With the onset of cold weather, shops begin to sell delicious herring. I am looking forward to this moment and at the first opportunity I try to cook herring under a fur coat with sauerkraut apples. My family just loves this salad and always asks to cook a double portion!
Ingredients
- Herring (low salt) – 1 piece
- Potatoes - 200 g
- Beetroot - 200 g
- Apples (fermented) – 1 piece
- Onion - 1 piece
- Carrots - 2 pieces
- Mayonnaise - 180 ml
- Salt - to taste
- Ground black pepper - to taste
- Ground coriander - to taste
- Greenery (for decoration) – a couple of twigs
Step-by-step cooking recipe
Wash the beets, carrots and potatoes, pour cold water and boil until tender. Cool, peel and grate on a coarse grater.
Peel the herring, gut it and cut it into small cubes. If possible, remove all the bones so that the fillet turns out to be as soft as possible.
Peel and chop the onion. To keep your eyes from watering, I recommend wetting the knife with water or just putting on glasses.
Put the herring on the bottom of a plate or prepared bowl, add ground coriander. Spread a layer of onions, potatoes and grated apple on top. Season with salt, pepper and mayonnaise.
Then add layers of carrots and beets. Be sure to sprinkle with pepper, salt and generously smear with mayonnaise. If the beetroot is too juicy, use less mayonnaise.
Decorate the finished salad with sprigs of greens, sprinkle with ground coriander and send it to infuse for 2 hours in the refrigerator.
