Herring under a fur coat classic
8 servings
90 minutes
Herring under a fur coat is a symbol of Russian cuisine that combines traditions and flavors in one dish. Its history dates back to the 19th century when simple ingredients became the foundation of festive feasts. Tender herring fillet soaked in the juiciness of boiled vegetables creates a harmony of tastes: sweet beetroot, soft potatoes, and rich carrots blend with spicy onions and the tenderness of eggs. Mayonnaise unites all layers, giving the salad richness and a uniform texture. This dish is not only a decoration for the table but also a gastronomic memory of home celebrations, family traditions, and coziness. It is best served chilled to fully reveal its aromas. Garnished with greens, it becomes an integral part of the New Year's feast, symbolizing warmth and joy in every layer.
1
Prepare all the ingredients.
2
Boil beets, potatoes, and carrots without peeling. Carrots will be ready first (in 20 minutes), then potatoes (30-35 minutes), and beets will take at least 1 hour. Check readiness with a skewer or knife: it should easily penetrate the flesh. Let the vegetables cool while preparing other ingredients.
- Potato: 300 g
- Carrot: 200 g
- Beet: 300 g
3
Fillet the herring, carefully removing all bones, and cut into 1 cm cubes.
- Lightly salted herring: 400 g
4
Boil the eggs hard and peel them.
- Chicken egg: 4 pieces
5
Chop the onion into small cubes and pour boiling water over it.
- Onion: 100 g
6
Peel the beetroot, potatoes, and carrots. Grate all the vegetables separately on a coarse grater.
- Potato: 300 g
- Carrot: 200 g
- Beet: 300 g
7
The eggs should also be grated.
- Chicken egg: 4 pieces
8
Layer the vegetables in a salad bowl, spreading mayonnaise on each layer: first half of the potatoes, then herring, onion, remaining potatoes, eggs, carrots, and beets.
- Potato: 300 g
- Lightly salted herring: 400 g
- Onion: 100 g
- Potato: 300 g
- Chicken egg: 4 pieces
- Carrot: 200 g
- Beet: 300 g
- Mayonnaise: 200 g
9
Generously coat the beetroot with mayonnaise as well.
- Mayonnaise: 200 g
10
Cover the salad with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to let it soak. Then serve, garnished with dill.
- Dill: to taste