How to cook
Step 1
Wrap potatoes, carrots and beets in foil and place in an oven preheated to 200 ° C. Beets will be baked for 1-1.5 hours, potatoes and carrots - 40 minutes. Cool vegetables, peel and grate on a coarse grater.
Step 2
For mayonnaise, disassemble the fish. Break an egg into a blender glass, add salt, sugar, vinegar, mustard and extra virgin olive oil. Whisk.
Step 3
Pour in refined olive oil and beat again until thick emulsion. Transfer most of the mayonnaise to a bowl and transfer the fish to a blender with the remaining mayonnaise. Beat until smooth, add fish mass to mayonnaise.
Step 4
Hard-boiled eggs, peel and chop finely. Peel and chop the onion as small as possible. Pour boiling water, then ice cold, dry. Peel the apple, cut into 5-7 mm cubes and mix immediately with a spoonful of mayonnaise.
Step 5
Put half the potatoes on a dish, a layer of herring and onions, grease with mayonnaise. Then lay out a layer of carrots, halved beets, eggs. Brush each layer with mayonnaise. Arrange the leftover potatoes and apples in a final layer on top and sides with the leftover beets. Smooth the surface, brush with mayonnaise and refrigerate for at least 2 hours.
Ingredients for 10 servings +:
Potatoes - 300 g
Carrots - 300 g
Beets - 400 g
Chicken eggs - 3 pcs.
Onions - 1 pc.
Green apples - 1 pc.
Spicy salted herring - 400 g
Hot smoked salmon - 100 g
Chicken eggs - 1 pc.
Salt - 1 tsp
Granulated sugar - 1 tsp
White wine vinegar - 1 tbsp. l.
Dijon mustard - 1 tbsp l.
Extra virgin olive oil - 80 ml
Refined olive oil - 170 ml