On February 14, the author of the Ukrainian culinary YouTube channel “Experimenting in the Kitchen” told how to prepare an original, tasty and very tender “Fox Coat” salad.
“Prepare this [салат]you won’t regret it,” the blogger noted.
Products
- 2–3 pcs. potatoes;
- 1 onion;
- 1 carrot;
- 3 eggs;
- 1 can of canned fish or lightly salted herring;
- 200 g mushrooms;
- 200 g mayonnaise;
- 2–3 tbsp. l. vegetable oil;
- salt – to taste.
Preparation
- Cut the onion into cubes. Grate the carrots on a coarse grater.
- Heat a frying pan with vegetable oil. Fry the onion, then add the carrots, add salt and simmer, covered, until tender. Cool.
- Boil the potatoes with their skins on, cool, peel and grate on a coarse grater. Add salt and stir.
- Boil the eggs hard and grate on a coarse grater.
- Prepare the fish: remove the bones and cut into small cubes or mash the canned fish with a fork.
- Cut the mushrooms into small pieces and add salt if necessary.
- Assemble the salad. To do this, apply a mayonnaise mesh to the bottom of the dish.
- Lay out the potatoes, smooth them out and brush with mayonnaise.
- Place the fish and also brush with mayonnaise. Then add eggs and mushrooms. Grease each layer with mayonnaise.
- Place the stewed carrots and onions on top and smooth out.
- Refrigerate the salad for at least four hours, preferably overnight.
