Classic herring under a fur coat
Origin of the recipe
The "Herring under a Fur Coat" salad appeared in Russia in the early 20th century, although its exact time and place of origin are difficult to pinpoint. It is believed that it was created in St. Petersburg in 1918, when a chef at the Moskovsky restaurant suggested a new way to serve herring.
What do you need for cooking?
Ingredients
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Herring fillet
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Boiled potatoes
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Red onion
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Mayonnaise
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Sugar
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Salt
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Wine vinegar
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Boiled eggs
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Capelin caviar
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Boiled carrots
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Boiled beets
Kitchen utensils
- Knife
- Board
- Bowl
- Grater
- Glass form
Step-by-step recipe
Step 1:
Boil 3 eggs, 2 potatoes, 2 carrots, and 2 beets. Wait until they are cooked.
Step 2:
Finely chop half an onion, add sugar, salt, and vinegar. Stir and let sit for 10 minutes.
Step 3:
Cut the herring into small cubes.
Step 4:
Take a salad bowl.
Step 5:
Grate the potatoes on a coarse grater and spread them over the bottom.
Step 6:
Spread some mayonnaise evenly over the potatoes.
Step 7:
Place the herring in a second layer. Place the onion on top of the herring.
Step 8:
Grate the eggs on a fine grater and smooth out.
Step 9:
Apply capelin caviar as the next layer.
Step 10:
Grate the carrots on a coarse grater and cover them with mayonnaise.
Step 11:
Take the beets and grate them coarsely. Cover with mayonnaise.
Step 12:
Serve at the festive table!
Cooking tips
This recipe makes the traditional dish even tastier and juicier—the secret is in the extra layer of capelin roe.
A variation of this salad for kids is to add more beets and use julienned mackerel instead of herring. You can omit the eggs altogether.
If you have older guests, use pollock liver instead of fish; it is much softer than herring.
The top layer of the salad can be made more “wintery” by sprinkling it with grated egg white.
See also:
Classic recipes
