Fish Under a Fur Coat

Ingredients

• Cold-smoked trout 10 oz
• Potato 10 oz
• Carrot 10 oz
• Beetroot 20 oz
• Chicken Egg 4 pieces
• Apple 5 oz
• Mayonnaise 10 oz
• Salt to taste
• Scallions to taste
• Dill to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Grate the potatoes, beets, and carrots with salt and wrap them in foil. Place the vegetables on a baking sheet and put them in an oven preheated to 390°F. Bake until tender: the potatoes and carrots will need about 40 minutes, while the beets will take about 1 hour.

Step 3

Bring water to a boil in a saucepan, add the eggs. Cook for 13 minutes.

Step 4

Finely chop the dill.

Step 5

Cut the trout into small cubes.

Step 6

Cool the cooked eggs under running water, peel them, and grate them on a coarse grater.

Step 7

Dice the carrot and potato into small cubes, and grate the beetroot on a fine grater.

Step 8

Peel the apple, remove the seeds, and grate it using a large grater.

Step 9

Layer the salad on a platter, spreading mayonnaise between each layer. Here is the recommended order of ingredients: potatoes, trout, apples, eggs, carrots. Finish with a layer of beetroot and spread mayonnaise on top as well.

Step 10

Serve garnished with green onions and dill.