4 classic fish salads
Herring under a fur coat
Cooking time 30 min. + 2 hours on roasting (cooking) beets.
1 large fat herring, 2–3 potatoes, 1 large beet, 1 medium carrot or 150 g of baby carrots, 4–5 quail eggs, a small bunch of fresh dill, 150 g of mayonnaise.
1.Boil the jacket potatoes and carrots. Cool, peel potatoes, cut vegetables into small cubes or grate on a coarse grater.
2.Bake the beets in the oven (wash, grease, wrap in foil, bake for 2–2.5 hours at 180 ° C) or boil. Cool, peel, cut into small cubes or grate.
3.Peel the herring. Cut off the head, remove the entrails, make a longitudinal incision along the ridge. Pry off the skin from the longitudinal incision and pull "stocking" along the carcass.
4.Uncover the herring along the bone. Separate the fillet. Small bones to remove.
5.Cut the herring into cubes. Collect the salad using a serving ring, layering fish, potatoes, carrots and beets. Brush with mayonnaise. From above lay out the halves of hard-boiled quail eggs.
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