Soy-Free Russian Pickled Herring (Seledka pod Shuboy) Salad

Ingredients

• 12 oz Pickled herring fillets, boneless
• 2 medium Beets
• 2 medium Potatoes
• 2 medium Carrots
• 4 large Eggs
• 0.5 cup Red onion, finely chopped
• 1 cup Soy-free Mayonnaise
• 0.25 teaspoon Salt
• 0.125 teaspoon Black pepper

Instructions

1. 1Place the 2 medium beets, 2 medium potatoes, and 2 medium carrots into a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and simmer for 25 to 30 minutes, or until fork-tender. Drain the vegetables, let them cool completely, then peel and grate them separately into bowls.
2. 2Place the 4 large eggs into a medium saucepan and cover with cold water. Bring to a rolling boil over high heat, then immediately reduce heat to low and cook for 10 minutes. Drain the eggs, run them under cold water until cool, then peel and grate them into a separate bowl.
3. 3Dice the 12 oz of pickled herring fillets into small, bite-sized pieces.
4. 4In a serving dish or bowl, begin layering the ingredients. Start with the diced herring, then sprinkle evenly with the 0.5 cup of finely chopped red onion. Next, add a layer of the grated potatoes, followed by a layer of the grated carrots, and then a layer of the grated beets. Finally, top with the grated eggs.
5. 5Spread the 1 cup of soy-free mayonnaise evenly over each layer as you build the salad. Ensure all ingredients are covered with mayonnaise.
6. 6Season the top layer with the 0.25 teaspoon of salt and the 0.125 teaspoon of black pepper.
7. 7Cover the serving dish tightly with plastic wrap and refrigerate for at least 2 hours. This chilling time allows the flavors to meld together, creating a cohesive salad.

Substitutions

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