Herring under a fur coat in potato tartlets salad

The holiday will be more interesting when such an option of a fur coat is on the table! The main advantage of this recipe is that it is very convenient to eat - there is no need to cut anything, nothing crumbles - the portion is much more convenient and does not lose in taste at all!

Dietrich

The author of the recipe

Herring under a fur coat in potato tartlets salad

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Composition / ingredients

Servings:

Tartlets:

Potatoes

Butter

Chicken eggs

Table salt

to taste

Fur Coat:

Chicken eggs (boiled)

Beetroot

Yogurt

100

Herring (here-to taste:if you want-take a barrel, if you want-a ready-made fillet, like "mathias".you can, again, increase the amount of herring-who likes it!
the proportion in the recipe is as follows: 3/4 of the fillet will go for a "fur coat", 1/4-for decoration)

Ground black pepper

to taste

Other:

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 25 % 5 g

Carbohydrates 40 % 8 g

94 kcal

GI: 75 / 0 / 25

Step-by-step cooking

Cooking time: 50 min

Step 1:
For tartlets, peel the potatoes and boil in salted water until tender.
Step 2:
Prepare mashed potatoes with the addition of the specified amount of butter, carefully so as not to curdle, drive the raw egg into the mashed potatoes and mix well so that there are no lumps. Leave the puree to cool.
Step 3:
Make tartlets from the cooled puree. To do this, you will need muffin molds, if the molds are not silicone, then pre-lubricate them with vegetable oil.Place small portions of mashed potatoes in molds and gently knead the potatoes inside the mold over the entire area with your hands soaked in water.
Step 4:
Put in a preheated 180 degree oven and bake until browning, 15-20 minutes.
Step 5:
Peel and fillet the herring. Cut one herring fillet into ordinary rectangular pieces, cut the other half of a whole herring into small pieces. The amount of herring depends on your love for this product and on the salinity of the herring itself. Grate the beetroot and egg. For dressing, mix natural yogurt with mustard, mix. Mix beetroot, egg, chopped herring, add yogurt sauce, mix, season with freshly ground black pepper.
Step 6:
Fill the tartlets with a "fur coat", and put a piece of herring on top, put onion rings on top. Finita! Bon appetit!