Herring under a fur coat
A source of protein and omega-3 fatty acids, this salad supports heart and brain health. Beets and carrots enrich it with antioxidants, giving it a sweet taste, while the mayonnaise adds creaminess. Perfect for a festive table.
Salt the fresh herring (400 g) using coarse salt (2 tbsp), black pepper (to taste), and lemon juice (1 tbsp). Place it in a glass container and leave it in the refrigerator for at least 12 hours.
Do not use metal dishes for salting — they may oxidize.
Boil carrots (2 pcs), cauliflower (200 g), beetroot (1 large), and eggs (3 pcs) until cooked. Cool down.
Clean the herring, remove the bones, and cut it into small pieces.
If desired, add finely chopped onion (1/2 head).
Assemble the salad in layers using a culinary ring:
- herring with onion;
- grated carrots;
- boiled cauliflower, grated on a coarse grater;
- grated boiled eggs;
- grated beetroot.
Instead of cauliflower, you can use avocado, cut into pieces.
Spread each layer with homemade mayonnaise (3–4 tbsp) or guacamole (to taste).
Garnish the top with herbs and place the salad in the refrigerator for at least 3 hours to soak.
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