Herring under a fur coat without potatoes with pomegranate

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make herring under a fur coat without potatoes? Let's prepare the necessary ingredients according to the list of products. Boil carrots, beets and eggs. It is recommended to heat-treat root vegetables in advance. We “turn” the herring into fillet. Peel the onion. We disassemble the pomegranate into grains.

2. STEP 2

   

   Finely chop the red onion into pieces. Place the mixture in a bowl and sprinkle with a pinch of sugar and mix.

3. STEP 3

   

   Chop the herring loin into cubes. Transfer the slices to the onion.

4. STEP 4

   

   Add about a teaspoon of mayonnaise and mix the ingredients.

5. STEP 5

   

   Place the resulting fish mixture in the first layer of salad.

6. STEP 6

   

   Grate the egg. We form the second layer. You can salt it. Cover the layer with sauce (mayonnaise).

7. STEP 7

   

   Grate the boiled carrots. Cover the egg layer with carrot shavings and grease with mayonnaise.

8. STEP 8

   

   We do the same with boiled beets.

9. STEP 9

   

   Cover the Herring under the coat with ruby ​​pomegranate seeds. You can simply scatter them over the surface or lay them in a dense row (at your discretion).

10. STEP 10

    

    Carefully remove the serving ring. It is worth noting that there is no need to serve this salad “from under the knife”; it must be soaked. We put the salad on the refrigerator shelf. We keep the Herring under the fur coat for about an hour there.

11. STEP 11

    

    We are happy to taste Herring under a fur coat with pomegranate without potatoes! Enjoy your snack and have a great holiday mood!

Comments on the recipe

Natalia M

21.08.2023

4.8

I really liked the herring salad under a fur coat without potatoes with pomegranate. It’s somehow unusual without potatoes, but no less tasty. Pomegranate seeds go well with other products and add a pleasant sourness. The salad is very juicy, but there is no excess moisture, it holds its shape perfectly. I liked the idea of ​​mixing pieces of herring, onion and mayonnaise. So the layer lay more densely. And the fish and onions were soaked in the sauce and became much tastier and more tender. I steamed carrots and beets in a slow cooker. To do this, I peeled the vegetables, cut them into pieces and placed them on a wire rack. I poured two glasses of water into the bowl and set the “steam” program for one hour. Thus, the vegetables were not saturated with excess water, but remained juicy. And the dishes get dirty less). The salad was collected in portions in layers in a small ring. After covering the beets with mayonnaise, I put the salad in the refrigerator until the sauce turned pink. Then she sprinkled the surface with pomegranate seeds and removed the ring. A very tasty and beautiful salad for the holiday table!