Herring rolls under a fur coat

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make herring rolls under a fur coat? Prepare your food. Two steps can be done the day before, so that the next day all that remains is to grate, cut and fold. Wash and boil the potatoes and beets until fully cooked. Then let the vegetables cool. Wash chicken eggs with soda, as there may be harmful bacteria on their surface. Boil the eggs hard, then cool them in cold water. Then grate on a fine grater.

2. STEP 2

   

   Cut the herring into fillets, 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 ready-made herring fillets. Set the fillet aside, we'll come back to it later.

3. STEP 3

   

   Peel the onion and chop it as finely as possible, then add a little salt, add a spoonful of vinegar, stir and pour 1 cup of boiling water for 30 seconds, then immediately drain the onion in a colander and rinse it with ice water. This will lightly marinate the onion and remove the bitterness from it. We will also return to the bow later.

4. STEP 4

   

   Now peel the boiled vegetables. Grate the potatoes and beets separately on a coarse grater.

5. STEP 5

   

   It's time for the most important thing - the formation of the rolls themselves. Place a sheet of nori on the mat, smooth side down, rough side up. Place part of the beets on a sheet of nori (about 3 mm), level it so that along the long edge there is an empty space (without beets) 1 cm wide. Spread the beet layer with a thin layer of mayonnaise.

6. STEP 6

   

   Place some of the grated potatoes on top of the mayonnaise and coat again with a thin layer of mayonnaise. Place onions and eggs in the next layer and also coat with mayonnaise, but a little thicker.

7. STEP 7

   

   Place the herring fillet along the long edge of the nori covered with beetroot, retreating approximately 0.5 cm. Now, using a mat, roll the roll, pressing and shaping it with each turn.

8. STEP 8

   

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