Herring under a fur coat with apple sauce
8 servings
143 minutes
Herring under a fur coat is a classic dish of Russian cuisine, but in this version it acquires a new exquisite touch thanks to the apple sauce. Historically, the salad originated in the early 20th century and became a symbol of festive gatherings. Here, traditional layers of potatoes, carrots, beets, and herring are complemented by caramelized apple sauce that adds a delicate tang and richness of flavor. The apple harmonizes beautifully with the juicy beetroot while rosemary adds a refined spiciness. This dish not only pleases the eye with its vibrant layers but also satisfies wonderfully while remaining light due to the fruity note. It is best served chilled to fully reveal all flavors. Perfect as a centerpiece for festive dinners alongside traditional Russian drinks—be it juice or herbal tincture.
1
Individually place potatoes, beets, and carrots on a sheet of foil, drizzle with vegetable oil, salt them, add rosemary, and then tightly wrap in foil.
- Potato: 4 pieces
- Beetroot: 2 pieces
- Carrot: 2 pieces
- Rosemary: 5 g
- Salt: to taste
- Vegetable oil: to taste
2
Bake at 200 degrees for 1 hour until the vegetables are soft.
3
Let the vegetables cool down, then unwrap and clean them.
4
Grate potato and carrot on a coarse grater into one bowl.
- Potato: 4 pieces
- Carrot: 2 pieces
5
Grate one beetroot coarsely as well.
- Beetroot: 2 pieces
6
Peel the apple, remove the core, and cut it into large cubes.
- Green apples: 1 piece
7
Cut the second beet into large pieces.
8
Place the apple cubes in a saucepan and sauté them lightly without oil.
- Green apples: 1 piece
9
Add sugar and a pinch of salt, pour in vinegar. Stir until caramelized.
- Sugar: 1 teaspoon
- Apple cider vinegar: 20 g
- Salt: to taste
10
Add beetroot to the apple, pour water up to half the weight. Stew until the apple becomes soft. Add water if necessary.
- Beetroot: 2 pieces
11
Blend until creamy.
12
Let it cool and mix with mayonnaise.
- Mayonnaise: 100 g
13
Layer the ingredients in a deep bowl. Start with potatoes and carrots.
14
Then evenly distribute the chopped herring and red onion on top.
- Herring fillet: 250 g
- Red onion: 1 head
15
Generously coat with sauce. And do this all the way to the top of the dish.
16
Top with grated eggs. Put in the fridge for a couple of hours to let the salad soak.
- Chicken egg: 3 pieces
