The idea of serving vegetable snacks in the form of different-sized balls is not new, but it is often disappointing, because in the main, not everything is as tasty as it looks beautiful: vegetables are obtained fresh and dry. I will show you how to avoid the blandness of the ingredients, share a lot of "secrets", in General, I will tell you how to cook not only a beautiful, but also a really delicious snack. In addition, we will put everyone's favorite herring inside and we will get a version of herring "under a fur coat", only ours will be in a " tangerine " crust)
For this snack, it is better to bake vegetables, so they will be less watery and more delicious. And this will improve the final taste, and in addition, all sorts of toasts will give natural color transitions. I do this in advance, in the evening I put the vegetables to bake and then leave them in the oven to cool down until the morning.
By the way, carrots are better to take a bright color if possible.
Vegetables need to be grated manually or in a food processor like I did. In a different capacity.
Cut the herring into small cubes.
To have a delicious final result, each component must be delicious. Add salt, pepper and mayonnaise to the potatoes. Add the mayonnaise gradually: the mass should remain plastic, not liquid, and sock. In carrots, add only a little mayonnaise, so as not to bring down the color and do not salt, let it be naturally sweet. And in the herring, add mustard with grains: this will give piquancy and sourness, and it will be visually beautiful.
We begin to form our "tangerine". Put in the palm of your hand, greased with vegetable oil, about a tablespoon of potatoes, knead into a flat cake, put more herring and close the top, forming a ball.
The layer of potatoes is carefully covered with a layer of carrots, forming "tangerines". The finished products are spread on a dish covered with lettuce leaves or dill sprigs.
As the final touch, we insert cloves into the tops of the "tangerines", imitating the stalk and leaf. You can insert any edible leaves, such as Basil. But I like cucumber more: with a cucumber peeler, I remove a thin layer and cut out the shape of a leaf with scissors. These leaves last longer "do not wither" and for a long time retain a presentable appearance.