. The rooster is ready! Let the salad marinate for at least 30 minutes.