Herring under a fur coat salad
12 servings
90 minutes
The salad 'Herring under a Fur Coat' is a cult dish of Russian cuisine that has become an integral part of festive gatherings over the years. Its history dates back to the early 20th century when layers of fish and vegetables symbolized the unity of the people. This salad is a harmony of flavors: tender, salty herring combines with the softness of potatoes, sweetness of carrots, and earthy aroma of beets. Each layer soaked in mayonnaise creates a rich and slightly tangy taste, while the final layer of eggs adds lightness. 'Fur Coat' is not only a gastronomic pleasure but also a work of culinary art where each bite delights with a rich combination of textures. It is served chilled to allow the flavors to harmoniously blend together, and herbs add fresh notes. This dish symbolizes comfort, traditions, and warm gatherings around the family table.
1
Prepare the products.
2
Clean and wash the vegetables, thoroughly wash the eggs, place them in a large pot, add water and set to boil everything together.
- Chicken egg: 4 pieces
- Potato: 6 pieces
- Carrot: 3 pieces
3
Peel and wash the beetroot, then boil it separately from other ingredients until cooked.
- Beetroot: 3 pieces
4
After cooking, remove the potatoes and let them cool. Do the same with the carrots.
5
The beetroot should also be cooled.
6
Remove the eggs from hot water, rinse with cold water for quick peeling, and cool them down.
7
Grate the carrot on a fine grater.
8
Add 2 tablespoons of mayonnaise and mix thoroughly.
- Mayonnaise: 200 g
9
Grate the beetroot on a fine grater as well.
10
Add 2 tablespoons of mayonnaise and mix thoroughly.
- Mayonnaise: 200 g
11
Grate the potatoes on a fine grater as well.
12
Add 2 tablespoons of mayonnaise to the potatoes and mix.
- Mayonnaise: 200 g
13
Cut the herring into small cubes.
- Herring: 2 pieces
14
Peel the onion and chop it into small cubes.
- Red onion: 1 head
15
Prepare the salad: layer potatoes with mayonnaise evenly on a plate.
16
Place the onion on the potatoes and spread it evenly over the surface.
17
Spread the carrot with mayonnaise on the onion and then add the finely chopped herring.
18
Flatten the herring and lightly drizzle with mayonnaise.
- Mayonnaise: 200 g
19
On top, a layer of grated eggs should be evenly spread across the entire surface.
20
As the last layer, spread the beetroot with mayonnaise evenly over the surface and sides of the mound.
21
Finely chop some available greens.
- Fresh herbs: 1 bunch
22
Garnish the finished salad with greens on top.
- Fresh herbs: 1 bunch
23
Serve in portions at the table.
