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Festive table
Lazy herring under a fur coat

Lazy Herring Under a Fur Coat

It comes together way faster than the classic layered version — and tastes just as wonderful. A great option for an everyday menu, or for anyone who really doesn't feel like fussing with layers but still wants a tasty homemade salad.

BLUE-EYED

Recipe author

Composition / ingredients

Servings:

Herring (Lightly salted; a large fish is best. Ready-made fillet in oil, without spices, also works.)

Potatoes

Beets (mine were very small, so I used 4)

Carrots

Onion

0.5

Eggs

Mayonnaise

Fresh herbs (a sprig of dill and green onion, for garnish)

Salt

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 46 % 11 g

Carbohydrates 25 % 6 g

139 kcal

GI: 57 / 0 / 43

Cooking method

Cooking time: 40 min

Step 1:

How do you make Lazy Herring Under a Fur Coat? Cook the vegetables however you like; I steamed them all in their skins in a slow cooker — beets for 25 minutes, then carrots for 15 and potatoes for 20. Try not to overcook them. Boil the eggs as usual: 9 minutes after the water comes to a boil, then straight into cold water.
Step 2:

Rinse the herring and fillet it. For this version of the salad, cut the pieces a little larger than usual and drop them right into a deep salad bowl. To save time, you can buy ready-made fillets — just make sure they're plain, without spices.
Step 3:

Peel the vegetables, onion, and eggs. Set one yolk aside to garnish the top. Finely chop the onion, add it to the herring, and mix.
Step 4:

Right into the same bowl, grate the potatoes, carrots, and eggs on the coarse side of a grater, and the beets last.
Step 5:

Lightly salt the beets, add the mayonnaise, and mix everything well. Cover and chill for 15 to 20 minutes so the vegetables cool down a bit.
Step 6:

Transfer to a serving bowl and garnish the top with the grated yolk and sprigs of fresh herbs. You can dig in right away — no extra time in the fridge needed. The salad is tender and juicy, just like the festive layered version, with the same great, familiar taste. This one's just better suited to busy weeknights, when there's never enough time but you still want something good.

Lazy herring is also handy when you want to shape the salad like a fish — you just decorate the top to match. Or for picnics and packed lunches: no worrying that the layers will get crushed and lose their good looks. Just pack it into a container and enjoy your favorite salad!
It's best to make the mayonnaise yourself — it'll be tastier and better for you. See our collection for great homemade mayonnaise recipes. You can also use something other than mayonnaise for the dressing: sour cream or plain yogurt, either on their own or mixed with mayo in whatever ratio you like — it cuts down on calories.
How do you fillet a whole fish? Remove the tail, head, and fins. Cut along the backbone down to the spine. Turn the fish on its side and, with a sharp knife, slice the meat away from the backbone. Flip it over and cut the fillet from the other side. Clean out the inside, removing the black membrane, since it's bitter and would spoil the flavor. Rinse and be sure to pat it dry well.