Russian salad with beetroot and marinated mackerel

Russian Salad with Beetroot and Marinated Mackerel - A Colorful and Satisfying Delicacy

Preparation time: 30 minutes
Chilling time: 8 hours
Total time: 8 hours and 30 minutes
Servings: 4-6

About the recipe

Russian salad with beetroot and marinated mackerel is an appetizer that combines vibrant colors with delicate flavors, offering an unforgettable culinary experience. This salad is not only easy to prepare but also rich in nutrients, thanks to the fresh vegetables and marinated fish. Its origins are steeped in history, being popular in many cultures as a festive dish, as well as a healthy choice for everyday meals.

Ingredients

- 200-250 g of marinated mackerel (can be purchased commercially in pouches for excellent flavor)
- 3 large potatoes
- 3 medium carrots
- 3 small beetroots (or canned beetroot)
- 1 medium red onion
- 3 eggs
- 70-100 g of mayonnaise
- 1 teaspoon of oil (be careful if you buy marinated herring, as it may already be in oil!)
- salt (only use if the mackerel is not very salty)

Preparing the salad

1. Boil the vegetables and eggs: Start by thoroughly washing the potatoes, carrots, and beetroot. The potatoes should be boiled with their skins on to retain nutrients, so do not peel them before boiling. Place the vegetables in a large pot, fill it with water, and add a pinch of salt. Boil them for 20-30 minutes until tender; the beetroot may require a longer time, so check it from time to time. The eggs should be hard-boiled, which takes about 10 minutes. Once boiled, cool them under cold water and peel.

2. Prepare the ingredients: Once the vegetables have cooled, peel them. Grate the potatoes, carrots, and beetroot using a large grater. Cut the marinated mackerel into small pieces and finely chop the onion.

3. Mix the fish and onion: In a bowl, combine half of the marinated mackerel with the chopped onion and a teaspoon of oil. This mixture will add extra flavor to the salad. You can also mix just the onion with oil if you prefer a simpler version.

4. Assemble the salad: Choose a bowl or a deep plate to layer the salad. Start with a layer of the mackerel and onion mixture at the bottom of the dish. Spread a thin layer of mayonnaise over the mixture. Follow with the grated potatoes, then another thin layer of mayonnaise. Continue with the grated carrots and another thin layer of mayonnaise. Add the remaining marinated mackerel and then the grated beetroot, finishing with a thicker layer of mayonnaise. The final layer consists of the grated eggs, which you can sprinkle evenly.

5. Chilling: Cover the salad with plastic wrap and refrigerate overnight. This step is essential as it allows the flavors to meld and the colors to diffuse evenly.

Serving suggestions

Russian salad with beetroot and marinated mackerel is served cold as an appetizer. You can garnish the plate with fresh parsley leaves or lemon slices for a more elegant presentation. Additionally, you can accompany the salad with a cold drink, such as white wine or refreshing lemonade.

Nutritional benefits

This salad is an excellent nutritional choice. Mackerel is a rich source of omega-3 fatty acids, which are essential for heart health. The vegetables provide important vitamins and minerals such as vitamin C, potassium, and fiber, contributing to a balanced diet. Eggs offer high-quality protein, and beetroot is known for its detoxifying properties.

Frequently asked questions

1. Can I use fresh fish instead of marinated mackerel?
Yes, you can use fresh fish, but you will need to marinate it before using it in the salad to achieve the desired flavors.

2. How can I make the salad easier to digest?
You can reduce the amount of mayonnaise and use Greek yogurt instead for a lighter and healthier version.

3. Can the salad be stored for more than a day?
Russian salad keeps well in the refrigerator for 2-3 days, but it is recommended to consume it within the first 24 hours for the best flavors.

Possible variations

For a vegan version, you can replace the mackerel with marinated tofu or cooked chickpeas. You can also add olives or pickles for extra texture and flavor. If you enjoy spices, try adding a bit of grated horseradish to the mayonnaise mixture for a spicy kick.

Conclusion

Russian salad with beetroot and marinated mackerel is an ideal choice for festive meals or simply for a light dinner. With a mix of colors, textures, and flavors, it's impossible to get bored of it. The most important thing is to enjoy every step of its preparation and express your creativity in the kitchen. Whether you serve it at a gathering with friends or family, this salad will surely bring smiles to the faces of your loved ones. Enjoy your meal!