Herring under a fur coat with pike caviar

Step-by-step recipe

Step 1:

Prepare the ingredients. Boil the potatoes, carrots, beets, and eggs until tender. Cool.

NOTE: For a richer and more interesting flavor, use baked jacket potatoes in the salad instead of boiled ones.

Step 2:

Place the grated potatoes in a salad bowl.

Step 3:

Cut the herring into small cubes. Place in a baking dish.

Step 4:

Add pike caviar on top of the fish and smooth it out.

Step 5:

Place the grated carrots on top of the potatoes. Spread with mayonnaise.

Step 6:

Cut the crab sticks and place them as the next layer.

Step 7:

Place grated egg whites on crab sticks.

Step 8:

Prepare the beetroot layer. Grate the boiled beets. Spread with mayonnaise.

Step 9:

Finish the salad with a finely grated egg yolk.

Step 10:

The salad is ready. Cover the dish with plastic wrap and refrigerate for 4-6 hours to allow the salad to marinate.

Cooking tips

Choose fresh pike caviar. High-quality pike caviar should have a uniform texture, a pleasant marine aroma, and not be too salty—this is the key to the exquisite flavor of the top layer.

Don't overload the salad with fish. Combine herring and crab sticks in a 2:1 ratio—this way, the flavor will remain recognizable, but will be softer and more festive.

Marinate the onions before adding them. Soak the chopped onions in boiling water or a weak vinegar solution for 10–15 minutes—this will soften their pungency and not overpower the delicate flavor of the caviar and seafood.

Serve the salad immediately after taking it out of the refrigerator to prevent it from losing its shape.

Use a round springform pan to ensure the salad is perfectly shaped.

Sprinkle the surface with finely chopped dill or add a couple of spoons of caviar before serving—this way, the dish will immediately look like a festive recipe from the chef.