Mango & Tomato: fish

5/18/20

Smoked Salmon, Potato & Vegetable Soup

The weather has turned cool and gloomy, and I really wish I had Smoked Salmon, Potato & Vegetable Soup from a few weeks ago.

This soup happened because I had some smoked salmon I did not really like. I thought it would taste milder when heated. First, I added it to an omelet, then I decided to make soup.

Because I did not have heavy cream, I used cream cheese. I originally wanted to use corn, but did not have any: luckily, I had a bag of frozen peas. Basically what I'm saying is use whatever you have!

Smoked Salmon, Potato & Vegetable Soup
Ingredients
4 portions

4 red skinned potatoes, cut into 3/4" cubes
water
salt
olive oil
2 carrots, diced
1 celery, diced
2 garlic cloves, chopped
2 cups spinach
2 cups defrosted peas
2 tablespoons cream cheese
1 cup chopped smoked salmon
fresh herbs
focaccia

Directions
1. Cover potatoes in a large soup pot with water by a few inches. Add salt. Cook until potatoes are tender.
2. Meanwhile, heat olive oil in a skillet. Add carrots, celery, and garlic, and saute until tender, about 10-15 minutes.
3. Add the vegetables to the cooked potatoes.
4. Stir in spinach and peas and allow the soup to come to a boil. The spinach will wilt.
5. Pour about 1 cup of the soup liquid into a small bowl and whisk in cream cheese. Add back into the soup pot.
6. Stir in smoked salmon and heat through.
7. Serve topped with fresh herbs of your choice (parsley, dill, cilantro, scallions) with a side of focaccia.

The soup reheats great, and actually becomes creamier as potatoes fall apart slightly!

4/22/20

Pumpkin & Salmon Red Thai Curry

This past weekend I all of a sudden thought about one of my favorite dishes from Thai X-ing, a restaurant in DC, that I've not had in a while: pumpkin and salmon curry!

Maybe it's because the weather in DC area has been on a cooler side, or because I happened to have a can of coconut cream in my pantry and a kabocha squash that's been sitting on my kitchen counter for too many weeks to count.

I also just happened to have a few pieces of salmon arriving in my order from Whole Foods. Perfect timing.

I found a recipe from sel et sucre and adapted it using what I had in my kitchen. It definitely hit the spot!

Pumpkin & Salmon Red Thai Curry
Serves 4-6

1 can coconut cream (do not shake it)
1/4 cup Thai red curry paste
1 kabocha squash, or any other small pumpkin or winter squash, peeled very carefully, and cut into bite size pieces after removing the seeds
water
3 kaffir leaves
1 orange pepper, sliced
1 green pepper, sliced
1 yellow squash, sliced
salt
2 salmon filets, skins removed, cut into bite size pieces
1 cup defrosted peas

lime
cilantro

1. In a large skillet, add the coconut cream (the solid part) and red curry paste and simmer for 10 minutes.
2. Add kabocha, coconut milk (the liquid part from the can), and enough water to cover. Drop in kaffir leaves. Bring to a boil, then lower the heat and simmer for about 5-10 minutes until kabocha is tender.
3. Add peppers and yellow squash, season with salt and cook for 3-5 more minutes.
4. Nestle in salmon pieces and defrosted green peas and simmer until salmon is cooked through: about 3-5 minutes.
5. Serve garnished with lime wedges (squeeze those into the curry) and cilantro.

Look at the color!!! Of course if you have fish sauce and Thai basil, use those. You can also add a bit of heat with sriracha.

I ate the curry without rice, but you can do as you please.

If you are vegetarian or vegan, use tofu or mushrooms instead of salmon. This would also be great with eggplant.

Comfort in a bowl.

1/7/20

Quick & Easy: Salmon Shakshuka

I debated posting a recipe for Quick & Easy: Salmon Shakshuka because the photo turned out somewhat fugly, but then decided to just go ahead and write about it because the flavor was phenomenal. Yes, I'm not exaggerating.

It all started Saturday morning when I was watching The Kitchen on The Food Network. Michael Symon was the guest and showed his version of shakshuka. Instead of poaching eggs in the tomato sauce, however, he poached white fish!

I thought it was a brilliant idea, and thought I can do something similar with a piece of salmon I had in the refrigerator. I gave my recipe a Mediterranean flavor profile.

Quick & Easy: Salmon Shakshuka
Serves 1

Ingredients
2 teaspoons olive oil
1/2 small onion, sliced
1 orange pepper, sliced
2 garlic cloves, sliced
1 Serrano pepper, sliced
14-15 ounce can crushed tomatoes
salt & pepper
4-6 ounce salmon filet, skin removed
1-2 tablespoons capers

Directions
1. Heat olive oil in a large skillet. Add onions, pepper, garlic, and Serrano pepper, and saute for 7 minutes until the vegetables have softened.
2. Add crushed tomatoes, season with salt and pepper, and simmer for 5 minutes.
3. Nestle in the salmon filet, and continue to simmer, with a cover on, for 5 minutes.
4. Add capers. Serve.

This dish was fresh and spicy and so satisfying, but without making me feel heavy. I highly recommend you give it a try!

Options: you can add olives instead of capers. You can also add other vegetables such as zucchini.

8/30/18

Cajun Spiced Cod With Charred Corn Salad

If you are looking for a healthy meal that is made in less than 20 minutes and is not only colorful, but also has a ton of flavor, make my Cajun Spiced Cod With Charred Corn Salad.

I used defrosted cod, but feel free to use fresh fish. Also, I made my own Cajun spice, but you can buy a jar in your grocery store. If your Cajun spice doesn't have salt, add it to the mix.

This recipe will transfer you to a warmer climate (oh wait...it's a thousand degrees in DC!) and make you feel like you are on vacation. Don't hesitate to have a tropical boozy drink with this dish.

Cajun Spiced Cod With Charred Corn Salad

olive oil
cod
Cajun spice

corn, charred, kernels cut off (I charred mine directly on the flame of the gas stove, but you can use a grill or a broiler, or simply cut off the kernels and saute them in a skillet)
tomatoes, diced
avocado, diced
red onion, chopped
cilantro, chopped
jalapeno, chopped
lime juice to taste
olive oil
salt & pepper

melon slices

1) Heat olive oil in a non stick skillet. Coat cod on both sides with the Cajun spice and saute for 2-4 minutes on each side depending on the size of the fish.
2) Combine corn, tomatoes, avocado, red onion, cilantro and jalapeno in a bowl and dress with lime juice, olive oil and salt & pepper.
3) Serve the fish with a side of the charred corn salad and a few slices of melon.

7/5/18

Healthy Eating: Zucchini, Tomato & Cod Recipe

This Zucchini, Tomato & Cod Recipe is super quick, satisfying, healthy, and reheats well. I wasn't planning on blogging about it, but after tasting my creation, I wanted to share it with you.

If you have had one too many burgers or hot dogs yesterday at the 4th of July get together, or are drowning in the number of zucchini from your garden, or don't eat meat on Fridays, or just want something that feels light, make this dish!

Zucchini, Tomato & Cod Recipe
Serves 4

Ingredients
2 teaspoons olive oil
3 zucchini, quartered lengthwise and cut into 1/4" slices
3 summer squash, quartered lengthwise and cut into 1/4" slices
1/2 large Vidalia onion, chopped
3 garlic cloves, chopped
salt and pepper to taste
2 14.5 ounce cans of diced tomatoes (I use Muir Glen: not sponsored. I really like them and order them by the case on Amazon.)
1-2 pinches red pepper flakes
4 cod filets (or use halibut or tilapia or even shrimp)
fresh basil

Directions
1. Heat the olive oil in a large skillet. Add zucchini, summer squash, onions, and garlic. Season with salt and pepper and saute until the vegetables are tender.
2. Add diced tomatoes and their juices and red pepper flakes and bring to a low simmer.
3. Submerge cod in the zucchini/summer squash/tomato stew and simmer, covered, until the fish is cooked through. This may take 5-15 minutes depending on the size of the fish: check the fish with a fork to make sure it is cooked through.
4. Serve topped with fresh basil.

NOTES:
1. I used defrosted cod. It worked really well.
2. You can use sliced peppers into the stew in step #1.
3. Olives or capers would be a great addition to this dish.

10/3/17

How To Cook Salmon: Quick & Easy Salmon In 5 Minutes

Are you interested in eating more seafood and increasing the amount of good fats in your diet? Are you intimidated by cooking salmon? Well, I am here to solve all of these issues for you.

I've been splurging on Whole Foods Atlantic salmon filets for weeks. They are $4.99 per portion and make for a quick and healthy lunch or dinner.

I like my salmon cooked all the way through (unless it's inside a sushi roll, in which case, make it completely rare!). I've found the quickest and easiest way to prepare a salmon filet is as follows:

1) heat a skillet with a bit of olive oil in it
2) put the salmon filet skin side down and season the fish with salt and pepper
3) after 1-2 minutes of searing the skin, add a few splashes of white wine, water, or chicken broth to the skillet (be careful not to splash yourself), and simmer the fish with the lid on for 3-5 minutes depending no how thick the filet is and how cooked through you want your final product to be
4) serve salmon, after removing the skin, on a bed of arugula dressed with olive oil, lemon juice, salt & pepper, and cut up vegetables of your choice (avocado, tomatoes, radishes, cucumbers, etc).

How do YOU like to cook salmon?

10/5/16

Dinner In 20 Minutes: Seared Tuna Steak With Sautéed Eggplant

tuna, eggplant, recipe, quick and easy, seafood, domenica marchetti

Dinner in 20 minutes that's healthy, satisfying and is great as leftovers? Yes, that's possible!

This Seared Tuna Steak With Sauteed Eggplant recipe is courtesy of an idea Domenica Marchetti gave me when I asked what I can make with a tuna steak I had at home. Yes, it's nice to have a cookbook author as a friend.

Luckily, I had Domenica's Rustic Italian cookbook in my possession as well as pretty fairy tale eggplant from Washington's Green Grocer. I overly simplified Domenica's recipe for Tuna Tagliata with Eggplant Salad and Oregano Oil, but the end result was still awesome.

Seared Tuna Steak With Sautéed Eggplant

Ingredients: the quantity is up to you!
olive oil
fairy tale eggplant, diced
white onion, diced
salt
sherry vinegar
tuna steak
lemon

Directions
1. Pour enough olive oil into a skillet to cover the bottom. Allow the oil to heat. Add diced eggplant and onion and season with salt. Saute for about 10-15 minutes, or until the vegetables are tender. Turn off the heat and add a few splashes of sherry vinegar. {Domenica used red wine vinegar in her recipe, but I did not have it, so used with sherry vinegar.}

2. Meanwhile, heat olive oil in a small skillet. Season tuna steak with salt and sear on both sides for 2-4 minutes depending on how rare you want the fish to be in the middle. I wanted mine to be pretty rare!

3. Slice tuna across the grain, as you do with any other steak, and serve along with the eggplant and onion mixture. Squeeze fresh lemon juice on top.

I was not sure how the eggplant would go with the tuna, but I had nothing to worry about. The combination was stellar! I had leftovers straight out of the fridge next day at work and they were almost better! {Side note: please never ever heat fish in an office microwave room!}

Simple. Nutritious. Pretty. I'd make this dish again for sure!

9/30/16

Dinner In 15 Minutes: Baked Atlantic Wild Caught Cod With Pickled Fennel & Onions

Need a quick and healthy dinner? Try my Baked Atlantic Wild Caught Cod With Pickled Fennel & Onions.

Most Friday nights I go salsa dancing, and the last thing I want to eat for dinner is something heavy that will weigh me down. A few weeks ago I made a healthy piece of Atlantic wild caught cod with pickled fennel and red onions with tomatoes and lemons. This dish is made in 15 minutes and goes well with a big salad. If you want a more filling meal, serve the fish over mashed potatoes or with a side of roasted potatoes.

Baked Atlantic Wild Caught Cod With Pickled Fennel & Onions
Serves 1

Ingredients
olive oil
8 ounce fillet of Atlantic Wild Caught Cod
salt
1 layer pickled fennel
1 layer pickled red onion
6 cherry tomatoes, halved
fennel tops
lemon slices
optional: white wine

Directions
1. Preheat the oven to 400.
2. Lightly coat your baking dish with olive oil.
3. Put fish in the baking dish and season lightly with salt. Top with fennel, onions, tomatoes, fennel tops and lemon slices.
4. Drizzle with a few tablespoons of white wine (this is optional).
5. Bake cod for 15 minutes or until the fish is flaky and cooked through.

You'll feel so virtuous after eating this ;)

Happy Friday!

8/27/15

Salmon Cakes With Summer Corn, Peppers & Spicy Mayonnaise

Are you looking for a quick dinner, an appetizer or a snack? Well, you are in luck! My Salmon Cakes With Summer Corn, Peppers & Spicy Mayonnaise perfectly fit the bill.

Although I usually have a few cans of tuna in my refrigerator for a fast dinner of tuna salad, occasionally I pick up a can of salmon at the store. I only choose the boneless skinless variety. Canned salmon can be added to pasta, salads or turned into cakes. Salmon cakes.

The recipe below is for 8 little cakes but you can also turn it into 2-4 patties. Make sure to use fresh corn while it's still sweet and tender. In the winter time, feel free to use defrosted corn.

Salmon Cakes With Summer Corn, Peppers & Spicy Mayonnaise
8 mini cakes

Ingredients
2 teaspoons olive oil, plus more for cooking the cakes
1/4 cup corn kernels
1/4 cup diced onion
1/4 cup diced pepper
salt & pepper to taste
5 ounce can skinless boneless pink salmon, drained
1 egg
5 basil leaves chopped
3 tablespoons bread crumbs

spicy mayonnaise = mayonnaise + sriracha ;)

Directions
1. Heat the oil in a skillet. Add corn, onion and pepper and season with salt and pepper. Saute for about 10 minutes or until the vegetables get a bit golden.
2. While the vegetables are cooling, mix together the salmon, egg, basil and bread crumbs. Incorporate the cooled vegetables and form the mixture into 8 mini cakes.
3. Refrigerate the cakes for 10 minutes.
4. Remove the cakes from the refrigerator and sauté in a bit of olive oil in a heated skillet for 3 minutes on each side.
5. Serve with a drizzle of spicy mayonnaise.

These cakes were great on top of a simple arugula salad and also served as a super snack cold straight out of the refrigerator the next day!

Have you cooked with canned salmon? What did you make?

11/3/14

What To Bring For Brunch: Easy Smoked Salmon Lettuce Cups

A few weekends ago I got together for brunch with my friends Christina and Sarah. Christina was making waffles and Sarah was bringing bellinis, so I wanted to bring something savory. My dish needed to be easy to transport, something that would not take hours to make, and of course delicious. The night before my brunch, I was at Costco with my friend Cecilia, and she pretty much came up with this awesome brunch idea!! I have the best friends.

What To Bring For Brunch: Easy Smoked Salmon Lettuce Cups

Ingredients
Boston lettuce leaves, to be used as cups
hot smoked salmon, flaked
cherry or grape tomatoes, quartered
Kirby cucumbers, diced
goat cheese, crumbled
olive oil
salt

optional: lemon juice, dill

Directions
Add flaked salmon, tomatoes, cucumbers and goat cheese to Boston lettuce leaves. Drizzle with olive oil and season with a bit of salt.

Optionally: drizzle with a bit of lemon juice and sprinkle with fresh chopped dill.

These cups not only look pretty, but they tasted great too. They were easy to eat and could be served pretty much for any meal of the day.

1/8/14

Cooking with I Can't Believe It's Not Butter Deliciously Simple: Salmon with Potatoes and Snow Peas

I typically cook with olive oil, but when I was asked to create a recipe using I Can't Believe It's Not Butter!® Deliciously Simple™ spread, I was happy to test out this product in my kitchen. Fortunately, my tub of Deliciously Simple™ did not come with Fabio ;)

Since this was my first time trying this product, these were my initial thoughts:

First, Deliciously Simple™ has no artificial flavors. It's actually made with simple ingredients such as canola oil, palm oil, nonfat yogurt and palm kernel oil. Basically, it's not a fake concoction, which is great because I don't like fake things!
Second, Deliciously Simple™ has a soft consistency which makes it perfect for spreading on your morning toast. Isn't it the worst when you have your toast torn apart by unsoftened butter?
And third, it helps add a rich creamy taste and flavor to your dishes. Who would not want that?

I decided to use Deliciously Simple™ in three different applications: roasting, searing, and sauteing. Because that's what I do: I go overboard ;) That's how I came up with a well rounded meal plan: Salmon with Potatoes and Snow Peas.

Salmon with Potatoes and Snow Peas
Serves 2-3

Ingredients
for the salmon
3/4 pound Wild Alaskan Sockeye Salmon
1 tablespoon Deliciously Simple™
1 garlic clove, microplaned
1 teaspoon chopped dill
1/2 lemon, sliced

for the potatoes
2 teaspoons Deliciously Simple™ {you may need depending on the size of your cast iron skillet}
3 red potatoes, thinly sliced
salt

for the snow peas
water
8 ounces snow peas, ends trimmed
1 teaspoon Deliciously Simple™
2 teaspoons lemon juice
2 teaspoons chopped fresh dill

Directions

1. For the salmon, preheat the oven to 350F.
2. Place the salmon on a parchment paper lined cookie sheet.
3. In a small bowl, combine the Deliciously Simple™, garlic and dill. Spread the mixture on top of the salmon and top with lemon slices.
4. Bake the salmon for about 12 minutes {less if you like your salmon raw in the middle}.

2. For the potatoes, melt the Deliciously Simple™ in a hot cast iron skillet. Layer potatoes in a single layer and cook for 10 minutes on one side and an additional 5-7 minutes on the other side until the potatoes are cooked through and are crispy. Lightly season with salt.

3. For the snow peas, blanch the snow peas in boiling water, then saute in a bit of Deliciously Simple™. Add lemon juice and dill to cooked snow peas and serve along side the salmon and potatoes.

This could not have been simpler!

After using the Deliciously Simple™, here are my thoughts: it was incredibly easy to use in all three applications and added great flavor to the food. The only thing that I had to keep in mind was that it was already salty. I had to make sure not to add too much salt to my food on top of Deliciously Simple™. But overall, I'm a happy camper!

Disclosure: This post was sponsored by I Can’t Believe It’s Not Butter® through their partnership with POPSUGAR. While I was compensated to write a post about I Can’t Believe It’s Not Butter® Deliciously Simple™, all opinions are my own.

9/23/13

What to do with a Tuna Steak: Not Your Average Tuna Salad (aka Big A** Salad)

Sometimes for dinner I make a salad. But it's not your typical salad of lettuce, a few slices of tomatoes and some dressing. That's boring in my opinion. Instead, I make what I call Big A** Salads. I hope you can figure out what that stands for.

My big a** salads typically have several vegetables, a variety of beans and something fun like olives and/or avocado.

This past week I made Not Your Average Tuna Salad (aka Big A** Salad).

Not Your Average Tuna Salad
Ingredients (as much of each as you like)

olive oil
tuna steak
salt & pepper
roasted beets, peeled and sliced
chickpeas
cucumbers, sliced
avocado, sliced
olives
olive oil
lemon juice

Directions
1. Heat the olive oil in a skillet. Season the tuna steak with salt and pepper and sear for a few minutes on each side so that the tuna is still raw on the inside.
2. Arrange the beets, chickpeas, cucumbers, chickpeas and avocado on a plate.
3. Slice the tuna and add to the plate.
4. Dress the salad with olive oil and lemon juice.

All done!!!

By the way, if you don't follow me on twitter, I'm in Greece!! Make sure to follow my instagram feed to see all the photos ;)

Chat laters!!!

5/15/13

Lemony French Lentils with Shitake Mushrooms & Pan Seared Salmon

This Lemony French Lentils with Shitake Mushrooms & Pan Seared Salmon recipe is inspired by a dish I had at Pappo while visiting friends in Alameda, CA.

I guess this is more of a how to put different things together post than a true recipe, but I have faith in your cooking abilities!

The French lentils are not only beautiful, but they retain their shape after being cooked unlike other lentils. Of course you know that salmon is good for you, and so is garlic. With a bit of earthy flavor from the shitake mushrooms and some brightness from the lemon, this dish really has a lot to offer.

Lemony French Lentils with Shitake Mushrooms & Pan Seared Salmon

Ingredients
olive oil
sliced shitake mushrooms
sliced garlic cloves
salt & pepper
cooked French lentils
lemon juice
salmon fillet
cilantro leaves

Directions
1. In a skillet, heat the olive oil. Add mushrooms and garlic and season with salt and pepper. Saute until the mushrooms are slightly crispy.
2. Add cooked French lentils and lemon juice to taste.
3. Meanwhile, pan sear salmon on both sides in olive oil and season with salt and pepper.
4. Serve the salmon on a bed of mushrooms and French lentils and garnish with fresh cilantro leaves and a bit more of lemon juice.

Easy, right?

Have you tried to recreate a dish you liked in a restaurant in your own kitchen? Were you successful?

4/25/13

Fancy Avocado & Smoked Salmon Tea Sandwiches

I'm not one of those people who think that if you live by yourself it's not worth your time to make special meals. I call that BS! Of course not each meal I prepare for myself is a five star dish...far from it. But from time to time, I love making fun and pretty and girly dishes. This Fancy Avocado & Smoked Salmon Tea Sandwiches is just one of those ideas. Make this for a weekend breakfast or have it at your next tea party!

Fancy Avocado & Smoked Salmon Tea Sandwiches
Ingredients

4 ounces cream cheese at room temperature
1/2 avocado
3 tablespoons chopped cilantro
salt & pepper
cucumber slices
radish slices
smoked salmon
rosemary savory crisps (or use whichever crackers you love)

Directions

1. In a food processor puree cream cheese, avocado and cilantro. Season with salt and pepper.

2. Make mini sandwiches by spreading the avocado cilantro cream cheese on crackers and topping with cucumber and radish slices and smoked salmon.
3. Eat immediately.

You can also make little stacks! Aren't these cute?

And look who thought this was a cute idea!!!! JAMIE OLIVER!

What fun dishes do you make for yourself?

And the winner is MICHELLE!!!!

2/10/13

A Heart Shaped Breakfast for Valentine's Day or ANY Weekend: Smoked Salmon, Egg & Avocado Cilantro Cream Cheese on an English Muffin

I ♥ savory breakfasts! Since my usual breakfast during the week is some random ingredients put together and consumed in my cubicle, on the weekends I tend to put a bit more thought into my first meal of the day.

Since Valentine's Day is coming up, I decided to take out my ♥ shaped cookie cutters and use them to make breakfast for myself. {Yep, totally single.}

This is a really easy sandwich to make and of course you don't have to use a ♥ shaped cookie cutter, but why not? The avocado cilantro cream cheese is something I had in NYC and absolutely loved: genius idea.

A Heart Shaped Breakfast for Valentine's Day or ANY Weekend: Smoked Salmon, Egg & Avocado Cilantro Cream Cheese on an English Muffin

Ingredients

English muffin, split in half, cut into a ♥ shape, toasted
smoked salmon, cut into a ♥ shape
avocado cilantro cream cheese: mix together avocado with cream cheese and chopped cilantro
fried egg {I fried mine directly in a cookie cutter}
quartered tomatoes as a side

Directions
Basically assemble the sandwich any way you want ;)

Doesn't this look adorable??? Of course it's not incredibly easy to eat, but that's not the point ;)

What do YOU like to eat for breakfast on weekends?

11/28/12

Shuba Recipe: Russian Recipes Revisited (RRR)

It's time for another Russian Recipes Revisited post! Are you excited!? I hope you are, because this is a stellar recipe. Shuba in Russian means winter coat, usually made from fur. No, I'm not going to tell you how to make a winter coat...no worries.

Shuba is a traditional layered salad served usually for New Year celebration: it has layers of herring, potatoes, hardboiled eggs, beets and mayonnaise. Some people add boiled and chopped carrots, or raw onions, or even apples. Below is my version of this dish.

Growing up in Russia, fish was often on our menu. My maternal grandmother loved fish and often fried it, made fish soup and even made her own gefelte fish! My paternal grandfather loved herring. Whenever we visited him and our paternal grandmother in Ukraine, herring was often on the table for zakuski: appetizers before the meal. The problem was, my twin and I HATED herring. Our grandfather would often say What kind of a Berman are you if you don't like herring!?

Oh, sweet memories!

Turns out, I don't hate all types of herring: just the salted one. I actually really like marinated herring and smoked herring.

Shuba is usually made with salted herring, but I decided to use the kind sold in jars in wine sauce. You can do whatever you want.

Shuba
Serves 4

Ingredients
1 large potato cooked in its skin till tender, peeled and mashed
12 ounce jar herring in wine sauce
2 hardboiled eggs, chopped
1/3-1/2 cup mayonnaise {I used homemade kind, but you can use whatever you like}
2 beets, cooked till tender, peeled and grated
dill

Directions
1. Make a layer of mashed potatoes on a flat plate.
2. Add a layer of herring {I also used the onions that were in the jar for a bit of crunch}.
3. Spread around chopped eggs.
4. Add mayonnaise. {I used my mom's trick and put mayonnaise in a plastic bag, cut off the corner and used it as a piping bag.}
5. Pile on grated beets and add another layer of mayonnaise, spreading it carefully so it covers all the beets.
6. Cover the salad with plastic wrap and refrigerate for at least two hours.
7. Before serving, add fresh chopped dill.

My friend Cindy came over to try this dish and LOVED it, as did I! I'm sure the herring will scare quite a few of you, but I dare you to try this anyway. You could also technically leave out the herring or use good quality tuna, but you will miss out on the briny flavor.

For next month's installment of Russian Recipes Revisited, I'm planning on baking my mom's sour cream cake! She sent me a recipe in the mail and I can't wait to recreate the cake I fondly remember from many celebration! {That's my mom's handwriting :) }

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