Herring under a fur coat with two types of fish
Description
The recipe won't take much time. Thanks to the smoked mackerel, the salad acquires a completely different flavor and turns out much more filling than usual. Boil the potatoes and carrots for approximately 20–30 minutes, depending on their size. However, it's better to roast the beet in the oven, wrapped in foil, at 200 degrees Celsius for about 30–50 minutes. You can check readiness with a skewer—if it easily pierces through the foil, the beet is done. You can marinate the onion in lemon juice if you don't like its sharp taste and odor. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making the salad. Wash and boil the eggs and vegetables, let them cool and peel. If necessary, remove the skin and bones from the fish.
- 2
Step 2
Grate the potatoes on a coarse grater and spread them evenly in a serving dish or salad bowl. Spread a layer of mayonnaise on top.
- 3
Step 3
Peel the onion and finely chop it. Finely chop the herring fillet, mix it with the onion, and spread it over the layer of potatoes. Spread mayonnaise over the herring and onion mixture.
- 4
Step 4
Grate the carrots on a medium or coarse grater and place them over the fish, spreading evenly and coating with mayonnaise.
- 5
Step 5
Cut the mackerel into pieces, carefully removing the bones, and place them on the carrot layer, spreading evenly.
- 6
Step 6
Grate the boiled beet on a medium or coarse grater and spread it evenly over the salad in a smooth layer. Coat the beet layer with mayonnaise.
- 7
Step 7
Grate the eggs on a medium grater and use them to decorate the top of the salad as you like. Place in the refrigerator and let it sit for 30-45 minutes.
- 8
Step 8
Serve at the table.