In a good dish, everything is important: a combination of products, the quality and quantity of ingredients, and, of course, a beautiful, unusual serving. You can put on a festive table familiar to everyone salad "Herring under a fur coat" in the form of a roll. Such a serving allows you to immediately cut it into portioned pieces, lay it out beautifully and surprise guests or family members.
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You will need
- Products:
- • boiled beets - 3-4 pcs.
- • boiled carrots 3-4 pcs.
- • boiled potatoes - 2-3 pcs.
- • boiled into steep eggs - 2 pcs.
- • herring fillet - 2 pcs.
- • onions - 1 pc.
- • mayonnaise - 80-100 gr.
- • salt to taste
- Kitchen appliances:
- • grater (small or medium)
- • cling film
- • sieve and gauze
- • cutting board
Instruction manual
1
Herring fillet should be freed from bones and cut into small cubes. Vegetables should be prepared in the same way as on a regular herring under a fur coat, with the only difference being that beets, carrots and preferably potatoes are rubbed on a fine grater.
2
A wide cutting board is covered with cling film, the ends of which are carefully tucked under the board. Assembling the salad in the form of a roll will take place in the reverse order than in the traditional version of the salad "Herring under a fur coat". First beets are laid, then carrots, potatoes and eggs with onions, the last herring is laid.
3
A beetroot layer is leveled on a rectangle of the board, slightly salted, since beets are usually sweetish, and then a layer of carrots is laid on top. Each layer of vegetables should be slightly salted and a thin mesh of mayonnaise applied. When preparing the roll, it is important to properly form the layers so that the roll is easy to assemble. After a layer of carrots, a layer of potatoes is laid, but not over the entire area, but at 2/3, that is, a little, not reaching the far edge of the cutting board. The same 2/3 is filled with a grated egg, finely chopped onions. The herring is laid in a special way: it is applied with a wide strip in the middle.
4
After all the layers are formed, they "mold" the roll. To do this, you need to grab the workpiece under the film on both sides with your hands and connect in the middle. Slightly releasing the cling film, fold the roll and roll it, forming a “sausage”. The roll can be placed in the refrigerator to be refrigerated directly in the cling film, or, carefully released from the film, transferred to an elongated dish and sent to infuse for 4 hours.
Serve the dish, after cutting off the ends of the roll and decorating the top with mayonnaise, flowers from boiled eggs and greens.
note
If beets or carrots are very juicy, contain a lot of moisture, then to prevent the roll from losing its shape, grated vegetables are squeezed separately. To do this, beets (carrots) are laid out in a sieve and allowed to drain the juice. If the sieve is large, then cover it with gauze folded in 2 layers.