Salad "Herring under a fur coat" is already a classic feast for the Russian people. It has been cooked for more than one decade, it was prepared by both our mothers and grandmothers. It is difficult to imagine a New Year's table without the "Fur coat".
Time does not stand still, housewives are trying to prepare this salad in a new version or with a more interesting presentation. Now there are more than ten kinds of “Herring under a fur coat”. They are cooked in the form of rolls, in layers, and in portions, changing or supplementing the ingredients according to your preferences.
Today I propose to cook another variation of this salad, namely with the addition of lightly salted salmon. To say that it is tasty means to say nothing, it is insanely tasty. I would call such a royal salad. So let's get started.
Ingredients:
- Potatoes - 3 pcs.
- Carrots - 2 pcs.
- Beets - 2 pcs.
- Chicken eggs - 2 pcs.
- Lightly salted salmon - 200 gr.
- Mayonnaise - 100 gr.
- Salt to taste
Prepare all the ingredients you need. For faster cooking, I advise you to cook vegetables the day before, in the evening, then it will take very little time to assemble the salad. It is advisable to bake them in the oven, wrapping them individually in foil, so the taste of the dish will ultimately be richer and more interesting.
Use homemade mayonnaise, then you will be sure of its quality. Take a quality salmon from a trusted manufacturer, or even better if you yourself salting the fish.
I collect the salad in a culinary ring with a diameter of 16 cm, but you can simply lay it out in a glass container in layers, it will also look very beautiful and elegant.
I like grated vegetables in a salad on a coarse grater. You cook the way you are used to.
Peel the potatoes and grate. Put it in a bowl, add a little mayonnaise and stir, salt and pepper to taste. This method is more convenient than smearing layers with mayonnaise.
Place the culinary ring on a plate, line the potatoes in an even layer, tamping them lightly.
Peel the carrots and grate the same way as the potatoes. Mix it with a spoonful of mayonnaise and stir, lay out the next layer.
Peel the eggs, grate, mix with a little mayonnaise and place in an even layer on the carrots.
Cut the boneless and skinless salmon into small cubes.
Arrange the fish pieces in the next layer and smooth them out. It is not necessary to grease salmon with mayonnaise.
Peel and grate juicy and bright beets. If you come across very watery, then slightly squeeze its juice. Mix the beets with mayonnaise too. Season with salt and pepper to taste.
Place the beets over the fish. Tighten the salad with plastic wrap and refrigerate for 1 hour or more before serving.
Remove before serving and remove the cooking ring. Garnish the Salmon under a Fur Coat salad as you wish and serve chilled.
Bon Appetit!
Author: Aurica Vintu
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Your friend and assistant Vilkin!