Despite the fact that at the time of its creation "Shuba" was considered a dish of the common people and included public ingredients, over time, salad began to complement the delicatessen caviar and cook on the basis of red fish. On one of the modern variations - "Salmon under the fur coat," we'll talk in this material.
Salad "Salmon under the fur coat"
Ingredients:
- salmon slightly salted - 230 g;
- potato tubers - 370 g;
- onion - 45 g;
- beets - 180 g;
- carrots - 145 g;
- eggs - 3 pieces;
- mayonnaise - 290 g.
Preparation
Check the fish flesh for bones and, if necessary, remove them. Divide fish fillets into small cubes. Boil the vegetables (except onions) separately from each other directly in the skin, and after cooling, clean them and divide into pieces of a similar size fish, or coarsely grind. Cook the hard-boiled eggs and chop them. Onions can also be cut as finely as possible, and can be divided into thin semirings and scalded to get rid of excess bitterness. Lay the fish, vegetables and eggs layer by layer, covering each of the layers with a thin layer of sauce. Before serving, our "Herring under the fur coat" with salmon should be cooled.
Salad "Salmon under a fur coat" without beets
If you do not like beets, then no one can forbid you to exclude it from the classic recipe. Leave the former vegetable kit and diversify the snack base of red fish.
Ingredients:
- potato tubers - 320 g;
- a bunch of green onions;
- lemon juice - 1 tbsp. a spoon;
- greens of dill - 1 teaspoon;
- fillet salted salmon - 290 g;
- carrots - 130 g;
- mayonnaise - 180 ml;
- red caviar for decor.
Preparation
Boil the potato tubers in their uniforms. Separately boil the uncooked carrots. Boiled vegetables, free from the skin and grate. Divide the fillet of salmon into small pieces. Mix fish with chopped dill and citrus juice. Mix the potatoes and carrots with mayonnaise and lay them on top of a cushion of fish fillets. Decorate the salad with herbs and red caviar.
"Salmon under the fur coat" - recipe
Ingredients:
- fillet of salted salmon - 490 g;
- onion - 55 g;
- beets - 210 g;
- carrots - 210 g;
- potatoes - 210 g;
- eggs - 5 pcs .;
- cream cheese - 55 g;
- sour cream - 55 g;
- mayonnaise - 165 g.
Preparation
Chop the fish fillets. Onions are also finely chopped and scalded to get rid of the bitterness. Boil the remaining vegetables in the peel, cool and coarse. Cook the hard-boiled eggs, leave the yolks, and crush the squirrels. Prepare sauce from sour cream, cream cheese and mayonnaise. Lay the fish and cover it with a layer of sauce. Then alternately lay out the vegetables and egg white, covering everything with sauce. The top is decorated with the rest of the sauce and yolk.