The post is nostalgic and a little useful, for everyone who misses the Soviet holidays and feasts.
Do you remember what this salad was like in those days?
It's not the sequence of layers, the herring or other fish at the bottom of the salad bowl, but the scarce mayonnaise in a glass jar with a blue lid, which you still had to manage to get on the pre-holiday queues.
And, of course, in the very mood or even in anticipation of the holiday. And this is the smell of salads in the kitchen, not tangerines or a tree.
There were only a few of them, but we remember each one and it has long become legends.
All these salads were previously prepared by all at once in several volumetric salad bowls. Now they are inventing different forms of serving: from rolls to glasses and jelly. Yes, portioned herring under a fur coat has become much more popular and more aesthetically pleasing than the usual huge crystal salad bowl, which was specially taken from the buffet for the occasion.
By the way, our herring was covered with a fur coat and in an ordinary herring box or even in a basin. And what? When the family is large, with many children, there is simply not enough dishes.
It was not always possible to get mayonnaise, so it was replaced with sour cream with mustard and mashed boiled yolk. He, yolk, and sprinkled the finished salad as a finishing touch.
This is how our family has been preparing that very "Herring under a fur coat" for any holiday for 40 years.
Ingredients:
beet
potato
eggs
carrot
onion
salted herring
mayonnaise (or sour cream + mustard + boiled yolk)
salt
How to cook:
1. Peel and dice the herring. We've been salt it ourselves for a long time. But a store shop will do.
2. Boil all vegetables and eggs. Cool and clean. Grind on a grater.
Chop the onions into cubes.
3. Put the onion on the bottom of the salad bowl, then the herring.
4. You don't have to put mayonnaise or sauce on the fish - it's to your taste.
But the top layer is strictly potato. This is where mayonnaise is needed.
5. Boiled eggs for potatoes.
6. And the final layers are carrots and beets.
The production of "pink mayonnaise" is simple: in a bowl, separately mix the beets with mayonnaise and, already in this form, put this layer in the salad on the carrots. Salt to taste.
7. An obligatory step is to pierce the salad in several places for juiciness. And then refrigerate for at least 2 hours.
I remember how in the 80s they loved this salad very much on the second day after preparation. And he became the star of any table on January 1 in the evening. They really ate it in basins.
Good luck and delicious food!
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