Silodka Pod Shuboy: Herring, Potato, Beet Salad
"Literally, "Herring in an overcoat", this is a Russian favorite. The presentation is absolutely beautiful too. Personally, I do not eat herring at all, but since everyone else around here does... Recipe is adapted from the one found at russianfoods.com"
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 2 -3 herring fillets, thick and salted
- 4 potatoes
- 5 carrots
- 4 beets
- 6 eggs
- 400 g mayonnaise
- 1 onion, sliced thin (optional)
directions
- Boil vegetables until they are tender, but not mushy. The original recipe says it can all be done in one pan, but I am skeptical. Peel and cool.
- Hardboil the eggs. Chop 4; grind the 5th and set it aside.
- Skin and bone the herring. Cut into little pieces, checking for bones.
- Take an attractive bowl (oval is nice, glass is nicest, so that the layers show) and place herring pieces on the bottom. Top with onions if you like them. Spread with a thin layer of mayonnaise.
- Grind or mash the potatoes. Spread on top. Top with another thin layer of mayonnaise. Use a fork to plane the layers.
- Grind/mash the carrots. Spread on top, with thin layer of mayonnaise. Plan the layers again.
- Then you do the same with 4 eggs and beets.
- After the beets, spread with a generous layer of mayonnaise.
- Top with the grated hardboiled egg.
- The whole thing should be beautiful, almost like a layer cake.
- Put in fridge for an hour or more to blend flavors.
- Serve with vodka, of course!
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Reviews
-
This dish is very popular in Russia. I, as a Russian native, do it almost in the same way, except that I do potato as the first layer and I don't top the dish with the grated hardboiled egg, but with medium chopped pieces of pecans instead. Chopped onions go great with herring, so I always put them in. Be careful as not to put much mayonnaise between the layers, especially since there is a thick layer on top. Also, I prepare the dish on a large flat plate - that way, when cutting a piece off of the whole pie (it looks like a pie), you are ensuring a nicely preserved piece of layers. I wouldn't prepare it in a deep bowl.
RECIPE SUBMITTED BY
<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher & Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher & Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p>
<p>Saralaya</p>
