- Level: easy
- Total time: minimum 5 h for cooling (better 2 overnights))))
- Yield: 1 cheesecake size 23 cm and 2 minis of 10 cm
- This modern presentation of our festive traditional dish, which is a layered pickled herring salad that gets its name from the grated vegetables and sieved eggs that top, won me over and I was inspired to make a little cheesecake too ))))
Ingredients:
- 250-300 grams herring fillet
- 1.2 kg of boiled and peeled beet roots
- 3 boiled peeled and finely chopped eggs
- 3 large boiled and peeled potatoes
- 2-3 medium boiled and peeled carrots
- 2 shallots peeled and finally chopped
- 100 ml of homemade mayonnaise
- salt on taste
- 200 g of cream cheese
- 5 sheets of gelatin
- for mini cheesecake instead of potatoes bottom layer use 2 slices of rye bread
Method:
- Cut the herring fillets into small pieces Grate potatoes and carrots.
- Mix mayonnaise with 50 grams of cream cheese until smooth.
- Grease the molds to form cheesecakes with vegetable oil. For a large cheesecake, we use two forms of 23 cm and 20 cm (the bottom is only from the shape of 23 cm), for small ones — rings of approximately 10 cm in diameter.
- Cooking beetroot mousse. Cut beets into pieces, blend it, mix with 150 g of cream cheese. Prepare gelatin according to the instructions — soak sheets of gelatin in a bowl of 500 ml cold water for 10 min, then heat to 60 ° C with gelatin sheets, stir until completely dissolved and mix with beet-cheese mass until smooth with a blender, season with salt to taste.
- For a small cheesecake, layer the rye bread with a little mayonnaise, then layer of chopped shallots, a layer of herring, a layer of chopped eggs, again a thin layer of mayonnaise, a layer of grated carrots, and a layer of beetroot mousse on top. Leave for setting for at least 3 hours in a fridge, and preferably overnight, before removing the form, walk along the edge with a sharp knife!
- For a large cheesecake, lay all ingredients out. First, grated potatoes, a layer of mayonnaise, chopped shallots, herring, finely chopped eggs, mayonnaise and grated carrots. Put in the refrigerator for freezing at least 2 hours (preferably overnight). ☝ Thus we cook the beetroot mousse the next day!
- Before removing the small mold of 20 cm, walk along the edge with a sharp knife, remove the molding ring and pour the beetroot mousse evenly on top of the larger diameter mold. Put to freeze in the refrigerator for at least 3 hours, or preferably overnight!
