Herring rolls under a fur coat

12 servings
1 hour 30 min

How to make herring rolls under a fur coat? Prepare the products. Two steps can be taken the day before so that the next day there is only everything left to grate, cut and roll. Wash and boil the potatoes and beetroot until cooked through. Then let the vegetables cool. Wash chicken eggs with soda, as harmful bacteria may be on their surface. Boil the eggs hard-boiled, then cool them in cold water. Then grate on a fine grater.

Cut the herring on the fillet, cutting off the tail, fins and removing the skin and bones. Cut the already prepared fillet into long strips, along the entire fillet piece of herring. If you wish, you can take a ready-made herring fillet. Put the fillet aside, let's go back to it later.

Peel and chop the onion as small as possible, then add a little to it, add a spoonful of vinegar, stir and pour 1 cup boiling water for 30 seconds, then immediately tip the onion into a colander and rinse it with ice-cold water. This will slightly marinate the onion and remove the bitterness from it. We will also return to the bow later.

Now peel the boiled vegetables. Separately grate potatoes and beets on a coarse grater.

The time has come for the most important thing - the formation of the rolls themselves. Place the nori sheet on the mat with a smooth side down, a rough side up. Place part of the beetroot on a nori leaf (approximately 3mm), flatten it so that an empty place (without beets) 1 cm wide remains on the long edge. Brush the beet layer with a thin layer of mayonnaise.

Top the mayonnaise with some of the grated potatoes and rinse again with a thin layer of mayonnaise. Lay out the onions and eggs in the next layer and also brush with mayonnaise, but a little fatter.

Lay the herring fillet along the long edge of the nori, closed with beetroot, retreating approximately 0. 5 cm. Now, using a mat, roll, pressing and shaping it at each turn.

Cut the finished roll with a sharp knife into portions (3 cm - 4 cm). The knife must be dipped in hot water every time. Do the same procedure with the remaining products. When all the rolls are ready, garnish them with slices of sprat fillet and dill sprigs. Serve the rolls with the remaining mayonnaise.