In what order to lay out layers of "Fools" so that guests admire a week after the holidays

Delicious herring under the fur coat firmly settled in our kitchens and became the same symbol of the New Year as tangerines, champagne or "Irony of Fate" on the First Channel.



For decades, the favorite dish from childhood has not undergone major changes. And can it be made even better? To be honest, I had a lot of doubts about that. But it turned out to be in vain. After all, the proposed innovations undoubtedly went to the classic salad.

Delicious herring under the coat Features of the recipe

1. Boil or bake?
   Baked vegetables do not absorb water at all, so they get a more saturated taste. They keep their shape better and do not fall apart in a salad.
   
   
   
2. Grinding vegetables
   It seemed to me that grinding vegetables in a blender is, to put it mildly, not the most successful idea. But the salad just won. Vegetable layers turned out to be very soft and well soaked in mayonnaise.
3. How to Soak in Mayonnaise Salad
   Try mixing each layer of lettuce (carrots, potatoes, beets, eggs) with mayonnaise separately and in a separate dish. Depending on the juiciness of the layer, you can add the amount of mayonnaise it needs. So all the layers will be evenly missed.
   
   
   
4. How to rid onions of bitterness
   Marinated with vinegar onions will acquire a savory sweet and sour taste and a pleasant crunch, and the salad will turn out to be more delicious and refined. At the same time, the sharp onion taste softens.

Progress in preparation Ingredients

• 250g herring fillet
• 2 beets
• 3-4 potatoes
• 2-3 carrots
• 1 bulb
• 6 eggs
• 1 tbsp 9% vinegar
• salt, sugar, mayonnaise to taste
• vegetable-oil

Preparation

1. Wrap the vegetables in foil to bake them to the oven at 200 degrees. It took me a little over an hour to do that. But ovens are different, and the size of vegetables plays a role. Therefore, it is better to check the readiness with a toothpick.
2. Cut the bow as fine as possible. Add salt, sugar, vinegar to it. Stir and leave for 15-20 minutes.
3. Put the eggs to boil.
4. Cut herring fillets finely. Mix it with onions, add some vegetable oil, stir.
   
   
   
5. Separately grind vegetables in a blender: beets, potatoes, carrots.
   
   
   
6. Divide two boiled eggs into yolks and proteins. Put the yolks aside. The remaining eggs and proteins from the two eggs are finely cut.
7. In separate bowls, mix crushed potatoes, carrots, beets and eggs with mayonnaise. For carrots, for example, I spent 1 tablespoon. It took two beets.
   
   
   
8. You can lay out the salad in layers in a large glass or a culinary ring. The order of the layers is: potatoes, herring with onions, eggs, carrots, beets. Mayonnaise grid between the layers do not do, as mayonnaise is already in their composition.
   
   
   
9. Cover the “coat” with food film and send it to the refrigerator for a couple of hours so that it is well soaked.
10. Before serving, decorate the salad with grated yolks, greens, pomegranate grains. Pomegranate by the way not only decorates the salad, but also adds spiciness to the taste. I highly recommend it!
    
    
    
11. A delicious herring under the coat is ready.

Due to the fact that the vegetables were crushed in a blender and separately mixed with mayonnaise, the salad turned out soft, airy and very light. It perfectly feels the taste of beets, carrots, herrings. And eating it from a glass is surprisingly comfortable.





Collected in a culinary ring, it looks presentable, holds its shape perfectly and is perfectly cut in thin slices (not every cake can be cut so neatly).

And the order of the layers seems good. The potatoes below are a little unusual. But it allows you to get rid of the standard problem of herring under a fur coat, when the herring layer constantly strives to separate from the rest of the salad. Try to make a “coat” according to our recipe, and you probably don’t want to cook it any other way. Bon appetit and a fun New Year!