Herring rolls under a fur coat

Step-by-step cooking

1. Step 1:

   

   I do the first two steps the day before, so that the next day it remains only to grate, slice and roll everything. My potatoes and beets. We put them in a saucepan, put them on the fire. Boil the vegetables in the uniform until they are completely ready. Then remove the pan from the heat, drain the water and leave the vegetables to cool. Chicken eggs are boiled hard-boiled, after which we cool them in cold water. Then three eggs on a fine grater.

2. Step 2:

   

   We cut the herring into fillets, cutting off the tail, fins and removing the skin and bones. The already prepared fillet is cut into long strips, along the entire fillet piece of herring.

3. Step 3:

   

   Peel the onion and cut it as small as possible, then add a little salt to it, add a spoonful of vinegar, mix and pour 1 cup of boiling water for 30 seconds, after which we immediately throw the onion into a colander and rinse it with ice water.

4. Step 4:

   

   Now we peel the vegetables. Potatoes and beets separately three on a coarse grater.

6. Step 5:

   

   It's time for the most important thing – the formation of the rolls themselves. We put the nori leaf on the mat with the smooth side down, the rough side up. We spread part of the beetroot on a sheet of nori (about 3 mm.), level it so that an empty space (without beetroot) with a width of 1 cm remains along the long edge. The beetroot layer is smeared with a thin layer of mayonnaise.

7. Step 6:

   

   Spread some of the grated potatoes on top of the mayonnaise and again smear with a thin layer of mayonnaise. The next layer is spread with onions and eggs and also smeared with mayonnaise, but a little fatter.

8. Step 7:

   

   We spread the herring fillet along the long edge of the burrow, covered with beetroot, retreating approximately 0.5 cm. Now, with the help of a mat, we roll up the roll, pressing and shaping it with each turn.

9. Step 8:

   

   Cut the finished roll with a sharp knife into portions (3 cm - 4 cm). The knife must be dipped into hot water every time. We do the same procedure with the remaining products. When all the rolls are ready, we decorate them with sprat fillets and sprigs of uropa. We serve the rolls with the remaining mayonnaise.