Tilapia Beet Salad


This is my variation of the old Soviet Herrings in a Fur Coat.

tilapia beet salad.JPG

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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