Herring under a fur coat with sprats

Step-by-step recipe

Step 1:

Prepare the mold. Wrap a round mold in cling film to make the salad easy to remove.

Step 2:

Open the can of sprats and drain the oil. Mash the sprats with a fork until smooth. Place the mashed sprats on the bottom of the pan.

Step 3:

Chop the green onions and place them on top of the fish. Spread with mayonnaise.

Step 4:

Grate the boiled potatoes and add another layer. Spread with mayonnaise.

Step 5:

Grate the boiled carrots and place them on top of the potatoes. Spread with mayonnaise.

Step 6:

Cut the pickles into small cubes and lay out the next layer.

Step 7:

Grate the eggs and place them on top of the cucumbers. Grease with mayonnaise.

Step 8:

Grate the boiled beets. Add crushed garlic, a little mayonnaise, and mix well.

Step 9:

Spread the beetroot mixture over the eggs, smoothing the surface. Cover the dish with plastic wrap and refrigerate for 2 hours to allow the salad to marinate.

Step 10:

Remove the ring mold and plastic wrap. Decorate the salad as desired.

Cooking tips

Use a round springform pan to ensure the salad is perfectly shaped.

Use high-quality sprats in oil. It's best to choose trusted brands—the fish should be whole, odorless, and have a moderate oil content that can be easily drained.

Drain the sprats. Before slicing or mashing with a fork, drain the oil through a colander. This will prevent excess oil from forming and will not disrupt the salad's texture.

Serve the salad soon after removing it from the refrigerator to prevent it from losing its shape, but let the salad sit at room temperature for 10-15 minutes before serving to help it cut better.

For garnish, use fresh herbs, such as parsley or dill. Decorate the salad according to the theme. Before serving, sprinkle the top with finely chopped herbs or add a couple of whole sprats—this will immediately show that this dish is not just a recipe, but a festive innovation.