Herring under a fur coat in aspic
Description
The salad is quick and easy to prepare. There are a couple of nuances to making this dish. First, the gelatin should be added to the mayonnaise. This will make the salad denser and help it hold its shape well. Second, it's better to marinate the onion. It's very simple: you'll need regular 9% apple cider vinegar (or any other vinegar you have at home). This makes the onion tastier. By the way, you can also use the onion for decoration. 1. First, boil the vegetables: potatoes (in their skins), beetroot, and carrots. 2. Once the vegetables are cooked, let them cool. Meanwhile, prepare the gelatin: pour 100 ml of water over the gelatin, let it sit for about 20 minutes until it swells. Also, marinate the onion: cover it with vinegar, water, and add some sugar. Let it marinate for 20–30 minutes. 3. Once the vegetables have cooled, wash, peel, and grate them. 4. Clean the herring, remove all bones, and cut into small cubes. 5. If the gelatin hasn't completely dissolved, place it over a water bath until fully dissolved. Then pour the gelatin into the mayonnaise and mix thoroughly. 6. It's best to assemble the "shuba" in a deep mold so it resembles a cake. Lightly spray the mold with cold water and line it with plastic wrap. 7. Add 4 tablespoons of the gelatin-mayonnaise mixture to the grated beetroot, mix well, and spread it as the first layer. 8. Add 3 tablespoons of mayonnaise to half of the grated potato and spread it evenly over the beet layer. 9. Squeeze the marinated onion to remove excess marinade, then mix it with the herring. Add 2–3 tablespoons of mayonnaise and spread this mixture over the potatoes. 10. Cover the herring layer with the remaining half of the potatoes. 11. Add 4 tablespoons of mayonnaise to the grated carrots, mix, and spread evenly over the potatoes. 12. Cover the mold with plastic wrap and refrigerate the "herring under a fur coat in jelly" for several hours, preferably overnight. To serve, carefully invert the salad (so the beet layer becomes the top), gently remove the plastic wrap, and decorate with fresh herbs or marinated onion. The salad is ready to serve.