Description
In all seriousness I think that salad with herring is never too much! I do not collect them, I have them carefully collect and prepare, and then stand on the court, only those that seemed most delicious. In lent there are certain, special days that allow you to eat fish and seafood.
Ingredients
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Herring
1 piece
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Beets
2 piece
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Onion
1 piece
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Lettuce
6 piece
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Parsley
5 sprig
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Sunflower oil
1 Tbsp
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Mustard
1 tsp
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Black pepper
1 pinch
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Green olives
10 piece
Cooking
Herring with clear eyes and a fat belly, about this, to clean, to gut, to filterout and remove all kinds of seeds, visible and invisible.
Cut into slices that are easy to put onto the fork.
Beets cook in boiling water, remove, cool.
Slice beets thin slices or semicircles if the beets are large.
Lettuce of Eisberg to break it and put it on a plate
Arrange the beets and olives
Next, the sliced herring and onion rings
For the filling, mix the finely chopped parsley leaves, mustard and sunflower oil Oleina. Pour salad dressing.
Season the top with pepper to taste and desire. Separately apply hot boiled potatoes.
Bon appetit!!!
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