Herring under a fur coat
8 servings
60 minutes
Herring under a fur coat is an iconic dish of Russian cuisine that combines tender salted herring, sweet beetroot, and the softness of potatoes and carrots. It appeared in the early 20th century, and its name hints at the 'wrapping' of fish in layers of vegetables. The slightly tangy taste of mayonnaise harmoniously ties all components together, creating a unique blend of salty, sweet, and creamy flavors. The dish is perfect for festive gatherings, especially on New Year's Eve when its bright color becomes a symbol of celebration. Herring under a fur coat absorbs flavors and becomes rich, revealing the depth of tastes. It is served chilled and cut like a cake, making it convenient for serving and enjoying with company. This is not just a salad but a true work of gastronomic art that unites traditions and flavors.
1
Wash and peel the potatoes, carrots, and beets thoroughly.
- Potato: 350 g
- Carrot: 300 g
- Beet: 400 g
2
Fillet the herring and remove the bones.
- Herring: 300 g
3
Cut the fillet into small cubes.
4
Boil carrots for 20 minutes, potatoes for 30 minutes, and beets for 40 minutes.
5
Place pieces of herring as the first layer in a deep dish.
6
Top it with mayonnaise.
- Mayonnaise: to taste
7
Cut the potatoes into small pieces.
- Potato: 350 g
8
Do the same with the carrot.
- Carrot: 300 g
9
Next, layer the potatoes and spread mayonnaise on top.
- Potato: 350 g
- Mayonnaise: to taste
10
Next, place the carrots and spread mayonnaise on top.
- Carrot: 300 g
- Mayonnaise: to taste
11
Grate the beetroot on a coarse grater.
- Beet: 400 g
12
Layer the beetroot next.
- Beet: 400 g
13
Spread mayonnaise on top and let it soak for 20 minutes.
- Mayonnaise: to taste
14
Slice like a pie and serve.