Ingredients
- 2 large beets, halved and unpeeled
- 2 large white potatoes, unpeeled
- 3 large carrots, peeled
- 3 eggs, hard-boiled
- 4 green onions, diced
- 3 teaspoon salt
- 9 ounce herring fillet in oil
- 2 large beets, halved and unpeeled
- 2 large white potatoes, unpeeled
- 3 large carrots, peeled
- 3 eggs, hard-boiled
- 4 green onions, diced
- 3 teaspoon salt
- 9 ounce herring fillet in oil
- 1 cup olive-oil mayonnaise
- 2 tablespoon gourmet prepared mustard
Preparation
Baking Directions:
Heat 2 separate, large pots of salted water.
Into one pot add potatoes and carrots; into second pot add beets.
Cook vegetables in boiling water until fork-tender.
Remove vegetables from water and let cool completely before making salad.
Once cooled, peel beets and potatoes.
Remove eggshells from hard-boiled eggs.
Using medium grater, grate the potatoes, carrots, beets and eggs, each into separate bowl.
Dice the herring into separate bowl.
Combine the onion with the potatoes.
Combine mayonnaise and mustard into small bowl and mix to combine very well.
Divide the spread equally between the beets, carrots and potatoes.
Season each with salt to taste.
To assemble salad, line an 8½-inch loaf pan with cling wrap.
Layer the ingredients evenly for a nice presentation in the following order: beets, carrots, potatoes, diced herring.
Reserve the eggs for later.
Place assembled salad into refrigerator for 30 minutes.
To serve, simple invert onto platter and remove cling wrap.
Garnish with the diced egg and flat-leaf parsley then slice carefully to serve.
Serve with fresh bread.
