Cod liver under a fur coat salad
4 servings
60 minutes
The salad 'Herring under a Fur Coat' is an exquisite dish of Russian cuisine that combines the tenderness of cod liver, the freshness of vegetables, and the refined sweetness of prunes. Its roots trace back to festive traditions where layered salads symbolize a wealth of flavors and textures. The lightness of potatoes and carrots harmoniously complements the rich taste of liver, while prunes add a subtle sweet-sour note. The egg whites and yolks finish the composition with an airy texture, and green onions provide freshness. This salad is perfect for special occasions, highlighting the elegance and sophistication of the meal. It is chilled before serving to allow the ingredients to meld together for a perfect taste.
1
Boil carrots and potatoes in their skins. Boil the eggs hard.
- Carrot: 1 piece
- Potato: 2 pieces
- Chicken egg: 4 pieces
2
Layer the salad, spreading each layer with mayonnaise: 1st layer - potatoes grated on a coarse grater; 2nd layer - cod liver without oil, mashed with a fork, do not spread with mayonnaise; 3rd layer - finely chopped onion; 4th layer - carrots grated on a coarse grater; 5th layer - prunes cut into strips; 6th layer - egg white grated on a coarse grater; 7th layer: crumble the yolks finely.
- Potato: 2 pieces
- Canned cod liver: 200 g
- Green onions: to taste
- Carrot: 1 piece
- Prunes: 12 pieces
- Chicken egg: 4 pieces
- Mayonnaise: to taste
- Salt: to taste
- Ground black pepper: to taste
3
Decorate with greenery.
- Green onions: to taste
4
Chill the salad in the refrigerator for three hours before serving.