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Classic "Herring Under a Fur Coat" Roll

This salad never goes out of style — make it and savor every bite! A timeless classic, "Herring Under a Fur Coat" is always in fashion )) You can switch up how you serve it — in the shape of a roll, for instance! No, no, don't be intimidated; it's really simple! The one thing to note is that you'll need more beets and carrots than for the classic version, since the vegetables get squeezed out, which shrinks them quite a bit. Everything else is business as usual :) Try it — you'll nail it!

leno4kaAuthor avatar
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Classic herring under a fur coat roll
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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 33 % 7 g
Carbohydrates 43 % 9 g
118 kcal
GI: 44 / 0 / 56
    1. Boil the beets, carrots, and potatoes until tender, peel them, and grate each separately on a fine grater. Put the beets on a double layer of cheesecloth and squeeze out the excess moisture.
    1. Hard-boil the eggs, peel them, and grate them on a fine grater as well.
    1. Clean the herring, remove the bones, and cut the fillet into slices.
    1. Peel the onion, chop it finely, combine it with the herring, and mix.
    1. Lay plastic wrap over a bamboo sushi mat, then spread the beets into an even rectangle, pack the layer down with a silicone spatula, salt it, cover with a piece of foil, and press over the beets with your palm to compress the layer as much as possible.
    1. Next add the carrots (the layer should be slightly narrower than the beets but the same length), spread them carefully, pack them down, and coat with mayonnaise.
    1. Then the potatoes, spread a touch narrower than the carrots; cover with foil, compress with your palms, salt lightly, and coat with mayonnaise.
    1. Spread the eggs over the potato layer (narrower again), pack them down, coat with mayonnaise, and top with the herring laid in a narrow ridge.
    1. Lift one edge of the bamboo mat and gently bring it to meet the other edge so the roll's edge overlaps; roll up the mat and firm up the roll on all sides. Then remove the mat — the roll stays in the plastic wrap — and refrigerate it overnight just like that.
  • In the morning, plate the salad: set the roll seam-side down and carefully peel off the plastic wrap. Decorate however you like :)
  • Enjoy!

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
  • 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
  • Beetroot - 40  kcal/100g
  • Dried beetroot - 278  kcal/100g
  • Boiled beetroot - 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
  • 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

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