Russian Layered Herring Salad



  • 3 medium potatoes
  • 4 medium carrots
  • 3 small beet roots
  • 2 pickled herring fillets
  • 1/2 of white onion
  • Mayonnaise
  • 1 large egg for garnish (optional)
  • Sprigs of dill for garnish (optional)


  1. Bring two pots of water to a boil, one medium and one large. Place carrots and potatoes, skins on, in the large pot. Place the beets, skins on, in the medium pot. Bring each pot back to a boil, reduce the heat slightly, cover and let cook until the vegetables are done (about 30 minutes for potatoes and carrots; the beets will take about 40 to 50 minutes). You can test whether the roots are done with a knife, you should feel little to no resistance when it is inserted into the center of the root. Drain the vegetables and let cool. Peel the vegetables with a pairing knife.
  2. If using the egg, bring another pot of water to a boil and add the egg. Boil to a hard boil, about ten minutes. Drain and let cool before peeling.
  3. Slice the herring fillets into 1/4 inch pieces and place in a single layer of a large round serving dish.* You will next add layers of vegetables on top.
  4. Finely chop the onion and sprinkle as an even, single layer on top of the herring. Grate the potatoes and add them as a single layer on top of the onion. Grate the carrots and add them on top of the potato layer. Grate the beets and add them on top of the carrots. Spread mayonnaise in a thin layer on top of the beets. If using, grate the egg, and sprinkle it on top of the mayonnaise layer. Garnish with sprigs of dill. Chill before serving. 


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