Vegetables for the salad must be prepared in advance. To do this, they need to be washed and boiled in their skins. Vegetables that are cooked separately from each other retain their individual flavor best. Therefore, it is advisable to cook potatoes and carrots, and especially beets, in different pans.
To make the potatoes whiter, add a little vinegar to the water after boiling, the water will boil, then reduce the heat and cook until tender.
Potatoes, carrots and beets can be baked in the oven by wrapping them in foil.
Steamed vegetables can be cooked not only in a double boiler, but also, if you have special equipment, in a microwave, in a slow cooker or in a saucepan on the stove.
Many models of multicookers that have a steam mode come with accessories in the form of a stand and a bowl. The stand is placed on the bottom, and the bowl is placed on top and, thus, cooking occurs on two levels and in larger quantities.
The “steam” mode can be replaced by other suitable modes that provide long-term boiling or installed in the “multi-cook” program. See what it looks like, and if you don’t have such devices, then build something similar. For example, for the lower level it could be a plate on an inverted bowl, etc.
Cooked and cooled potatoes, carrots and beets need to be peeled.
Peel the onions too.
Sea kale suitable for this salad can be different: canned, dry or frozen. Canned seaweed can be natural in its own juice, as well as in the form of a salad with various additions of other ingredients (vegetable oil, carrots, spices, etc.). Look at the ingredients on the can to see if it suits your taste.
Frozen cabbage needs to be thawed, then rinsed thoroughly, and then thrown into boiling water and cooked for about five minutes. After cooking, the seaweed is placed in a colander and washed again. It is recommended to cook it in several stages: throw it into boiling water for a few minutes, then rinse, and so on 2-3 times. It is also recommended to add a little vinegar to the water to get rid of any remaining mucus.
Dry seaweed needs to be soaked for several hours, then rinsed, thrown into boiling water, cooked for about five minutes, drained in a colander and rinsed again.
Overcooked seaweed not only loses its beneficial properties and taste, but also does not hold its shape, but seems to spread out.
The easiest way is to use canned seaweed. You need to drain the excess liquid from the jar. To do this, either press the cabbage with a fork and drain, or simply transfer the cabbage from the jar into a suitable sieve.
Any seaweed needs to be chopped into short pieces, because it will be inconvenient to either place it in a layer of salad, or then divide it into portions, or eat long seaweed.
Assemble the layered salad. You can grate potatoes, carrots and beets immediately, one by one, onto a flat dish on which the salad will be served, or you can grate it on an auxiliary dish and then transfer it to a serving dish. This depends on accuracy and experience. But in both cases, there is no need to compact the grated vegetables; let them lay out in a more lush layer, so they will be better saturated with the sauce and the salad will be more effective.
If you want a salad that is perfectly even around the edges, use a special metal ring or sides from a springform baking pan as a side barrier.
The first one, i.e. The bottom layer is coarsely grated potatoes. Place the second layer of salad on it - this is seaweed.
Lubricating potatoes with mayonnaise - if desired, you can simply add a little vegetable oil to the seaweed. That's how it's done here.
The sea is like a fur coat.
I’m sharing an interesting new recipe for my favorite dish.
From Wikipedia I learned that there is a vegetarian version of Herring under a fur coat. The herring is replaced with seaweed, the eggs with avocado, and egg-free mayonnaise is used. I wanted to try it. Armed with the remains of seaweed (bought a week ago), half a pack of mayonnaise, Wikipedia, intuition and other ingredients, I built something very similar to a fur coat. I put it in the refrigerator to brew, took it out, tried it... and...
I was surprised by the taste...harmonious...fresh, very pleasant. Its highlight is the combination of the specific aroma of kelp with the sour-sweetness of an apple. Boiled vegetables add richness to the salad. I advise you to try...
Ingredients for preparing the dish: seaweed (kelp), apple, onion, potatoes, carrots, beets, mayonnaise, vegetable oil.
I will immediately apologize to vegetarians, my mayonnaise was ordinary. Although, it seems to me that you can try making such a salad instead of mayonnaise with vegetable oil. Adding additional vinegar, salt, something else...
An apple appeared in my salad because there was no avocado. And the second reason: I read on the Internet that in an ordinary fur coat (with herring), some people make a separate layer with an apple.
Pre-boil potatoes, carrots and beets in their skins. Cool, peel, grate on a coarse grater.
We cut the seaweed crosswise with a knife so that it is not so long.
Cut the onion into cubes (or as usual).
Lastly, grate the peeled apple on a coarse grater (so as not to darken it).
About seaweed. I bought it already with vegetable oil, salt and vinegar (without any additives - carrots, onions, etc.). Therefore, if you have kelp without oil, then sprinkle it with oil. And vinegar. Or pickle onions in vinegar.
Place on a flat dish in layers:
- seaweed;
- onions, which we grease with mayonnaise;
- apple, grease with mayonnaise;
- potatoes, sprinkle them with vegetable oil for juiciness, then grease them with mayonnaise;
- carrots, again - mayonnaise;
- beets, grease with mayonnaise.
Place the finished salad in the refrigerator for a couple of hours.
As for the thickness of the layers, in my opinion... Unlike the classic fur coat, this salad should not be too tall. The fact that it looks tall in my photo is because of the very small plate.
There should not be too much kelp so that it does not interrupt other vegetables. A pronounced specific aroma.
I grated the apple a little. Literally, in one layer. Apple did not dominate. It only created a pleasant contrast with the taste of kelp.
As for the potatoes, it’s important not to overdo it. Otherwise, it will give too much satiety and it will be rude.
I wonder how this salad will turn out with the addition of avocado...?
Herring under a “fur coat,” along with Olivier, always takes its rightful place on the festive table. This option fur coats without herring It will appeal not only to vegetarians, but also to those who simply don’t like it.
- Buy soy or egg-free mayonnaise (lean) in the store
Recipe 1: Vegetarian herring under a fur coat - the simplest
- Potatoes - 4 pcs.
- Carrots - 2 pcs.
- Adyghe cheese - 150 g.
- Sea kale - 70-100 g.
- Beets - 1-2 pcs.
- Sour cream - 250 g.
- Salt - ¼ tsp.
| Boil carrots, potatoes and beets in their skins. Remember that beets take about 1.5 hours to cook. Cool the vegetables and peel them. Rub the first layer over half the potatoes. | |
| Then add the seaweed. In the photo I laid out the cabbage as it was in the jar. Still, I recommend that you grind it first. Otherwise, it will not be very convenient to eat and cut such a salad. | |
| Rub the next layer with half of the Adyghe cheese. | |
| And then lay out a layer of half the grated carrots. | |
| Prepare sour cream mayonnaise sauce according to this recipe (BELOW) and grease the carrots. Don't forget to add salt to the sauce or sour cream if you decide not to bother with the sauce. | |
| Now we repeat everything. Place a layer of potatoes. | |
| Then another layer of Adyghe cheese. | |
| A layer of boiled carrots. | |
| And again a layer of sauce. | |
| Then carefully cover the salad with a thick layer of beets. | |
| And grease the salad with sauce or sour cream. If you made a salad on a plate, then there were probably sloppy blobs left around the edges from the beets and sauce. Take a slightly damp cotton pad and clean the edges of the plate. The vegetarian fur coat without herring is ready! Enjoy your meal! |
Sour cream mayonnaise sauce for fur coat without herring:
- Sour cream - 250 ml
- Turmeric - 1 tsp.
- Asafoetida - pinch or garlic salt - ½ tsp.
- Ground black pepper - ½ tsp.
- Mustard (from a tube) - 1 tsp.
Place all ingredients in a bowl and blend with an immersion blender or fork.
Store the sauce in the refrigerator.
Recipe 2: Vegetarian fur coat without herring (more complicated)
- 800 gr. potatoes
- 800 gr. carrots
- 800 gr. beets
- 350 gr. seaweed
- 300 gr. Adyghe or processed cheese
- 5 pieces. walnuts
- 250 ml. sour cream
- 400 ml. mayonnaise
- spices: ground black pepper, cinnamon, asafoetida, nutmeg, ground coriander
- Boil potatoes, carrots and beets in their “uniforms”, steam or in water.
- When the vegetables have cooled, peel them.
- Now you need to grate the vegetables and cheese separately. Beets and carrots are best on a medium grater, and potatoes and cheese are best on a coarse grater.
- Wash the seaweed and chop finely.
- Add 2 tbsp. spoons of sour cream into carrots and beets, and 3-4 tbsp into potatoes. l.
- Add spices and 1 tsp. salt:
- for beets - a pinch of cinnamon and nutmeg
- for carrots - ½ tsp. ground coriander and a pinch of black pepper
- for potatoes and seaweed - ½ tsp each. asafoetida and some ground black pepper
If you don’t have any spices, it’s okay, it will still turn out delicious.
- Crush the walnut kernels.
- Pour it into the beets and stir.
- Now we have all the components of the “fur coat” ready and we can proceed directly to laying out the layers, lubricating each one. For this amount of food, a deep dish with a diameter of 25 cm and a height of approximately 9 cm is best suited.
- Place ½ of the potatoes on the bottom, level with a spoon and spread with mayonnaise.
- Make the next layer from ½ part of seaweed and also grease it with mayonnaise.
- Place ½ part of the cheese and spread with mayonnaise.
- Make the next layer from ½ part of carrots, greased with mayonnaise.
- Now lay out ½ part of the beets and also do not forget to grease them with mayonnaise.
- Now repeat all the layers again, if the height of the dish allows.
- Now all that remains is to decorate it beautifully and place it on the festive table.
Recipe 3: Vegetarian “fur coat”, fried mushrooms as a herring
We take products as for “under a fur coat” herring
I have:
2 boiled potatoes,
1 large boiled carrot,
1 boiled beet,
2 pickled cucumbers,
lean mayonnaise.
Instead of herring, we take mushrooms fried with onions - I used champignons.
We cook it like a herring.
I just:
mushrooms, mayonnaise,
potato
cucumbers
carrots, mayonnaise,
beets, mayonnaise.
Three vegetables on a grater - fine or coarse - whatever you like.
Between the mushrooms and potatoes, you can also chop fresh onions - if you like onions. 
I tried it at my husband’s birthday - everyone, both fasting and non-fasting, liked it very much.
Recipe 4: Vegetarian fur coat without herring with salted mushrooms
Probably many people love a fur coat with herring. The problem with salad is the seeds, although now everyone probably buys peeled fillets. We are preparing our own version of the salad. The ideological inspirer is a friend. We used to make just “shuba” or mimosa, but friends once treated us to a version with lean soy mayonnaise and salted oyster mushrooms (they marinated them in vinegar and with special spices for fish). I decided to make it with salted milk mushrooms; there were no oyster mushrooms.
Boiled potatoes 200 grams,
Boiled carrots 200 grams,
Boiled beets 200 grams,
Onions 70 grams,
Salted milk mushrooms 200 grams,
Soy mayonnaise 150 grams,
Sea salt
I don’t have a salad mold, so I made something similar from cardboard, although I later realized that I could have cut off part of the water bottle. It would make a ring.
In principle, the salad is not much different from herring under a fur coat. Milk mushrooms go to the very bottom, then onions.
It makes sense to marinate the onions lightly.
Grate the vegetables on a fine grater.
Vegetarian Olivier
Ingredients
Ingredients
Avocado - 6 pcs.
Medium-sized pickled cucumber - 6 pcs.
Fresh medium-sized cucumber - 6 pcs.
Medium sized carrots - 3 pcs.
Pear - 6 pcs.
Medium sized zucchini - 3 pcs.
Salad for garnishing a dish - 60 g
Fresh dill - a couple of sprigs
Black salt - to taste
Fresh peas - 6 tbsp. l.
Cashew or seed sauce - approximately 6 tbsp. l.
Vegan mayonnaise
Yellow flax - 30 g
Honey - 45 g
Lemon juice - 30 g
Water - 400 ml
Sea salt - 5 g
Black salt - 7 g
Sunflower seeds - 70 g
Garlic - 12 g
Grapeseed oil - 550 g
A comment
We decided to rethink the traditional New Year's salad, and also save time on its preparation. In traditional Olivier, all vegetables need to be boiled, but in our version, everything is fresh and raw. The avocado for the salad needs to be ripe, not hard, it should melt in your mouth. It is better to take a seasonal pear, ripe, but not watery. A prerequisite is that it must be fragrant. Our recipe also includes green peas; in an ideal recipe they should be fresh, but in a pinch you can use canned ones. Of course, there are fewer benefits in it and the taste is different.
Fruits and vegetables - avocados, cucumbers, carrots, pears and zucchini - need to be peeled and cut into cubes of approximately 5 mm. Mix everything together and add green peas. Grind all the ingredients for the sauce in the indicated proportions in a blender to obtain a thick, homogeneous vegan “mayonnaise.” Season the salad with sauce and place on a plate. Add salt to taste, and for decoration you can use any greens and lettuce leaves. It should take no more than 20 minutes to prepare.
Vegan herring under a fur coat
Ingredients
Pickled beets
Beetroot - 300 g
Water - 200 ml
Sugar - 80 g
Star anise - 2 stars
Carnation - 3 inflorescences
Black balsamic vinegar - 70 ml
Roasted vegetable tartare
Beetroot - 2 pcs.
Carrots - 2 pcs.
Potatoes - 2 pcs.
Sea salt - 200 g
Eggplant - 1 pc.
Nori - 10 g
Olive oil - 50 ml
Thyme - 2 sprigs
Salt - to taste
Soy milk - 100 ml
Mustard - 1 tsp.
Lemon juice - 1 tsp.
Vegetable oil - 100 ml
A comment
Herring under a fur coat is a classic dish on the New Year's table. Instead of the key ingredient of herring, I use eggplant. It contains a large amount of minerals (phosphorus, calcium, potassium and magnesium), as well as a lot of protein, which is an important component for people who want to balance their diet.
In order to give the eggplant a “sea” taste, after baking you need to season it with seaweed. To prepare vegetable tartare, bake beets, carrots and potatoes with coarse sea salt. This will remove excess liquid and enhance the natural taste. Vegetables need to be baked at 180 degrees for 30–40 minutes. Cut the eggplant in half and season with thyme, salt and olive oil. Bake at 180 degrees until done. Peel beets, carrots and potatoes and cut into cubes of approximately 50 mm. Peel the eggplant and cut into pieces about 1x2 cm, sprinkle with crushed seaweed. For pickled beets, bring all ingredients (except beets) to a boil and add beets, cut as thin as possible, to the marinade. It is necessary to allow the beets to cool completely in the marinade.
For the vegan version of mayonnaise, beat all ingredients except oil in a blender and gradually add oil in a very thin stream. It is better to put the butter in the freezer first, this way you can get the thickest possible sauce. To assemble the salad, place eggplant on the bottom of the plate, add mayonnaise, then vegetable tartare and cover it all with slices of pickled beets.
Root vegetable ratatouille
Olga Suzdalkina, White Rabbit dry chef
Ingredients
Carrots - 250 g
Jerusalem artichoke - 250 g
Celery root - 250 g
Parsnip - 250 g
Turnip - 170 g
Pepper and tomato sauce
Thyme - 3 sprigs
Onion - 300 g
Garlic - 3 cloves
Peeled tomatoes, cored - 300 g
Bulgarian orange - 210 g
Parsnip sauce
Parsnip - 200 g
Soy milk - 400 ml
Salt - 2 g
Flower honey - 5 g
Lemon juice - 20 ml
A comment
For the seasonal version of ratatouille, I used root vegetables - turnips, parsnips, Jerusalem artichokes and celery. Parsnips, celery and Jerusalem artichokes should be baked in foil until half cooked and then cut into 0.5x0.5 cm cubes.
What is special about the vegan “Herring under a fur coat”? First of all, the dish lacks the main component – herring. Fish is replaced with algae. Surprisingly, this salad quickly gained well-deserved popularity, because it is not only very tasty, but also brings much more benefits to the body than a traditional snack. The calorie content of herring salad under a fur coat in this version allows it to be eaten even by those who are on a diet.
Avocado is still quite an exotic fruit for us. And seaweed is also not found in every kitchen. But it is in this recipe that the products give a special taste to the finished dish, making it, although unusual, still quite similar to everything that is acceptable to us.
Ingredients of herring salad under a fur coat:
- 200 gr. seaweed;
- 2 beets;
- 2 carrots;
- 1 potato;
- 2 avocados;
- 1 onion;
- 20 gr. oils;
- 1/4 tsp. salt;
- 1/2 lemon;
- 20 gr. greenery
How to make herring under a fur coat recipe:
- All vegetables need to be washed and boiled, cooled and then peeled. Then the fruits are grated.
- Using a blender, chop the avocado, mix with lemon juice and salt.
- The onion must be peeled from the yellow husk and cut into thin, even rings.
- The onions are placed first in the salad bowl, followed by the potatoes.
- Algae is already placed on top of the potatoes and sprinkled with a little oil.
- Carrots and avocados are placed on the seaweed.
- After the avocado, you need to put the beets in the salad bowl and cover with the remaining avocado.
- Cool the resulting dish and serve.
Important! Vegetables should under no circumstances be overcooked, and ideally even crunch a little. Only under this condition can you achieve the ideal ratio and the salad will turn out especially tasty and original.
Unusual herring under a fur coat
In this version, nori is used as a substitute for herring. An apple is a delicious addition. The taste of such a salad simply cannot be underestimated, because it is both tasty and healthy.
You will need:
- 2 beets;
- 3 potatoes;
- 2 apples;
- 3 nori leaves;
- 50 gr. light mayonnaise.
Herring under a fur coat preparation method:
- Wash the root vegetables, boil and cool. Then peel and grate.
- First, place the boiled and chopped potatoes in the salad bowl, grease with mayonnaise.
- Next, lay out a sheet of nori.
- The apples need to be washed, grated and placed in the next layer. Top with sauce.
- Add the nori leaf again.
- Cover another sheet of nori with a layer of beetroot and mayonnaise.
- Leave the salad in the refrigerator for at least three hours. During this time, it will be soaked, and the nori will soften and acquire the desired, pleasant consistency.
- Before serving, you can decorate the appetizer with pieces of vegetables or fruits and herbs.
Important! Unlike the classic recipe, vegan “Shuba” is quite bland, and in order to achieve the desired taste effect, all layers are slightly salted.
Vegan salad recipe under a fur coat
In most cases, “Shuba” with herring replaced with seaweed has a bland, insufficiently rich taste, but not in this case. The presence of pickled cucumber among the ingredients is the main distinguishing feature of the snack. And satisfying, nutritious, and with a pleasant sourness, which is simply necessary for food to be well absorbed by the body.
You will need:
- 1 beet;
- 2 potatoes;
- 2 carrots;
- 200 gr. light mayonnaise;
- 2 nori leaves;
- 3 pickled cucumbers.
Herring under a fur coat in layers recipe:
- Beets, carrots and potatoes must be thoroughly washed and boiled. After cooking, the vegetables must be cooled, peeled and grated.
- We lay out the potatoes as the first layer, distribute them over the dish, press them down a little, and grease them with mayonnaise.
- Place a sheet of nori on the potatoes, which must be moistened with a small amount of water, otherwise it simply will not soften.
- There is no need to grate the cucumbers, just chop them into cubes with a knife. We transfer the pieces to the salad and treat them with sauce.
- Cover the cucumbers with a sheet of dried seaweed, which, as in the previous case, is moistened with water.
- The next two layers also need mayonnaise treatment. First place the carrots and then the beets in the salad bowl.
- Place the finished salad in the refrigerator for a couple of hours.
- Before serving, you can decorate with herbs or pieces of vegetables.
Tip: beets acquire a simply extraordinary taste and aroma if the root vegetable is baked in the oven, first wrapped in foil.
Vegan real herring under a fur coat
Fresh cucumber is not a standard component of a fur coat. But if this ingredient is included in the composition, you can achieve a special taste and incredible, exquisite freshness.
You will need:
- 2 beets;
- 2 carrots;
- 2 potatoes;
- 2 fresh cucumbers;
- 3 sheets of nori;
- 200 gr. smoked cheese;
- 200 gr. sour cream;
- 2 tbsp. l. mustard (liquid);
- 1 tbsp. l. spices;
- 1/4 tsp. salt.
Cooking herring under a fur coat:
- All vegetables need to be washed, boiled and cooled. Then peel and grate.
- Using a blender, prepare the sauce. For this purpose, mix sour cream with spices, salt and mustard and whisk vigorously.
- The seaweed needs to be torn into very small pieces.
- Grate the cheese.
- Cut the cucumbers into thin slices.
- Place the layered salad in a suitable dish and be sure to soak each product in the prepared sour cream sauce.
- Place the potato layer first. It needs to be squished a little.
- We already place nori and thinly sliced cucumbers on it.
- Then we add carrots and cheese, which, like potatoes, is recommended to be crushed a little with a spoon.
- Spread the beets over the cheese, draw a net of sauce and place in the refrigerator for a couple of hours.
- Before serving, you can decorate the appetizer with chopped herbs.
Vegan herring under a fur coat
This is perhaps the most unusual of all known recipes. There are a lot of products involved in the recipe that by no means can be called standard.
You will need:
- 1 beet;
- 20 gr. lemon;
- 70 gr. Jerusalem artichoke;
- 1 sheet of nori seaweed;
- 1 carrot;
- 5 gr. flower pollen;
- 10 gr. parsley;
- 10 gr. green onions;
- 10 gr. olive oil;
- 50 gr. cheese;
- 30 gr. soybean sprouts.
Vegan herring under a fur coat traditional recipe:
- Wash beets and carrots, boil and cool. Already cold they are cleaned and crushed.
- Using a grater, chop the Jerusalem artichoke.
- Combine carrots and Jerusalem artichokes in one container, add lemon juice, and if necessary, add salt and pepper, but this is a matter of taste.
- Pour half of the cheese specified in the recipe into the carrot mixture and mix everything, then place on a dish.
- Chop the seaweed as finely as possible and immerse it briefly in water to soften it a little.
- Only when soaked should the seaweed be added to the products already placed in the mold.
- At the next stage, chop the green onions and parsley and scatter them in the next layer.
- Place the remaining unused cheese on top of the greens and cover it with a beetroot layer.
- The top of the dish is carefully sprinkled with pollen from flowers.
- Naturally, the salad should steep before serving. It is enough for the snack to stay in the refrigerator for half an hour to acquire the desired consistency and get an unsurpassed flavor.
Vegan “Herring under a fur coat” is an original solution for those who prefer not to eat meat and fish. In addition, the salad has a huge number of beneficial properties. The low calorie content of the dish is also an important factor, which for many is of particular importance due to certain circumstances. Although algae have not yet gained popularity among the inhabitants of our country, they are increasingly used in cooking. And not in vain. Their taste, although specific, is simply amazing. And if all the cooking rules are followed, an amazing culinary miracle is created that you simply can’t help but like. More and more people who have tried to prepare the liver salad recipe under a fur coat are becoming its ardent fans.
Prepare ! Even the simplest dish in an original presentation, such as or, will decorate not only the dinner table, but also the holiday table!
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