A salad with such an interesting name has a rather unusual combination of ingredients. At first glance, incompatible herring and champignons ultimately form a magnificent tandem. They are complemented by potatoes and eggs, making the salad softer, more tender and more nutritious.
Mushrooms are pre-fried with onions, and then mixed with the rest of the ingredients, and finally seasoned with mayonnaise. The resulting mixture is covered with carrot shavings, which resembles a bright fox coat. It is because of this that the salad got its original name.
For me, the Fox Shubka salad turned out to be unexpectedly tasty, so I advise you to cook it in the near future. Perhaps after tasting it will become your favorite dish.
Ingredients:
Lightly salted herring - 200 gr.
Potatoes - 2 pcs.
Champignons - 300 gr.
Onions - 1 pc.
Carrots - 1 pc.
Eggs - 3 pcs.
Vegetable oil - 3 tablespoons
Mayonnaise - 2 tablespoons
Greens - for decoration
Salt, pepper - to taste
How to cook:
Prepare food.
Wash the mushrooms thoroughly, dry them a little on a towel or blot the moisture with a napkin. Then chop in a fairly large way, because after frying they will significantly decrease in size.
Place the mushrooms in a dry skillet set on fire. Keep the heating at a medium level, do not cover the container with a lid. Mushrooms will secrete a lot of juice, evaporate it for 5-7 minutes, only then add vegetable oil to them.
Peel the onion, chop into medium-sized squares, add to the mushrooms.
Next, fry the ingredients together until the onion pieces are soft for about 5 minutes. Stir the mixture at regular intervals so that the mushrooms and onions do not burn. After frying, cool the contents of the pan completely.
Remove the top layer from the carrots, grate on a special grater with a nozzle for cooking vegetables in Korean. In the absence of this grater, you can use the usual one, but with large holes.
Put the carrot shavings in an oil pan, sauté for a few minutes, no more. The strips should only be lightly saturated with oil while remaining firm. Cool the carrots completely.
Boil the peeled potatoes in advance until tender, then cool, peel and cut into medium cubes.
Do the same with eggs.
Herring get rid of the film, ridge and other unnecessary elements, leaving only the sirloin. Look carefully for the fillet for small bones, then cut into cubes.
Load pieces of herring, potatoes, eggs and mushrooms into a deep container, add the required amount of mayonnaise to them, add salt to taste. Stir well so that the mayonnaise sauce envelops each chopped item.
Put the mixture in a deep serving dish, level the surface with a spoon.
Lay sautéed carrots on top, garnish with herbs.
"Fox Shubka" salad with herring and mushrooms is ready to serve.
Bon Appetit!
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