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Fox Coat Salad - Recipe
“Fox fur coat” - salad ingredients
Unlike “Herring under a fur coat”, the beet is not added to the new dish and a new ingredient appears - champignon mushrooms. They add a special tenderness to the salad. For the preparation of "Fox coat" you will need:
- boiled potatoes - 2 pieces;
- light-salted herring - 1 pc (instead of herring, some housewives add red fish - trout or salmon. Then the salad gets the original taste, it becomes very festive);
- onions - 2 pcs;
- carrots - 2 pieces;
- champignons (fresh or canned) - 300 g;
- egg - 3 pieces;
- mayonnaise - 300 g
Recipe for cooking salad "Fox fur"
Potatoes and eggs are boiled until cooked. Carrots and onions are grated and grated (slightly and with a little butter). Fresh champignons are stewed in a frying pan for 5-7 minutes. Then you can collect layers.
The first layer is boiled potatoes. It is better to grind on a grater, so that the layer was more uniform. From above the herring cut into small pieces or red fish is laid.Then - a layer of mayonnaise. On it - half roasted carrots with onions. Then - a layer of champignons. Mushrooms smear mayonnaise. Put them shredded with a grater eggs. Top - the last layer - the remaining carrots with onions. Salad should brew in the refrigerator for 1-2 hours.
Homemade mayonnaise for Fox Fur salad is tasty and healthy
Many housewives refuse shop mayonnaise in favor of home. Prepared from natural products, without the addition of preservatives, this sauce becomes not only tasty, but also useful.
To make homemade mayonnaise will need:
- vegetable oil (you can take olive oil - the taste will be more saturated) - 150 ml;
- egg - 1 pc;
- lemon juice - 1 tbsp. l .;
- mustard - 1 tsp;
- sugar 1/2 h.;
- salt - at the tip of a knife;
- ground black pepper - on the tip of a knife.
Take a blender and a volume container slightly larger than a kitchen appliance knife. Mix in it salt, pepper, sugar, lemon juice. Add vegetable oil and mustard. Then - the egg. We must try to keep the yolk whole when broken. Then the mayonnaise will be more airy. Blender knife is placed on the yolk, covering it from above. Thus, whites are whipped with sugar, and only then the yolk is mixed with them. Mayonnaise turns surprisingly thick and white.It tastes almost no different from the store. But the shelf life of this natural product is small - up to 48 hours.
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