Herring salad is prepared in Algeria. It is the national dish of Arabian cuisine. This salad is mixed during cooking, and some of the ingredients used here are the same as when cooking herring under a fur coat.
It is necessary
- - herring 230 g;
- - potatoes 130 g;
- - apples 60 g;
- - pickled cucumbers 70 g;
- - onions 90 g;
- - beets 90 g;
- - egg 2 pcs.;
- - mustard dressing 60 g;
- - parsley greens 25 g.
Instructions
Step 1
Boil the eggs in salted water, at the end of cooking, drain the water and pour over them with cold water, peel and divide into white and yolk. Finely chop the yolk and set aside the protein.
Step 2
The potatoes should be washed and peeled. Then boil it in salted water, and check the readiness with a chef's needle or fork. Drain the water from the potatoes and dry them a little.
Step 3
Wash the apples, prepare pickles, if both have too rough peel, then it must be cut off.
Step 4
Beets should be boiled separately from potatoes. At the end of cooking, drain the water from it and fill it with cold water, let stand for 20-30 minutes, and then peel, cut into cubes and fill with mustard dressing.
Step 5
Cut potatoes, pickles and apples into cubes the same size as the beets, and separately from it, season with mustard dressing, add chopped yolk, only then you can combine the seasoned beets with the rest of the mixture.
Step 6
Separate the herring fillet from the bones, entrails and cut into slices. Peel the onions, wash and cut into thin half rings.
Step 7
Put the prepared salad in a slide in salad bowls, decorate with prepared herring fillets. Top salad can be sprinkled with prepared egg white, half rings of onions and finely chopped parsley.
