Salad "Herring under a fur coat" has long become a traditional dish on the Russian festive table. It is quite satisfying and has a pleasant taste due to the harmonious combination of various products. And in order for this salad to turn out especially successful, the ingredients included in its composition must be correctly alternated with each other.
Composition and layers of salad "Herring under a fur coat"
The classic salad "Herring under a fur coat" is necessarily made from salted herring, boiled potatoes, eggs, vinaigrette beets, carrots and onions. And mayonnaise is always used as a dressing - it lubricates all layers, including the last one. In some recipes, you can also find a green apple, but its availability depends solely on the preferences of the chef. Potatoes, carrots, eggs and beets are pre-boiled in unsalted water until tender. Then all the ingredients are cut into small cubes of the same size or grated on a coarse grater. In the latter case, it is still better to chop the herring fillet finely - then the salad will turn out to be more juicy. Then the ingredients are stacked in layers in a specific sequence. The first layer in this dish, as a rule, is laid out with herring. Then there are onions, potatoes, eggs and carrots. And the last layer always consists of beets - thanks to this ingredient, "Herring under a fur coat" always comes out with a beautiful purple top. For beauty, beets greased with mayonnaise can be slightly sprinkled with a small amount of yolk, passed through a fine grater.
If there is an apple in the salad, it is better to lay it out in the penultimate layer - it will go well with beets.
Salad recipe "Herring under a fur coat"
To prepare this salad, you will need the following products: - 1 large slightly salted herring; - 2 large potatoes; - 5 eggs; - 1 carrot; - 1 medium-sized vinaigrette beet; - onion head; - 250-300 g of mayonnaise.
Instead of herring, you can use lightly salted anchovy, but with it the salad will turn out to be not so tender.
Open potatoes, eggs, carrots and beets until tender, cool and cut into small cubes, putting each product on a separate plate. Cut the onion into 4 parts and dip in boiling water for a couple of minutes to remove excess bitterness from it, and then chop. Cut off the head, tail and fins of the herring. Remove the thin film from the skin and gut the fish. Then remove the ridge and any large protruding bones. Cut the fillets into small pieces, remembering to remove any bones that come across. Place the herring evenly on a flat plate and brush with a little mayonnaise. Spread the finely chopped onions evenly over the top. Then lay in the potatoes and eggs, brushing them with mayonnaise. Spread the carrots over the eggs, brush with mayonnaise and spread the grated beets evenly. Also gently coat the last layer with plenty of mayonnaise. Put the prepared salad in the refrigerator for 4-6 hours to soak it.
