Herring under eiderdown is a classic Christmas Eve salad full of aromatic fish, vegetables and eggs. It will win the hearts of all guests, and in this version it also looks exceptional.
- 300 g herring fillets,
- 1 small onion,
- 1 potato,
- 2 beets,
- 1 carrot,
- 2 eggs,
- 1 sour apple.
Dressing:
- 150 ml sour cream 18%,
- 3 tablespoons of mayonnaise,
- 1 teaspoon of dijon mustard,
- ½ teaspoon of salt,
- ½ teaspoon of black pepper.
Prepare the dressing by mixing all the sauce ingredients together. Put the whole thing in the fridge for about 30 minutes.
Chop the onion finely and pour boiling water over it. Soak it for 5-10 minutes, then strain the water, cool and dry.
Drain the herring from the brine, and if they are too salty, pour running water over them. Cut them into small cubes.
Boil potatoes, carrots and beets until soft. Start with the beets as they need the most time; in turn, carrots – the least. Finely chop the drained and cooled vegetables or grate them on a large grater. Strain excess liquid.
Hard boil the eggs and then separate the whites from the yolks. Chop the egg whites finely and mash the yolks with a fork.
Peel the apple and remove the core. Grate the pulp on a large-hole grater.
Assemble the salad. Spread a small amount of dressing on a plate and place a salad forming ring on it centrally. Alternatively, you can use small bowls lined with food foil – in this case, you should then turn the bowl over and gently remove the whole thing, so the order of arranging the ingredients will be the opposite to that in the case of the hoop.
Place the herrings on a plate, then sprinkle them with onion and lightly spread a teaspoon of dressing over the whole thing.
Then put the carrots, a spoonful of dressing, potatoes, apple and another spoonful of dressing. The next layers are beets and egg whites. Spread a thick layer of sauce on top and sprinkle everything with yolks.
Put the whole thing in the fridge for at least an hour. Then remove the hoop.
Source: Terazgotuje.pl
