Main Page
Festive table
Fox fur salad with herring and mushrooms

Fox Fur Coat Salad with Herring and Mushrooms

Very easy, very festive, with a bright, rich flavor! We make this Fox Fur Coat salad with herring, fried mushrooms, and onion. It comes out quite hearty and full-flavored, and it looks just wonderful on any table — it stands out among the other appetizers, so it's always the first to disappear!

Ropotushka

Recipe author

Fox fur salad with herring and mushrooms

Composition / ingredients

Servings:

Herring (salted fillet)

250

Button mushrooms

200

Onion

Eggs

Potatoes

Carrots

Vegetable oil (for frying)

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 6 g

Fats 38 % 8 g

Carbohydrates 33 % 7 g

116 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Fox Fur Coat salad with mushrooms? Gather all the ingredients. Use medium-sized button mushrooms, snowy white with no spots, damage, or smell of rot. You can use absolutely any mushrooms instead. But if you use wild ones, keep in mind that many need to be boiled before frying.
Step 2:

Boil the potatoes and carrots in their skins. Cover the washed vegetables with cold water and cook for 20–25 minutes over medium heat after it comes to a boil. Wash the eggs with soap and hard-boil them: cover with cold water and cook for 10 minutes over medium heat after it boils. To make the boiled eggs easy to peel, plunge them into cold water. Cool everything completely and peel.
Step 3:

Peel the onion, rinse it, and cut it into small cubes. Heat a skillet, carefully pour in the vegetable oil so you don't get splashed, and add the chopped onion. Fry, stirring now and then, over medium heat until lightly golden.
Step 4:

Clean, rinse, and finely chop the mushrooms, and add them to the onion. You can use porcini or slippery jacks instead of button mushrooms, but allow for the difference in how and how long they cook. Fry until all the liquid from the mushrooms has evaporated, then let them cool.
Step 5:

Remove the dark membranes and bones from the herring. Cut the fillets into small cubes.
Step 6:

Since this is a layered salad, you can build it up in a large salad bowl or in individual portions. I assembled it with a plating ring, but you can also just mound the ingredients up neatly. Spread a thin layer of mayonnaise on the bottom — this holds the first layer together so it doesn't fall apart when served. Grate the potatoes on the coarse side and spread them over the mayonnaise. Press them down a little.
Step 7:

Coat with a little mayonnaise and add the herring as the next layer.
Step 8:

Then spread a thin layer of mayonnaise again. Grate the eggs on the coarse side, add them as the next layer, and coat with mayonnaise.
Step 9:

Make the next layer from the mushrooms and onion.
Step 10:

Coat with a little mayonnaise and make the final layer from coarsely grated carrots.

Put the salad in the refrigerator for at least 1 hour. I like to let it sit overnight or even longer — over that time all the ingredients meld together and the salad gets even tastier.
Garnish the salad however you like before serving.
Root vegetables are best scrubbed with a brush or a firm sponge under running water.
It's better to make the mayonnaise yourself — it's tastier and better for you. You'll find some good homemade mayonnaise recipes here. As a dressing you can also use sour cream or plain yogurt instead of mayonnaise. Use them on their own or mix them with mayonnaise in any ratio you like — that will cut the calories.
Use an oil with a high smoke point for frying! All oils are good for you only up to a certain temperature — the smoke point, at which the oil starts to burn and forms toxic compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point. They contain lots of unfiltered organic particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. If you're going to cook in the oven, in a skillet, or on a grill, make sure you use an oil with a high smoke point. The most common high-smoke-point oils are refined sunflower, olive, and grapeseed.