Herring under a fur coat with red fish
Origin of the recipe
This salad is a modern, more sophisticated take on the classic "Herring under a Fur Coat." Replacing the traditional herring with a delicate red fish, such as salmon, transforms the dish into a true delicacy. This version is perfect for New Year's or Christmas, when you want to delight your guests with something special and delicious.
What do you need for cooking?
Ingredients
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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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Red fish
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Mayonnaise
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Salt
Kitchen utensils
- Knife
- Board
- Spoon and fork
- Grater
- Deep form
Step-by-step recipe
Step 1:
Prepare the vegetables. Boil the potatoes, carrots, and beets until tender. Cool.
Step 2:
Grate them separately from each other.
Step 3:
Prepare the onion. Finely chop the onion and steep it in boiling water for 5 minutes to remove excess bitterness and pungency. Drain in a colander.
Step 4:
Prepare the fish. Cut the red fish into small cubes.
Step 5:
Assemble the first layer. Place the grated potatoes in the pan. Top with some onion. Season with salt and spread with mayonnaise.
Step 6:
Add the fish layer. Place the red fish cubes on top of the potatoes and onions. Spread with mayonnaise.
Step 7:
Carefully place the grated carrots on top of the fish. Grease with mayonnaise.
Step 8:
Place the grated eggs on the carrot layer. Grease with mayonnaise.
Step 9:
Place a layer of grated beets, forming a small cap. Grease with mayonnaise.
Step 10:
Chill. Refrigerate the finished salad for 1-2 hours to allow it to marinate. Garnish with herbs before serving.
Cooking tips
Choose high-quality red fish. Lightly salted salmon or trout are ideal—it should be fresh, firm, and free of any off-odor.
Cut the fish into neat cubes. This will ensure it's evenly distributed throughout the layer and won't fall apart when assembled, preserving its festive appearance.
Don't overdo it with mayonnaise, especially between layers, otherwise the salad may lose its shape and become too greasy.
For garnish, use fresh herbs such as parsley or dill.
Let the salad sit, but not for long. 1–2 hours in the refrigerator is enough for the layers to soak in without the fish losing its freshness and juiciness.
Garnish subtly and elegantly. A few sprigs of dill, a slice of lemon, or a drop of caviar on top of the salad will highlight its festive luxury without being overly pretentious.
