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
• Dill 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 ready first (in about 20 minutes), followed by the potatoes (in 30 to 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 pierce the flesh. Allow the vegetables to cool while you prepare the other ingredients.

Step 3

Remove the bones and fillet the herring, then cut it into 1 cm cubes.

Step 4

Hard-boil the eggs and peel them.

Step 5

Dice the onion finely and blanch it in boiling water.

Step 6

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

Step 7

Grate the eggs as well.

Step 8

Layer the vegetables in a salad bowl, spreading mayonnaise on each layer: first half of the potatoes, then herring, onions, the remaining potatoes, eggs, carrots, 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 it to soak in the flavors. Then serve, garnished with dill.