Herring salad is even tastier than the usual "Herring in a Fur Coat"

Country kitchen

Today we'll prepare a unique herring salad. It's much tastier than the standard "Herring in a Fur Coat," and it's also more beautiful and festive.

What makes this salad unique is that we'll be using marinated mushrooms—they pair wonderfully with the herring. We'll also add beets, carrots, and eggs.

The dish is layered and spread with mayonnaise. This salad can be served immediately, but it's best to let it soak for an hour—the result will be simply amazing.

Boil the vegetables in advance, prepare the herring, and get started. You can also marinate the mushrooms at home.

Ingredients:

beets – 2 pcs.;
carrots – 1 pc.;
chicken eggs – 2 pcs.;
marinated champignons – 150 g;
herring – 150 g;
mayonnaise – 2 tbsp;
salt, pepper – to taste.

How to make herring salad

Prepare all ingredients. Boil the beets, carrots, and eggs in advance. Peel the beets and grate them on a medium grater, dividing them into two halves. Place half the beets in the first layer, spread with mayonnaise, and season lightly with salt and pepper.

Cut the marinated champignons into slices or cubes and place the mushrooms in the next layer.

Grate the boiled carrots on a medium grater and add them as the next layer. Grease the carrots with a small amount of mayonnaise.

Peel and grate the chicken eggs, place them on top of the carrots. Grease with mayonnaise, season with salt and pepper.

Now lay out the remaining layer of beets.

Clean and fillet the herring, then cut into pieces. Arrange the herring on top of the beets. That's it, let the salad soak for an hour and serve.

Bon appétit!