Salads

Herring under a fur coat roll


Ingredients for cooking herring under a roll coat

  1. Salted herring fillet 300 grams
  2. Large carrots 1-2 pieces
  3. Large beets 2 pieces
  4. Large potato 2 pieces
  5. 1 medium onion
  6. Chicken eggs 3 pieces
  7. Mayonnaise 100 milliliters
  8. Salt to taste
  • Main ingredients: Herring, Potato, Onion, Beetroot
  • Serving 6 servings
  • World Cuisine

Inventory:

Cooker, kitchen knife, cutting board, kitchen brush, middle pan - 2 pieces, cover for the pan - 2 pieces, fork, medium grater, tablespoon, cling film, plate - 6 pieces, flat serving dish, refrigerator, small pan , kitchen potholders, kitchen tweezers

Cooking herring under a fur coat roll:

Step 1: prepare carrots with potatoes.


First of all, using a kitchen brush, thoroughly wash the potatoes with carrots under running warm water. This must be done in order to remove all remaining soil and other dirt from vegetables, because we will boil them in a peel. Now put the ingredients in a medium pan and fill with ordinary cold liquid from the tap. We put the container on a big fire and cover it with a lid. When the contents of the pan boil, slightly tighten the burner and cook the carrots and potatoes for 30-40 minutes depending on the size of the vegetables. After the allotted time, the components should be checked for readiness. To do this, pierce them with a fork and see. If the inventory easily enters the tubers, then we take them out of boiling water and leave them to cool to room temperature. If not, then it’s worthwhile to extend the cooking time for 5-7 minutes. Attention: carrots can cook a little longer. Think that after 7-10 minutes you can get it out of the pan and put it on a cutting board to reach room temperature.

When the vegetables have cooled, use a knife to peel them from the skins and put them in one or two free plates. Important: in order to easily form the roll, we need to cool the components in advance. To do this, put the containers in the refrigerator and forget for a while.

Step 2: prepare the beets.


In parallel with cooking carrots and potatoes, we begin to prepare beets. To begin with, thoroughly rinse it under running warm water using a kitchen brush. Then put it in another medium saucepan and fill it with ordinary cold liquid from the tap so that it completely covers the component. We put the container on a big fire and cover it with a lid. When the water boils, slightly tighten the burner and boil the beets until cooked. It usually takes me about 1.5-2 hours depending on the size of the vegetables. Important: in any case, I advise you to check the component for readiness from time to time. To do this, you just need to pierce it with a fork and watch how easy it is. If almost no problem, then you can turn off the burner. If not, then it’s worthwhile to extend the cooking time for 10-15 minutes. At the end, we transfer the vegetables from the pan to the sink under a stream of cold water. Such a process will instantly cool the beets, which will make it possible to gently remove the peel.

The purified component is transferred to a clean plate and sent to the refrigerator with other vegetables.

Step 3: prepare the eggs.


We lay the eggs in a small pan and fill completely with ordinary cold water. We put the container on medium heat and wait for the liquid to boil. Immediately after that we fasten the burner and cook the components for 10 minutes. Then, using the kitchen tack, we put the container in the sink under a stream of cold water. This must be done so that the eggs cool quickly and they can be easily removed from the shell.

At the end, put the components on a cutting board and chop it into cubes using a knife. Pour finely chopped eggs into a clean plate and leave them aside for a while.

Step 4: prepare the onions.


Using a knife, peel the onion from the husk and rinse thoroughly under running water. Next, lay out the component on a cutting board and finely chop into cubes. Pour the chopped onion into a free plate.

Step 5: prepare salted herring fillet.


Ideally, the roll is made from lightly salted herring, but for the lazy, like me, you can do the loin, so as not to clear the fish from the entrails and bones with the ridge. We lay out the component on a cutting board and, gently prying it with a knife, remove the skin. If necessary, you can also clean herring from small stones, using kitchen tweezers. Now grind the fillet into pieces and transfer to a clean plate.

Step 6: prepare a herring under a roll coat.


When all the vegetables have cooled, we take them out of the refrigerator. Now, in turn, we begin to prepare them for the dish. Using a medium grater, we rub the boiled beets directly over our plate.

Then grind carrots with the same inventory.

And at the end is boiled potatoes.

Now we begin to form a roll. To do this, cover the cutting board with a large segment of cling film. Using a tablespoon, spread the beets on it and level them over the entire surface, not reaching the edge of about 4-5 centimeters. We should get a square cake. Then we cover it with the second piece of cling film and smooth it well with clean hands. This must be done so that the top layer of the roll keeps its shape well and does not crumble. Then we remove the last film (we no longer need it). We spread the carrots on top and grease it with a small amount of mayonnaise. The next layer will consist of potatoes. Well level it with improvised equipment, as this vegetable is quite dry. Do not forget to grease it with sauce. Next, lay out the crushed eggs with a thin layer and also apply mayonnaise on them. At the end, in the center we place the cubes of herring with onions and begin to form a roll. With clean hands, we take the film from the larger side and begin to carefully wrap the layers inward so that they cover the fish. Then do the same procedure with a different edge. We get a whip-overlap.

Now, carefully release the roll from the film and transfer to a flat plate for serving. Attention: if desired, the dish can be slightly cooled in the refrigerator.

Step 7: serve the herring under the roll coat.


We put the finished herring under a fur coat on a dinner or holiday table, use a knife to cut portions and treat our friends with bread. The salad turns out to be very satisfying, so it can be presented to friends and household as the main food.
Good appetite!

Recipe Tips:

- before serving, the salad can be decorated with parsley leaves or applied to the surface of a strip or mesh of mayonnaise;

- so that the onion does not bitter in the dish, it can be pickled in advance for 10-15 minutes. To do this, pour into a deep bowl 1-2 tablespoons clean cool water and vinegar, add a pinch of salt and a little sugar. Using a tablespoon, mix everything thoroughly and we can pour the chopped onion here. After the allotted time, we discard the component on a sieve or colander and let the excess marinade drain;

- I still decided instead of fillets to take herring, then choose a larger fish.