A classic salad with herring under the fur coat usually includes an egg in its composition, therefore, in order to pay tribute to the classics, we decided to make this salad with the usual composition of the ingredients.
Herring under a fur coat with an egg and an apple
Ingredients:
- herring - 1 piece;
- potatoes (small) - 2 pcs .;
- carrots - 1 piece;
- beet - 1 pc .;
- onions - 1 pc .;
- apple - 1 piece;
- eggs - 3-4 pieces;
- mayonnaise.
Preparation
Before you make a herring under a fur coat with an egg, let's start cooking roots. Carrots, potatoes and beets are boiled separately from each other in salted water. We peel potato tubers and rub them on a large grater. Similarly we do with carrots and beets.
Boil the hard-boiled eggs, clean and grind them. Like root crops, apples are also rubbed on a large grater, squeeze out excess juice and sprinkle them with citric acid, so as not to darken.
We clean the herring and cut it on fillets. We extract the smallest bones and cut the fish in small cubes. Similarly, cut the onion and scald it with boiling water, then mix it with herring.
Now we turn to the formation of salad. At the bottom of the salad bowl we put the potatoes and grease it with mayonnaise. On top, we distribute the herring with onions and cover them with an apple, and then with grated carrots. Lubricate mayonnaise and lay eggs. On top, mix the grated beets with mayonnaise and spread the mixture on top of the salad.
Herring under a fur coat with egg and cheese - recipe
Ingredients:
- herring - 1 piece;
- onions - 1 pc .;
- carrots - 1 piece;
- beet - 1 pc .;
- potatoes - 2 pieces;
- eggs - 3-4 pieces;
- hard cheese - 50 g;
- mayonnaise.
Preparation
Potatoes boiled in uniforms are cleaned and finely chopped. We spread it into the basis of our salad and cover with a layer of mayonnaise. Next, distribute a layer of grated carrots and again mayonnaise. We spread the grated cheese on a fine grater and cover it with hard boiled and chopped eggs. Again, a layer of mayonnaise and herring, which must first be carefully separated from the bones and finely chopped. We cover the fish with chopped onions. If the onion is bitter - beat it with boiling water. The last layer of our salad will beet. Boiled and peeled root crops must be finely chopped, and then mixed with mayonnaise. Optionally, salt with pepper and a garlic clove passed through the press can also go into this layer.
Before serving the salad on the table, it should be placed in the refrigerator for a minimum of a couple of hours, preferably at night. Bon Appetit!