Herring salad
Description
The salad is quick and easy to prepare. 1. First, do the prep work: boil the potatoes in their skins until soft, and remove the skin and bones from the herring. 2. Heat vegetable oil in a frying pan and sauté the diced onion and grated carrot until golden brown. Once done, remove from the pan and let cool. 3. On the bottom of a serving plate, place the grated boiled potato. Lightly season with salt and generously spread with mayonnaise. 4. Next, evenly distribute the herring, cut into very small cubes. 5. Divide the sautéed vegetables in half and use one portion for the next layer. Lightly coat with mayonnaise. 6. If necessary, chop the pickled mushrooms and place them on top. Alternatively, you can use in this recipe for "Boletus under a Fur Coat" salad with herring—fried mushrooms with onions. 7. Add the hard-boiled, peeled, and grated eggs next. Spread another layer of mayonnaise and sprinkle with a little salt. 8. Finish with the remaining sautéed vegetables. This is a simple version—the salad is ready to serve.