Appetizer of pickled herrings - salad Shuba

Instructions

1. Wash the carrots thoroughly under running water, leaving the skin on, which helps retain their natural flavour and nutritional value during cooking. Transfer the carrots to a large pot, cover them with cold water, and add a pinch of salt. Cook over medium heat for about 25 minutes, until soft, checking occasionally with a fork. Once cooked, drain the carrots and leave to cool. When cool, carefully peel off the skins, which come off easily after cooking.

2. In a separate pot, place the unpeeled beets, also thoroughly washed to remove any dirt. Cover them with water, add a little salt, and cook for about 1 hour or until soft (you can check this by pricking the beets with a fork). After cooking, drain the beets, cool and peel them. For ease, you can use a paper towel, which will easily slide off the skin. Alternatively, you can use ready-made, already cooked beets, which will significantly reduce the preparation time.

3. Place the eggs in a saucepan of cold water, making sure they are completely submerged. Place the saucepan over medium heat and bring the water to a boil. Once the water begins to boil, reduce the heat to medium and cook the eggs for exactly 10 minutes to achieve hard-boiled eggs with a perfectly set yolk. Once cooked, quickly transfer the eggs to a bowl of cold water or rinse them under running ice water – this will stop the cooking process and make peeling easier later. Once the eggs have cooled, gently beat the shells off. Once the eggs are cooked, the peeled eggs can be set aside for later use in the recipe.

4. The salad is best prepared in a large, transparent salad bowl, which will allow all the layers to be beautifully exposed, adding elegance to the entire dish. The transparency of the vessel makes each of the colorful layers of the salad perfectly visible, which emphasizes its aesthetics and encourages you to try it. You can use 12 glass cups, creating impressive portions. Presentation in transparent dishes makes the salad not only tasty, but also a decorative element of the table.

5. Start preparing the salad by carefully dicing the herring into small cubes, so that they are evenly distributed in the salad and create a solid, aromatic base. Put the chopped herring on the bottom of the salad bowl, trying to distribute them evenly, so that each portion contains the right amount. Then grate the carrots, beets, yellow cheese and eggs on a large-hole grater into separate bowls.

6. Start by arranging a layer of herring, on which put an even layer of grated yellow cheese. Then add grated carrots, which you gently press down to make the layers stable. The next layer should be beetroots, which will give the salad an intense color and a slightly sweet taste. Carefully spread each layer with a thin layer of mayonnaise, which will combine the ingredients and give them a creamy consistency. Finally, arrange grated eggs, which will be the top layer of the salad.