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Salad "Under a Fur Coat" with herring
To prepare the "Under a Fur Coat" salad, you can use not only herring. Sometimes I replace it with large herring, especially in summer when it's hard to find fresh medium-salted herring – either it's too salty or not very fresh. It's easier to soak herring to remove excess salt and even salt it to the desired level with brine. Additionally, it can be quickly processed, as there are almost no small bones in large herring. The flesh of this fish is slightly denser than herring, although they belong to the same family and are almost indistinguishable in taste.
In our family, it's customary to make "Under a Fur Coat" not only for holidays but also on weekdays. After all, if you don't count boiling the vegetables, it's not a long preparation – you can make a delicious dinner in 20-30 minutes, enough for several meals. Salad "Under a Fur Coat" with herring is a wonderful alternative to the classic salad. «herring under a fur coat".
Caloric content: 156 kcal per 100 grams of the dish.
Preparation time: 30 minutes.
Ingredients
Show ingredients
- herring, cleaned – 350 gr;
- 3 medium potatoes;
- 1 small onion;
- 2 carrots;
- 3 beets;
- mayonnaise – 1 pack;
The beets for "Under a Fur Coat" should be sweet, dark burgundy in color and not too large. The potatoes should be of a firm or medium variety, so they don't turn to puree when grated. Some add eggs to the salad, which is very interesting to try, but I haven't dared to do this yet, as in our simple recipe, which has been passed down from generation to generation, eggs were not added to this dish.
Preparation
- In one pot, boil the potatoes and carrots, in another boil the beets. Beets take about twice as long to cook as potatoes.
- While the vegetables are cooking, clean the herring (just like you would with sprats). It's very simple – remove the head from each one, take out the insides and backbone, then cut it all into small pieces.
- Dip the hot cooked vegetables into cold water for a few minutes (to make it easier to remove the skin), then, after cooling, peel and grate them on a coarse grater.
- Now you can layer the ingredients. The first layer is the diced herring. You can slightly press it to the surface – compact it. If you do this, then when cutting and arranging the finished dish, the bottom of the "fur coat" will hold better together.
- On top of the herring, place the finely chopped onion. In some recipes, it's additionally marinated, which makes the "fur coat" more tender. I don't do this, so in this preparation recipe, the onion complements the taste of the fish, giving the "fur coat" a special piquancy.
- Next, place a layer of grated carrots, evenly distributing it over the surface.
- Now add mayonnaise. It's very convenient to use this sauce in packets, cutting a small hole. Then you can draw a thick grid and not smear the layers.
- The next layer is potatoes, and again mayonnaise.
- And the last layer is beets, which we again cover with mayonnaise on top.
- After that, you can decorate the surface of the dish. I did this very quickly by drawing a grid with mayonnaise, then placing circles of carrots and thin rings of onion on top.
Many place the "fur coat" in the refrigerator for several hours for the components to saturate well with the mayonnaise. I prefer to leave it for an hour or two at room temperature, as a very cold "fur coat" isn't as tasty. Enjoy your meal!
