Herring under a carrot coat for a year bull

4 servings
50 min

How to make a herring under a carrot coat? First of all, prepare all the necessary products. Wash the potatoes thoroughly with a sponge or brush and boil in the skin until tender. Drain the boiling water, and cool the tubers. It is better to use slightly salted herring fillet, with it the salad will taste better.

So, peel the onions and carrots and rinse in cold water. Wash the champignons as well and dry with paper wipes.

Halve each mushroom and then crush each half with thin plates.

Cut the onions as finely as possible, and rub the carrots on a coarse grater.

Peel the cooled potatoes and grate on a coarse grater.

In a frying pan, heat 10-20 grams of vegetable oil and send the champignons to fry. Add a pinch of salt. Cook until a golden hue appears in the mushrooms. A minute before the end of the roasting, I added quite a little finely chopped onions, so the mushrooms, in my opinion, are tastier and more fragrant.

Remove the champignons in a separate container, if necessary, add a little more vegetable oil to the pan. Send the onions and carrots to fry.

Cut the herring fillet into small cubes. If there are small bones, remove them.

It remains to collect the salad. This can be done using a serving ring or salad bowl with a wide, large bottom. Put the potatoes in the first layer.

Brush with enough mayonnaise. If mayonnaise is used too little, then the salad will be dry. Next, lay out the herring.

The next layer of mayonnaise and fried champignons.

Brush the champignons with mayonnaise and make the fried carrots with onions with the last layer. Decorate the salad to your taste and send to the refrigerator to insist for a while.