Tilapia Beet Salad
This is my variation of the
old Soviet Herrings in a Fur Coat.
About 500 grams (1 lb.) of
tilapia fillets
7or 8 eggs
2 potatoes
1 large can or jar of beets (about 500 grams)
About ½ cup onion chopped
small
About ½ cup to 1 cup
mayonnaise
1 small jar horseradish
Black pepper
Slice the tilapia into 1 to 3
inch strips, put in a glass dish, cover with vinegar and add salt. Refrigerate for at least one day.
To assemble the salad, cook
the potatoes in their skins, cool, peel off the skin, slice into small
squares. Slice the beets into small
squares. Hard cook the eggs, cool cut into small pieces. Mix these ingredients together with the
tilapia and the onion. Add sufficient
mayonnaise and then horseradish to add some sharpness to taste, black pepper to
taste.
In the Soviet version the
ingredients are layered and served on a flat plate, fish on the bottom, topped
successively with beets, potatoes, eggs, with the mayonnaise smoothed on top as
a shiny white coat. This works if you
prepare the dish in your own house to serve immediately. I find it tastes better after being
refrigerated overnight. When mixed
together, it does not look so beautiful, but it tastes good.
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