John Myers
Ingredients for 6 servings:
- 3 m.-sized fish(s) (herring)
- 500 g beetroot, cooked and peeled (available in supermarkets)
- 3 eggs
- 2 m.-sized onion(s)
- 5 m.-sized potatoes
- 2 m.-large carrot(s)
- 1 jar mayonnaise (Russian mayonnaise tastes best with it)
- Parsley
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 20 minutes
(Russian festive salad)
You’ll need a large, round or oval, not completely flat plate. Remove the skin, bones, and fins from the herring, and cut off the head and tail. Cut into strips, then into small pieces. Boil the potatoes and carrots in their skins, peel them, and let them cool. Dice the potatoes. Coarsely grate the beetroot and carrots. Hard-boil the eggs, let them cool, and chop them finely. Peel and chop the onion. Place all of the ingredients on the plate in a pile in the following order: 1st layer: herring 2nd layer: onion 3rd layer: potatoes 4th layer: carrots 5th layer: eggs 6th layer: beetroot Spread the whole thing with mayonnaise and repeat the process. Sprinkle with sliced eggs and parsley to taste. Refrigerate for 2-3 hours.
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