Herring under a fur coat in the shape of a fish

[Herring under a fur coat in the shape of a fish]

Step-by-step recipe

Step 1:

Boil the beets, carrots, and potatoes until tender. Cool, peel, and grate.

Step 2:

Peel the onion and cut it into small cubes.

Step 3:

Remove bones and skin from the herring. Cut it into small cubes.

Step 4:

Prepare gelatin: pour hot water over the powder and stir until completely dissolved.

Step 5:

Add dissolved gelatin to the bowl with mayonnaise and mix thoroughly.

Step 6:

Place grated beets in a separate bowl, add a little mayonnaise with gelatin, and mix.

Step 7:

Set up a fish dish. Place the first layer of the beetroot and mayonnaise mixture and press it down gently.

Step 8:

Place a layer of grated carrots on top of the beets and coat with mayonnaise and gelatin.

Step 9:

Place a layer of herring and onion mixture on top and spread with mayonnaise and gelatin.

Step 10:

Finish the assembly with a layer of grated potatoes.

Step 11:

Carefully cover the mold with cling film and place in the refrigerator for several hours to set.

Step 12:

Before serving, carefully remove the salad from the pan and garnish with herbs.

Cooking tips

Start with dense layers. Place the potatoes or carrots first—they hold their shape better and don't "slide" apart when you assemble them.

Cool all ingredients thoroughly. Warm vegetables or eggs will make the mayonnaise runny, making the salad difficult to recreate and difficult to recreate the shape of the fish.

Spread the layers with mayonnaise carefully. It's best to use a fine mesh or a pastry bag to avoid blurring the edges and preserve the details of the "fish."

Grate the beets last and don't mix them with the other layers. This will prevent the entire salad from turning burgundy and will maintain the contrast between the "scales" and the fish's body.

Decorate the salad according to the theme. Use olives for the eyes, greens for the fins and tail, and beets or caviar to simulate scales. This will make the presentation truly festive.

Let the salad marinate in the refrigerator for at least 2-3 hours, or better yet, overnight. This will allow the layers to thicken and allow for neat slicing (if necessary).

Serve on a large, flat platter. This way, the fish's silhouette will be fully visible, making the dish a real eye-catcher.