Herring under a Fur Coat Cake Salad
Origin of the recipe
This cake salad is a brilliant combination of classic and innovative. It transforms a traditional salad into a spectacular dish, perfect for New Year's. Using gelatin and a special mold, the dish takes on the shape of a cake, making it not only delicious but also visually appealing. It's a great way to surprise guests at the holiday table.
What do you need for cooking?
Ingredients
For layers
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Lightly salted herring
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Potato
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Carrot
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Eggs
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Mayonnaise
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Green onions
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Salt
For beetroot mousse
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Boiled beets
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Mayonnaise
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Sour cream
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Mustard
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Salt
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Gelatin
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Water
For decoration
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Dill
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Cranberry
Kitchen utensils
- Knife
- Board
- Bowls
- Spoon
- Plate
- Blender
- Grater
- Cling film
- Culinary ring
Step-by-step recipe
Step 1:
Chop the green onions.
Step 2:
Cut the herring into small cubes. In a separate bowl, mix with chopped green onions.
Step 3:
Boil the potatoes, carrots, and eggs until tender. Cool and peel.
Step 4:
Grate the ingredients separately. Add a small amount of mayonnaise to each ingredient and mix thoroughly.
Step 5:
Wrap a cooking ring (diameter 18 cm) with cling film and place on a plate.
Step 6:
Assemble the first layer. Place the grated potatoes in the pan.
Step 7:
Add the fish layer. Place the herring cubes and onions on top of the potatoes.
Step 8:
Place a layer of carrots on top of the fish.
Step 9:
Add the grated eggs as the final layer. Cover the pan with plastic wrap and refrigerate for at least 40 minutes.
Step 10:
For the sauce: Prepare the gelatin according to package directions and let it sit at room temperature for 15–20 minutes.
Step 11:
Cut the boiled beets into small pieces and place them in a blender. Add mayonnaise, sour cream, mustard, and salt. Blend until smooth.
Step 12:
Combine gelatin with beetroot mousse and mix thoroughly with a blender.
Step 13:
Remove the culinary ring from the chilled salad. Replace it with a larger ring (21 cm) and arrange the border tape. Pour the beetroot mousse into a pastry bag or zip-top bag. Spread the mousse over the salad, starting from the sides, then smooth the top. Refrigerate for at least 8 hours.
Step 14:
Carefully remove the pastry ring and border tape. Decorate the cake with dill and cranberries.
Cooking tips
Use a springform pan. For a perfect cake shape, wrap a round springform pan with cling film—this will ensure easy removal and smooth edges when serving.
Firmly pack each layer. Gently press the salad with a spoon after adding each ingredient—this will prevent the salad from falling apart when slicing and will ensure the cake's structure remains stable.
Let the salad marinate for at least 4 hours. It's best to assemble the cake salad the evening before the party—overnight will allow the layers to fully set and the flavor to become more intense.
Prepare the beet topping separately. Mix the grated beetroot with sour cream, mayonnaise, mustard, and gelatin—this will ensure the topping is smooth and doesn't run.
Use high-quality herring. The fillet should be lightly salted and fresh. If the fish is oversalted, soak it in milk for 15–20 minutes.
Cool all ingredients before assembling. Warm vegetables or eggs can melt the gelatin or mayonnaise, which will ruin the cake's texture.
Garnish before serving. Add fresh dill, cranberries, or olives just before serving to keep the garnish bright and fresh.
Serve as the centerpiece for New Year's Eve. Cut the salad cake carefully with a sharp knife dipped in warm water—the slices will be even and attractive.
