Calories: Not specified
Cooking time: Not specified
Verrines are snacks served in small glasses no larger than 200 ml. The French came up with this unusual serving of aperitifs, but, judging by culinary magazines, verrines are loved and popular far beyond the borders of France. And for good reason. Portioned serving of snacks in a glass is always neat and impressive; such snacks look elegant, colorful, appetizing, they are convenient to eat and easy to prepare. Verrines can be snack (all kinds of salads) and sweet (various desserts), but there is one rule for them - all the ingredients are placed in glasses or glasses in layers, and the layers should be noticeable, have a different color and structure.
In addition to their spectacular appearance, verrines have another advantage - the unusual presentation of appetizers and desserts makes it possible to prepare and serve your favorite dish in a new way. For example, a popular appetizer in the classic version is a little boring, and serving herring in verrines in a fur coat will easily correct the situation.
Ingredients:
- onions – 2 pcs (not very large);
- green onions - a small bunch;
- salted herring – 1 fillet;
- potatoes – 3-4 pcs;
- carrots – 1 piece;
- beets – 1 piece;
- vinegar – 1 tsp;
- mayonnaise – 5-6 tsp;
- salt and sugar - a pinch;
- quail egg - for decoration.
Step-by-step recipe with photos:
All products that require heat treatment are boiled in advance and cooled. It is better to boil potatoes in their skins - they will be denser and easier to grate. Steam beets and carrots (beets can be baked in the oven). Peel the vegetables and put them in the refrigerator until the required time. Onions, before adding to the salad, need to be marinated in vinegar to make the taste milder. Cut the onion into small cubes and sprinkle with vinegar. Add a pinch of fine salt and sugar, mix and leave to marinate for 10 minutes.
For herring under a fur coat, it is better to take salted herring rather than lightly salted. We clean the fillet from small bones (as far as possible) and cut into small cubes.
Three potatoes on a grater with large holes. Do not compact; the grated potatoes should lie on the plate in a lush heap.
Grate the beets on a fine grater. If you boiled the beets in water and they turned out watery, then before putting them into glasses, lightly squeeze out the excess juice from the grated beets.
We take glasses of any shape, with a volume of no more than 200 ml. Pour potatoes into the bottom of the glasses, without compacting them or crushing them with a spoon.
Cover the potatoes with mayonnaise, about a teaspoon per glass.
Next, lay out a layer of herring and cover the herring with an onion layer. For the onion layer, squeeze the pickled onions from the marinade and mix with finely chopped green onions.
Place half a teaspoon of mayonnaise on the onion layer. Let's level it out. Add a layer of grated carrots.
Coat the carrot layer with mayonnaise (less than a teaspoon per serving). We spread the grated beets, coat the top with mayonnaise and put the salad in the refrigerator to steep (at least for an hour).
Before serving, sprinkle the top of the salad with finely chopped green onions and decorate with half a quail egg. Serve the salad chilled with dessert forks.
On a note. Very often, novice cooks are upset because quail eggs are very difficult to peel, and, accordingly, they are no longer suitable for decorating appetizers and salads. To make the shells easy to peel, after boiling, pour very cold water over the eggs and cool in it for at least 5-7 minutes. Then roll each egg on the table, pressing lightly with your palm. The shell will crack into small pieces and all you have to do is remove it. The egg will turn out even and smooth, just what is needed to decorate, in our case, portioned herring under a fur coat.
Author Elena Litvinenko (Sangina)
Let us remind you that last time we prepared
Good afternoon, dear friends and site guests!
It would seem that what else new and interesting can be invented in preparing the leader of the feasts salad “Herring under a fur coat”. But the creativity in preparing this salad is simply limitless and more and more new recipes in a beautiful, unusual design catch our eye.
I also recently came up with an unusual form for this salad. Preparing such a salad is very convenient if you are expecting one or two people to visit and you don’t want to make a large dish of salad. Or, on the contrary, you want to make a lot of salad, but decorate it in an original and interesting way.
So, if I’m interested in you, then you can prepare the following ingredients that I have in the photo below.
I also add an apple to this salad; it adds piquancy and adds a little zest to this dish.
All vegetables that make up the salad need to be boiled, peeled and grated. (Vegetables chilled in the refrigerator clean better).
Peel the herring, remove the bones and cut into small cubes. Chop the onion as finely as possible. Grate the sour apple without the peel last so that it does not have time to darken.
Lay out the stretch film on a convenient surface and cut a square from the main skein.
Place a layer of beets on a square of stretch film approximately
from two tablespoons. Coat it with mayonnaise and put a slightly smaller layer of boiled carrots on it.
Next, on a layer of carrots coated with mayonnaise, there is a layer of apple and immediately, without smearing the mayonnaise, a layer of onion, put the herring on the onion and you can put a little more apple in the center.
It turns out that we lay out the salad starting from the top layers and gradually reach the bottom layer. This is how our herring turns out to be in the center of the “fur coat”.
The layers can be greased with mayonnaise in the proportions you like, and don’t forget to add a little salt.
Now all that remains is to carefully gather the sides of the stretch film square in the center and form a round ball like this.
These are the portioned balls you get. For a more impressive design, you can make them in two colors and lay them out beautifully on a large platter or in portions for each person on a plate.
But it will be even more beautiful if you carefully distribute the mayonnaise over the ball with a fork, you get these cute “Herring under a fur coat” snowballs.
I think your guests will really like this design of this salad and they will definitely ask you how you did it.
I wish everyone bon appetit and new creative successes in preparing salads!
Cooking time: PT01H00M 1 h.
Almost everyone's favorite herring under a fur coat is a very frequent guest of the holiday table. This delicious layered salad can be prepared in portions, in bowls or glasses. Served in such an original way, the appetizer salad will look very beautiful on the New Year's table. Let's try to prepare and beautifully decorate a New Year's fur coat.
Portioned herring under a fur coat in glasses
For this salad you will need a good lightly salted or medium salted herring. The final taste of the salad depends on the quality of the fish, so choose your fish very responsibly. Or .
Vegetables for salad can be cut into cubes or grated. This is how anyone likes it.
Ingredients:
- Herring - 2 pcs.
- Eggs - 5 pcs
- Beets - 2 pcs. average
- Potatoes - 3 pcs.
- Carrots - 2 pcs.
- Onion - 1 pc.
- Mayonnaise
- Salt and ground pepper to taste
Preparation:
Vegetables for preparing shuboy herring can be boiled or baked in the oven. When boiling, cook the beets separately, as otherwise they will color the potatoes and carrots.
Prepared vegetables should be soft and easily pierced with a fork or wooden toothpick.
Leave the vegetables to cool while you hard boil the eggs.
Peel the vegetables. Remove the shell from the eggs.
Clean the herring and remove the bones. Cut the fillet into cubes.
Peel and cut the onions into cubes, marinate in vinegar and leave to sit for 10 minutes.
Grate the vegetables on a coarse grater or cut into small cubes. Place each grated vegetable in a separate plate, do not mix.
Remove the yolks from three eggs and set aside. Use a knife to crush the remaining eggs.
Prepare your glasses and start stacking products in layers in the following sequence:
potatoes (pepper and coat with mayonnaise)
eggs (pepper)
carrots (coat with mayonnaise)
pickled onion
beets (coat with mayonnaise).
Now let's decorate the salad. Take the set aside yolks and mash them with a fork, sprinkle on top of the salad. You can also decorate with a sprig of dill or parsley leaves.
Cover each glass with cling film and refrigerate for a couple of hours. The layered salad should be soaked and cooled.
That's all, the festive portioned herring under a fur coat is ready! Can be served.
Bon appetit and have a nice holiday!
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Traditional herring with fur coat can be prepared in advance and served in portions. Then the snack will last longer and look more presentable.
We always prepare for the holidays, especially New Year's, in a big way. Salads, main dishes, appetizers - everything is done in reserve, so that there is something to put on the table, something to feed the family, and something to greet late guests. One thing is bad - not every salad can withstand the holiday “marathon” and look appetizing and fresh the next day.
Some can be corrected, but a herring under a fur coat loses its presentable appearance in just an hour. But this beloved salad can be prepared in portions and kept in the refrigerator until the right time.
Ingredients
- lightly salted herring fillet – 2 pcs;
- potatoes – 5-6 pcs. (average);
- carrots – 2 pcs;
- apple (sour) – 2 pcs;
- beets – 3 pcs;
- onions (large) – 1 piece;
- mayonnaise;
- salt, ground pepper - to taste;
- fresh dill and egg yolk for decoration.
Preparation
Chop the potatoes coarsely and cook until tender. Cool, grate on a coarse grater. Boil the carrots, peel and grate on a fine or coarse grater. Peel the sour apple, cut into 4 parts, remove the middle. Grate on a coarse grater. If the apple is sweet, sprinkle it with vinegar. Cut the herring fillet into medium-sized cubes. Leave a few slices to decorate the salad. Chop the onion. If desired, it can be marinated in vinegar for 15-20 minutes. Peel the boiled beets and grate them on a coarse grater.
ON A NOTE. Immediately squeeze out the excess juice - then the salad will not “float” and will not be quickly colored by beet juice.
If there is no special ring shape for portioned salads, cut off part of a plastic bottle or sour cream cup. Place on a plate. Place the first layer of potatoes and press down with a potato masher. Make a mesh out of mayonnaise. Mayonnaise can be spread on each layer or every other layer.
Mix herring with onion. Place a second layer on top of the potatoes. Cover the top with another layer of potatoes and press down a little too.
Mix carrots and apples and place on potatoes.
Now all that remains is to put the beets and press them lightly too.
Gently pull the ring up; it comes off easily.
Coat the salad with mayonnaise (up to the beet layer), brush the top (beets) with mayonnaise. Crumble the egg yolk and place the herring slices on top. Garnish the salad with dill or any greens.
ON A NOTE. Prepare all vegetables in advance (cook and grate in separate containers). Place in the refrigerator. Shortly before the feast, make small portions of puff salad and coat with mayonnaise. Place the top layer of beets before serving.
In full screen
In one pan I boiled three large potatoes, two thick carrots and four eggs. Separately, I cooked two unpeeled beets. This way they will retain their color better. Cool the cooked vegetables and eggs with cold water and peel them. Finely chop two heads of red onion and pour boiling water over them for two minutes. Then he threw it into a colander, rinsed it with cold water and let it drain. I was lazy with the herring and bought fillets in oil. I should have bought a whole one, but I really didn’t want to clean it. Therefore, while the vegetables were cooking, I cut the fillet into small cubes, added a tablespoon of a mixture of five peppers, a teaspoon of ground black pepper, stirred and left to stand. The apple turned out to be a little sweet, so I grated it on a coarse grater, poured it with apple cider vinegar and left it to soak. All other ingredients were grated on a coarse grater into separate bowls. When grating the potatoes, I periodically added a little unrefined sunflower oil and sprinkled with chopped dill. This is to make it easier to mix later. I added grated apple to the carrots, after squeezing them to remove excess vinegar. Squeeze the grated beets lightly; there is too much juice in them. Added a tablespoon of mayonnaise to all the vegetables and eggs and mixed, only added less to the beets. Tea will be enough for her. I laid a sheet of parchment on a large cutting board, cut it into six squares, and used a tin can, 8 centimeters in diameter with the bottom cut off, as a culinary ring. All that remains is to unfold it. He placed the ring on a square of parchment. First he put in a heaping tablespoon of potatoes and crushed it with a metal round masher. Next, two spoons of herring, a spoonful of onion, and then a spoonful of potatoes, eggs, carrots with an apple and beets. I crushed each layer with a masher. And so six times. I didn’t coat the sides with beets, it’s easier to see. I put the finished salad in the freezer for five minutes, and then moved it to the refrigerator. He should stand there for a couple of hours, although he can stand there for two days. To prevent the beets from wilting, you need to lubricate them with vegetable oil. I put the remaining beets in a glass jar and, likewise, put them in the refrigerator. Now, at the request of the guest, I can put more beets on a separate serving, garnish it with shrimp, lemon zest, finely chopped pickles, and in general, the flight of imagination is not limited. For myself, I topped it with mayonnaise. Despite the fact that the salad already contains a sour apple, I like to snack on it with lemon slices, and since I like it saltier, a slice of pickled cucumber wouldn’t hurt. In general, even while eating, you can change the taste to your own taste.
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