Composition / ingredients
Cooking method
1. To begin with, all the vegetables need to be washed and boiled. After they cool down, they need to be cleaned.
2. We clean the herring from the bones. We use only fillets.
3. Pickle the onion. To do this, peel the onion and finely cut into cubes. Pour vinegar or lemon juice.
4. Put food wrap on the table, it is needed so that it would be easier to roll the salad into a roll.
5. We spread the roll in layers. The first layer is beetroot, grate it on a grater.
6. A layer of mayonnaise.
7. The next layer is carrots, also lubricated with mayonnaise.
8. Rub the apple (it is better to take sour apples). And mayonnaise again.
9. A layer of potatoes and lubricate with mayonnaise.
10. Spread the pickled onion on the potatoes and lubricate with mayonnaise.
11. Finely chop the herring fillet and spread it on the potatoes.
12. Everything is carefully rolled into a roll .
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
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 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
- Herring in vegetable oil - 301 kcal/100g
- Herring in sour cream - 97 kcal/100g
- Herring in tomato sauce - 159 kcal/100g
- Hot smoked herring - 215 kcal/100g
- Pickled herring - 192 kcal/100g
- Fresh herring - 161 kcal/100g
- Salted herring - 217 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
- Onion - 41 kcal/100g
- Table salt - 0 kcal/100g
- Table vinegar - 11 kcal/100g
