Name: Fur Coat Salad with Anchovies
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 srv
Ingredients: Lightly salted anchovy — 150 g; Beet — 2 pcs; Potato — 2 pcs; Carrot — 2 pcs; Chicken egg — 3 pcs; Yellow onion — 1 pcs; Mayonnaise — 150 g; Salt

Ingredients

Lightly salted anchovy 150 g Beet 2 pcs Potato 2 pcs Carrot 2 pcs Chicken egg 3 pcs Yellow onion 1 pcs Mayonnaise 150 g Salt

Nutrition

Per serving: ≈ 288.0 kcal, P 11.2 g, F 17.0 g, C 22.5 g
Total (for 4 srv): ≈ 1150.0 kcal, P 45.0 g, F 68.0 g, C 90.0 g
counted 5 of 8 ingredients — the rest are in pieces/ml or missing nutrition data
some quantities were converted using an approximate density/piece weight — accuracy is lower
Adjusted for cooking: baking and boiling drive off water

Prep

Bake the beets, carrots, and potatoes, and boil the eggs until ready, then cool completely and peel.
Grate the baked vegetables and eggs on a medium or coarse grater into separate bowls.

Cooking

Finely chop the onion. If the anchovies are whole, fillet them and cut into small pieces.
Assemble the salad in layers in a mold or on a flat plate: potatoes as the first layer, brush with mayonnaise and lightly salt.
Next, add a layer of anchovies and the chopped onion.
The following layers should be grated carrots, eggs, and finish with beets, brushing each layer with a thin mesh of mayonnaise.
Refrigerate the salad for at least 1-2 hours to soak before serving.

Storage

Can be stored in the refrigerator for up to 5 days.

Fur Coat Salad with Anchovies

Ingredients

Nutrition

Prep

Cooking

Storage

Keep this one or cook it