Ivasi herring under a fur coat with Provencal sauce
4 servings
50 minutes
Herring under a fur coat, like some other popular "mayonnaise" snacks, appeared relatively recently - half a century ago. The first written mentions of it can be found in the culinary literature of the sixties. And there, it is made not with mayonnaise, but with sour cream. Of the old recipes, the closest to herring under a fur coat are "herring for snacks" by Pelageya Aleksandrova-Ignatyeva (1909). Rumor has it that the dish in the form in which we know it now migrated to Great and Little and White Russia from the Baltics. Although no one knows for sure.
1
First, prepare the Provencal sauce, or as it is now more commonly called - mayonnaise. Add a teaspoon of mustard, a tablespoon of sugar, and half a teaspoon of salt to the egg yolks. Mix thoroughly. Gradually pour in olive oil while continuously whisking with a whisk or mixer. Pour in the remaining oil in a thin stream without stopping whisking. Add a tablespoon of vinegar and mix. If necessary, add salt. Store the sauce in the refrigerator.
- Egg yolk: 2 pieces
- Mustard: 1 tablespoon
- Sugar: 1 tablespoon
- Salt: to taste
- Olive oil: 200 ml
- Vinegar: 1 tablespoon
2
It's best to take barrel herring, of regular salting. It's not a problem if it's heavily salted. No need to soak it. We'll play on the contrast of salty fish and fresh vegetables. Boil the potatoes 'in their jackets'. Wrap the beetroot and carrots in foil and bake in the oven until fully cooked.
- Iwashi herring: 1 piece
- Potato: 250 g
- Beet: 300 g
- Carrot: 1 piece
3
Grate the potatoes, carrots, and beets on a coarse grater or chop them very finely with a knife. Chop the onion, boiled eggs, and dill very finely. Cut the herring into slightly larger pieces, about one centimeter. Place the chopped onion in a sieve and pour boiling water over it to remove excess sharpness.
- Potato: 250 g
- Carrot: 1 piece
- Beet: 300 g
- Onion: 1 head
- Chicken egg: 3 pieces
- Iwashi herring: 1 piece
4
Grease the bottom of the dish with vegetable oil. Take the sauce out of the fridge 30-40 minutes before to warm it up and make it thinner.
- Olive oil: 200 ml
5
The order of layers is as follows: beetroot, onion, herring, potato, carrot, egg, again beetroot. Other variations are possible too. The only rule is that the herring should be closer to the bottom and the top layer must always be beetroot. Each layer should be drizzled with a thin stream of sauce and spread using a tablespoon. The top layer of beetroot can be lightly sprayed with vegetable oil for 'shine'. If the herring is lightly salted, each layer of vegetables and eggs should be slightly salted.
- Beet: 300 g
- Onion: 1 head
- Iwashi herring: 1 piece
- Potato: 250 g
- Carrot: 1 piece
- Chicken egg: 3 pieces
- Olive oil: 200 ml
- Salt: to taste
6
Keep the assembled salad at room temperature for a couple of hours to allow the dressing to soak in, then refrigerate for 12-15 hours.