Salad under a fur coat is a classic salad, known to everyone from childhood. Its vegetarian version is made without herring. Nori seaweed combined with pickles give the salad a fishy taste. And special homemade mayonnaise will add a spicy spicy touch to the salad.
For mayonnaise you will need:
sour cream - 250 g; lemon juice - 1 tsp; mustard - 1/2 tsp; sugar - 1/4 tsp; black salt - 1/4 tsp; vegetable oil - 1 tbsp. l.; spices: asafoetida, black pepper - to taste.
For the salad you will need:
potatoes - 4 pcs.; carrots - 2 pcs.; large beets - 1 pc.; pickles - 3 pcs.; nori algae - 2 pcs.
First, let's prepare the mayonnaise. To do this, mix sour cream and lemon juice in a bowl. Leave it on for 10 minutes. Then add spices, sugar, mustard and black salt to the mixture.
Black salt is a unique product. It has useful properties, does not clog blood vessels, and also gives the dish an egg flavor and taste. In the absence of black salt, you can use the usual one.
Stir the mayonnaise. While stirring, gradually add vegetable oil to the mixture. You can use any vegetable oil you find in your home. For example, sunflower or olive. Very tasty mayonnaise is obtained with cold-pressed oil, such as sesame.
The mayonnaise is ready. For a spicier taste, add more spices like black pepper and asafoetida. Asafoetida will give the mayonnaise a garlic flavor and aroma.
When the mayonnaise is ready, you can start making the salad "under the fur coat". Wash all vegetables thoroughly and cook over medium heat.
Check readiness with a knife. If the beets are large, then it will take more time for them to cook than for potatoes with carrots.
Take out all the vegetables, peel them and grate them on a fine grater. Put a layer of potatoes in a salad bowl, coat with mayonnaise. Next, lay out a layer of carrots, also coat with homemade mayonnaise.
Then chop the pickles into small pieces. Dip the nori leaf into the water for a couple of seconds. Place the nori leaf in the salad bowl and brush with a thin layer of mayonnaise. Place the sliced cucumbers evenly on top. Cover the cucumbers with the same soaked nori leaf. Coat with mayonnaise.
It remains to put a layer of grated beets on top and grease with mayonnaise again. Salad ready. In order for the layers to be saturated and the nori algae inside the salad can be easily cut, it must stand in the refrigerator for at least two hours.
