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Classic herring salad with egg under a fur coat

Classic "Herring Under a Fur Coat" Salad with Egg

A very simple dish anyone can make! This quick recipe for a layered salad of herring and cooked vegetables is perfect for a holiday or New Year's table — it'll pleasantly surprise you with how good it tastes and is sure to be a hit!

Siberian Cook

Recipe author

Classic herring salad with egg under a fur coat

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Composition / ingredients

Servings:

Herring (one whole, large, lightly salted herring)

Onions

Potatoes (boiled)

Carrot (large, boiled)

Beet (boiled)

Eggs

Mayonnaise

180

Vegetable oil

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 6 g

Fats 44 % 11 g

Carbohydrates 32 % 8 g

147 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 45 min

Step 1:

How do you quickly and easily make a classic "herring under a fur coat" salad for the holiday table? First, gather the ingredients for this much-loved festive dish of herring and vegetables.
Step 2:

Fillet one large herring: remove the skin, the backbone, and all the bones, then cut the fillet crosswise into small pieces about 3/4 inch (2 cm).
Step 3:

Finely chop one onion and put it in a small bowl. Pour boiling water over it and let it sit for ten minutes, then drain it through a fine sieve and rinse under cold running water.
Step 4:

Take a ring mold of the right size, brush it with a little vegetable oil, set it on a plate, and spread the herring pieces in it as the first even layer.
Step 5:

Add the onion as the second layer and spread it evenly.
Step 6:

Put 150–180 g of mayonnaise (to taste) in a piping bag and pipe a lattice of mayonnaise over the onion layer.
Step 7:

Grate two boiled potatoes on the fine side of a grater, spread them evenly in the mold, and pipe a lattice of mayonnaise on top.
Step 8:

Grate one large boiled carrot on the fine side, spread it evenly in the mold, and pipe another lattice of mayonnaise on top.
Step 9:

Add the whites of three boiled eggs, grated on the coarse side, as the next even layer, and pipe a lattice of mayonnaise on top.
Step 10:

Grate one oven-roasted beet on the fine side, spread it evenly in the mold, and pipe a heavier lattice of mayonnaise on top.
Step 11:

Add the yolks of three boiled eggs, grated on the fine side, as the final even layer, then sprinkle finely chopped dill on top to taste and refrigerate for three hours.
Step 12:

After chilling, take the salad out, lift off the mold, and garnish the top with large half-moons of sliced red onion.
Step 13:

Cooking together, cooking simply, making the tastiest dishes at home from everyday ingredients! Enjoy, everyone!

Here's a quick recipe for the much-loved festive "herring under a fur coat" salad, built up in layers. Make it our way and you'll be proud to put it on the holiday table. Enjoy!