Herring under a fur coat without beets
Origin of the recipe
This salad is a modern take on the classic "Herring under a Fur Coat." Omitting the traditional beetroot allows for new flavors to emerge, making the dish more delicate and light. This version is ideal for those looking to surprise guests with an unusual combination of ingredients while maintaining the spirit of a festive table.
What do you need for cooking?
Ingredients
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Herring fillet
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Eggs
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Red onion
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Avocado
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Feta cheese
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Cauliflower
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Salt
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Olive oil
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Apple cider vinegar
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Keto mayonnaise
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Vegetable oil
Kitchen utensils
- Knife
- Board
- Spoon
- Food processor/blender
- Culinary ring
Step-by-step recipe
Step 1:
Separate the raw cauliflower into florets and blend until finely chopped. Microwave for 5 minutes, add a little salt, and set aside to cool.
Step 2:
Cut the herring fillet into small cubes.
Step 3:
Place the pan on a plate. Grease the inside of the pan with vegetable oil.
Step 4:
Place a layer of herring in the pan.
Step 5:
Finely chop the onion and place it on top of the fish.
NOTE: Marinate the onions ahead of time: pour boiling water over them, add 2 tablespoons of apple cider vinegar, and stir. Let them marinate for 15 minutes, then drain them in a sieve. This will remove the bitterness and harshness of the onions, adding new flavors and allowing them to blend better with the rest of the salad ingredients.
Step 6:
Grate the eggs and carefully place them on top of the onions. Brush with mayonnaise. Leave one whole yolk for garnish.
Step 7:
Add the avocado. Peel and pit the avocado. Mash the flesh with a fork or blend until smooth. Place this layer on top of the eggs.
Step 8:
Finish the salad. Layer with cauliflower crumbles and create a mesh of mayonnaise.
Step 9:
Carefully remove the pan and add the diced feta cheese.
Step 10:
Garnish with an egg yolk. The salad is ready to serve.
Cooking tips
To make herring less salty, soak it in milk for 15-20 minutes before using.
Substitute the beets visually, but not in taste. For a festive look, garnish the top of the salad with red onion slices, pomegranate seeds, or a pinch of caviar—this way, the dish will retain its "fur coat" aesthetic without the beets.
For a perfect shape, use a round springform pan. Carefully remove the ring before serving.
If you don't have avocado, you can replace it with grated potatoes or carrots, but then it will be a different salad.
Don't overdo it with mayonnaise, especially between layers, otherwise the salad may lose its shape and become too greasy.
Serve the salad immediately after assembly to prevent the avocado from browning.
Add fresh herbs between the layers. Finely chopped dill, parsley, or green onions will refresh the flavor and add a light touch, which is especially important in the "light" version.
