Rolls with herring under a fur coat
1 serving
60 minutes
Herring under a fur coat rolls are an original interpretation of the classic Russian salad. This recipe combines the tenderness of potatoes, the sweetness of beets and carrots, the piquancy of lightly salted herring, and the creamy taste of mayonnaise. Originally, 'Herring under a fur coat' appeared in the early 20th century and quickly became a symbol of festive feasts. In this version, the dish takes on a new form—rolls—which makes it convenient for serving and adds elegance. The taste of these rolls is harmonious: the softness of the vegetables contrasts with the firm slices of herring, while the slight tanginess of capers and freshness of green onions complete the composition. An ideal choice for those who want to surprise guests with a new take on a traditional dish!
1
Wash the vegetables and boil them in their skins, cool, peel, and grate each separately. Boil the eggs, cool, peel, separate the whites from the yolks, and grate. Chop half of the herring finely, slice the rest. Peel the onion, chop it into small cubes, and blanch with boiling water.
- Potato: 300 g
- Beetroot: 150 g
- Carrot: 100 g
- Onion: 30 g
- Chicken egg: 2 pieces
- Norwegian lightly salted herring: 100 g
2
Mix carrots, beetroot, half of finely chopped herring, part of the egg white and yolk, and onion with mayonnaise.
- Carrot: 100 g
- Beetroot: 150 g
- Norwegian lightly salted herring: 100 g
- Chicken egg: 2 pieces
- Onion: 30 g
- Mayonnaise: 30 g
3
Place the potato on a sushi mat, then add the filling and roll it up, shaping it. Lay thin slices of herring on one side, carefully shape it. Cut the roll into 6 pieces, place on a plate, grate the egg, and garnish with onion and capers.
- Potato: 300 g
- Norwegian lightly salted herring: 100 g
- Chicken egg: 2 pieces
- Spring onion: 2 pieces
- Caper berries (with stem): 2 pieces