Smoked mackerel salad
Description
A simple dish to prepare. Who doesn't love "shuba"? I think everyone does—this is a very simple yet delicious and filling dish that doesn't have to be made only for New Year's. To make a salad with cold-smoked mackerel, use the standard set of vegetables for shuba and eggs. I don't like to use a lot of mayonnaise, but all the other family members love it—so you can make a lighter version or add more mayonnaise according to taste. Serve chilled.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the carrots, eggs, beets, and potatoes.
- 2
Step 2
Cut the mackerel into small pieces and remove all bones.
- 3
Step 3
Place the mackerel on a serving plate and sprinkle finely chopped green onion on top.
- 4
Step 4
Then grate the eggs on a grater so that they completely cover the fish together with the onion.
- 5
Step 5
Then grate the potatoes.
- 6
Step 6
Carrot.
- 7
Step 7
And top with beets as the last layer.
- 8
Step 8
By the way, you can make the salad taller—simply repeat all the layers once again, especially if you have enough ingredients. If desired, you can lightly spread each layer with mayonnaise. I prefer to use mayonnaise only on the top layer.
- 9
Step 9
Smooth out the mayonnaise and refrigerate until ready to serve.
- 10
Step 10
The finished cold-smoked mackerel salad looks like this when sliced. You can serve it garnished with fresh herbs.