Smoked and lightly salted mackerel "fur coat"

It's easy to give your beloved a fur coat for a holiday! An elegant "coat" of two types of mackerel will please everyone. Instead of mackerel, you can take any other fatty fish - for example, sea trout or catfish.

Ingredients

• 3 hot smoked mackerel carcasses
• 2 carcasses of fresh mackerel
• 5 hard-boiled eggs
• 6 medium potatoes
• 5 medium pickled or pickled cucumbers
• 1 large white onion
• mayonnaise "Provencal"
• vinegar
• 2 tbsp. l. vodka
• Brown sugar
• medium-ground sea salt, freshly ground black pepper
• capers for decoration

Directions

1. Cut fresh mackerel into skinless fillets, pour with vodka, pepper generously. Mix 3 tbsp. l. salt and 3.5 tbsp. l. sugar, dip the mackerel in this mixture, wrap in plastic, leave at room temperature for 1 hour, then refrigerate for 4–5 hours.
2. Wash the potatoes with a brush, wrap in foil and bake in an oven preheated to 200 ° C, 40 minutes. Pour cold water over, cool, peel and grate.
3. Peel the onion, chop very finely, pour with vinegar, salt, mix, leave for 5 minutes. Then pour about 1 liter of boiling water, after 40 seconds. fold on a sieve, rinse with very cold water and dry.
4. Cut the cucumbers into small cubes. Chop the eggs finely, setting aside 2 yolks for decoration.
5. Disassemble the smoked mackerel into pieces, removing the skin and bones. Mix with half onion.
6. Dry lightly salted mackerel with paper towels and cut into 1 cm cubes, carefully removing all bones. Mix in leftover onions.
7. Put the salad in layers in a wide salad bowl (or in portioned glasses: half potatoes, half smoked mackerel, half cucumbers, eggs, remaining smoked mackerel, leftover cucumbers, leftover potatoes, lightly salted mackerel. Lightly (lightly!) Grease each layer with mayonnaise. Cover the surface of the salad foil and refrigerate for 2-12 hours.
8. Before serving, evenly grate the yolks on the salad on a fine grater. Garnish with capers and serve.