Everyone's favorite “Herring under a fur coat” will get a completely new taste if you add one simple ingredient - crab sticks. I admit, I spied this recipe from a famous chef and changed it a little for myself. The salad turns out to be more delicate and refined.
Ingredients
- Herring - 1 pcs.
- Beetroot (large) – 1 pcs.
- Potatoes (medium) – 6 pcs.
- Carrots - 2 pcs.
- Onion (large) – 1 pcs.
- Crab sticks - 200 g
- Chicken eggs - 3 pcs.
- Sour cream (25%) – 50 g
- Mayonnaise - 150 g
- Apple cider vinegar - 1 tbsp.l.
- Salt - to taste
- Ground black pepper - to taste
- Greenery - for decoration
Step-by-step cooking recipe
Boil the vegetables until tender, then peel and grate on a coarse grater in separate containers.
Boil hard-boiled eggs, cool, peel. Separate the yolks from the whites and rub separately.
Finely chop the onion, marinate in apple cider vinegar for 5 minutes. Then flip it into a colander.
Peel the herring from the skin, head and entrails, remove the bones. Chop the fish fillets.
Cut the crab sticks into thin strips.
For the sauce, mix mayonnaise and sour cream, add salt and ground black pepper to taste.
For a festive serving, assemble the salad using a detachable mold (you can also put it on a dish or in a large transparent salad bowl). Place the ring on the dish, lay out layers in the following order: potatoes, herring with onions, carrots, whites, crab sticks, half yolks, beets. Do not forget to smear each layer with sour cream-mayonnaise sauce.
Brush the top of the salad with the remaining sauce and sprinkle with half of the grated yolks. Decorate with greenery.
Put the finished salad in the refrigerator for 2 hours. Before serving, remove the split ring.
