Bridal Bouquet Salad

Festive salad will delight the taste and decorate the table. Get creative! A very tasty, hearty, beautiful salad for any holiday. A great alternative to herring under a fur coat.

mom of sweet tooth

Recipe author

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Composition / ingredients

servings:

For salad:

Herring

Potatoes

Carrots

Cucumbers (pickled or fresh)

Mayonnaise

200

Greenery (set of parsley, lettuce leaves, dill, green onions can be used)

150

For pancakes:

Chicken eggs

Milk

Flour

Sunflower oil (plus 2 tables. spoons on the pan for baking pancakes)

Salt

to taste

For pancake filling:

Beetroot

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

Step-by-step cooking

Cooking time: 1 h 45 min

Step 1:
Salad preparation products. Potatoes, beets, carrots are boiled until tender, cooled. We sort out the greens, wash them, drain them. We clean the herring from the bones very carefully, or we use already prepared herring fillets bought in the store.
Step 2:
Products for making pancakes. Sift the flour. To save time, pancakes can be cooked while vegetables for salad are being cooked.
Step 3:
Preparing batter for pancakes. Beat the eggs, pour in the milk (you can take 1 cup of milk, or you can mix 0.5 tablespoons of milk and 0.5 tablespoons of water), sunflower oil, add salt and flour, stir thoroughly so that there are no lumps.
Step 4:
Bake pancakes in a pan and cool. I got 4 large pancakes.
Step 5:
In separate containers, grate peeled potatoes, carrots on a coarse grater, cut cucumbers into small cubes.
Step 6:
We put lettuce leaves and parsley greens symmetrically in a circle on the dish. Cut into small pieces of herring fillet spread over the greens, lubricate this layer with mayonnaise.
Step 7:
Spread a layer of cucumbers on top.
Step 8:
Then spread: a layer of potatoes + mayonnaise, a layer of carrots + mayonnaise.
Step 9:
Before preparing the pancake filling, we determine: how many roses in the bouquet will be white, and how many will be burgundy. I decided that 1/4 of the roses will be white, the rest will be burgundy. We prepare the filling: grate hard cheese, beetroot, chop garlic. Mix all these ingredients, except beets, until smooth. We set aside separately 1/4 part of the filling for white roses. In the remaining filling, mix the beets and stir until smooth.
Step 10:
Grease each pancake with filling. We wrap it in a roll and cut it into 2 cm slices .
Step 11:
If there is any filling left, spread it on top of the salad.
Step 12:
We spread pancakes with stuffed roses on top, which we slightly push apart the petals, decorate the salad bouquet with dill or green onions. I added red currant berries to the buds of white roses. That's it, the bride's bouquet salad is ready!