To date, there are a great manydifferent salads, and even more of their variations. Salad "Fish under the fur coat" - is also no exception. I would like to note one more point about this salad. Unlike many other salads, the salad "Fish under the fur coat", the recipe of which is given below, is more vitaminized, because it contains useful vegetables: carrots, beets, onions, potatoes. Well, not the last place has the fact that in a portion of such a salad minimum calories and maximum taste.
So, "Fish under the fur coat," the recipe.
To prepare this salad we will need the following products:
1. herring fatty (two medium pieces);
2. boiled potatoes (four to five medium pieces);
3. boiled carrots (two or three medium pieces);
4. boiled beet (two pieces);
5. onion, marinated in rings (two pieces);
6. Egg boiled - yolk (two pieces);
7. green parsley - twig;
8. Mayonnaise and salt to taste.
Now let's start cooking "Pisces under a fur coat". The recipe and the quantities in it are calculated for two medium salad bowls.
Herring is the main and obligatory componentsalad "Fish under a fur coat", the recipe of which can differ for different housewives. But you can also buy herring with different qualities. And if you just buy a lean, tasteless fish, and this salad will lose all the charm. Therefore, the choice of herring for the preparation of "Fur coats" must be approached responsibly and choose a fat, the most delicious herring!
To begin with, we'll clean and prepare the vegetables.First, we need to marinate the onion to give it a unique flavor and make it softer. For this, we clean onions, cut and soak in vinegar for about twenty to thirty minutes. Marinate it before you begin to cut herring. Secondly, if vegetables (potatoes and carrots) were boiled "in uniform", then they must be washed again and cleaned. And, of course, we clean the beetroot. Peeled beets are placed separately from potatoes and carrots so that it does not color other vegetables.
Next, we clean the fish, wash it in a cold runningwater, we part. We remove from it the skin, cut the fish in half along and release it from the large bones. It is possible to not particularly suffer, just skip the cleaned fish, after removing the largest bones, through the meat grinder. But this type of dish is for an amateur. After all, true connoisseurs of fish "Shuba" are accustomed to feel not fish pate, namely, pieces of herring. Therefore, we cut our herring into small pieces and lay out on the bottom of pre-prepared salad bowls.
We lay out our herring in advancecooked, already pickled onions. Now we smear the first small layer of mayonnaise and start working with vegetables. The first vegetable layer after the onion is potatoes. Ideally, "Fish under the fur coat," the recipe I use requires potatoes to rub through a large grater. But you can just chop it small. We smear a second, thicker layer of mayonnaise. Next, the vegetable layer of the potato field rub the carrots. It, like potatoes, can be finely chopped. Again we smear mayonnaise. The third, last, vegetable layer after carrots is beet. It is best to grate it in a flat plate, then put it on top of the carrot and smooth it. And again, the mayonnaise, the final layer.
Here is our salad is almost ready.In conclusion, it remains only to decorate it a little. For this, the boiled egg yolk is finely crumbled into the "Fish under the fur coat" cooked by us. Recipe, as we see, unpretentious and simple. In conclusion, decorate our salad with a parsley sprig, dividing it into smaller twigs.
Salad "Herring under the fur coat" is a mustput in the fridge and let it soak for at least ten to twelve hours. Therefore, before the expected celebration, the salad is prepared well in advance.
I hope, "Fish under the fur coat", the recipe of which is described above, you will like. Bon Appetit everyone!!!
