Herring under a fox fur coat with mushrooms

Step-by-step recipe

Step 1:

Prepare the vegetables. Chop the onion into small cubes.

Step 2:

Clean and cut the mushrooms into small pieces.

Step 3:

Fry the filling. Pour a little vegetable oil into a frying pan and heat it up. Add the onion and fry until translucent. Add the mushrooms and continue frying until they release their liquid and turn golden. Let cool.

Step 4:

Prepare the layering ingredients. Boil the potatoes, carrots, and eggs until tender. Cool. Grate the potatoes, carrots, and eggs separately.

Step 5:

Prepare the fish fillets. Remove bones and skin, if necessary, from the herring fillets. Cut into small pieces.

Step 6:

Assemble the salad. Place the dish on a plate. Add the first layer: grated potatoes, smoothing it out carefully. Spread mayonnaise on top.

Step 7:

Add the next layers. Place the herring pieces on top of the potatoes. Spread more mayonnaise.

Step 8:

Then put in the grated eggs and grease with mayonnaise again.

Step 9:

Add a layer of mushrooms. Place the cooled fried mushrooms and onions on top. Spread with mayonnaise.

Step 10:

Finish the salad. Top with grated carrots. Spread mayonnaise over them in a grid pattern.

Step 11:

Garnish. Place finely chopped green onions around the edge of the top layer. Carefully remove from the pan and serve.

Cooking tips

To prevent the herring from being too salty, soak it in milk for 20–30 minutes before slicing.

Choose fresh or high-quality frozen mushrooms. They should be firm and odorless—this will ensure a rich mushroom flavor and a juicy layer.

Sauté the mushrooms thoroughly. Cook over medium heat until the liquid has completely evaporated. This will prevent the mushroom layer from becoming watery and ruining the texture of the salad.

Be sure to cool all ingredients before assembling the salad, otherwise the mayonnaise may melt and the salad will lose its shape.

For a richer flavor, you can add a pinch of dried herbs or spices to the mushroom filling.

If you don't have a mold, assemble the salad directly on a flat plate, forming round layers. The key is to pack each layer firmly.

Before serving, let the salad sit in the refrigerator for at least an hour – this will allow it to soak up the flavors better and make it even more delicious.