Classic duo - vinaigrette and herring. And what if you add fish immediately to the salad? It turns out incredibly delicious! I advise you to use pickles in smaller quantities and salt carefully. This vinaigrette goes well with black bread!
Ingredients
- Beetroot - 300 g
- Herring (finished fillet) – 200 g
- Potatoes - 200 g
- Carrots - 2 pieces
- Pickled cucumbers - 2 pieces
- Green peas (canned) – 150 g
- Onion - 1 piece
- Vegetable oil - 4 art.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the beetroot, cut off the edges, wrap in foil and send it to the preheated oven for 1 hour.
Wash the potatoes and carrots, put them in a saucepan and cook for 20 minutes.
Cool the baked beets and boiled potatoes with carrots, and then peel.
Cut herring fillets, boiled vegetables, onions and cucumbers into small cubes. Put everything in a deep bowl.
Add green peas, salt, ground black pepper, vegetable oil and mix gently with a spoon.
Put the finished vinaigrette on a nice plate and garnish with finely chopped herbs.
