Salad for the Year of the Ox
Description
Perfect for everyday dining. For the salad, we'll use traditional ingredients with a touch of creativity. This "Shuba" will become the centerpiece of your holiday table. The salad's base remains classic—herring, vegetables, and mayonnaise dressing. May the New Year be wonderful for you and your loved ones! Let's celebrate it deliciously and beautifully. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare the ingredients. Boil the potatoes, eggs, carrots, and beets in advance. Let them cool and peel.
- 2
Step 2
Chop the onion into small cubes and transfer to a bowl, pour over water and vinegar, let stand for 10 minutes, then drain the marinade.
- 3
Step 3
Grate the potatoes on a coarse grater and place them as the first layer of the salad. Use a flat plate for the salad, arranging the potatoes as shown in the photo—wider at the top and narrower toward the bottom. Spread mayonnaise over each salad layer.
- 4
Step 4
Remove all bones from the herring, cut the fillet into small cubes. Place the onion and herring on top of the potatoes.
- 5
Step 5
Spread a layer of mayonnaise.
- 6
Step 6
Next comes a layer of carrots. Grate them finely and place them on top of the herring.
- 7
Step 7
Next, layer with finely grated chicken eggs.
- 8
Step 8
Don't forget to brush with mayonnaise.
- 9
Step 9
Now grate the beet and place it as the final layer.
- 10
Step 10
Spread the salad with mayonnaise. For decoration, use herbs, olives, and chicken white meat.
- 11
Step 11
On the top of the salad, make small cuts to form the bull's ears. Use olives and egg white to create eyes and a nose. Cut horns out of bread. Decorate with herbs.
- 12
Step 12
Let the salad marinate for an hour and then serve.
- 13
Step 13
and delicious holidays!