24 Nov 2013

Herring under fur coat

INGREDIENTS: 2 thick salted herrings, 5 potatoes, 4 carrots, 3 beets, 1 small onion, 250 g mayonnaise, parsley and dill

  1. Boil vegetables until they are fork tender. Boil eggs hard.
  2. Peel skin from herrings, cut them along the spine, removing the bones. Cut herring meat into little pieces.
  3. Grind potatoes, carrots and beets. Chop the onion.
  4. On a big round  plate place a layer of potatoes (whole portion), then spread mayonnaise evenly on top in a thin layer.
  5. Then make a layer of beets using 1/2 of the beets, then a layer 1/2 of the carrots,1/2 of the chopped onion and then– pieces of herring meat spreading mayonnaise evenly on top of each layer.
  6. Place a layer of the remaining onion, a thin layer of mayonnaise,  then a layer of remaining carrots, a thin layer of mayonnaise and finally the remaining beets.
  7. On top pour the remaining mayonnaise.
  8. Let it soaked overnight.
  9. Decorate the dish with chopped parsley and dill.
  10. Serve as a salad in its own right, or as an accompaniment to a main meal.