in Eastern Europe

Herring under the coat

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Ingredients for 4 servings:

  • 1 point fish (matjes – herring)
  • 1 apple
  • 1 onion(s)
  • 4 eggs, hard-boiled
  • 1 pkt. Beetroot, vacuum-packed, cooked
  • mayonnaise
  • chives
  • possibly boiled potatoes

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

Seljodka pod schuboj

This Russian salad is layered in a dome. It’s handy because everything is chopped using a food processor, so it goes quickly. Chop the herring, onion, apple, and pickled cucumber into small pieces (you can also add cooked potatoes if you like) and pile them up in the middle of a shallow plate. Chop the hard-boiled eggs and place them on top. Add the next layer of finely chopped cooked beetroot (available in shrink-wrapped containers). Spread mayonnaise over the top for the final layer and garnish with chives, for example. Let it rest for about an hour.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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