Salad under a fur coat - a classic salad, known to everyone since childhood. Its vegetarian version is cooked without herring. Nori seaweed in combination with pickles gives a fishy taste to the salad. A special homemade mayonnaise will add a spicy, spicy touch to the salad.
Pick your recipe
For mayonnaise you will need:
sour cream - 250 g; lemon juice - 1 tsp; mustard - 1/2 tsp; sugar - 1/4 tsp; black salt - 1/4 tsp; vegetable oil - 1 tbsp. l.; spices: asafoetida, ground black pepper - to taste.
For a salad you will need:
potatoes - 4 pcs.; carrots - 2 pcs.; large beets - 1 pc.; pickles - 3 pcs.; nori seaweed - 2 pcs.
First make mayonnaise. To do this, mix sour cream and lemon juice in a bowl. Leave the mass for 10 minutes. Then add spices, sugar, mustard and black salt to the mixture.
Black salt is a unique product. It has useful properties, does not clog vessels, and also gives the dish an egg aroma and taste. For lack of black salt, you can use the usual.
Stir mayonnaise. In the process of stirring, gradually add vegetable oil to the mass. You can use any vegetable oil that is found in your home. For example, sunflower or olive. Very tasty mayonnaise is obtained with cold-pressed oil, for example with sesame.
Mayonnaise is ready. If you want its taste to be more spicy, add more spices - black pepper and asafoetida. Asafoetida gives garlic flavor and aroma to mayonnaise.
When the mayonnaise is ready, you can start making the salad “under the fur coat”. Wash all vegetables thoroughly and set them to simmer on medium heat.
Check readiness with a knife. If the beets are large, then in order to cook it, it will take more time than for potatoes with carrots.
Remove all vegetables, peel them and grate on a fine grater. Put a layer of potatoes in a salad bowl, coat with mayonnaise. Next, lay out a layer of carrots, also coat with homemade mayonnaise.
Then finely chop the pickles. Dip the nori leaf for a couple of seconds into the water. Put a sheet of nori in a bowl with salad and coat with a thin layer of mayonnaise. Place evenly chopped cucumbers on top. Cover the cucumbers with the same soaked nori leaf. Smear with mayonnaise.
It remains to lay on top a layer of grated beets and grease again with mayonnaise. Salad ready. In order to soak the layers and nori seaweed inside the salad, it was easy to cut, it must stand in the refrigerator for at least two hours.