Here is a concise summary of the provided text:
**Holiday Table Preparations: 3 Dishes**
1. **Mackerel Salad Rolls**
* Poach mackerel with spices, then mix with baked potatoes, pickled cucumbers, onion, and dill
* Fill egg pancakes with the salad, roll, and slice into pinwheels
2. **Baked Chicken in Jelly**
* Mix chicken breast and thigh with garlic, salt, pepper, and gelatin; bake in a mold
* Serve chilled, sliced, with a side of mustard or horseradish
3. **Herring Under a Fur Coat (with variations)**
* **Classic Version**: Layer baked grated potatoes, onions, herring, carrots, beets, and mayonnaise
* **Decorations**: Beet and cheese roses, chopped lettuce
* **Alternative Appetizer**: Stuffed Egg Halves with a horseradish mayonnaise, tomato paste, and dill topping.
Here are the key facts extracted from the text, each numbered and in short sentences, excluding opinions:
**Mackerel Salad**
1. Fresh frozen mackerel was used, pre-defrosted, cleaned, and cut into pieces.
2. The mackerel was cooked in boiling water with salt, bay leaf, allspice, peas, cloves, black peppercorns, and coriander grains for 15 minutes.
3. After cooking, the mackerel was left to cool in the brine.
4. The cooled mackerel was disassembled, and bones were removed.
5. Vegetables for the salad were baked in the oven at 180 degrees for about 40 minutes.
6. Cooled baked potatoes, pickled cucumbers, onion, and dill were cut into small cubes and combined with the mackerel.
7. Homemade mayonnaise was used to dress the salad.
**Homemade Mayonnaise**
8. The mayonnaise recipe used one egg (or equivalent volume of milk), salt, sugar (optional), black pepper, mild mustard, vegetable oil, and lemon juice.
9. An immersion blender was used to mix the ingredients in a tall glass.
**Egg Pancakes for Mackerel Salad Serving**
10. Four thin egg pancakes were baked in a well-heated frying pan.
11. Each pancake was flipped when the surface had brightened and become matte.
12. The pancakes were used to wrap the mackerel salad, forming tubes cut into equal parts.
**Chicken Appetizer**
13. Chicken breast and thigh fillets were cut into small cubes and mixed.
14. The mix was seasoned with garlic, salt, black pepper, and instant gelatin.
15. The seasoned chicken mix was baked in a suitable dish at 160 degrees for exactly an hour.
16. After baking, the dish was cooled at room temperature, then refrigerated for at least 3-4 hours.
17. Hot water was used to loosen the chicken from the mold for serving.
**Herring Under a Fur Coat**
18. Baked and grated potatoes, carrots, and beets were used.
19. The layers, starting from the bottom, were: potatoes, onions, chicken fillet (not mentioned in this section, presumably a mistake), carrots, mayonnaise, potatoes again, mayonnaise, and then beets.
20. The salad was topped with the remaining beets and mayonnaise, then refrigerated.
21. Before serving, the salad was decorated with grated cheese mixed with mayonnaise, and lettuce leaves.
**Egg and Dill Appetizer**
22. Eggs were hard-boiled, cooled, peeled, and cut in half.
23. Yolks were removed, mashed, and mixed with homemade horseradish mayonnaise, tomato paste, salt, and black pepper.
24. Dill was washed, dried, and chopped finely into a "green crumb".
25. Egg whites were dipped in the dill crumb and filled with the yolk mix.