Festive Bouquet Salad

A festive salad will delight you with its taste and decorate the table. Get creative! A very tasty, satisfying, beautiful salad for any occasion. An excellent alternative to herring under a fur coat.
cook time: 1h 45 min
Gavin Tanner
Festive Bouquet Salad

Nutrition Facts (per serving)

195
Calories
14g
Fat
10g
Carbs
7g
Protein

Ingredients (12 portions)

For the salad:

Potato 2 pc
Carrot 1 pc
Mayonnaise 200 g
Greenery 150 g
Herring 1 pc
cucumbers 1 pc

For pancakes:

Salt to taste
Wheat flour 1 cup
Milk 1 cup
Chicken eggs 2 pc
Sunflower oil 2 tsp

For the pancake filling:

Garlic 2 clove
Hard cheese 100 g
Beet 1 pc
Mayonnaise 80 g

Recipe instructions

Step 1

Step 1
Products for preparing salad. Boil potatoes, beets, carrots until tender, cool. We sort out the greens, wash them, and drain them. We clean the herring from bones very carefully, or use already prepared herring fillets purchased in the store.

Step 2

Step 2
Products for making pancakes. Sift the flour. To save time, the pancakes can be prepared while the salad vegetables are cooking.

Step 3

Step 3
Preparing batter for pancakes. Beat eggs, pour in milk (you can take 1 glass of milk, or you can mix 0.5 cups of milk and 0.5 cups of water), sunflower oil, add salt and flour, stir thoroughly so that there are no lumps.

Step 4

Step 4
We bake pancakes in a frying pan and cool. I got 4 large pancakes.

Step 5

Step 5
In separate containers, grate peeled potatoes and carrots on a coarse grater, and cut cucumbers into small cubes.

Step 6

Step 6
Place lettuce leaves and parsley on the dish symmetrically in a circle. Place the herring fillet cut into small pieces on top of the greens, grease this layer with mayonnaise.

Step 7

Step 7
Place a layer of cucumbers on top.

Step 8

Step 8
Then lay out: a layer of potatoes + mayonnaise, a layer of carrots + mayonnaise.

Step 9

Step 9
Before preparing the pancake filling, we decide how many roses in the bouquet will be white and how many will be burgundy. I decided that 1/4 of the roses would be white, the rest burgundy. Prepare the filling: grate hard cheese, beets, and chop the garlic. Mix all the above ingredients, except beets, until smooth. Set aside 1/4 of the filling for white roses separately. Add beets to the remaining filling and stir until smooth.

Step 10

Step 10
Grease each pancake with filling. Wrap it in a roll and cut it into 2 cm slices.

Step 11

Step 11
If there is any filling left, place it on top of the salad.

Step 12

Step 12
We place spring rolls on top — roses, whose petals are slightly separated, and we decorate the salad bouquet with dill or green onions. I added red currant berries to the buds of white roses. Thatʼs it, the Brideʼs Bouquet salad is ready!

Additional rubrics

Related recipes