The salad looks like a work of art. Your guests will admire it, and the taste is irresistible. An eye-catcher on the table. Very creative and also very romantic!
Ingredients
- 150 g herring fillet
- 1 cucumber
- 1 carrot (medium)
- 1 beetroot (medium)
- 2 potatoes (medium)
- 100 g Gouda
- 1 Egg (large)
- milk (150 ml)
- 1 tbsp wheat flour
- Salt
- 100 ml mayonnaise
- 1 tsp vegetable oil
- fresh parsley
- 1 tsp butter
- 1 clove of garlic
Preparation
- Peel the vegetables.
- Cut the herring into cubes.
- Chop the cucumber.
- Boil carrots, potatoes, and beetroot.
- Grate cooked vegetables, except for potatoes: carrots – coarsely, the rest – finely.
- Grate the potatoes very coarsely.
- Melt the butter.
- Grate the cheese coarsely.
- Chop the garlic clove.
- Heat a pan with vegetable oil.
Preparation
- Place the herring on a large flat plate.
- Spread a very thin layer of mayonnaise on top.
- Spread the cucumber on the mayonnaise layer and again lightly cover with mayonnaise.
- Do the same with the carrot and mayonnaise again.
- Cover everything with a layer of potatoes and again with mayonnaise.
- Whisk together the egg, milk, flour, butter, and a pinch of salt.
- Bake 2 pancakes from the milk mixture.
- Mix the beetroot, cheese, garlic, and 3 tbsp mayonnaise (a creamy mass should form).
- Generously smear the two pancakes with the red mass (do not use up everything!).
- Spread the remaining red mixture over the vegetables that are already on the plate.
- Form a rollout of each pancake.
- Cut the rolls into pieces (about 1.5 cm high).
- Arrange the parsley around the vegetables on the plate. Depending on your imagination, like the green in the bouquet.
- The pieces of the roll take on the role of the roses, which are distributed in the middle.
