Herring under a fur coat
6 servings
90 minutes
Herring under a fur coat is an iconic dish of Russian cuisine that appeared in the early 20th century. It combines tender lightly salted herring, sweet beetroot, the softness of potatoes and carrots, the spiciness of onions, and the creamy texture of mayonnaise. The taste is harmonious – the salty fish is complemented by the sweetness of the vegetables, while mayonnaise binds all the ingredients together. The dish has a feature – it becomes tastier after steeping when all layers soak into each other. Traditionally served on festive days, especially New Year’s Eve, it is decorated with greens and cranberries, pleasing not only with its taste but also with its bright appearance.
1
Prepare the necessary ingredients.
2
Wash the beetroot well, place it in a pot, cover with water, and boil until cooked. Cool the cooked beetroot and peel it.
- Beet: 1 piece
3
Wash the potatoes and carrots well under running water, place them in a pot, cover with water, and boil until cooked. Cool the cooked vegetables and peel them.
- Carrot: 1 piece
- Potato: 2 pieces
4
Pour 25 ml of vegetable oil into a separate container. Peel the onion, wash it well under running water, chop it finely into cubes, and place it in the container with the oil.
- Onion: 1 head
- Vegetable oil: 25 ml
5
Grate the beetroot on a coarse grater, mix with mayonnaise in a separate container. Line the mold with plastic wrap for easy serving. Place the prepared beetroot in the mold.
- Beet: 1 piece
- Mayonnaise: to taste
6
Grate the carrot on a coarse grater, layer it on the beetroot, and spread with mayonnaise.
- Carrot: 1 piece
- Mayonnaise: to taste
7
Grate the potatoes on a coarse grater, layer them on the carrots, and spread with mayonnaise.
- Potato: 2 pieces
- Mayonnaise: to taste
8
Chop the cleaned herring into small cubes and place it on grated potatoes.
- Herring: 200 g
9
Place the prepared onion on the herring.
- Onion: 1 head
10
Cover the mold with a plate and flip it over. Let it rest in the refrigerator for at least 2-3 hours.
11
Serve cold. Optionally, it can be garnished with greens and berries of viburnum or cranberry.
- Green: to taste
- Fresh cranberries: to taste