Classic herring under a fur coat
8 servings
90 minutes
It's all very simple: the herring should be lightly salted and tasty, the vegetables should be cooked carefully and not fall apart, the onion should be scalded so as not to overshadow all the other ingredients.
1
Prepare all the ingredients.
2
Boil beets, potatoes, and carrots without peeling. Carrots will be ready first (in 20 minutes), then potatoes (30-35 minutes), and beets will take at least 1 hour. Check readiness with a skewer or knife: it should easily penetrate the flesh. Let the vegetables cool while preparing other ingredients.
- Carrot: 200 g
- Potato: 300 g
- Beetroot: 300 g
3
Fillet the herring, carefully removing all bones, and cut into 1 cm cubes.
- Lightly salted herring: 400 g
4
Boil the eggs hard and peel them.
- Chicken egg: 4 pieces
5
Chop the onion into small cubes and blanch in boiling water.
- Onion: 100 g
6
Peel the beetroot, potatoes, and carrots. Grate all the vegetables separately on a coarse grater.
- Carrot: 200 g
- Potato: 300 g
- Beetroot: 300 g
7
Eggs should also be grated.
- Chicken egg: 4 pieces
8
Layer the vegetables in a salad bowl, spreading mayonnaise on each layer: first half of the potatoes, then herring, onion, remaining potatoes, then carrots, eggs, and beetroot.
- Potato: 300 g
- Lightly salted herring: 400 g
- Onion: 100 g
- Carrot: 200 g
- Chicken egg: 4 pieces
- Beetroot: 300 g
- Mayonnaise: 100 g
9
Generously coat the beetroot with mayonnaise.
- Beetroot: 300 g
- Mayonnaise: 100 g
10
Cover the salad with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let it soak. Then serve, garnished with green onions.
- Spring onion: to taste