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Herring under a carrot coat for the year of the Bull

Herring Under a Carrot Coat for the Year of the Ox

Herring under a brand-new, orange "coat" — really delicious! I came across this salad recipe online. The combination of herring, sautéed mushrooms, carrots, and onions is quite interesting and unusual. It's a festive, dressed-up salad. Let's give it a go!

Pearl

Recipe author

Herring under a carrot coat for the year of the Bull

Watch the video

Composition / ingredients

Servings:

Herring (fillet)

300

Potatoes (medium)

White mushrooms

250

Eggs (Boiled; one for the salad, one for garnish.)

Carrots (small)

Onion (small)

Mayonnaise

100

Vegetable oil (or a little more)

Salt

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 6 g

Fats 41 % 9 g

Carbohydrates 32 % 7 g

129 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make herring under a carrot coat? First, gather all your ingredients. Scrub the potatoes well with a sponge or brush and boil them in their skins until tender. Drain the water and let the potatoes cool. For the herring, lightly salted fillet works best — it makes the salad tastier.
Step 2:

Now peel the onion and carrots and rinse them in cold water. Wash the mushrooms too and pat them dry with paper towels.
Step 3:

Cut each mushroom in half, then slice each half into thin pieces.
Step 4:

Chop the onion as finely as you can, and grate the carrots on the coarse side of a box grater.
Step 5:

Peel the cooled potatoes and grate them coarsely.
Step 6:

Heat about 1–2 tablespoons of vegetable oil in a skillet and add the mushrooms to fry. Add a pinch of salt. Cook until the mushrooms turn golden. A minute before they're done, I added a little finely chopped onion — to my taste, it makes the mushrooms tastier and more aromatic.
Step 7:

Move the mushrooms to a separate bowl, adding a little more oil to the pan if needed. Add the onion and carrots and sauté them.
Step 8:

Cut the herring fillet into small cubes. If there are any small bones, pull them out.
Step 9:

Now assemble the salad — either in a serving ring or in a wide, large-bottomed salad bowl. Lay the potatoes down as the first layer.
Step 10:

Brush with enough mayonnaise — too little and the salad will turn out dry. Next, layer on the herring.
Step 11:

The next layer is mayonnaise and the sautéed mushrooms.
Step 12:

Brush the mushrooms with mayonnaise, then add the sautéed carrots and onions as the final layer. Decorate the salad to your liking and chill it in the refrigerator to let the flavors meld for a while.

The original recipe didn't include eggs. For my final touch, I grated one egg finely and scattered it over the carrots and onions. Decorate the salad however you like — for example, fashion a little Christmas tree out of fresh herbs. You can make "ornaments" from bits of colorful bell pepper, and the egg white makes a pretty, appetizing "snowball." If I made it again, I'd add a bit more potato and one more egg to my taste. Toss it together on your plate and enjoy the new flavor. Bon appétit!
It's better to make your own mayonnaise — it'll be tastier and better for you. You'll find some great homemade mayonnaise recipes here. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise, on their own or stirred together with mayonnaise in any ratio you like — that'll cut down on the calories.