European Beets And Herring |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
A delicious European dish that my Mother-in-law taught me. Ingredients:
2 large potatoes, peeled and quartered |
2-3 large carrots |
3-4 large herring fillets, pickled or not |
1 tbsp. dill, chopped |
1 onion, finely chopped |
2 large hard boiled eggs, finely chopped |
8 beets, cooked |
3-4 tbsps. mayonnaise or salad dressing |
black pepper |
garnish with dill and serve with lemon wedges and a loaf of crusty bread |
Directions:
1. Place the potatoes in a large saucepan, cover with water, bring to a boil and cook for 20 minutes or until tender.
2. Meanwhile, cook carrots in lightly salted water for 15 minutes until tender.
3. Drain the cooked potatoes and carrots and allow to cool.
4. Grate or finely chop the cooled potato and carrots place in a layer on serving platter and press down gently.
5. Chop the herring fillets and place in a layer on top of the potatoes but slightly smaller to start creating a mound effect
6. Sprinkle with the chopped dill.
7. Continue building the mountain with a layer of onion, then eggs then grated carrots, in that order, pressing each layer down gently.
8. Finally, grate the beet and cover the entire mound to form a red jacket effect.
9. Spoon the mayonnaise dressing over top, cover loosely and refrigerate for 4-8 hours.
10. The mayonnaise will turn a lovely pink colour.
11. To serve - Garnish with dill and serve with lemon wedges and a loaf of crusty bread
|
|