Vegetarian herring under a fur coat
4 servings
60 minutes
The vegetarian version of the classic dish 'Herring Under a Fur Coat' is a creative reinterpretation of traditional flavors without using fish. Instead of herring, a harmonious blend of wakame seaweed, nori, fresh mushrooms, and onions is used to create a rich sea flavor. The mayonnaise is made from ground seeds, lemon juice, olive oil, and mustard, adding zest and creamy texture. Avocado replaces potatoes for tenderness and freshness while classic vegetables—beets and carrots—maintain the traditional sweet note. This dish is not only a find for vegetarians but also a great way to diversify the festive table with an original, healthy, and aesthetic snack.
1
Herring layer — mayonnaise — potato — mayonnaise — carrot — mayonnaise — beetroot — a lot of mayonnaise.
- Beet: 450 g
- Carrot: 450 g
- Olive oil: to taste
2
Herring - mix finely chopped wakame, nori, onion, and champignons. Soak the wakame in warm water for 5-10 minutes beforehand. Pour boiling water over the champignons.
- Wakame seaweed: 20 g
- Dry seaweed nori: 0.5 piece
- Onion: 1 piece
- Fresh champignons: 250 g
3
For mayonnaise, mix seeds, lemon juice, olive oil, mustard, and gradually add water. Grind the seeds in a blender first.
- Sunflower seeds: 350 g
- Olive oil: to taste
- Mustard seeds: to taste
- Salt: to taste
- Lemon: 1 piece
4
Potato is diced avocado.
- Avocado: 2 pieces
5
Carrot - boiled and grated on a coarse grater.
- Carrot: 450 g
6
Beetroot - boiled and grated on a coarse grater.
- Beet: 450 g