Layered Salad with Rye Bread and Herring
A hearty layered salad often made for festive gatherings.
Ingredients
- Tallinn scalded rye bread 150 g
- Herring fillet 200 g
- Boiled beetroot 200 g
- Boiled potatoes 200 g
- Onion 1 pc
- Mayonnaise 150 g
- Vegetable oil 1 tbsp
We add only what we sell. The rest is up to you.
Method
- Thaw the bread, cut it into small cubes, and fry in vegetable oil until crispy.
- Boil the beetroot and potatoes, let them cool, and grate them separately on a coarse grater.
- Cut the herring into small pieces and finely chop the onion.
- Arrange a layer of potatoes on a flat dish and coat it with mayonnaise.
- Add a layer of onion and herring, then coat with mayonnaise again.
- Top with a layer of beetroot, spread the remaining mayonnaise, and sprinkle with the bread croutons just before serving.
