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Fish salad under a fur coat

Dressed Herring ("Fur Coat" Salad)

Original, beautiful, incredibly tender, and delicious! This "fish under a fur coat" salad is really just everyone's favorite layered herring (known in Russian as shuba, or "fur coat"). Unlike the classic version, the vegetables here are grated finer — try it yourself: switching from a coarse grater to a medium one makes the salad a hundred times better.

Maria

Recipe author

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Composition / ingredients

Servings:

Herring (fillet)

400

Potatoes

Beets (small)

Carrot (large)

Eggs

Mayonnaise

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 7 g

Fats 33 % 8 g

Carbohydrates 38 % 9 g

128 kcal

GI: 63 / 0 / 38

Cooking method

Step 1:

How do you make dressed herring? Gather your ingredients. Ready-made herring fillets are quickest and easiest, but you can also fillet the fish yourself. Scrub the beets, carrot, and potatoes well under running water with a brush.
Step 2:

Pat the herring fillet dry with a paper towel and cut it into small pieces. You can use fresh salt-cured fish or canned fish in oil — I used herring marinated in oil. Carefully pick out any bones left in the fillet.
Step 3:

How do you cook the vegetables? Boil the beets in one pot and the carrot and potatoes in another until tender. Potatoes and carrots take about 15–20 minutes; beets take 1 to 1.5 hours, depending on size. Check doneness with a sharp knife — it should slide in easily. Drain and cool the vegetables, then peel them. Grate each one separately on a medium grater.
Step 4:

How do you hard-boil the eggs? To keep them from cracking, put them in cold water and bring to a gentle boil. Cook for 9 minutes once boiling, then transfer to cold water to cool — the temperature shock makes them easier to peel. Grate the cooled eggs on a medium grater too.
Step 5:

On a serving dish, spread a layer of herring and smooth it out, then cover it with mayonnaise. I piped it from a pastry bag fitted with a closed-star tip, which keeps the layer from getting disturbed the way it does when you spread with a spoon.
Step 6:

Next, add a layer of the boiled potato and cover it with mayonnaise as well.
Step 7:

Then the carrot, followed by mayonnaise.
Step 8:

Add the grated eggs as the next layer and top them with mayonnaise too.
Step 9:

The top and final layer is the grated beets.
Step 10:

Pipe a lattice of mayonnaise on top, or simply spread mayonnaise and smooth it with a spoon so it picks up a pink tint from the beets. Refrigerate the finished salad for 1.5 hours to let the layers meld, then serve. Enjoy!

Make your salads only with fully chilled ingredients. Assembled while still warm, the salad can spoil quickly.
Homemade mayonnaise is best — tastier and better for you. You can also use sour cream or plain yogurt as a dressing, either on their own or blended with mayonnaise in any ratio you like, which lightens the dish.