Herring under a fur coat with mustard sauce
Description
The salad is quick and easy to prepare. Nothing refreshes a fish dish better than a slice of lemon. A few drops of balsamic vinegar will serve as both a wonderful garnish and a perfect flavor enhancement. I recommend trying this fresh salad at your New Year and Christmas celebrations. Surprise your loved ones with this original dish on your holiday table. The salad is ready to serve.
Instructions
- 1
Step 1
Clean the herring. Bake the vegetables: place potatoes, carrots, and beets on foil, sprinkle with a small amount of salt, add oil, and wrap tightly with foil. Take a baking tray, fill it halfway with water. Place the vegetables on the tray and put it in an oven preheated to 200 degrees. After 15-25 minutes, remove the potatoes and carrots. Take out the beets after 50 minutes from the start of cooking.
- 2
Step 2
Slice the beet thinly. Place it on plastic wrap. It is advisable to shape it into a rectangle for a neat roll. Mix sour cream, mustard, and mayonnaise. Carefully spread the resulting sauce over the layer of beet.
- 3
Step 3
Grate the potato, egg, and carrot on a grater. Finely chop the red onion into small cubes. Slice the green onion into rounds. Place a layer of egg over the beet layer. Then add a layer of carrot. Spread the carrot layer with sauce. Next, add a layer of potato. Also spread this layer with sauce. Finally, add a layer of herring and red onion.
- 4
Step 4
Roll the roll. Place it in the refrigerator for 30 minutes. Then cut the roll into 4-6 pieces. Garnish with green onion and parsley.