Herring Under a Fur Coat in a Loaf
Description
Suitable for both holidays and everyday meals. This unusual appetizer should always be served cold. Do you love the famous "Shuba" salad but don't want to spend a lot of time and effort making it? Try my recipe — and you'll be surprised how simple traditional dishes can be.
Instructions
- 1
Step 1
Prepare all the ingredients in advance. Boil or bake the beet, hard-boil the eggs. Cut the fish fillet into long thin strips. Cut the pickled cucumbers the same way. You can peel them, but this is entirely optional.
- 2
Step 2
Now let's work with the beets. After cooking, let them cool and peel off the skin. Grate them (I use a fine grater for this). Also grate the hard cheese into a separate container. Mash the hard-boiled eggs separately. A fork works well for this. Set aside half of the cheese mixture on a separate plate.
- 3
Step 3
Transfer half of the grated cheese to the eggs and the other half to the beet. Add 1 tablespoon of mayonnaise to each bowl. Mix thoroughly. Season with salt if you like.
- 4
Step 4
Now let's work on the base — the loaf. We cut it lengthwise in half (without cutting all the way through, leaving the end intact). We scoop out all the soft crumb; only the "bare walls" should remain.
- 5
Step 5
Place the beet-and-cheese mixture inside and carefully spread it evenly throughout the interior of the loaf.
- 6
Step 6
Now add the egg and cheese mixture there as well, spreading everything out just as carefully.
- 7
Step 7
Now, finally, it's time for the cucumbers and herring. Place them right in the center of the prepared loaf.
- 8
Step 8
Now close the bread "pocket," press it down slightly, wrap it well in plastic wrap — and place it in the refrigerator to soak up the flavors. It's best for the loaf to rest there for about 2 hours. Once the time has passed, take out the finished dish, cut it into portion-sized pieces, and serve.