There are dishes that are certainly present on the holiday table. Among them is everyone's favorite herring. The combination of sweetish beets with fish and other vegetables makes this salad special and always relevant.
Over the years, new ones have appeared, no less delicious variations salad we know. And, of course, we should not forget that each housewife prepares herring under a fur coat according to her own recipe, making some amendments and changing the ratio of products. To choose for yourself suitable recipe, be sure to try different ways preparing salad.
This is a classic soviet recipe salad on which more than one generation has grown up. It is important to choose very fresh fish, because it significantly enhances the taste of vegetables. It is best to cut the herring by hand, thus obtaining the freshest fillet without foreign odors. It is also important to ensure that there are no bones left in the fillet.
First we cut the herring. To do this, rinse it under running water and dry it with a paper towel. We cut off the tail and head of the fish, then cut the belly lengthwise, in the direction from the caudal fin to the head. Use a knife to scrape out all the insides. We tear off the fins. Using a knife, we make a deep longitudinal cut along the line of the spine. We also cut the skin of the fish near the tail section. We pry the skin with our finger and carefully remove it in the direction from the tail to the head.
We wash the gutted and cleaned fish again with water and dry it. Now comes the most important step: cutting out the fillet. Place your finger on the side of the spine of the fillet and carefully tear it off, pressing your finger against the bones so that no fillet remains on them. Once you have removed the top portion of the fillet, remove the spine and bones, leaving the bottom portion of the fillet. Cut the finished fillet into strips or cubes.
Herring under a fur coat can be served along with another salad. Now it’s the turn of vegetables. Beets, potatoes and carrots need to be boiled in their skins to keep the vegetables as starchy as possible. You can boil the vegetables in three separate pans, but it is more convenient to cook them in a double boiler - this will save time and effort, since all the vegetables can be boiled together. Prepared vegetables clean it. Sweet salad onion cut into small cubes. Boil chicken eggs hard. Now that all the ingredients are ready, you can put them on a plate in layers, coating each of them with mayonnaise. Place the first layer of herring fillet, then a layer of onion. Next will be potatoes, which need to be grated on a coarse grater. Then another layer of onion.
Grate the carrots on a coarse grater. Then grate the eggs. The last layer should be beets, generously coated with mayonnaise on top. Salt the vegetable layers as desired and add your favorite spices. You can decorate the top layer with chopped herbs or finely grated egg yolks.
Recipe for herring under a fur coat “The Tsar’s Gift”
In fact, this salad is more like “salmon under a fur coat”, since herring is not represented in the recipe. But the salad retained its name because basic vegetables remained the same as in “herring under a fur coat”. This exquisite the recipe will work for lovers of seafood delicacies.
Place quail eggs in cold water and bring to a boil over high heat. After boiling, cook the eggs for exactly two minutes. Then fill them with ice water (this manipulation makes it easy to peel the eggs). Chilled eggs - peel and cut in half, and then each half into four more parts.
Place the salad on a dish, coating each layer with mayonnaise, in the following order: coarsely grated potatoes, salmon, red onion, grated carrots, chopped quail eggs, again a layer of red onion, grated beets. Sprinkle the beet layer generously with mayonnaise. The layers of vegetables can be salted and peppered to taste. On ready salad Spoon the caviar into a thick layer and garnish the salad with dill.
Recipe for herring under a fur coat “Exotic”
If you like unusual combinations of products, then you will definitely like the Exotic salad. In addition to the usual ingredients for herring under a fur coat, the salad contains fruits - avocado and apple.
| Product | Quantity |
| Beet | 1 PC. |
| Carrot | 3 pcs. |
| Potato | 4 things. |
| White onion | 1 PC. |
| Avocado (soft) | 1 PC. |
| Apple (sour) | 1 PC. |
| Lemon | 0.5 pcs. |
| Chicken eggs | 5 pieces. |
| Herring fillet | 400 g |
| Parsley | 2 branches |
| Mayonnaise | 80 g |
| Salt, spices | taste |
Boil eggs until full readiness. Peel the apples, cut them into four parts and cut off the membranes with seeds. Cut the avocado in half, remove the pit. Using a teaspoon, scoop out the pulp from the halves in portions. Pour lemon juice generously over the avocado. Finely cut the herring fillet into strips or cubes. Coarsely chop the parsley.
Prepare a flat dish with a diameter of 22 cm. Lay out the salad in layers, coating each layer a small amount mayonnaise: herring, white onion, coarsely grated potatoes, avocado, coarsely grated carrots, apple, coarsely grated beets. Pour mayonnaise over the top layer of salad. Garnish with finely grated egg yolk and parsley.
Recipe for royal herring under a fur coat
Truly king salad. It is better to use real crab meat, but if it is not available to you, you can replace it with imitation surimi. Unusual combination crab, fish, lemon and cilantro will surely please gourmets.
Cut the herring fillet into strips or medium-sized cubes. Separate the crab meat into large fibers. Chop the cilantro very finely. Cut the lemon in half and completely remove the zest from one half. Cut the other half into thin slices.
Place the salad in a deep form in layers in the following sequence: herring fillet, Crimean onion, coarsely grated potatoes, crab meat, lemon zest, cilantro, coarsely grated carrots, grated beets. If desired, each layer can be greased with mayonnaise, salt and spices. Pour mayonnaise over the beet layer. Top the salad with lemon slices and green onions.
Recipe for herring under a sour cream coat
Your favorite herring salad can be modified by adding a few new ingredients to the recipe. And if you make an original sour cream coat for the herring, its taste will sparkle in a new way.
| Product | Quantity |
| Lightly salted herring fillet | 500 g |
| Pickled cucumber | 2 pcs. |
| Carrot | 2 pcs. |
| White onion | 1 PC. |
| Potato | 2 pcs. |
| Beet | 1 PC. |
| Pitted olives | 10 pieces. |
| Fat sour cream | 100 g |
| Mustard with grains | 1 tbsp. |
| Crushed garlic | 1 tsp |
| Mayonnaise | 20 g |
| Lemon juice | 1 tbsp. |
| Pike caviar | 2 tbsp. |
| Salt, spices | taste |
Rinse the pickled cucumbers in water to remove excess acid and cut into very small cubes. Prepare sour cream sauce: add to sour cream grainy mustard, dry garlic, salt, pepper, lemon juice. Mix thoroughly and let sit for 10 minutes.
Prepare the form. Best fit springform for a small diameter cake. Remove the bottom and place the side walls close to a flat plate. Place the ingredients directly into the mold in this order: herring, onions, coarsely grated potatoes, olives, mayonnaise, finely grated carrots, cucumbers, beets. If desired, you can add salt and your favorite spices. The main thing is not to use too specific herbs so that they do not interrupt the main taste of the salad.
Now is the time to “dress the salad in a fur coat.” To do this you need to water the prepared sour cream sauce top layer of salad - so that the sauce flows evenly down its sides. Place the salad in the refrigerator for soaking for 1 hour. Carefully remove the split sides, being careful not to damage the shape of the lettuce. Garnish dishes with pike caviar.
Salad roll recipe “Herring in a warm blanket”
A festive version of the usual herring under a fur coat. Not only are they added to the recipe additional ingredients, but the presentation of the salad itself is delightful: it is made in the form of a roll. This salad is not scooped up with a spoon or spatula from a common plate, but is cut into portions.
Gelatin
Pour gelatin with a small amount of boiling water and completely dissolve. Wait for it to swell. Mix the cooled gelatin with mayonnaise until homogeneous mass. Check herring for availability small seeds, if there are any, carefully sort out the fillets. Cut the fish into large strips or squares.
The herring roll can be decorated with flowers made from vegetables and eggs. It's time to form layers of salad. Long flat shape cover with foil, then - cling film. Lay out the salad in layers in the following order: coarsely grated beets, a layer of mayonnaise with gelatin, grated fine grater carrots, onions, another layer of mayonnaise with gelatin, coarsely grated potatoes, Philadelphia cheese. Now we lay out the herring and whole quail eggs in strips in a row. Between the rows we place sprigs of dill and red caviar. The next stage is the formation of the roll. Very carefully, holding with your hands on all sides, lift the bottom layer of foil and slowly roll the salad into a roll, starting from the right edge. During the rolling process, lightly press the mass so that there is no empty space inside the salad.
Place the salad in a cool place for an hour to soak and harden. Before serving, remove the salad from the foil and film. You can decorate the roll with herbs or caviar, and then cut the lettuce roll into portions.
When preparing dishes, you want them to be not only tasty, but also pleasing to the eye with their beauty. The most common salad on the holiday table is herring under a fur coat. When creating a menu, this dish comes first on the list.
Herring under a Fur Coat. Layers in order. Classic recipe
Every housewife at least once in her life has faced the question of how to correctly and in what order to lay out the layers in this traditional dish? Over the years, many changes have been made to this recipe and new ingredients have been added. But the very first, classic recipe for cooking herring under a fur coat still remains tasty and desirable on the table.
Ingredients:
- herring fillet – 900 g;
- egg – 6 pcs.;
- potatoes – 3 pcs.;
- beetroot – 6 pcs.;
- carrots – 3 pcs.;
- mayonnaise – 200 ml.
Cooking method:
- If you have a herring carcass, cut off the head and remove the entrails. Rinse with cold water. Cut lengthwise. Remove the backbone and all bones. If the fillet is ready, start cooking immediately.
- Cut the fish into small cubes. This will be the first layer.
- For the second layer, boil the potatoes in their skins. Cool; cold vegetables are easier to peel. Take a large grater and grate.
- Boil the eggs for ten minutes over low heat. If you turn the heat on high, the eggs may crack.
- Drain the water. Pour in cold liquid and cool. This makes the eggs easier to peel.
- Grate. This is the third layer.
- Carrots can be cooked together with potatoes, just keep in mind that their cooking time is about fifteen minutes longer. Therefore, get the potatoes earlier. Boil with the skin on. After cooking, cool and peel. Grate on a large grater. In the salad, the vegetable is the fourth layer.
- Burak is boiled in its skin. Its cooking time is twice that of other vegetables. Check readiness with a knife. If the tool easily and softly enters the pulp, then the vegetable is cooked. Cool, peel, grate. The filling for the fifth layer is ready.
- When forming a salad, lay out the layers strictly in order, greasing with mayonnaise. Decorate the top layer with sauce by drawing a mesh.
A less common option is to serve in large red wine glasses. This portioned version looks amazing. All layers are clearly visible, causing an appetite and a desire to try the colorful dish as soon as possible.
How to decorate a herring under a fur coat
The classic way to decorate a dish is mayonnaise applied in a net over a layer of beetroot. Sometimes they are decorated with grated egg or chopped herbs. Use tomatoes, cucumbers, onion rings or olives. There are many options to create a beautiful, unique look. familiar dish. Of course, you will have to spend more time and effort, but the result is worth it.
For decoration, you can use regular cookie cutters. Cut out animals from any food, delighting the children.
Mayonnaise is used to draw a trunk, pieces of olives add the image of a birch tree, and parsley serves as leaves. Using caviar and mayonnaise, you get very beautiful fish. You can imitate a real aquarium by adding dill algae.
if you have Silicone molds for cake with beautiful design, for example, a rose or a bear, use it, you won’t regret it. When you turn the salad onto a plate, it will take on the shape and look like a cake.
It is very easy to shape the fish. Make the scales from beetroot, onions and carrots cut into rings.
Flowers are made from boiled beetroot and carrots, placed on a mesh drawn with mayonnaise. Parsley leaves are ideal for flower foliage. For the New Year, decorate beautifully with a clock on which the hands point to twelve o'clock. To do this, spread the mayonnaise evenly over the beetroot layer. Cut out Roman numerals and arrows from boiled carrots. Place them in the correct order. This dish is placed in the center festive table. You should not draw numbers and arrows with mayonnaise, because they will definitely turn beetroot red.
If we discard all the legends and rumors associated with “Soviet” salads, and just look at the salad or salad “herring under a fur coat” (or simply “fur coat”) from a practical point of view, it turns out that not everything is so complicated.
Our compatriots, since the times of socialist construction, have had Olivier salad, herring under a fur coat, and pickled mushrooms as almost an obligatory component of the festive table.
As my friend says, it’s nice to eat herring under a fur coat, and it’s nice to sleep in Olivier salad. Although, if you think about it, persistent people never sleep in salad, but only in dessert.
Talking about famous salad, they usually tell a sweet legend about the cook Aristarkh Prokoptsev. I don’t know if it’s true that everything in a salad symbolizes something, but the salad of all sorts of symbols has taken root perfectly. They even talk about some classic versions, mandatory, etc.
The salad, like the “Soviet” Olivier, is prepared by everyone in their own way, unique and always tasty. Being a salad, not even just a salad, but a layered salad, the trail under a fur coat is somewhat similar to a salad, and the dressing and eggs are similar to egg salad.
That same herring under a fur coat!
Ingredients
- Lightly salted herring 1 PC
- Onion 1 piece
- Potatoes 1-2 pcs
- Carrot 1 piece
- Eggs 3 pcs
- Apple 1 piece
- Beetroot 1 piece
- Mayonnaise to taste
- The number of ingredients for this salad is whatever your heart desires! But usually it's worth sticking to simple rule for the recipe for herring under a fur coat: for one herring - one small onion, a large potato (or 2-3 small ones), a medium carrot, 3 eggs, one large sweet and sour apple, one or two large beets. Or better yet, two herrings...
Vegetables for herring under a fur coat
- Vegetables: potatoes, beets, carrots - boil or bake. I usually boil carrots and bake beets and potatoes.
- Hard-boil the eggs, cool them in running water and peel them.
- Peel the apples.
- Grate vegetables, apples and eggs onto a coarse grater into separate bowls, without mixing.
Grate vegetables, apples and eggs onto a coarse grater into separate bowls, without mixing
- Peel the onion and chop finely. Many people use green onions, but I don’t like it, the taste of green onions “spoils” the salad. It is best to take “sweet” onions for the salad - Yalta, lettuce white.
- Clean the herring from fins, skin, entrails, cut off the tail and head. Divide into two fillets. Further, as my friend says, there is a simple but, interesting job. Almost a quest! It is necessary to remove absolutely all bones from the fillet - rib bones, vertebral bones, thin bones in the back, etc. The more carefully this is done, the more pleasant it will be to eat. Finely chop the herring with a knife, or, even cooler, pinch it into pieces with your fingers. If you have nothing to do, do it. This is much more interesting, but takes a lot of time.
Finely chop the herring with a knife
- Jokes aside, but herring has always been the most “proletarian” food. Always means always. Salted, lightly salted or smoked Atlantic herring, in barrels or tins, was one of the few products available at any time in stores about 40 years ago. Vegetables, unlike meat, were also available. There were some difficulties with mayonnaise, but in the end, mayonnaise is easy to make.
- For some reason I remember this salad from early childhood. It was rarely called by its full name, usually they simply said it - fur coat. And out of spite, I called this salad “coat”, and usually waited for the “collar” from the fur coat the next day, for breakfast.
- What I like about “shuba” is that you can cook a lot of it and eat it for a long time. After standing in the refrigerator for a day, the herring under a fur coat only becomes tastier, soaked in mayonnaise, juices and aroma.
- Fur coat can be prepared both in portions - in vases, and on large dish. I even saw a huge plastic trough with a fur coat. So everything is in your hands.
- There are a lot of arguments, sometimes to the point of hoarseness and fists. What ingredients are unnecessary? Is it necessary to coat all layers with mayonnaise? What is the order of the layers?
- You can coat each layer with mayonnaise. But it’s easier to put all the ingredients in a bowl, pour a liter of mayonnaise into it and mix. Why liter? Yes, because it would take 6-7 layers of salad - exactly 3-4 packs of mayonnaise. And even more. Just a liter. And your herring will “swim away.” Both the aroma and the taste will definitely be mayonnaise.
- The most difficult question, and the most interesting, is how to arrange the layers.
- Considering the name of the salad first the herring is coming. They often write - potatoes first. Sorry, we have “under a fur coat”, not in a fur coat.
- Herring is an excellent snack even on its own. And it tastes even better with onions! And a little oil. Yes with baked potato, or cooked “in its uniform”! Here they tell me that I can finish writing, the recipe has been written off.
- Herring, onion, potato. Here is the order of the first layers of salad.
Herring, onion
- Usually the potato layer is the thickest in a salad, so it’s worth spreading mayonnaise on the potatoes. Without being too zealous, a lot of mayonnaise in juicy salad not good.
Usually the potato layer is the thickest in a salad, so it’s worth spreading mayonnaise on the potatoes
- Let’s take a break from the “fur coat” for a second and remember about our other no less traditional salad - Olivier. Remember? Onions, potatoes, carrots, eggs... Let's not invent, we have the following layers, as it is written.
- So: herring, onions, potatoes, carrots, eggs.
So: herring, onions, potatoes, carrots, eggs
- They add to Olivier pickle. But, excuse me, we won’t eat herring with cucumbers! But you need to add sourness to the salad. A ripe sweet and sour apple will perfectly complement the taste of a fur coat. Many people ignore the apple in a fur coat, and lose a lot. By the way, apples tend to “darken” in the air, so you need to cook and grate the apples immediately before laying the layer.
A ripe sweet and sour apple will perfectly complement the taste of a fur coat
- The actual “lining” of the fur coat is ready! All that remains is to sew on the top. The top of the fur coat is always beetroot, dark, “shaggy”, like the fur on a good expensive fur coat. Don't be greedy, make the top thicker.
- And spread with mayonnaise, without being greedy either! And then wipe the edge with a napkin, because... mayonnaise tends to leak from the plate.
The famous herring snack appeared at the beginning of the last century, but even in our time, in many families, the New Year's and other holiday tables are unthinkable without it. For those who are not yet familiar with the technology for preparing this dish, we suggest using our step by step instructions and video master class. First, let's look at how to cook herring under a fur coat according to classic recipe, and then we’ll look at some popular variations of this snack.
Classic herring under a fur coat: recipe with photos
Dish information:
- Servings: 8-10
- Cooking process: 30-35 min
- Calorie content: 180 kcal per 100 g
Ingredients:
- Fatty herring – 1 pc.
- One large beet
- A couple of small carrots
- 3 potato tubers
- Onion head
- Fat mayonnaise – 250 g
- Peel the herring carcass, remove the head, tail, fins, and entrails. If you come across caviar, you can add it to the dish, or simply eat it with a piece of black bread and an onion ring.
- Remove the backbone from the fish and that’s it small bones. Cut it into small cubes.
- Wash the root vegetables and boil them in their skins in a double boiler, microwave or in salted water. Cool and peel.
- Grate the potatoes into a flat plate using a medium grater. Distribute it evenly so that the layer thickness is the same and is about 8 mm. Grease with mayonnaise.
- Next comes a layer of herring: spread it evenly over the potatoes.
- Place onions cut into small cubes on the herring layer.
- Grate on top of the onion boiled carrots, a layer of it is also leveled and coated with mayonnaise.
- The beets will form the top layer. Grate it too, smooth it out and soak it in mayonnaise. Decorate the dish as you wish.
The best herring snack recipes
How to prepare herring under a fur coat roll
Dish information:
- Servings: 6-8
- Preliminary preparation: 25 min
- Calorie content: 185 kcal per 100 g
Ingredients:
- Barrel herring – 1 pc.
- One boiled beet
- Small carrots – 2 pcs.
- Several potato tubers
- A pair of eggs
- One onion
- Small package of mayonnaise
Cooking sequence:
- Boil the root vegetables, cool and peel. Grate into separate bowls on a coarse grater.
- Boil the eggs hard, peel them and also grate them on a coarse grater.
- Onion chop into cubes.
- Cut the prepared herring into slices.
- Cover the mat for preparing sushi and rolls with cling film. Place a layer of beets on it and coat with mayonnaise.
- Then comes a layer of potatoes, also soaked in sauce.
- Spread the chopped onion evenly and grated eggs on it. Lubricate with mayonnaise.
- Distribute grated carrots onto the egg-mayonnaise layer.
- Following the principle of preparing sushi, place slices of herring along one side of the mat.
- Carefully, helping yourself with a mat, wrap the ingredients into a roll.
- We put it in film in the refrigerator so that it is soaked and holds its shape well.
- After an hour, we take out the roll, free it from the film, and place it on a dish. We draw a thin mesh on top with mayonnaise. Cut into slices and serve.
A slightly modified recipe for herring under a fur coat in a roll is presented in next video lesson. In the master class, between the layers we use thin pita breads, and the herring is placed on already cut pieces of roll. Quite original!
Fresh apple in a salad it gives the dish tenderness, piquant sourness and novelty.
Dish information:
- Servings: 5
- Cooking process: 25 min
- Calorie content: 170 kcal per 100 g
Ingredients:
- Barrel herring fillet – 300 g
- One large boiled beet
- Boiled small carrots - a couple of pieces
- Boiled potatoes- 2 pcs.
- Onion head
- One sour apple
- Mayonnaise – about 200 g
Cooking sequence:
- Grind the boiled root vegetables on a grater into separate plates.
- Cut the herring fillet into small pieces.
- Chop the onion into cubes and pour boiling water over it for 7 minutes to remove all the bitterness. Drain the water, place the onion on a paper towel and dry.
- Place a layer of herring and onions on a flat plate and soak it in a small amount of mayonnaise.
- This is followed by potatoes with mayonnaise, followed by carrots with sauce.
- Grate the apple onto the carrots in an even layer using a medium grater.
- The final layer is grated beets soaked in sauce.
Herring under a fur coat with egg
Unusual addition add to a familiar dish boiled eggs. If you want to surprise your guests, then use this recipe!
Dish information:
- Servings – 10
- Preliminary preparation – 20 min
- Cooking process – 35-40 minutes
- Calorie content – 185 kcal per 100 g
Ingredients:
- A couple of herring fillets
- Several boiled carrots
- One boiled beet
- Large onion
- 5 pieces. boiled chicken eggs
- Small package of full-fat mayonnaise
Cooking sequence:
- Grate boiled root vegetables (beets and carrots) on a coarse grater; do the same with eggs. Chop the onion. Cut the herring into cubes.
- We assemble the salad in layers: 1 layer – grated potatoes soaked in mayonnaise; 2 – herring with onions; 3rd “floor” – grated eggs; 4 – carrots with mayonnaise. We finish the salad with grated beets, which we carefully coat with mayonnaise on top.
It is incorrect to call such a snack “herring”, because there are no herring among the ingredients at all, but it is quite possible to replace it with nori seaweed, which is used to make sushi. Moreover, this type of snack will appeal not only to vegetarians, but also to all people who adhere to fasting.
Dish information:
- Servings: 8
- Pre-preparation: 20 min
- Cooking process: 20-25 minutes
- Calorie content: 95 kcal per 100 g
Ingredients:
- Nori sheet – 2 pcs.
- One boiled beet
- Several boiled carrots
- small onion
- Lenten mayonnaise without eggs – 200 ml
- 10-15 ml soy sauce
Cooking sequence:
- Grate the vegetables different plates on a coarse grater and add a little lean mayonnaise.
- Cut the nori sheets into small sheets with scissors and pour soy sauce over them for 5 minutes.
- Chop the onion into small cubes.
- Place a layer of potatoes on a dish, then soak in soy sauce nori sheets. Next comes a carrot layer, after which we lay out the grated beets.
- Decorate the top of the salad with a mesh of lean sauce.
Decorating the finished dish
Most housewives decorate the appetizer with a mayonnaise mesh, but the dish will turn out more festive if its top is decorated with roses, as in the photo of the finished herring under a fur coat. Small boiled beets cut with a thin small knife in a circle, making something like a snake out of it. Wrap it in a rose bud and place it on the salad. Make leaves from parsley. 
Use grated egg yolks to make the snack more colorful. Olive rings will also make a colorful accent in holiday dish. The originality of the decoration depends only on your imagination.
Taste ready-made dish directly depends on the quality of the products. Choosing main ingredient for a snack - herring, take into account its freshness, fat content, and degree of salinity. It is better that it is fatty and moderately salty. When buying fish, give preference to the whole carcass rather than preserved fillet pieces.
Pay attention to the brine in the barrel: cloudy color and bad smell should discourage you from purchasing such a product. Fresh fish smooth to the touch without visible damage (cracks, cuts).
Do you want to buy herring with caviar? Choose fish with cloudy eyes, while herring with reddish eyes will be fattier and meatier. The main indicator of fish freshness is the condition of the gills. Fresh herring has a dark red hue, a dense consistency, and no bitter, rotten odor.
- Grate the vegetables directly onto the plate on which you are constructing the appetizer. This will make the dish more airy and delicate in taste.
- Use carrots and beets in equal proportions, and double the amount of potatoes.
- Buy only whole herring from a barrel, and not preserved fillets, so that the snack is truly tasty and nutritious.
- If possible, make your own mayonnaise at home. Then your dish will definitely not be spoiled by the taste of low-quality rancid sauce.
- Before serving “Herring under a fur coat,” keep it in the refrigerator for a couple of hours.
The history of the name of the dish “Herring under a fur coat”
There is a legend about the cook Aristarkh Prokoptsev, who back in 1918 invented a cheap hearty dish so that the guests of the tavern would eat it and get less drunk from what they drink.
After visitors to the establishment ate a high-calorie snack, alcohol did not act so aggressively on their bodies. They no longer had heated debates that turned into fights. In the appetizer he used only available and inexpensive products. And the name of the new product was given to “Chauvinism and Decadence - Boycott and Anathema,” the abbreviation of which sounds like “SH.U.B.A.”
What secrets do you have for preparing this popular and beloved snack? Share your tips in the comments or tell us your cooking technology
Under a thick layer of selected vegetables
Fish are warming from the endless seas,
Among numerous salads and borscht
It’s not easy to single out recipes that are so original.
The dashing wave of her fate is not fabulous,
Which jumps briskly among others like it.
The old man and the net and karma are not about her, -
Pirate ships from fairy tales, then
She did not see that fabulous beauty
Having plowed the oceans for a short time,
But under a layer of cooked beets
Herring has conquered our countries!
A true classic for all time
Herring under a fur coat has been a favorite dish of residents of Russia and the CIS countries since the times Soviet Union. Traditionally, this salad is associated primarily with the main holiday of the year - New Year. Today, few people remember where the tradition of betting on New Year's table herring under a fur coat. Probably the reason is in analogy with an element of outerwear - a fur coat. Just as a fur coat keeps you warm in severe frosts, so does delicious herring, cooked according to original recipe, “warms up” while covering itself with numerous layers of vegetables. Usually the question is how to decorate this dish, occurs infrequently. Any type of greenery is suitable for decoration; it contrasts well with the bright surface of the salad.
There are many variations on how to cook herring under a fur coat. Moreover, this is relevant both to the order of laying the layers and to the ingredients used. Sometimes the recipe for herring under a fur coat involves preparing a salad even with an apple. But the final top layer is always beets. So classic herring under the fur coat, no matter what sequence the layers have, it always has a dark pink color: the beets color the final layer of mayonnaise. Firstly, beets perfectly represent winter clothing, and secondly, the brown color of boiled beets makes this stand out a traditional dish among other dishes of the New Year's festive table. However, it can increasingly be found on any holiday, regardless of the occasion or time of year.
- 350 g herring
- 500 g potatoes
- 250 g beets
- 100 g carrots
- 2 chicken eggs
- 100 g onion
- 350 ml mayonnaise
Replaceable Ingredients
The first thing I would like to mention is that the dish requires use large quantity mayonnaise, so it is quite appropriate to replace high-calorie mayonnaise with low-fat mayonnaise. Using low calorie or dietary mayonnaise will reduce the calorie content of the entire dish to a record 1100-1750 calories. It is also recommended to choose the least fatty herring possible. The right fish- no less important point than compliance with layers. I highly recommend not purchasing cut and sliced herring in oil. As a rule, such facilitation of the process affects taste qualities dishes. Moreover, the oil usually contains additional spices that will give the dish a taste that is unusual for traditional herring under a fur coat. Classic version The salad should not contain any spices. But the abundance of greenery is welcome. The final photo shows one of the options for decorating a herring under a fur coat.
font size+Recipe for making herring under a fur coat
Making the salad is quite simple. First of all, boil the vegetables: potatoes, carrots, eggs and beets. After removing from boiling water, the vegetables must be cooled so that they do not turn into porridge during the cooking process.
1
Let's start cutting the herring. We cut off the head, clean the fish from scales and rip open the belly. We take out the insides, not forgetting to cut off the ribs.
2
Now we cut the herring along the spine and separate the meat from the bones.
3
Cut the herring into cubes. It is important that not a single bone remains.
4
Cut the onion into half rings.
5
Grate the potatoes on a coarse grater.
6
Rub the eggs together with the yolk. You can also put it through an egg slicer or just slice it.
7
Grate carrots like potatoes.
8
Just like the previous ingredients, grate the beets.
9
We begin the actual preparation of the dish. The sequence of layers of herring under the fur coat is important point. Place part of the herring in the first layer on the dish.
10
Cover the herring with mayonnaise.
11
Lay out the onions.
12
Lubricate the onion with mayonnaise.
13
Add some grated potatoes.
14
Carefully coat the potatoes with mayonnaise.
15
Lay out the eggs.
16
Cover the eggs with mayonnaise.
17
Now add the second and final layer of herring.
18
Lubricate the herring generously with mayonnaise.
19
Cover the previous layers with the remaining potatoes.
20
Cover the potatoes with mayonnaise.
21
At this stage, lay out the carrots.
22
We also cover the carrots with a layer of mayonnaise.
23
It's time for the last thick layer of beets.
24
Pour mayonnaise over the beets, carefully leveling it over the surface.
The dish is served in one large dishes and placed on plates. Before serving, the herring salad under a fur coat should sit in the refrigerator for some time so that all layers are soaked. You can decorate with anything, such as greenery. Green color goes well with the color of the final layer. Bon appetit!
Good to know! IN Lately gain popularity vegetarian salad- an analogue of herring under a fur coat, called the sea under a fur coat. Herring is replaced seaweed, and by replacing chicken eggs Avocado is traditionally served.
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