This salad is my vegetarian version of a Russian salad called “Herring under a fur coat”. I made this for our Christmas dinner. Doesn’t it have a festival look to it?
For one cake (16 cm in diameter and 8 cm high), you’ll need:
- 1 cup of roughly mashed cooked potatoes (boiled or steamed)
- 1 cup of roughly mashed cooked carrots (boiled or steamed)
- 1 cup of finely chopped boiled beetroots (you can also use canned beets)
- 2 hard boiled eggs
- 1 small red onion finely sliced (1/2 cup)
- 1/2 – 1 cups of good quality mayonnaise (this depends on how much you love your mayonnaise)
- 2 tablespoons capers*
- a little green garnish (parsley, mint or a curl of green spring onion)
Follow these steps:
- Roughly mash potatoes.
- Roughly mash carrots in a separate bowl.
- Finely dice beetroots or chop into fine strips.
- Chop eggs finely.
- Place a cake ring** on a plate you are going to serve with, evenly scatter capers on the bottom.
- Place sliced onions evenly on top and spread with a thin layer of mayonnaise.
- Place mashed potatoes evenly on top and spread with a thin layer of mayonnaise.
- Place mashed carrots evenly on top and spread with a thin layer of mayonnaise.
- Place chopped eggs evenly on top and spread with a thin layer of mayonnaise.
- Place chopped beetroots evenly on top.
- Refrigerate for 3 hours or longer (can be made a day in advance of serving)
- When it’s time to serve, take the cake ring off and put a little green garnish on top for that Christmas look***.
* The Russian recipe calls for sliced salted herrings, which is also very nice. Soak herrings in some milk for an hour before using.
*** The Russian recipe actually spreads another layer of mayonnaise on top of the beetroot, with a little more chopped eggs sprinkled on as garnish.