Herring under a fur coat with fresh cucumber

Step-by-step recipe

Step 1:

Prepare the fish. Cut the herring into small cubes.

Step 2:

Place the first layer on a plate. Spread mayonnaise over the herring, using a pastry bag to create a pretty design.

NOTE: Instead of a pastry bag, you can use a plastic bag or cut a corner of a mayonnaise package.

Step 3:

Chop a large bunch of green onions.

Step 4:

Place a layer of green onions on top of the fish and brush with mayonnaise.

Step 5:

Grate 3 boiled potatoes on a coarse grater.

Step 6:

Place the potatoes as the next layer. Grease with mayonnaise.

Step 7:

Slice the cucumber into thin strips and place on top of the potatoes.

Step 8:

Grate 150 g of hard cheese on a coarse grater.

Step 9:

Finish assembling the salad. Add the final layer of cheese and spread with mayonnaise.

Step 10:

Garnish. Sprinkle the salad generously with chopped dill. Optionally, add chopped green onions. The salad is ready to serve.

Cooking tips

Use fresh herbs generously. Dill, parsley, and green onions are the foundation of the "green coat." The more you use, the more vibrant the flavor and the richer the color of the top layer.

Choose lightly salted herring. If the fish is oversalted, soak the fillets in milk for 15–20 minutes—this will soften the flavor without overpowering the freshness of the green layers.

Grate the cheese on a fine grater. Hard cheese creates an airy “fur coat,” but only if it is finely grated. For convenience, freeze it slightly before grating.

Make the layers thin and even. To keep the salad from falling apart and to keep it looking neat, spread each ingredient—from the potatoes to the cucumber—in an even layer without compacting it.

Fresh cucumbers – don't substitute pickles. They add juiciness and freshness; pickles will ruin the flavor balance in this light salad.

Apply mayonnaise sparingly. Use a light mesh or pastry bag—too much sauce will make the dish heavy and blur the edges between the layers.

Assemble the salad just before serving. Without beets and with plenty of fresh vegetables and herbs, it's best to serve it immediately—this way, it will retain its crunch and vibrant flavor. Garnish with additional herbs on top. Sprinkle with finely chopped dill or parsley—this will emphasize the "green" concept and make the presentation festive.