Previously, vinaigrette was prepared with meat (and with different types of meat), mushrooms, and fish. We thought: why not put the fish back in the vinaigrette? Especially since it is very tasty.
Ingredients:
2 beets
4 medium potatoes
2 small carrots
sea cabbage – 1 package
Hurbush fillet pieces in oil – 1 package
a small bunch of dill
sunflower oil for dressing
salt, pepper
Preparation:
Step 1. Wash the beetroot, dry it, spray it with oil, salt it, pepper it, wrap it in foil and bake it in the oven until soft – it will be much tastier and easier than with boiled beetroot.
Step 2. Carrots and potatoes should also be baked, but you can also boil them – as you like. Clean the prepared vegetables, cut them into cubes. Salt the beets, season with oil and mix, then add potatoes, carrots, fish and seaweed, mix and sprinkle with chopped dill. By the way, instead of grayling, you can also use herring – it’s also very tasty!
Delicious!