Herring under a fur coat classic
6 servings
60 minutes
Herring under a fur coat is one of the most recognizable and beloved dishes of Russian cuisine. This layered salad originated in the early 20th century and quickly gained popularity due to its harmony of flavors. The tender salted herring fillet combines with soft potatoes, sweet carrots, and rich beets, creating a unique texture and taste. A light hint of spiciness is added by pickled onions, while creamy mayonnaise binds the layers together. The finished salad soaks in the refrigerator, making it especially juicy. It is the perfect dish for a festive table, embodying Russian gastronomic traditions and hospitality. Garnished with fresh herbs, it not only delights the palate but also looks impressive, becoming the centerpiece of any feast.
1
Prepare the ingredients. You will also need foil for baking vegetables in the oven.
- Beetroot: 2 pieces
- Carrot: 2 pieces
- Potato: 2 pieces
2
Wrap the beetroot, carrot, and potato in foil and bake in the oven at 180–200 degrees for 1.5–2 hours (check readiness by piercing the beetroot with a toothpick). Let the cooked vegetables cool.
- Beetroot: 2 pieces
- Carrot: 2 pieces
- Potato: 2 pieces
3
Cut the herring and onion into small cubes.
- Herring fillet: 250 g
- Onion: 2 heads
4
Mix herring and onion, add a little vegetable oil. Let it marinate while the vegetables are baking.
- Herring fillet: 250 g
- Onion: 2 heads
- Vegetable oil: 1 teaspoon
5
Clean the cooled vegetables and previously hard-boiled eggs.
- Beetroot: 2 pieces
- Carrot: 2 pieces
- Potato: 2 pieces
- Chicken egg: 3 pieces
6
Assemble the salad in layers. Grate the potatoes for the first layer.
- Potato: 2 pieces
7
Layer herring with onions as the second layer.
- Herring fillet: 250 g
- Onion: 2 heads
8
Spread a small amount of mayonnaise and carefully distribute it with a fork over the entire surface.
- Mayonnaise: 80 g
9
The third layer is grated boiled eggs.
- Chicken egg: 3 pieces
10
Also, grease with a small amount of mayonnaise.
- Mayonnaise: 80 g
11
Then a layer of carrots. At this stage, you can add a little salt if the herring is not too salty.
- Carrot: 2 pieces
12
The last layer is beet.
- Beetroot: 2 pieces
13
Also lightly coat the beetroot with mayonnaise and refrigerate for 1-2 hours to marinate.
- Mayonnaise: 80 g
14
Garnish with greens. The dish is ready to serve.
- Fresh herbs: to taste
