Smoked mackerel under a roll coat

8 servings
6 hours 40 min


1. First, my vegetables and boil them. Cook the eggs separately. Peel cleaning.

2. We rub all vegetables and eggs separately on the grater.

3. We take the smoked mackerel and clean the bones and cut the fillet into pieces.

4. We put the salad on cling film in layers (this is to make it more convenient for us to roll into a roll) and lubricate each layer with mayonnaise. We alternate layers of beets, carrots, eggs, pieces of herring and potatoes. To your liking, add sol.

5. Carefully turn into a roll and put it in the refrigerator for impregnation, somewhere for 3-4 hours, or better at night.

6. Before serving, cut the roll and decorate with greens, pomegranate or grated on a fine grater yolk.