Dressed Herring


1 salted herring fillet
2-3 carrots (+1 more for decoration)
4 medium potatoes
3 beets
5 hardboiled eggs
1 medium onion (red or yellow)
1 Tbsp unrefined sunflower oil


Boil beets in slightly salted water.

Boil potatoes and carrots in slightly salted water. (Or without salt.) I usually cook carrots and potatoes in the same pot because their cooking time is about the same.

Cut herring fillet into 1/3” cubes. Add 1 tablespoon unrefined sunflower oil.

Slice onion into thin quarter-rings and blanch. Onion can also be cubed.

Grate carrots on large grater setting.

Grate potatoes on large grater setting.

Grate beets. If the beets are too juicy, drain out the juice.

Separate egg yolk from egg whites and grate egg whites on small setting.

Salad is assembled in evenly spread layers on a flat dish in the following order:

grated potatoes,
egg whites,
carrots (optional: sprinkle a little salt over the carrots),
beets sprinkled with a little salt*,

Place salad in the refrigerator to be served the next day.

Decorate salad before serving as your creative heart desires.

* I cover the salad with plastic wrap at this point to avoid a big mayo-mess and put it in the fridge for a day. I dress it with the last layer of mayonnaise when it's time to decorate and serve.

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