Come on tell me, without lettuce not do any holiday table, and especially the New Year? That's right, it's all your favorite classics - Dressed Herring. Because this dish is considered one of the most popular, its playback options already known, probably at least a million.
But, although I am not behind the modern, yet in this respect, adhere to the prescribed standard of "those times" - I do not change the basic ingredients and experimenting with sauces - I was completely satisfied with the taste of the salad, which was preparing me even my grandmother.
By the way, it was her recipe I still use and - from one year to the salad takes pride of place on our table, moreover, has always eaten "in the forefront".
In this article I want to tell you how to cook "coat", I - salad becomes as "light" and, most importantly, contains a minimum of mayonnaise.
First We deal with successive layersSince their proper order - is half the battle. Again, I repeat, I do like my grandmother taught me, and in no case do not claim the title of "Honored chef." This I mean that if you have a sequence of different ingredients, but it turns out delicious salad, then do as you like it.
As for my dish, then at the "bottom" of it is herring, and then placed onions, potatoes, mayonnaise, carrot, boiled egg and beetroot. To give the dish a presentable appearance, the last layer of beetroot I also grease with mayonnaise, on top of which a salad sprinkled with crushed egg yolk, boiled, of course.
I would also like to say a few words on how to smear mayonnaise on the salad layers - do it with a wide blade, which nanoshu and forth motions of mayonnaise "smears." Thus, the entire salad takes me no bucket of binder, and only 3 - 4 tablespoons.
And, of course, remember that a salad is delicious, if delicious is herring. So, carefully choose the fish, perfect, if it is moderately salty and "zhirnenky".