The anchovy salad turns out to be very tender and tasty. It resembles a herring under a fur coat, but the taste is different due to the sequence of layers.
It is necessary
- - potatoes 2 pcs.;
- - carrots 1 pc.;
- - onion 1 pc.;
- - chicken egg 3 pcs.;
- - slightly salted anchovy 200 g;
- - beets 1 pc.;
- - mayonnaise 200 g;
- - salt;
- - ground black pepper;
- - hard cheese 50 g.
Instructions
Step 1
Boil carrots, beets, potatoes and eggs in different saucepans until tender. Cool vegetables and peel, peel the eggs.
Step 2
Separate the anchovies from the heads, entrails, backbone and tails. Peel the onion, chop, then marinate in vinegar for 30 minutes. To do this, pour the onion with 3 teaspoons of vinegar, 1 teaspoon of water, add a little salt and sugar.
Step 3
Grate the carrots, potatoes and beets separately from each other on a coarse grater. Grate eggs on a fine grater, whites separately from yolks.
Step 4
Put potatoes on a dish, shape the salad. Season the potatoes with salt, pepper and brush with a thin layer of mayonnaise. Drain the marinade from the onion.
Step 5
Place the onions on top of the potatoes, distribute them evenly, and top with the anchovies. In a separate bowl, combine the egg yolks, mayonnaise, and black pepper. Brush the top of the anchovies with egg yolk.
Step 6
Grate the cheese on a fine grater and sprinkle on the salad. Put a layer of carrots on top and brush it with mayonnaise. Next, lay out the beets and egg white. Lubricate with mayonnaise on top. Decorate the salad with sprigs of herbs.
