This is one recipe with a funny name, but don’t be fooled, it’s an absolutely delicious, layered cold salad that makes a solid main dish. If you are feeling especially adventurous, you can try it as a side dish, but you better be hungry! At any rate, the mix of colours with delight your guests, and the name is sure to make them laugh…
- Prep Time
- Cook Time
- Difficulty Level Intermediate
- (5 /5)
- (1 Rating)
- 5 eggs.
- Herring in oil (700 gr.). Very important to avoid herring in vinegar for this recipe, because the vinegar will overwhelm the herring.
- 10 small beets or 5 medium beets or 2-3 big bad beets.
- 4 small carrots. Not cocktail carrots mind you, real ones.
- 5 medium-sized potatoes.
- Mayo (to taste - around 5 table spoons should do).
- Optional : Fresh Dill (the spice).
- 1. Cook the vegetables (carrots, beets and potatoes). You can boil them, of course, but it's even better if you steam them.
- 2. Boil the eggs (in their shells please).
- 3. Cut the herring into small pieces (see picture in METHOD).
- 4. Chop the onions.
- 5. Let the veggies and eggs cool down a bit and chop them into pieces too. Separately, mind you, because in the next step we are layering them.
- 6. In a large container (pyrex is ideal), start layering as follow: potatoes - herring - onions - mayo - carrots - eggs - beets.
- 7. Repeat the layering process until either you run out of stuff (try to time the quantities so that you run out of all of them at the same time) or you run out of space. It's important to end on beets.
- 8. Add mayo on top, and a bit of crushed dill (the spice, not the pickle).
- 9. ENJOY!
Alla & Martin
We are NOT professional chefs. Just your regular russo-canadian couple, really. We are both rather busy in our everyday lives and can't really afford to spend 10 hours a day ...Read more about this chef..