Herring "Under a Fur Coat" Piggy Salad

Everyone's favorite layered salad, dressed up as a cute pink piggy.

Recipe author

Servings:

Potatoes (boiled in their skins)

Fish fillet (Salted herring fillet)

300

Onion

Carrots (boiled)

Eggs (hard-boiled)

Beets (boiled)

Mayonnaise

300

Ground black pepper

Salt

Cloves (for decoration)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 39 % 9 g

Carbohydrates 43 % 10 g

143 kcal

GI: 60 / 0 / 40

Cooking method

Cooking time: 30 min

Step 1:

The ingredients you'll need.
Step 2:

Peel the vegetables and the eggs.
Step 3:

Grate the potatoes on the coarse side of a grater and spread them as the first layer in a deep salad bowl.
Step 4:

Spread mayonnaise over the potato layer and sprinkle with salt and pepper.
Step 5:

Top the potato layer with the herring cut into small cubes.
Step 6:

Scatter the onion, cut into small cubes, over the herring. Spread with mayonnaise.
Step 7:

Then add a layer of carrots grated on the coarse side of a grater.
Step 8:

Cut two rounds from one egg white — these will be the piggy's "eyes."
Step 9:

Grate the remaining eggs on the coarse side of a grater and spread them over the carrots.
Step 10:

Pipe on a lattice of mayonnaise.
Step 11:

Prepare the beet decorations — cut out a round "snout," "ears," and a "tail."
Step 12:

Grate the remaining beets on the coarse side of a grater and cover the salad layers, both on top and around the sides.
Step 13:

Spread mayonnaise over the beet "coat" and smooth it with a spoon into a neat dome — the piggy's "body." Refrigerate the salad so it can soak and set.
Step 14:

Just before serving, decorate the salad with the egg-white and beet pieces — set the "snout," "ears," "tail," and "eyes" onto the body. Use whole cloves for the "pupils." Draw the "nostrils" with mayonnaise.
Step 15:

Enjoy, and happy holidays!