With the onset of cold weather and on the eve of big holidays, we all want to please our loved ones with something tasty and familiar from childhood. One of the most favorite dishes in Russia in the winter season is salad - the classic recipe is known to many housewives, but we decided to refresh it in your memory by providing a step-by-step recipe, and also talk about how to prepare some variations of this popular salad.
Which ingredients to choose
Potatoes, which are a kind of basis for this easy-to-prepare dish, must be carefully selected: it is better to give preference to a brighter variety so that the vegetable looks more beautiful in the salad, and you should also not take starchy potatoes, which can become very boiled during the cooking process.
The same goes for other vegetables - carrots and beets. It is ideal if all the vegetables are natural, from the home garden, but store-bought products are also perfect.
Lazy “herring under a fur coat”
If you don’t have a lot of time and simply don’t have the opportunity to lay out classic layers, but still want to pamper yourself with the taste of this wonderful and beloved dish by many, prepare a lazy “herring”. To do this, prepare all the ingredients and mix them like a regular salad, season with mayonnaise, and let it brew for a while.
“Shuba” with red caviar
A more refined version of the traditional treat will be obtained if, in addition to the ingredients, you also add red caviar. In this case, you can follow the following sequence in preparing the salad:
- layer of potatoes;
- thin uniform layer of caviar;
- carrot;
- herring;
- beet;
- egg;
- on top - caviar as a small decoration.
In this case, you need to coat all layers except the caviar layers with mayonnaise.
Vegetarian option
If you or any of your household members adheres to a vegetarian diet, you can prepare for them an alternative version of “Herring under a fur coat”, using seaweed instead of fish. As a sauce, also prepare a lighter, but no less tasty “homemade mayonnaise” - just mix 3 tablespoons of low-fat sour cream and 1 teaspoon of vinegar, mustard and lemon juice.
You will find two more interesting cooking and decoration options in the following video:
Spicy option
If none of the previous options interested you, but you still want to diversify the traditional “Herring under a fur coat” - this option is just for you. Just replace the second “potato layer” in the classic version with an apple. It should be grated on a coarse grater, like other vegetables. In this case, it is better to give preference to sweet, sour and juicier apples. And add 100-150 grams of capers to the onion layer to give the taste even more variety.
Despite the variety offered, we are sure that if you are planning to prepare the “Herring under a Fur Coat” salad for the holiday, the classic recipe with egg will definitely appeal to all household members and guests. And to diversify the presentation, try preparing this dish not in a large flat salad bowl, but in portions: this way this treat looks even more aesthetically pleasing, and the multi-layered nature of the dish was very clearly visible. Other options could be portioned salads in tartlets or on sandwiches made from black or Borodino bread.
There are many recipes for making salads: simple and complex. But there is also a category of salads that are called classic. These include the popular “Olivier” and, of course, “Herring under a fur coat.” To this day, these salads are in demand. Simple ingredients and wonderful taste make them a favorite of almost everyone.
Each housewife has her own signature recipes for preparing these salads, supplements them with new ingredients or designs them in a special way. We offer you a classic recipe for “Herring under a fur coat”, in which the layers are laid out in order. This salad will certainly brighten up your holiday feast.
Ingredients
- Potatoes – 2 pieces;
- Carrots – 1-2 pieces;
- Beets – 1 piece;
- Onion – 1 piece;
- Herring fillet – 1 piece;
- Mayonnaise – 5-6 tablespoons;
- Salt - to taste.
Preparation
The list of ingredients contains only the main products for preparing “Herring under a fur coat” in layers in order. To decorate the popular puff salad, you can use a boiled chicken egg, olives, canned green peas, fresh sprigs of herbs (dill, parsley, green onions).
First boil the vegetables for the dish: carrots, potato tubers and beets. Before cooking, rinse the vegetable ingredients, place them in a saucepan and cover with water. After boiling, reduce the heat and season the water with salt. Then place the boiled vegetables under cold water, cool and peel. Prepare a suitable salad bowl for “Herring under a Fur Coat”. If you are using whole fish for the salad, gut it and fillet it, carefully selecting the bones. Cut the herring fillet into small pieces, place the fish in the first layer in a salad bowl.
Peel the onion and chop it finely. If the onion is very bitter, then pour boiling water over it and leave it for 10 minutes. Then squeeze it out. Place the onion slices on the herring layer.
Season the onion layer with a mesh of mayonnaise.
Grind the potatoes using a large-mesh grater. Place an even layer of potatoes on top of the onions.
Lubricate this layer with mayonnaise as well. You can use a silicone cooking brush to make the process easier.
Grind the carrots in a similar way, i.e. on a grater. Place carrot layer.
Cover the row of carrots with mayonnaise.
All that remains is to lay out the final beetroot layer of the salad and coat it with mayonnaise.
Now you have placed the layers in the “Herring under a Fur Coat” salad one by one, and it is almost ready. Add the finishing touches - decorate the salad. For decoration, use boiled vegetables or the white of a boiled chicken egg. Fresh herbs and canned green peas look beautiful on “Herring under a Fur Coat”.
It is not recommended to serve this salad on the holiday table right away. It should soak for several hours. The taste of “Herring under a fur coat” will noticeably change as you wait.
Cooking tips:
- Potatoes for salad should not be crumbly.
- Beets should be of sweet varieties.
- Take lightly salted herring, otherwise the salad will turn out too salty. If you have heavily salted fish, soak it in milk, then rinse with running water and dry well. In this case, do not add salt to other ingredients.
- Before adding to the salad, for piquancy, onions can be marinated in a glass of water with half a teaspoon of salt and the same amount (2 tablespoons each) of sugar and vinegar. But this is not for everybody.
- Some of the “Shuba” salad generously coat the layers with mayonnaise so that they soak in faster, but this is wrong, because then the dish will simply “float”. It is better to make a grid of mayonnaise, which can be slightly spread with a fork or spoon. If you don’t have time to wait, it’s better to just immediately mix each component with mayonnaise in a small amount, and then put it in a salad bowl.
- Many housewives add eggs to “Herring under a fur coat.” The layers are arranged in order in this case as follows: herring, onions, potatoes, eggs, carrots and beets.
- To serve “Herring under a Fur Coat” in a beautiful and original way, instead of a salad bowl, you can place the layers directly on plates using a removable baking dish or a ring cut out of a plastic bottle. Then you carefully remove it, and the finished puff portions of salad flaunt in front of each guest.
- Since the peculiarity of this salad is that it is not served immediately after preparation, but after some time, its decoration may blur and, on the contrary, spoil its appearance. Therefore, it is advisable to “beautify” it just before serving.
- In addition to the main ingredients, you can add apples, mushrooms, processed cheese, green peas, nuts, pickled cucumbers to “Shuba” (not all at once, no more than one additional ingredient! Such “additional” layers are placed directly on the herring). It turns out tasty and original, but this is no longer a classic recipe, but variations on a theme.
- If you replace the classic herring with lightly salted salmon or mackerel, you will get an unusually tasty salad, seemingly familiar, and at the same time completely transformed.
Herring under a fur coat is a salad loved by many, easy to prepare and very tasty. It is usually served on a festive table and prepared according to the classic recipe, but is often supplemented with fruit, cheese, pickled or pickled cucumbers. The calorie content of a fur coat prepared according to the classic recipe is 159 kcal per 100 g.
Layers of classic herring under a fur coat
The photo recipe offers a classic version of the “Herring under a Fur Coat” salad without eggs.
For assembly we will use portioned bowls. In them he will look very beautiful and festive.
Your mark:
Cooking time: 1 hour 30 minutes
Quantity: 5 servings
Ingredients
- Salted herring (fillet): 400-450 g
- Large beets: 1 pc.
- Small carrots: 4 things.
- Large potatoes: 1 PC.
- Large onion: 1 PC.
- Sunflower oil: 5 tsp.
- Mayonnaise: about 250 ml
- Salt: to taste
Cooking instructions
Wash the large beets, not peeled, fill them with water so that it completely covers the vegetable, and cook until tender. The liquid boils away during cooking, so add as needed. Cool and clean the finished root vegetable.
Wash large potatoes and carrots and cook in their skins in one pan for about 30 minutes. After cooling, clean it.
We check the finished herring fillet for the presence of bones; if there are any, remove them using culinary tweezers, cut them arbitrarily, but finely.
Place 1/5 of the finely chopped herring on the bottom of perfectly clean bowls and carefully distribute.
The layers must be assembled so that the ingredients do not come into contact with the walls of the bowls, then the dish will turn out neat and beautiful.
Peel the onion (you can take red one with a more delicate taste), chop it, divide it into 5 equal parts and place it on the chopped fish. Drizzle with oil (1 teaspoon each).
Cut the boiled potatoes into small cubes and place on top. Sprinkle generously with mayonnaise sauce.
Grate the peeled carrots coarsely and repeat the previous step.
We won’t keep the salad in the refrigerator, so we chop the beets on a coarse grater, add a little salt and mayonnaise and mix well. Carefully, without staining the walls, spread the beet mixture.
The delicious salad “Herring under a fur coat” is ready, additionally decorate it with parsley leaves and serve.
Layers in order of apple salad
An apple is the ingredient that will add piquancy and slight sourness to a delicate salad. This recipe does not contain eggs. This reduces calories. So, to prepare herring under a fur coat with an apple we need:
- 1 large herring;
- 2 pcs. beets;
- 2 sour apples;
- 2 pcs. potatoes;
- 2 pcs. bulbs;
- vinegar (for pickling onions);
- 2 pcs. carrots;
- mayonnaise.
What we do:
- Wash the potatoes, carrots and beets and put them in cold water. Cook over medium heat until done.
- While the vegetables are cooking, peel the onion and chop it as finely as possible. Pour vinegar for 10 minutes, then drain and rinse with cold water (to get rid of excess acid).
- Remove the skin from the herring, separate the fillet from the backbone and remove excess bones, chop finely.
- Peel boiled and completely cooled vegetables and grate them into separate bowls.
- We take a beautiful salad bowl and lay out the chopped herring fillet as the first layer.
- Top with onion and a little mayonnaise.
- Next - boiled potatoes, lightly salt and coat them as well.
- Grate the apple on a coarse grater and place it on the potatoes. There is no need to lubricate the apple layer with mayonnaise.
- Next, add the carrots, salt and coat with sauce.
- Then beets and a generous amount of mayonnaise.
- Place the prepared salad in the refrigerator for 2 hours to soak.
To prevent the apples from oxidizing and acquiring an unsightly shade, they must be grated strictly before assembling the salad.
Herring under a fur coat with egg
Classic herring under a fur coat is prepared with the addition of chicken eggs. You also need to take the following ingredients:
- 1 large beet;
- 1 lightly salted herring;
- 2 carrots;
- 3 chicken eggs;
- 2 onions;
- 3 potatoes;
- 1 glass of mayonnaise;
- salt.
How to prepare:
- Boil beets, potatoes and carrots until tender. Separately set the eggs to boil (10 minutes).
- Finely chop the onion and pour boiling water over it.
- We cut the herring: remove the skin, separate it from the ridge and remove the bones. Chop as finely as possible and set aside.
- Cool and peel the root vegetables using three large graters and place them on separate plates.
- We take a beautiful salad bowl and put the herring on its bottom.
- Make a thin layer of onion and coat with a little mayonnaise.
- Place potatoes on top, lightly salt and also grease with sauce.
- Next comes a layer of carrots, we also distribute them evenly, add some salt, and lubricate them.
- Then grate the eggs on a coarse grater and repeat the previous step.
- The last layer is beets.
- Coat the top with mayonnaise and put it in the refrigerator to soak.
Many housewives prepare salad not only on holidays, but also on weekdays. But only a few know the intricacies of its preparation:
- To make the herring more juicy, generously grease the bottom of the salad bowl with mayonnaise.
- To preserve the maximum amount of nutrients in vegetables, it is better to bake them in the oven. Just wrap each root vegetable in foil (mirror side inward) and bake.
- To make the finished dish juicy, mix the ingredients for each layer in separate plates with a small amount of mayonnaise. But when forming the salad, use less sauce, otherwise it will be too greasy.
- To add some zest, mix chopped beets with coarsely grated hard cheese. This will create a light creamy flavor.
- For beauty, set aside one or two boiled yolks and rub them on top.
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