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Shuba Salad with Haddock
Instructions
In one pot I set the potatoes and carrots to boil, covering them with cold water 2–3 cm above the vegetables, and in another I boil the beets. Potatoes in their skins cook for 25–30 minutes after the water boils, the carrots take about the same, and the beets about 50–60 minutes. I check doneness with a toothpick: it should slide easily into the centre of the root vegetable. I don't pierce the beets with a fork – the juice would run out through the holes and they would turn pale.
While the vegetables are cooking, clean the sprat (the same way you clean sprats). It's very simple – remove the head from each one, take out the insides and the backbone, then cut it all into small pieces.
Dip the hot cooked vegetables into cold water for a few minutes (to make it easier to remove the skin), then, after they have cooled, peel and grate them on a coarse grater.
Now you can layer the ingredients. The first layer is the chopped sprat. You can press it lightly to the surface – compact it. If you do this, then when you cut and serve the finished dish, the bottom of the "fur coat" will fall apart less.
On top of the sprat, place the finely chopped onion. In some recipes it's marinated as well, which makes the "fur coat" more tender. I don't do this, so in this recipe the onion complements the taste of the fish, giving the "fur coat" a special piquancy.
Next, place a layer of carrot, distributing it evenly over the surface.
Now the mayonnaise. It's very convenient to use this sauce in packets, cutting a small hole. Then you can draw a thick grid and not even have to spread the layers.
The next layer is potato, and again mayonnaise.
And the last layer is beet, which we again cover with mayonnaise on top.
After that, you can decorate the surface of the dish. I did this very quickly, drawing a grid of mayonnaise, then placing circles of carrot and thin rings of onion on top.Many people put the "fur coat" in the refrigerator for several hours so the components soak up the mayonnaise better. I prefer to leave it for an hour or two at room temperature, since a heavily chilled "fur coat" isn't as tasty. Enjoy your meal!
Tips
- 1
Choose sweet, dark burgundy beets that aren't too large – they give the salad its proper rich colour and flavour.
- 2
Use firm or medium potatoes so they don't turn to puree when grated.
- 3
Press the fish layer down lightly to compact it, so the bottom of the "fur coat" holds together better when you cut and serve the salad.
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