Lunch · 60 min · russian

Herring Under a Fur Coat

Russian flavors, weeknight effort. Pickled herring meets beets in a 60-minute lunch worth keeping in rotation. The macros do the talking: 6g protein, 22g carbs, and 30g fat in every 381-calorie serving. It scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Pickled herring
• 3 Beets
• 3 Potatoes
• 2 Carrots
• 3 Eggs
• 1 Onion
• 1 cup Mayonnaise

Steps

1. Boil the beets, potatoes, carrots, and eggs separately until tender; cool completely for clean layers.
2. Dice the herring and spread it as the base layer in a glass dish — seeing the layers is half the pleasure.
3. Scatter minced onion over the herring and spread a thin layer of mayonnaise.
4. Grate the potatoes, carrots, and beets on the coarse side of a box grater and layer them in that order, mayonnaise between each.
5. Finish with grated egg and a final smooth coat of mayonnaise.
6. Chill at least 4 hours, ideally overnight, so the layers marry; serve in neat squares.

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