Salad recipe “herring under a fur coat”

Salad recipe “Herring under a fur coat”

The recipe for salad "Herring under a fur coat" I got from my grandmother. In Soviet times, this traditional salad was always prepared in our family for festive events. A slightly improved recipe for “Herring under a fur coat” I still cook today: in the form of rolls or in potato boats. Try to cook according to my recipe - and you will surprise relatives and guests.


  • red beets - 1 piece (medium size);
  • potatoes - 5 pieces (medium size);
  • onions - 1 piece;
  • salted herring - 1 piece (fillet);
  • carrots — 1 piece;
  • eggs - 2 pieces;
  • mayonnaise - 150-170 milliliters.

Salad "Herring under a fur coat." Step by step recipe

  1. Today I propose to cook the salad "Herring under a fur coat" in potato boats. To do this, boil medium-sized potatoes in their skins until ready.

Tip. For this salad you need to take potatoes, which are well-digested.

  1. Peel the finished potatoes, cool a little and mash still warm in mashed potatoes.
  2. It is convenient to make boats out of warm mashed potatoes when the potatoes have cooled - it will keep its shape well. We fill the prepared molds with mashed potatoes, forming a depression in the middle. And we send the finished boats to the cold.

Tip. A cookie cutter can be made from a shallow package of yogurt or any other dessert. Cover the middle of the mold with cling film so that the finished boats can be easily removed. Of this amount of mashed potatoes, an average of 7-8 boats comes out. If the edges of the boat are uneven, they can be trimmed with scissors.

  1. Beetroot, carrots, eggs are pre-boiled until tender and completely cooled.
  2. Vegetables need to be peeled and chopped with large holes (each separately).
  3. Peel and chop onions into small cubes.
  4. Salted herring fillet also cut into cubes. The size of the cubes does not matter: cut as you like.

If you have whole herring, you need to clean it from the skin and viscera, separate the flesh from the ridge and select all the bones with tweezers.

  1. Mix chopped herring with onions. You can optionally sprinkle a little vinegar.
  2. Cooled potato boats for salad “Herring under a fur coat”, grease with mayonnaise (you can buy, or you can cook it yourself, according to the recipe, which you can see on the site “I like to cook”). Fill with fish filling.
  3. Next, we alternately lay out the remaining components of our salad “Herring under a fur coat”: eggs, carrots and, at the very top, beets.

Tip. For this salad, it is better to take beets very sweet: then it will well set off the salty taste of herring. Each layer needs to be crushed a little and lightly greased with mayonnaise or made, with a thin stream, a mayonnaise lattice.

  1. Potato boats can be slightly tinted with beetroot juice. Make a mayonnaise grid on top of the beets. This is done using a pastry syringe or a simple plastic bag filled with sauce, with a cut off corner. The smaller the hole, the thinner the trickle of mayonnaise will be.
  2. Next, we decorate our boats stuffed with herring with parsley, cut from the remains of boiled eggs or vegetables with flowers.

Such a serving of salad “Herring under a fur coat” is more suitable for buffet tables. But for a family feast, such a salad will also be very useful.

There is another original and unusual way of serving salad “Herring under a fur coat” - in the form of a roll.

  • To do this, boil vegetables, as in a traditional recipe.
  • After cooling all vegetables, we peel them and rub them on a grater. To prepare the salad in the form of a roll, it is better to grate the vegetables with medium-sized holes.
  • Hard-boiled eggs, also chop.
  • Beets, as the juiciest vegetable in this salad, need a little strain. You can do this with gauze or a colander.
  • Herring needs to be cleaned and cut: as well as in the first recipe.
  • Grind onions in the form of cubes. It can be pre-marinated in vinegar, sugar and water.
  • When all the ingredients are prepared, we begin to collect the salad.
  • On a flat surface of a table or kitchen board roll food wrap. We lay out a layer of squeezed beets with a layer 0.5 - 1 centimeter thick. On top of beets in the same way we spread carrots, potatoes, grated eggs, onions and, in the end, we spread herring.
  • Each layer must be smeared with mayonnaise or make a mayonnaise grid.

Tip. Each next layer of lettuce should be several centimeters smaller than the previous one: that is, not reach the end.

  • After each layer of vegetables is smeared and spread out, we wrap the roll - this is easy to do thanks to the film.
  • Then we send the finished roll to the cold for several hours: so that the roll is infused.
  • When serving, remove the cling film, and decorate the salad with sprigs of parsley or mayonnaise net.

This serving of traditional dishes will be another surprise for your guests. On the site "I like to cook" you can learn many more ways of unusual serving ordinary dishes.

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