Umani fur coat
2 servings
30 minutes
The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.
CaloriesProteinsFatsCarbohydrates
1296.3
kcal68.4g
grams83.8g
grams67.4g
gramsCucumbers
1
pc
Red onion
1
head
Herring roe
100
g
Garden cress
to taste
Chicken egg
2
pc
Mayonnaise
200
g
Hot mustard
6
g
Salt
to taste
Ground black pepper
to taste
White wine vinegar
50
ml
Sugar
100
g
Water
100
ml
1
Cut the cucumber into small cubes, mix with chopped dill, and season with salt.
- Cucumbers: 1 piece
- Salt: to taste
2
Boil the eggs hard, separate the yolk from the white, and grate the whites on a fine grater.
- Chicken egg: 2 pieces
3
Mix together the yolks, Hellmann's mayonnaise, mustard, and season with salt.
- Chicken egg: 2 pieces
- Mayonnaise: 200 g
- Hot mustard: 6 g
- Salt: to taste
4
Bring vinegar, sugar, and water to a boil, then cool.
- White wine vinegar: 50 ml
- Sugar: 100 g
- Water: 100 ml
5
Clean and finely chop the red onion, then pour the marinade over it and let it sit for at least an hour.
- Red onion: 1 head
6
Drop the papad into hot oil heated to 180 degrees and fry for 15 seconds on each side.
- Papadum (Indian lentil wafer): 1 piece
7
Layer shrimp, cucumber, pickled onion, grated egg white, herring caviar, and top with egg cream. Garnish with cress salad and place papadam beside.
- Small peeled cooked shrimp: 400 g
- Cucumbers: 1 piece
- Red onion: 1 head
- Chicken egg: 2 pieces
- Herring roe: 100 g
- Mayonnaise: 200 g
- Garden cress: to taste
- Papadum (Indian lentil wafer): 1 piece