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Herring Under a Fur Coat, Layered with Egg

Don't deny your guests a dish like this—the salad is delicious! My in-laws were genuinely surprised when I brought "Shuba" (Herring Under a Fur Coat) to the table in such an unexpected presentation. My mother-in-law praised it right away. It really is a winning way to serve this familiar dish, so I highly recommend it.

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Recipe author
Herring under a fur coat with egg layers
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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 23 % 5 g
Fats 36 % 8 g
Carbohydrates 41 % 9 g
125 kcal
GI: 67 / 0 / 33
  • Wash the potatoes, beets, and carrots, put them in a pot, and boil until fully tender. Drain, let the vegetables cool, then peel and grate them into separate bowls. Hard-boil the eggs as well, cool them in cold water, peel, separate the whites from the yolks, and grate each (on the fine holes) into separate dishes.
  • Clean the herring of innards and bones and remove the skin. Cut the clean fillet into small cubes. Peel and dice the onion. Wash the dill and chop it very finely. Combine the herring with the onion and dill and mix.
  • Now choose small, identical bowls and line them with plastic wrap, then start building the "fur coat": for the first layer, add the beets, salt them lightly, and spread with mayonnaise; then a layer of carrots, salt, mayonnaise; then a layer of herring and onion, mayonnaise, and a final layer of potatoes. Salt the layers to taste—just don't overdo it, and the same goes for the mayonnaise: don't add too much or the salad will turn runny. Everything in moderation.
  • Refrigerate the bowls for about 4 hours, then you can serve the Shuba. Choose a flat plate, carefully invert the bowl onto it, and even more carefully peel away the plastic wrap. Look how pretty! But that's not all. Spread the surface of the beets with mayonnaise and garnish with the grated egg whites and yolks and a sprig of parsley.
  • Now you can bring the salad to the table.
  • Your guests will be delighted!

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

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beets - 49  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Herring in vegetable 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
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g

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