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Preparation Time
10 min
Cooking Time
50 min
Serves
6
Cuisine
Ukrainian
Difficulty
Categories
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This salad will be a great alternative to the traditional "Herring under a fur coat." This recipe is very easy to prepare with accessible ingredients and is consumed within minutes. The appetizing salad with lightly salted herring, potatoes, processed cheese, and green peas turns out to be very juicy and tasty. All ingredients harmoniously combine with each other, emphasizing each other's flavors. To ensure the dish looks beautiful on the festive table, we will form the salad using a culinary ring or the sides of a springform baking pan. If desired, the salad can be served in portions in wide glasses or small bowls. I'm sure all the guests will appreciate such an original and delicious recipe!
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Serves:
Spicy-salted herring - 350 g
Processed cheese - 200 g
Potato - 3 pc
Chicken eggs C1 - 3 pc
Pickled cucumbers - 3 pc
Canned green peas - 1 can
Leek - 1 bunch
Mayonnaise Provencal - 75 g
Bay leaf - 1 pc
Allspice - 2 pc
Ground black pepper - ⅕ tsp
1
Wash the potatoes, peel them, and boil until done in salted water with the addition of bay leaves and allspice for flavor. Cool the vegetables to room temperature, grate them on a large grater. Place a culinary ring on a plate. Put the grated potatoes into it. On top, apply a thin mesh of mayonnaise.
2
Cut off the head, tail, and fins of the lightly salted herring. Remove the entrails and peel the fish. Take apart the fish into fillets and remove all the bones. Chop the herring fillet into small cubes, place them in a cooking ring on top of the potatoes.
3
Wash the green onions and cut them into thin rings. Evenly distribute the green onions over the herring, leaving some for garnishing the salad. Top with a thin mesh of mayonnaise.
4
Grate the processed cheese on a large grater and place it in a cooking ring. This layer of the salad does not need to be coated with sauce.
5
Grate the pickled cucumbers on a large grater, place them on top of the processed cheese. Apply a mayonnaise grid on top.
6
Boil the chicken eggs until hard, cool, peel off the shells, and grate. Place the grated eggs over the pickled cucumbers, add ground black pepper to taste. Spread a small amount of sauce over the egg layer.
7
Drain the canned green peas from the marinade and place them on top of the boiled eggs. Sprinkle the salad with the remaining green onion.
8
Cover the salad with herring, processed cheese, and green peas with a lid or cling film, and place it in the refrigerator for 2 hours to infuse.
9
Before serving, carefully remove the cooking ring. Enjoy!
Serves:
Fat
134
Carbs
91
Protein
87
Kcal
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