Herring under a fur coat is one of the most famous salads. Nine out of ten housewives cook it at least once a year, and each has its own favorite recipe. This is my signature recipe with a little secret in the form of smoked mackerel, which is added with one of the layers. With this addition, the salad becomes more interesting and original. Try it!
Prepare all ingredients. Boil eggs hard-boiled for 10-12 minutes after boiling water. Cool eggs in cold water and peel them.
Boil potatoes, beets, and carrots (boiling time for potatoes and carrots is about 20-30 minutes, boiling time for beets is 50-60 minutes). Remove the vegetables from the broth, cool, and peel.
Free the smoked mackerel from skin and bones and cut into large pieces.
Clean the herring from skin and entrails, remove the ridge, fins, and all bones. Cut the herring fillet into small cubes.
Cut the onions into small cubes, pour with lemon juice and add 2-3 tbsp of water. Stir and leave onions for 5-7 minutes.
Grate boiled potatoes on a coarse grater and put in a salad bowl. Lightly salt the potato layer. Then apply mayonnaise with a fine mesh.
Spread pieces of herring on top.
Apply mayonnaise on a layer of herring. Squeeze the onion and layout the next layer.
Then spread out the smoked mackerel and apply a layer of mayonnaise again.
Grate the boiled carrots on a coarse grater and put on top of the smoked fish.
Apply a layer of mayonnaise to the carrots. Grate the beets on a coarse grater and lay out in the next layer.
Grease a layer of beets with mayonnaise. Divide the boiled eggs into whites and yolks and grate separately. Put the grated yolks in the center, and put the whites around the edges.
Decorate the salad with fresh parsley leaves and refrigerate until completely cooled, about 30-40 minutes.
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