Herring (or Vegan Alternative) 'Under a Fur Coat' Salad (Dairy-Free)

Ingredients

• about 225 g Herring Fillets (or marinated kelp flakes for vegan)
• 2 medium Potatoes
• 2 medium Beets
• 2 medium Carrots
• 1/2 Onion
• 1 cup Vegan Mayonnaise
• to taste Salt and Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 medium potatoes, 2 medium beets, and 2 medium carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 30 to 40 minutes, or until fork-tender. Drain the vegetables and let them cool completely.
2. 2While the vegetables are cooling, dice the about 225 g Herring Fillets into 1.27 cm pieces. If using the vegan alternative, prepare the marinated kelp flakes by rehydrating and chopping them into 1.27 cm pieces.
3. 3Once the cooled vegetables are easy to handle, peel them. Grate the 2 potatoes, 2 beets, and 2 carrots separately into three different bowls. Finely chop the 1/2 onion.
4. 4In a large serving dish, begin layering the salad. Start with a layer of the grated potatoes, then add the diced herring (or kelp flakes), followed by a layer of the chopped onion.
5. 5Next, add a layer of the grated carrots, and top with the grated beets. Spread the 1 cup of Vegan Mayonnaise evenly over the top layer of beets, ensuring it covers the entire surface.
6. 6Cover the dish and refrigerate for at least 2 hours. This chilling time is important to allow the flavors to meld together.
7. 7Before serving, season the salad with salt and pepper to your taste. Serve the Herring (or Vegan Alternative) 'Under a Fur Coat' Salad chilled.

Substitutions

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