Classic herring under a fur coat in the original form of a roll. Another highlight is homemade mayonnaise.
Ingredients: herring fillet pieces, small potatoes, eggs, small beets, small carrots, large green apple, red onion, sugar, fresh lemon juice, homemade mayonnaise, egg, olive oil, sugar, Dijon mustard, salt, juice fresh lemon
Cooking method:
First of all, we take out the ingredients for homemade mayonnaise - eggs, lemon, Dijon mustard and olive oil - so that they come to room temperature.
Marinate the onion: - Cut the onion into small cubes. - Sprinkle with a tablespoon of sugar and squeeze a quarter of a lemon. - Mix and leave to brew.
Boil eggs and vegetables. The best way to cook them for this salad is here.
We clean and rub the apple on a coarse grater. We leave to insist.
Add pieces of herring to a bowl with onions and mix. (I don’t like to cut and cook herring, so I take Icelandka fillet pieces in red fill. The wine flavor gives a lovely touch to the salad.)
Eggs and all vegetables after cooling, peel and rub on a coarse grater. We leave to insist.
In the meantime, let's prepare homemade mayonnaise: - Scald the eggs with boiling water and break them, mix, pour one and a half eggs into high blender bowl - Add sugar, salt, Dijon mustard and lemon juice (proportions are higher in the list) - Pour in the olive butter
We lower the blender leg to the bottom, pressing the eggs, and turn it on to the maximum. After the formation of the mayonnaise mass from below, move the leg up and down for a couple of minutes. And put the mayonnaise in the refrigerator for 15-20 minutes.
We begin to form a roll. The process consists of three "wraps": 1 wrap. Potato and onion-herring 2 wrap. Carrot and egg-apple 3 wrapping. Beets We will wrap the layers with cling film. You can immediately cut three identical long pieces.
1 wrap. We spread a piece of cling film on the countertop. We level the potatoes in the center of it. Coat it with mayonnaise. Drain all the water from the onion and herring mixture and spread it in the middle of the potato layer.
We roll the potatoes with cling film around the layer of herring onions. The roll should be tight. Carefully move it aside.
2 wrap. Squeeze the grated carrots with your hands to get rid of excess liquid. We spread it on the second piece of cling film. As it should, we crush and grease with mayonnaise.
We squeeze the grated apple with our hands - a lot of liquid will drain. Mix apple and egg. And spread this mixture on the carrot layer, retreating along the edges. Lubricate with mayonnaise.
In the center of the second layer, carefully roll the roll with potatoes and herring onions. We remove the film from the roll.
Using cling film, wrap the first layer - the second. Move the roll to the side.
3 wrap. Squeeze the grated beets very carefully. We level it and crush it as wide as possible so that the beets wrap the entire roll. Lubricate with mayonnaise.
In the same way, we collapse the layer with beets. And put the salad roll in the refrigerator for the night.
In the morning we remove the film, decorate the salad roll with grated hard cheese and herbs or anything else to your taste.
A herring under a fur coat in this form not only looks chic, but also turns out to be tastier than the classic one - the layers are thin and each seems to be repeated twice. Be sure to try.