Mackerel under a fur coat
Description
Perfect for everyday meals. "Herring under a fur coat" is a simple salad that has long ceased to be considered a festive dish. But if you replace the herring with mackerel, it becomes more original and unusual. If you'd like to diversify the flavor even further, add a layer of finely grated boiled eggs after the carrots—it will be delicious too. I highly recommend grating all the vegetables on a fine grater, as this makes the salad more delicate. Be sure to try it. Garnish as desired and serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Boil the vegetables (potatoes, beets, and carrots) until tender beforehand.
- 2
Step 2
Rinse the mackerel, remove the head and innards, peel off the skin, and separate the flesh from the bones. Cut the flesh into small cubes.
- 3
Step 3
Take a flat plate of suitable size. Grate the potatoes on a fine grater and place them as the first layer. Lightly spread mayonnaise on top.
- 4
Step 4
Next, place a layer of sliced mackerel. On top, add finely chopped onion. I prefer using red onion, as it's less pungent, sweeter, and doesn't require marinating. However, if you're using regular yellow onion, I recommend marinating it in a mixture of vinegar, water, and sugar for 15 minutes.
- 5
Step 5
Cover the previous layer with mayonnaise, place the finely grated carrots on top, and spread mayonnaise again.
- 6
Step 6
The final layer is beetroot, grated finely. You can either spread mayonnaise all over the top, or just create a mayonnaise lattice pattern. Either way, it will look beautiful and taste delicious.
- 7
Step 7
Arrange parsley leaves around the edge of the salad. Or decorate as you prefer.