Herring under a fur coat without herring
4 servings
60 minutes
The recipe is taken from the book "About delicious vegan food". The biggest trick is to manage to make this salad without herring, while simulating its presence. How to achieve this? Very simple. It is enough to use the same marinade as for herring, but add plant-based products to it. For example, mushrooms. Oyster mushrooms are ideal - they are dense in texture and an even white color. If you can't find them, fresh champignons will do. You need to choose the strongest mushrooms, with them "Herring under a fur coat" will be like the real thing.
1
Cut the mushrooms into elongated rectangles that mimic the shape of herring pieces in a jar.
- Oyster mushrooms: 120 pieces
2
Mix vegetable oil, soy sauce, coriander, wine vinegar, dill, and salt. Heat to 35–40 degrees and then cool.
- Vegetable oil: 100 ml
- Soy sauce: 50 ml
- Coriander seeds: 1 teaspoon
- Dill: 0.5 bunch
- Salt: to taste
3
Place the mushroom pieces in the marinade and let them sit for 20-30 minutes. Then drain the mushrooms in a colander to remove excess liquid.
- Oyster mushrooms: 120 pieces
4
At this time, prepare the other ingredients: separately grate boiled beetroot, carrot, and fresh apple on a coarse grater.
- Beetroot: 200 g
- Carrot: 160 g
- Apple: 160 g
5
Layer pieces of mushrooms tightly at the bottom of a salad bowl or culinary ring, spread with vegan mayonnaise, then add a layer of grated apples and coat well with mayonnaise, followed by a layer of carrots, mayonnaise, a layer of beets and mayonnaise on top. 'Herring under a fur coat' without herring is ready!
- Oyster mushrooms: 120 pieces
- Vegan (eggless) mayonnaise: 160 g
- Apple: 160 g
- Vegan (eggless) mayonnaise: 160 g
- Carrot: 160 g
- Vegan (eggless) mayonnaise: 160 g
- Beetroot: 200 g
- Vegan (eggless) mayonnaise: 160 g