This layered salad is very popular on Russian dinner tables, especially during holidays like Thanksgiving, Christmas, and New Years. I make this salad two ways because some people like it this way, while others like it the other way. And since this salad is not an everyday type of salad, I think it needs to satisfy both groups. You can find Russian Herring Salad #1 here. This salad can be made ahead and kept in the fridge. Use the structured ingredient and direction fields below for cooking. The recipe source is Delights of Culinaria.
- Step 1
Cook the 3 potatoes in their skins until tender. Let them cool, peel them, and grate them.
- Step 2
Hard-boil the 12 eggs, cool and peel them, then grate them.
- Step 3
Cook the 4 beets until tender. Let them cool, peel them, and grate them.
- Step 4
Cut the herring fillets into small pieces and grate the onion.
- Step 5
In a small bowl, combine the grated onion, 1 tablespoon vinegar, 2 tablespoons oil, black pepper, and chopped herring.
- Step 6
Spread the herring and onion mixture evenly over a large serving plate.
- Step 7
Add a generous layer of the grated potatoes and season lightly with salt, if desired.
- Step 8
Spread a layer of mayonnaise over the potatoes.
- Step 9
Add an even layer of the grated eggs.
- Step 10
Add the grated beets over the eggs.
- Step 11
Spread a generous final layer of mayonnaise over the beets.
- Step 12
Refrigerate for at least 2 hours before serving; overnight is best so the layers and flavors can combine.
- Calories:390 kcal27%
- Protein:17 g50%
- Carbohydrates:19 g11%
- Sugar:6 g6%
- Salt:1.4 g17%
- Energy:1,630 kJ27%
- Fat:28 g49%
