Classic Herring Under a Fur Coat

Ingredients

• Lightly Salted Red Fish 15 oz
• Potato 10 oz
• Carrot 5 oz
• Beetroot 10 oz
• Chicken Egg 4 pieces
• Onion 5 oz
• Mayonnaise 5 oz
• Scallions to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Boil the beetroot, potatoes, and carrots without peeling them. The carrots will be done first (after about 20 minutes), followed by the potatoes (30–35 minutes), and the beetroot will take at least 1 hour to cook. You can check for doneness with a skewer or knife; it should easily penetrate the flesh. Allow the vegetables to cool while you prepare the other ingredients.

Step 3

Fillet the herring, carefully removing all the bones, and cut it into 1 cm cubes.

Step 4

Boil the eggs hard and peel them.

Step 5

Chop the onion into small cubes and blanch in boiling water.

Step 6

Peel the beetroot, potatoes, and carrots. Grate all the vegetables separately using a large grater.

Step 7

Grate the eggs as well.

Step 8

Layer the vegetables in a salad bowl, spreading mayonnaise between each layer: first half of the potatoes, then the herring, onions, the remaining potatoes, followed by carrots, eggs, and beets.

Step 9

Generously coat the beetroot with mayonnaise.

Step 10

Cover the salad with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld. Then serve, garnished with chopped green onions.