Herring Under a Fur Coat
⏳ Time
2 hours + 3 hours
🥕 Ingredients
9
🍽️ Servings
12
Description
The iconic Soviet salad 'Herring Under a Fur Coat,' whose recipe slightly varies based on the preferences and views of the cook, but whose essence remains unchanged – a strong union of sweet beets and salted fish. The rest is optional. Some add more onions, while others consider it a crime to prepare the salad with apple – in this recipe, it is included and works wonderfully, providing freshness and slightly mellowing the bold flavor of the herring.
Ingredients
- Herring - 1 piece
- Potato - 10.6 oz
- Carrot - 10.6 oz
- Beetroot - 17.6 oz
- Chicken Egg - 6 pieces
- Spanish onions - 3.5 oz
- Apple - 7.1 oz
- Mayonnaise - 8.8 oz
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 10
Spread mayonnaise over the final layer of beets. Place the finished salad in the refrigerator for a couple of hours to allow it to marinate.
Step 11
Before serving, garnish the salad with fresh herbs.
Step 2
Wrap the potatoes, beets, and carrots in foil.
Step 3
Arrange the vegetables on a baking sheet and place them in an oven preheated to 392°F. Roast until tender: the potatoes and carrots will take about 40 minutes, while the beets will need an hour.
Step 4
Place the eggs in boiling water and cook them for 11 minutes. Then, cool them down.
Step 5
Peel the eggs and grate them using a coarse grater.
Step 6
Peel the potatoes and carrots, then dice them into small cubes. Clean the fish, fillet it, and cut the herring fillets into the same small cubes.
Step 7
Chop the onions and apples a bit smaller.
Step 8
Grate the beetroot using a coarse grater.
Step 9
Layer the salad on a serving plate, spreading mayonnaise between each layer. Here is the recommended order of ingredients: potatoes, herring, onions, apples, eggs, carrots, beets.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.
