Unusual "Mackerel Under a Fur Coat"
An original variation of the classic salad "Herring Under a Fur Coat" using cold-smoked mackerel: layered, colorful and aromatic — perfect for a festive table or an everyday dinner.
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Ingredients
Main:
- •boiled potatoes - 400 g
- •cold-smoked mackerel (fillet) - 300 g
- •boiled carrots - 200 g
- •boiled beets - 250 g
- •mayonnaise - 100 g
Spices & Seasonings:
- •salt - to taste
- •ground black pepper - pinch pinch
- •green onion - 2 stalks
- •fresh dill - 1 tbsp
Instructions
Preparing the ingredients
Make sure all root vegetables are completely cooled. Peel and grate/slice the potatoes and carrots as indicated. Grate the beets separately so they don't stain the other ingredients.
Assembling the first layer
On a flat plate or in a springform pan, spread half of the potatoes in an even layer. Lightly salt and pepper, then thinly coat with mayonnaise.
Layering the mackerel
Evenly distribute the chopped mackerel over the potatoes. If there are large pieces of skin you can leave them for texture or remove them to taste. Lightly apply a thin layer of mayonnaise.
Carrot layer
Spread an even layer of grated carrot, season with salt to taste and again lightly coat with mayonnaise.
Beets and finish
Top with the beet layer, smooth gently and generously cover with mayonnaise to form a neat "coat." You can create a pattern on top with a fork or thin spatula.
Chilling and serving
Refrigerate the salad for at least 20–30 minutes so the layers set and the flavors meld. Before serving, garnish with green onion and dill.
When to Eat
Suitable as an appetizer or a light main dish for lunch and dinner.
Health Benefits
Rich in omega-3 fatty acids and protein from the mackerel; root vegetables provide fiber and vitamins.
Warnings
Contains fish and mayonnaise — consider guests' dietary preferences.
Serve With
Serve with rye bread toasts, fresh cucumbers, or a light green salad.
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