Herring Salad is called in Russian cuisine “Herring in a Furcoat”. Serve this salad in a glass bowl to show off the colorful layers.

One of the most favorite foods, always present at our table – herring. It is inexpensive and tasty. Even if you empty the refrigerator, potatoes with herring hostess always help out. And it will be not the “bad” dinner. Herring – a real gift of the sea. And for good reason: fish contains almost 20% of biologically valuable and easily digestible protein.
Fat fish is also high – up to 20-30% – depending on the kind of herring. At the fish living in cold waters, there are the so-called omega-3 fatty acids. This polyunsaturated fatty acids that are “fighting” with too high readings of blood cholesterol, prevent atherosclerotic changes of the blood vessels.
Herring is a source of vitamins A, D, E, B1 (thiamine), B6 (pyridoxine), B12 (cyanocobalamin) and nicotinic acid and pantothenic. The herring relatively high mineral content: 0.1% calcium, 0.27% phosphorus, 0.06% of iodine, 0.031% magnesium, and potassium – 0.44%, and iron – 0.9%.
Contained in fish iodine is needed for the production of thyroid hormones, so it is adequate intake of vital importance. But be careful to eat a herring, since this product is salty. One gram of sodium salt able to connect up to 100 milliliters of water.

Ingredients for preparation Herring Salad:

  • 3/4 pound salt herring
  • 2 unpeeled boiled potatoes
  • 2 medium cooked, unpeeled beets
  • 6 scallions
  • 1 cup Mayonnaise
  • Parsley springs
  • Oil-Cured Black Olives
  • A 11/2-quart glass serving bowl

Method:

  • Cut herring crosswise into 1-inch pieces.
  • Peel the potatoes and the beet and dice them into 1/2-inch pieces.
  • Chop scallions into 1/4-inch pieces.
  • Spread all the herring pieces on the bottom of the serving bowl, top them with the scallions, then the potatoes, and then the beets.
  • For the final layer, spread the mayonnaise over the beets.
  • Decorate with parsley springs and olives.
  • Serve chilled.
  • The salad can be refrigerated, covered with plastic wrap, for up to 12 hours.