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Herring Under a Fur Coat (Classic Layered Salad)

A delicious salad for the holidays — or any day! "Herring Under a Fur Coat" is a classic that's always tasty, elegant, pretty, and inviting. You can — and arguably should — put a spin on this familiar dish. How? It's easy: instead of grating the vegetables, dice them into cubes. And rather than boiling them, roast them in the oven. Roasted vegetables have a deeper flavor, don't soak up water, hold their shape, and smell wonderful — and that really changes the taste of the finished salad. If you don't believe it, try it for yourself!

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Fish under a fur coat classic salad
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 24 % 5 g
Fats 38 % 8 g
Carbohydrates 38 % 8 g
124 kcal
GI: 75 / 0 / 25
  • Scrub the carrots, potatoes, and beets well under running water and pat them dry with paper towels — they should be clean and dry. Wrap them in foil and roast them in the oven. Preheat to 375°F (190°C) and roast for about 40–50 minutes; the time depends on your oven, so it may take a bit more or less. The goal is for the vegetables to turn tender. Once the beets, carrots, and potatoes are done, let them cool, then peel and cut them into neat cubes. (A salad-dicing tool comes in handy here — it makes every cube uniform and saves a lot of time.) Hard-boil the eggs and cool them. Peel them and separate the whites from the yolks; grate the yolks finely. The whites don't go into the salad — feel free to snack on them. Peel the onion, dice it, and put it in a small bowl. Pour boiling water over the onion, let it sit a couple of minutes, then drain it in a sieve and let all the liquid run off. Slit the belly of the herring and clean out the insides, then cut off the head and tail and peel off the skin. Pull out the backbone and pick out all the bones — tweezers are easiest for the little ones. Of course, you can buy ready-made fillets and skip the cleaning step entirely. Cut the herring into small cubes. Build the layers, which is easiest inside a ring mold: a layer of potato, then carrot, herring, onion, potato again, and beet. Spread mayonnaise over each layer and season with salt and pepper to taste (skip the salt and pepper on the herring layer, of course). Top with the grated egg yolk. Refrigerate the salad about 2 hours to let it set. Serve and garnish to taste — a sprig of parsley works nicely. You can plate it in individual portions if you used small ring molds, or build one large salad in a big ring the same way. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in their skins - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Beets - 40  kcal/100g
  • Dried beets - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Herring in oil - 301  kcal/100g
  • Herring in sour cream - 97  kcal/100g
  • Herring in tomato sauce - 159  kcal/100g
  • Hot-smoked herring - 215  kcal/100g
  • Pickled herring - 192  kcal/100g
  • Fresh herring - 161  kcal/100g
  • Salted herring - 217  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Salad mayonnaise, 50% fat - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provençal mayonnaise - 624  kcal/100g
  • Provençal-style mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g

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