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"Herring Under a Fur Coat" — Holiday Piggy Style

This layered salad is a real centerpiece for the holiday table. Dressed up as a cheerful little pig, the classic "herring under a fur coat" becomes a festive showstopper. The twist here is in the beets: instead of boiling them the usual way, you roast them in the oven, which gives the whole dish a deeper, richer flavor.

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Herring under a fur coat for the New Year Pig
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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 27 % 6 g
Fats 36 % 8 g
Carbohydrates 36 % 8 g
118 kcal
GI: 71 / 0 / 29
  • Start by cooking the vegetables. These days many cooks like to experiment, and roasting the beets instead of boiling them is one worthwhile trick: boiled beets fade in color, turn watery, and lose some of their vitamins to the water, so here we roast them instead. 1. Wash all the vegetables under running water, scrubbing them well with the rough side of a sponge — since you'll cook them in their skins, they need to be as clean as possible. 2. Pat the beets dry and wrap them in foil (two or three layers is fine). Set them in a baking dish and roast in an oven preheated to 350°F (180°C) for one hour. 3. While the beets roast, boil the potatoes and carrots — they can share one pot. Hard-boil the eggs in a separate pan; they shouldn't be soft, so cook them at least 6 minutes from the boil. 4. Once the potatoes and carrots have cooled, peel them. Peel the eggs as well. Let the roasted beets cool, then peel them, and peel the onion while you're at it. 5. Now for the herring: peel off the skin, remove the backbone, and pick out any bones from the fillets. Cut the herring into small cubes. 6. Wash the apple, peel it, and remove the core; grate it on the fine side of a box grater. Grate the potatoes, carrots, beets and eggs the same way, and cut the onion into small cubes like the herring. Reserve a couple of pieces of beet and some egg white for decorating. 7. Now build the salad. It's layered, and you spread a thin coat of mayonnaise between each layer, stacking them in this order: herring, onion, potato, egg, carrot, apple, beet. Chill the salad in the fridge for 2 hours to set and soak. Just before serving, decorate: cut a tail, ears and a snout from the reserved beet, and make the eyes from egg white. Now it's ready to serve!

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
  • Apples - 47  kcal/100g
  • Dried apples - 210  kcal/100g
  • Canned apple mousse - 61  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
  • 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
  • Onion - 41  kcal/100g
  • Chicken egg - 80  kcal/100g

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