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Festive table
Bridal Bouquet salad

Bridal Bouquet Salad

A festive salad that tastes wonderful and dresses up the table. Get creative! It's delicious, hearty, and gorgeous—perfect for any celebration, and a lovely alternative to the classic "herring under a fur coat" layered salad.

mom of sweet tooth

Recipe author

Composition / ingredients

Servings:

Herring

Potatoes

Carrot

Cucumber (pickled or fresh)

Mayonnaise

200

Mixed herbs (a mix of parsley, lettuce, and dill; green onion works too)

150

Eggs

Milk

Flour

Sunflower oil (plus 2 tbsp for the pan when cooking the crêpes)

Salt

Beet

Hard cheese

100

Mayonnaise

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 45 % 14 g

Carbohydrates 32 % 10 g

189 kcal

GI: 40 / 0 / 60

Cooking method

Step 1:

The ingredients for the salad. Boil the potatoes, beet, and carrot until tender, then let them cool. Pick over the herbs, wash, and dry them. Bone the herring very carefully, or use ready-made herring fillets from the store.
Step 2:

The ingredients for the crêpes. Sift the flour. To save time, you can make the crêpes while the salad vegetables boil.
Step 3:

Make a thin crêpe batter. Beat the eggs, pour in the milk (use 1 cup of milk, or mix 1/2 cup milk with 1/2 cup water), add the sunflower oil, then the salt and flour, and whisk well until there are no lumps.
Step 4:

Cook the crêpes in a pan and let them cool. I got 4 large crêpes.
Step 5:

Into separate bowls, coarsely grate the peeled potatoes and carrot, and dice the cucumber small.
Step 6:

Arrange lettuce leaves and parsley sprigs in a neat ring on a platter. Cut the herring fillet into small pieces, lay it over the greens, and spread this layer with mayonnaise.
Step 7:

Add a layer of cucumber on top.
Step 8:

Then layer on: potato + mayonnaise, then carrot + mayonnaise.
Step 9:

Before making the crêpe filling, decide how many roses in the bouquet will be white and how many burgundy. I made about a quarter of the roses white and the rest burgundy. For the filling: grate the hard cheese and beet, and mince the garlic. Mix everything except the beet until smooth. Set aside a quarter of the filling for the white roses. Stir the grated beet into the remaining filling until evenly colored.
Step 10:

Spread filling over each crêpe. Roll it up tightly and cut into 3/4-inch (2 cm) slices.
Step 11:

If you have filling left over, spread it over the top of the salad.
Step 12:

Arrange the filled crêpe slices on top as roses, gently spreading the "petals" apart, and garnish the bouquet salad with dill or green onion. I tucked a few red currants into the white rosebuds. And that's it—the Bridal Bouquet salad is ready!