Herring under a fur coat with capelin caviar

Step-by-step recipe

Step 1:

Prepare the potato layer. Boil the potatoes, peel them, and grate them into a baking dish. Season with salt and spread with mayonnaise.

Step 2:

Add the fish layer. Cut the herring fillet into small pieces and place them on top of the potatoes. Smooth them out.

Step 3:

Add green onions. Finely chop the green onions and distribute them evenly over the fish layer.

Step 4:

Add an egg layer. Grate the eggs and carefully place them on top of the onions. Spread with mayonnaise.

Step 5:

Add the capelin roe. Place the capelin roe on top of the egg layer and smooth it out gently with a spatula.

Step 6:

Add a layer of carrots. Boil the carrots, peel them, and grate them. Place them on top of the capelin roe and spread with mayonnaise.

Step 7:

Finish the salad. Boil the beets, peel and grate them. Add the final layer. Spread with mayonnaise.

Step 8:

Chill. Place the finished salad in the refrigerator for 1-2 hours to allow it to soak.

Cooking tips

To make the herring less salty, soak it in milk for 20 minutes before using.

For a perfect shape, use a round springform pan. Carefully remove the ring before serving.

If you don't have capelin caviar, you can replace it with red caviar or simply increase the amount of mayonnaise.

Before serving, let the salad sit in the refrigerator – this will make it even tastier and more aromatic.

Don't overdo it with mayonnaise, especially between layers, otherwise the salad may lose its shape and become too greasy.

Cool all ingredients before assembling. Warm vegetables or eggs can melt the mayonnaise, causing the layers to become uneven, especially where they touch the caviar.

Decorate the dish for the holiday. Sprinkle the top with green onions or add a couple of neat spoonfuls of caviar on top of the beets—this will highlight the "secret ingredient" and make the presentation impressive.