Ingredients:
Herring, "Mathieu" - 2 packages (4 small herring);
onions - 1 pc;
Potatoes - 3 medium pieces;
Eggs - 4 pieces;
beet - 4 small pieces;
mayonnaise - approximately 400 ml.
Boil potatoes and beets in salted water until tender (in different pans). Cook the eggs. Give cool.
Cut the herring into small cubes and spread on the bottom of the salad bowl. The choice of herring is "Mathieu" explained taste.
Even I, a rabid supporter of all natural, had to agree that the herring in this salad is much tastier than thesimple, we have refined (though on the table, "with vodka," I always buy a normal and clean my own).
The next layer - very finely chopped onion. Onions should be "lie" with herring - they are very well blended. Liberally oil the mayonnaise.
Next, three on the grate the potatoes, spread on mayonnaise. Then, three egg whites, too, on a fine grater, and spread on the potatoes. Again, mayonnaise, no regrets.
Then, three beets, now on a coarse grater (empirically proven that the so-tasty). We spread a layer. Again mayonnaise. As you've guessed it - plenty.
And the final touch - three egg yolks in a small grater and decorate with "fur". We leave for half an hour to stand on the table, and then remove in the refrigerator overnight.
Bon Appetit!
Herring, "Mathieu" - 2 packages (4 small herring);
onions - 1 pc;
Potatoes - 3 medium pieces;
Eggs - 4 pieces;
beet - 4 small pieces;
mayonnaise - approximately 400 ml.
Boil potatoes and beets in salted water until tender (in different pans). Cook the eggs. Give cool.
Cut the herring into small cubes and spread on the bottom of the salad bowl. The choice of herring is "Mathieu" explained taste.
Even I, a rabid supporter of all natural, had to agree that the herring in this salad is much tastier than thesimple, we have refined (though on the table, "with vodka," I always buy a normal and clean my own).
The next layer - very finely chopped onion. Onions should be "lie" with herring - they are very well blended. Liberally oil the mayonnaise.
Next, three on the grate the potatoes, spread on mayonnaise. Then, three egg whites, too, on a fine grater, and spread on the potatoes. Again, mayonnaise, no regrets.
Then, three beets, now on a coarse grater (empirically proven that the so-tasty). We spread a layer. Again mayonnaise. As you've guessed it - plenty.
And the final touch - three egg yolks in a small grater and decorate with "fur". We leave for half an hour to stand on the table, and then remove in the refrigerator overnight.
Bon Appetit!
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