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Herring under a fur coat with melted cheese

"Herring Under a Fur Coat" with Melted Cheese

A bright, showstopping layered salad for everyday and holidays alike! This herring "under a fur coat" with melted cheese will pleasantly surprise you — it has a completely fresh take on the classic. If you're looking for something to wow your guests, be sure to make this appetizer!

Maria

Recipe author

Herring under a fur coat with melted cheese

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Composition / ingredients

Servings:

Herring (lightly salted, fillet)

300

Potatoes

250

Beets

250

Cream cheese spread (a soft, mild processed cheese)

100

Eggs

Carrot

Mayonnaise

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 42 % 11 g

Carbohydrates 27 % 7 g

142 kcal

GI: 67 / 0 / 33

Cooking method

Step 1:

How do you make herring "under a fur coat" with melted cheese? First, get all your ingredients ready. You can use beets that are either boiled or oven-roasted. Stores also sell ready-cooked beets in vacuum packaging, which will save you cooking time.
Step 2:

Check the herring fillets for any small bones and cut them into small cubes. You can use a whole salted herring (which you'll need to fillet first) or ready-cut fillets in oil. The pre-cut fillets are more convenient and save time.
Step 3:

Boil the beets in their skins, then cool and peel them. Grate the beets on the coarse side of a box grater.
Step 4:

Boil the carrot in its skin, then cool and peel it. Grate the carrot on the coarse side of a box grater.
Step 5:

Boil the potatoes in their skins, then cool and peel them. Grate the potatoes on the coarse side of a box grater.
Step 6:

Grate the cheese spread on the fine side of a box grater. Soft cheese is hard to grate and sticks, so pop it in the freezer for 20 to 30 minutes first.
Step 7:

Hard-boil the eggs, then cool and peel them. Grate them on the coarse side of a box grater.
Step 8:

Set a 6-inch (16 cm) ring mold on a plate. Add the chopped herring as the first layer and press it down. There's no need to coat the herring — this layer is already juicy and rich.
Step 9:

Next, add the potatoes and smooth them out. Pipe or spread mayonnaise on top. I put the mayonnaise in a piping bag and snip off the tip — it's easier than using a spoon.
Step 10:

Add a layer of grated cheese spread and top it with mayonnaise as well.
Step 11:

The next layer is grated eggs with mayonnaise.
Step 12:

Then grated carrot with mayonnaise.
Step 13:

Top the carrot with the beets and spread mayonnaise over them with a spoon, so the layer takes on a pretty pink-purple color. Refrigerate the salad for 1 to 2 hours so the flavors meld.
Step 14:

Lift off the ring mold before serving. Garnish the salad with a rose made of sliced beet and some fresh herbs. Enjoy!

Any cheese works for this dish — hard, semi-hard, or soft like mozzarella. What matters is that it's tasty, good quality, free of milk-fat substitutes, and melts well.
It's best to make your own mayonnaise; it'll taste better and be healthier. You can also use sour cream or plain yogurt as the dressing instead of mayonnaise — on their own or mixed with mayonnaise in any ratio you like, which will lighten the dish.
How do you hard-boil eggs? To keep them from cracking, put them in cold water and set them over low heat. Boil for 9 minutes after the water comes to a boil, then plunge them into cold water to cool — the sudden temperature change makes them easier to peel.