Herring under a fur coat, Soviet recipe
Origin of the recipe
This salad is a true classic of Soviet cuisine, a staple at every holiday table. Its nickname, "under a fur coat," comes from its multi-layered texture, reminiscent of a fur cape. This recipe, passed down from generation to generation, became a symbol of hospitality and family comfort in Soviet homes. It's simple to prepare, yet incredibly filling and delicious.
What do you need for cooking?
Ingredients
-
Herring fillet
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Potato
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Carrot
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Beet
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Eggs
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Onions
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Mayonnaise
Kitchen utensils
- Knife
- Board
- Spoon
- Grater
- Rectangular shape
- Silicone brush
Boil the beets, carrots, and potatoes in advance until tender. Cool and peel.
Step-by-step recipe
Step 1:
Prepare the fish. Carefully remove the bones and skin from the fillet. Cut into small pieces.
Step 2:
Assemble the first layer. Grease the pan with vegetable oil. Place a layer of herring in the pan.
Step 3:
Add an onion layer. Finely chop the onion and place it on top of the fish. Spread with mayonnaise.
Step 4:
Add a layer of potatoes. Grate the potatoes coarsely and carefully place them on top of the onions. Spread with mayonnaise.
Step 5:
Add a layer of eggs. Grate the eggs coarsely and add another layer. Brush with mayonnaise. Reserve one yolk for coloring the salad.
Step 6:
Place a layer of carrots. Grate the carrots coarsely and place them on top of the eggs. Spread with mayonnaise.
Step 7:
Finish the salad. Grate the beets finely and add the final layer. Spread with mayonnaise.
Step 8:
Chill. Refrigerate the finished salad for 1-2 hours to allow it to marinate. Before serving, garnish with grated egg yolk.
Cooking tips
To make herring less salty, soak it in milk for 20 minutes before using.
If you don't have beets, you can replace them with grated potatoes or carrots, but then it will be a different salad.
Grate the vegetables on a fine grater. This will create denser layers and a more delicate and tender salad, just like experienced Soviet housewives used to make.
Don't overdo it with mayonnaise, especially between layers, otherwise the salad may lose its shape and become too greasy.
Chill all ingredients thoroughly. Only cold vegetables, eggs, and fish will allow the salad to hold its shape and prevent the mayonnaise from melting.
Let the salad sit for at least 2-3 hours. This is a classic rule of Soviet cooking: during this time, the flavors will meld, and the texture will become dense and juicy.
Use a deep bowl for assembly. In Soviet homes, salad was often made in a glass salad bowl or ceramic dish—this made it easy to assemble the layers and serve.
