Main Page
Festive table
Royal fur coat salad with red fish

"Tsar's Fur Coat" Salad with Red Fish

A salad that will dress up any holiday table. This delicious, well-balanced salad with red fish can easily stand in for the usual New Year's spread. A rich mix of ingredients, a harmonious flavor, and a striking presentation — everything it needs to be the star of the festive table.

Anna

Recipe author

Composition / ingredients

Servings:

Red fish (salmon)

200

Crab sticks

200

Shrimp

150

Potatoes

Carrot

Eggs

Onion

Mayonnaise

150

Red caviar (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 9 g

Fats 39 % 11 g

Carbohydrates 29 % 8 g

165 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Get all the ingredients ready. The potatoes, carrots, and eggs need to be boiled and cooled ahead of time. Use medium potatoes; pick whatever size carrot you like, depending on how much you want to taste it in the salad. If the crab sticks and (cooked) shrimp are frozen, thaw them at room temperature. I use sweet salad onion, but you can swap in green onion or regular onion.
Step 2:

You can build the salad in a regular salad bowl, on a serving platter with a springform ring, or as individual portions in a plating ring. Peel the boiled potatoes and grate them on a coarse grater. Spread them as the first layer and press down gently. Brush with a little mayonnaise, or pipe on a mayonnaise lattice.
Step 3:

For the salad, choose lightly salted fish — salmon, trout, or pink salmon all work. Take the fish out of its packaging, remove the skin and any remaining bones, and cut it into small cubes. Spread the fish as the second layer over the potatoes. Scatter chopped onion (green or sweet salad onion) right on top — whichever you use, it'll mellow in the layered salad and won't taste harsh. Brush this layer with a little mayonnaise.
Step 4:

Peel the boiled, cooled eggs and separate the whites from the yolks. Set the whites aside for now. Grate the yolks on a fine or medium grater and add them as the next layer. Since there aren't many yolks, you can brush them with mayonnaise or skip it, as you prefer.
Step 5:

Take the thawed crab sticks out of the package, peel off the wrappers, and chop them finely. Add the chopped crab sticks as the next layer and spread with mayonnaise.
Step 6:

Peel the boiled, cooled carrot and grate it on a medium grater. Add it as the next layer, after the crab sticks, and brush with a little mayonnaise.
Step 7:

Shrimp usually come already cooked — just thaw and clean them, though you can also drop them into boiling water for a couple of minutes. Peel off the shell, tail, and vein. Set a few shrimp aside for garnish. Chop the rest, add them as the next layer, and spread with mayonnaise.
Step 8:

Grate the reserved egg whites on a fine grater and add them as the final layer. Instead of spreading mayonnaise on the shrimp layer, you can mix the grated whites with mayonnaise and use that as the top layer. Chill the finished salad in the refrigerator for at least two hours — this lets the layers meld and only makes it tastier.
Step 9:

Before serving, garnish the salad however you like. Arrange the reserved shrimp on top. You can also decorate it with red caviar.

The "Tsar's Fur Coat" salad earns its name thanks to its lavish ingredients — red fish, shrimp, and caviar. It easily rivals the familiar herring-based "fur coat" salad. The result is wonderfully tasty: the ingredients are so well matched that you won't want to change a thing. And yes — this one's earned a spot on my New Year's table.