Salads

Recipe of Russian beetroot and fish salad / Layered mold salad

Recipe of Russian beetroot and fish salad / Layered mold salad

Recipe of Russian beetroot and fish salad / Layered mold salad

Ingredients for Russian beetroot and fish salad

Chopped grilled fish fillet 2 cups

Three large potatoes

Large cleaned red beets 2 pcs

Two medium peeled carrots

6 tablespoons mayonnaise

Three boiled eggs

Salt and pepper to taste

Russian beetroot salad

Preparation: Boil potatoes, carrots and beets in boiling water, but be careful not to crush them. It takes approximately 15 to 20 minutes, 25 to 30 minutes and 40 minutes to cook each of them, respectively.

Once the ingredients are well cooked, take them out of the boiling water and allow cooling well. Then peel the potatoes and chop them. Chop the beets and carrots in a separate cube dish.

Prepare a salad bowl and place the fish fillets on the floor. Put half a potato, half a carrot and half a red beet in a layer in a bowl and spread three spoons of mayonnaise on them and sprinkle a little salt and pepper. Repeat the same layers again, and finally the remaining mayonnaise, salt, and pepper on the salad, and after slicing the cooked eggs, decorate the salad with them.

Note: This salad is originally prepared using raw herring fillets, but due to the unpleasant taste of raw fish, it is better to use cooked fillets.

The decoration of this delicious salad can be different and it can even be served in small dishes and in the form of this salad. Beetroot and fish salad is a complete meal.

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