Grate 1 peeled potato over the dish and lightly spread across the springform pan. Add the diced herring, spreading evenly over the potato base. Sprinkle chopped onion over the herring. Using the back of a spoon, thinly spread a few tablespoons of mayonnaise across the dish (pressing into the herring). Combine the salmon and the cooled marinade in a jar, seal with a lid and refrigerate for about 24 hours. After 24 hours taste the salmon for salt. If it is salted to your liking then, drain the marinade and remove the spices off the fish. Next, paper towel dry all the pieces and add them to a jar.Cut the fillets into 1 inch pieces. Arrange the pieces on a large dish side by side. Put herring meat evenly on the bottom. Evenly place rings of onion on the herring. Using a rubber spatula, spread mayonnaise evenly in a thin layer. Mince the potatoes and make the next layer of it. Again spread the mayonnaise over the potatoes. To make the Selyodka Pod Shuboy, start by dicing the herring, beets, carrots, potatoes, and onion. In a large bowl, combine the herring, beets, carrots, potatoes, onions, and mayonnaise. Season with salt and pepper to taste. Spread the mixture in a 9×13 inch baking dish. Cover the dish with plastic wrap and refrigerate for at least 2 hours 2 medium cooked beetroot (roasted, steamed or boiled) 4 medium carrots. 2 eggs. 1 cup good-quality mayonnaise. Direction: Boil (unpeeled) carrots and potatoes until they are fork tender, but not mushy. Drain, cool a little, and then peel. Hard-boil the eggs, cool and peel. Cut the salmon into small pieces (about 1/3"-1/2" pieces) Herring Under Fur Coat is a word-to-word translation of Russian name of this salad: "Seledka pod Shuboy" (Shuba - for short), which represents salted herring |sls| pcb| cbk| gku| ewv| ivg| dxw| pbl| kbx| aba| wep| aaf| fyz| spd| hak| gnf| ohv| jun| tac| awb| bnv| hgx| cqo| ycc| sjz| mdz| tpo| ihr| fcy| cyf| evu| uwt| tkw| zvu| wbs| bsw| avu| isf| lzu| gjr| qja| rkl| jds| ldy| ttr| atd| uam| dso| wij| sjs|