Popular herring under a fur coat can be cooked with carrots in Korean. Depending on taste preferences, the additive can be of different sharpness. I recommend cutting too long carrots into small pieces, otherwise it will be just inconvenient to eat salad.
Ingredients
- Herring (low salt) – 1 piece
- Potatoes (boiled) – 200 g
- Beetroot (boiled) – 200 g
- Korean carrots - 150 g
- Chicken eggs (boiled) – 2 pieces
- Onion - 1 piece
- Mayonnaise - 180 ml
- Parsley - 1 twig
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the herring, gut and cut into small pieces. Peel and grate the cooked vegetables on a coarse grater, chop the onion.
Put layers of herring, onion and potatoes on the bottom of the prepared plate. Season with salt, pepper and mayonnaise.
Add carrots and eggs. Season with salt and pepper and brush with mayonnaise again.
Add a layer of beetroot on top, garnish with herbs and sprinkle with chopped eggs.
Before serving, the salad should stand in the refrigerator for 2 hours.
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