Today, modern housewives prefer to cook the most incredible exotic dishes. However, some salads still take pride of place on our tables. One of these is the salad "Herring under a fur coat".
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
No matter how new salads and snacks made from expensive and gourmet products try to take first place on the festive tables, traditional dishes of the post-Soviet period like Olivier, mimosa and herring under a fur coat are eaten first.
The classic recipe for the “Herring under a fur coat” salad always consisted of fish fillets and boiled vegetables seasoned with mayonnaise. Now the correct recipe for the salad is different for each housewife. It can include fresh apples, greens, boiled eggs, cheese, etc. I also have a variety of options for cooking, decorating and sequence of layers of salad, but today I will write his classic recipe.
In Soviet times, a popular salad was prepared with the Iwashi variety of fish. But I will use regular Pacific or Atlantic barrel fish. The result will not be worse. Perhaps some will be surprised, they say, there is nothing special in this recipe - the classic recipe for an ordinary salad has long been known to everyone. Indeed it is. However, I slightly tweaked certain cooking steps that affect the flavor of the salad. In a word, she made the herring under a fur coat even tastier according to the classic recipe.
- Caloric content per 100 g - 193 kcal.
- Servings - 1 dish with salad
- Cooking time - 40 minutes (additional 2 hours for cooking vegetables)
Ingredients:
- Herring - 1 pc.
- Beets - 1 pc. (large size)
- Potatoes - 2 pcs.
- Carrots - 2 pcs.
- White onions - 1 pc.
- Mayonnaise - 200 ml
- Vinegar - 3-4 tablespoons
- Sugar - 1 tsp
- Salt to taste
Cooking Salad "Herring under a fur coat"
1. In separate saucepans in lightly salted water, boil potatoes, carrots and beets. After boiling, let the vegetables cool completely and then peel them.
2. Grate potatoes, beets and carrots on a coarse grater into separate plates. Add mayonnaise and mix well. Leave some grated beets to decorate the salad.
3. Peel and chop one medium onion in half rings.
4. Then put the onion in a deep container, add sugar, vinegar and water.
5. Stir and let the onion marinate for 10-15 minutes, then drain all the water. If you use regular yellow onions, I advise you to pour boiling water over it for 1 minute before pickling to get rid of the bitterness. Then drain the water and pickle the onion.
6. For medium sized herring, skin, trim off fins, tail, head and entrails. Next, carefully divide it into two fillets, from which carefully remove all the bones.
7. If the herring is not lightly salted, then immerse it in a container of water at room temperature for 5 minutes.
8. Cut the herring into cubes or strips.
9. When all the products are prepared, start shaping the salad. This can be done in any deep dish. But I suggest using a baking mold for cakes, then you will have a salad, like in my photo. To do this, remove the sides from the mold and set them on a plate in which the salad will be served. If you do not have such a shape, you can make it from a 5 liter plastic eggplant.
10. Now place the food in the bottom of the plate, one at a time. Line the bottom with an even layer of herring.
11. Cover the herring with onions and brush with mayonnaise.
12. Then lay out the carrot layer that you previously mixed with mayonnaise. On top of the carrots, additional mayonnaise can no longer be watered.
13. Now tamp down the potato layer.
14. And the last layer - beetroot, which you will crush with the beets that you left to decorate the salad. Carefully peel the pan upwards and garnish the salad with herbs.
See also the video recipe on how to make the Herring Salad (secret recipe).
