Smoked mackerel under a fur coat roll
Composition / ingredients
8
servings:
Cooking method
1. First, wash the vegetables and boil them. Cook the eggs separately. Peel it off.
2. Grate all the vegetables and eggs separately.
3. Take the smoked mackerel and peel it from the bones and cut the fillet into pieces.
4. We spread the salad in layers on the food film (this is so that it is more convenient for us to roll it into a roll) and lubricate each layer with mayonnaise. Alternate layers of beets, carrots, eggs, pieces of herring and potatoes. Add salt to your taste.
5. Carefully roll up into a roll and put it in the refrigerator for impregnation, somewhere for 3-4 hours, and preferably overnight.
6. Before serving, cut the roll and decorate with herbs, pomegranate or egg yolk grated on a fine grater.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Smoked mackerel - 221 kcal/100g
- Boiled mackerel - 211 kcal/100g
- Fresh mackerel - 181 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Chicken egg - 80 kcal/100g
- Table salt - 0 kcal/100g
