Now we offer you one more version of the traditional salad – Herring in “shuba-coat”. It is the interpretation of the most beloved festival salad. This salad Ukrainians like very much and cook often. Today we will cook herring with carrot, beetroot, onion, and egg.
The variation is good while it has a wonderful accompaniment. Also it has a little secret in cooking which gives the usual salad a new flavor.
The New Year 2015 is the year of the Sheep. As we know a sheep likes flowers and grass. That’s why the proposed salad composition will suit its liking.
- 5 eggs
- 4 herring fillets
- 2 carrots
- 2 beetroots
- 1 red onion
- 1 bunch spring onions
- 1 tbsp soy sauce
- mayonnaise – to taste
- parsley – to taste
Peel a bulb onion. Cut it finely and pour with soy sauce. Leave the onion for some time. Cut the herring fillet. Place the fish as a first layer on a flat disk. Add the marinated onion above.
Boil the eggs. Separate the yolks and the whites of the egg. Chop the whites of the egg and put them above the herring. Then grease the ingredients with. Chop the yolks, place them above the salad and grease with mayonnaise. Add half of the chopped green onions.
Boil carrot and beetroot. Peel the vegetables and cut them into circles. Take cookie cutters in the form of flowers. The size of the cookie cutters can be the same or they may have different size. Grate the remnants of the vegetables separately. First place the carrot above the spring onion layer. Add the mayonnaise. Then put the beetroot and cover the salad with the left spring onion. Decorate the salad with parsley and the vegetable “flowers”.
Enjoy your meal!
Tip! If you cook the salad on the eve of the holiday, then it is better to decorate the salad with vegetable “flowers” before the serving. In that case the vegetables will look fresh and bright.
You can also add potato to the salad. Everything depends on your taste and preference. Fantasize.
Have you liked the recipe for a herring and beetroot salad?
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