Herring under a fur coat with gelatin
Origin of the recipe
This salad is an inventive variation on the classic "Herring under a Fur Coat." The addition of gelatin gives the dish a unique texture and allows it to be served as a delicate cake, perfect for a holiday table. This version will be a true highlight of any feast, delighting guests with its vibrant appearance and delicate flavor.
What do you need for cooking?
Ingredients
For layers
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Freshly salted herring
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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
For homemade mayonnaise
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Egg
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Sugar
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Salt
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Vegetable oil
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Mustard
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Lemon juice
For the sauce
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Mayonnaise
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Gelatin
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Salt
Kitchen utensils
- Knife
- Board
- Spoon
- Blender
- Grater
- Cling film
- Deep form
Step-by-step recipe
Step 1:
Prepare the ingredients. Boil the potatoes, carrots, and beets until tender. Cool. Grate each separately.
Step 2:
Boil and cool the eggs in advance. Peel and grate them coarsely.
Step 3:
Finely dice the onion and marinate it. Add one teaspoon of sugar and one tablespoon of apple cider vinegar. Stir and mash the onion lightly. Let it marinate for 5-10 minutes.
Step 4:
Cut the herring into small cubes.
Step 5:
Add pickled onions and grated eggs to the prepared herring. Stir.
Step 6:
Prepare gelatin according to package directions.
Step 7:
Use ready-made mayonnaise or make your own. Combine ½ teaspoon of sugar, ½ teaspoon of salt, and 1 tablespoon of lemon juice in a small bowl. Pour 180 ml of vegetable oil into a blender and pour in the sugar, salt, and lemon juice. Add 1 teaspoon of prepared mustard and 1 egg. Blend until the desired consistency is reached (about 15-20 seconds).
Step 8:
Prepare the dressing. Combine the gelatin with 250 g of mayonnaise and mix thoroughly.
Step 9:
Add mayonnaise with gelatin to each previously prepared ingredient and mix thoroughly.
Step 10:
Assemble the first layer. Place the grated beetroot in the pan.
Step 11:
Add a carrot layer. Place the grated carrots on top of the beets.
Step 12:
Place a layer of fish. Place the herring cubes on top of the carrots.
Step 13:
Finish the salad. Add the grated potatoes and eggs as the final layer.
Step 14:
Cover the mold with cling film and refrigerate until completely set, 3-4 hours.
Step 15:
Turn the salad form out onto a serving dish and garnish as desired.
Cooking tips
To make herring less salty, soak it in milk for 20 minutes before using.
Prepare the gelatin properly. Soak the gelatin in cold water (approximately 1:6) for 10–15 minutes, then warm it slightly until completely dissolved—but never boil it, otherwise it won't set.
Mix the gelatin only with warm mayonnaise. A hot mixture will curdle the mayonnaise, and a cold mixture will prevent it from distributing evenly. Ideally, combine cooled, but still liquid, gelatin with the room-temperature dressing.
Don't overdo it with gelatin, otherwise the salad may become too tough.
For a richer flavor, you can add a few herbs or spices to each layer. Serve the salad immediately after removing it from the refrigerator to prevent it from losing its shape.
For garnish, use fresh herbs such as parsley or dill.
