in potato boats
Description
Suitable for both holidays and everyday meals. The colorful presentation of this popular salad won't go unnoticed by your guests, so prepare the topping in advance—the little boats will disappear from the plate in an instant. You can grate the beets and carrots ahead of time, drain the liquid from the beet mixture, and store it in the refrigerator, assembling the boats just before serving.
Instructions
- 1
Step 1
Prepare the listed ingredients. Purchase lightly salted herring fillet or preserved herring. In advance, boil the potatoes, beets, and carrots in their skins for about 40 minutes, then cool in ice water.
- 2
Step 2
Cut half of the onion into small cubes and transfer the chopped onion to a deep bowl. Pour in water and apple cider vinegar and let sit for about 5 to 10 minutes so the onion marinates and releases its bitterness into the liquid.
- 3
Step 3
Peel the boiled vegetables, rinse them in water. Grate the carrot and beet separately on a fine grater into different containers. Then season with salt and mix in the mayonnaise.
- 4
Step 4
Cut the peeled potatoes in half horizontally and use a teaspoon to scoop out the flesh from the center, trying not to break them. Place the potato boats on a plate. Drain the onion from the marinade and arrange it in the boats.
- 5
Step 5
Spread grated carrots mixed with mayonnaise on top.
- 6
Step 6
On top of the carrots, spread a layer of grated beets with mayonnaise. Try not to make the layers too thin, so that all the vegetables come through in the dish, not just the potatoes.
- 7
Step 7
Place herring fillet slices on the beet layer. You can use more than one slice—several, to taste.
- 8
Step 8
Garnish the dish with fresh herbs and serve chilled.