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Herring under a Fur Coat with Apple – Classic Recipe
Instructions
Prepare the salted herring fillet (2 pieces) – inspect it carefully and remove any small bones with tweezers. Cut the clean fillet into small cubes of 0.5–1 cm. I use good lightly salted herring fillet in oil – tinned “herring in a jar” will spoil the taste of the salad. For an even more delicate version, use lightly salted salmon or trout.
Peel 1 onion and finely chop it into 3–4 mm cubes. To remove the excess bitterness and sharpness of the onion, scald it with boiling water for 30 seconds (for delicate eaters) or soak it for 15 minutes in a marinade of salt, sugar and vinegar (for a piquant touch).
Peel 2 apples (choose SOUR varieties such as Antonovka, Semerenko, Simirenko or Granny Smith), core them and grate them on a coarse vegetable grater. Sprinkle them straight away with lemon juice (1 tsp) – this stops the apple from browning in the air. Sour apples are the highlight of this author’s version of the fur coat.
Pass the cooled boiled carrot (1 piece) through the same coarse vegetable grater. Chill the carrot completely first – a warm one crumbles when grated. I grate it straight into a separate bowl so it is convenient to use for the layers later.
Peel the cooled boiled potato (2 pieces) and grate it on a grater with small holes for a tender, airy texture. A fine grater gives a “fluffy” potato layer that spreads evenly through the salad. Cold potato grates neatly – warm potato turns to mush.
Peel the cooled boiled beetroot (2 pieces) and grate it on the same fine grater (as the potato) into a separate bowl. The beetroot is the “face” of the salad – the top coloured layer of the fur coat. Use large, sweet beetroot for a beautiful rich colour.
Begin assembling the salad in layers. On the bottom of a nice serving dish (flat or with low sides), evenly lay out the first layer – the prepared herring shaped into a “rectangle” or “oval”. This is the base of the salad on which all the other layers will sit.
Lightly drizzle the herring layer with olive oil (2 tbsp) – it adds richness and soaks up into the other layers above. Without olive oil the fish will be a little dry in the finished salad.
For the next layer, evenly spread the finely chopped onion over the herring – it gives a sharp, piquant note to the whole salad. The onion should completely cover the herring layer in an even, thin layer. Without onion the salad tastes bland – do not skip this layer even if you do not like raw onion.
On the onion, place a layer of grated sour apples – the author’s special touch of this recipe. The apple gives an unexpected fresh sourness and juiciness to the whole composition. This layer makes the fur coat unforgettable in taste.
Apply a mayonnaise “grid” over the apple layer using a piping bag with a thin nozzle – thin strips of mayonnaise distribute the sauce evenly without excess. The grid lets each layer “breathe” and release its flavour.
Over the mayonnaise, evenly spread a layer of grated carrot – it adds sweetness, colour and “binds” the vegetable layers together. Press it down slightly with a spoon for density.
On the carrot, evenly lay out a layer of grated potato – a “neutral” white layer that evens out the flavours. The potato gives the salad substance; without it the fur coat would be too “light”.
On the potato, make another mayonnaise grid – an intermediate layer of mayonnaise. Do not “drown” the salad in mayonnaise – you should be able to taste every ingredient, not just the sauce.
The final layer is grated beetroot, spread evenly over the whole top of the salad like a “fur coat”. This layer gives the characteristic burgundy colour, thanks to which the salad got its name “herring under a fur coat”.
Carefully coat the top beetroot layer with mayonnaise – completely cover the beetroot. This gives a beautiful pink glossy crust and protects the salad from drying out while it is stored in the fridge. Put the salad in the fridge for 3–5 hours or overnight so the layers soak through – the “secret” of a tasty fur coat.
Tips
- 1
Use specifically SOUR apples (Antonovka, Granny Smith, Semerenko) – they give the characteristic fresh note, without which the author’s fur coat loses its point.
- 2
Let the salad soak for 3–5 hours in the fridge before serving – without soaking, the layers will taste “raw”.
- 3
Make the mayonnaise “grid” with a piping bag – do not “drown” the salad in mayonnaise, you should be able to taste every ingredient. On a similar principle I make the classic fur coat without apple.
- 4
You can assemble the salad inside a cooking ring for a “restaurant” presentation with neat edges.
FAQ
Can you make “Fur Coat” without herring? +
Yes, there are “lean” or “children’s” versions of the fur coat. Substitutes for herring: lightly salted salmon or trout (a more delicate, expensive option), smoked mackerel (a budget option with a smoky aroma), sprats in oil (a budget option with a tinned taste), or canned tuna in its own juice (a diet option). For a lean version (without fish), replace the fish with a layer of mushrooms or aubergines. Without fish the salad loses its “herring” character but remains a beautiful layered vegetable salad – a “fur coat without the fur coat”. Each substitute gives its own character.
How long should the finished salad be left to settle? +
At least 3–5 hours in the fridge, optimally 8–12 hours (overnight). During this time the layers soak up the mayonnaise and the flavours come together into a single harmonious whole. A freshly assembled salad tastes “raw” – the ingredients are felt separately. After soaking, you get a “proper” fur coat in all its glory. Do not leave it at room temperature for more than 2 hours – mayonnaise and fish spoil quickly in the warmth. For the New Year table it is ideal to assemble the salad the evening before and keep it in the fridge until serving the next day.
What can replace the mayonnaise in the salad? +
“Healthier” alternatives work well: homemade mayonnaise without preservatives (the classic substitute), 20% sour cream with mustard (a more “Russian” option), unsweetened Greek yogurt (a diet option, around 30% fewer calories), or a 50/50 sour cream and yogurt mix (a compromise option). Each substitute gives the salad its own character and lowers the calorie content. Shop-bought “olive” mayonnaise also works, but check the ingredients – it should be free of hidden sugar and starch. Mayonnaise “glues” the layers together best and gives the characteristic “fur coat” taste.
What to serve “Fur Coat” with? +
It is ideal as part of a festive appetiser spread for New Year: with “Olivier”, “Mimosa”, aspic, a meat platter, lightly salted salmon, olives and Crimean pickled cucumbers. For drinks – brut champagne (the New Year classic), white semi-dry wine (Riesling, Gewürztraminer), vodka (a Russian tradition), and non-alcoholic options such as kvass or fruit drink. For a buffet table, serve it in individual portions in small bowls or martini glasses. Decorate with sprigs of dill, spring onion or carrot flowers. Perfect for New Year, birthdays and any festive Russian feast.
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