Herring under a fur coat can be called a Russian national treasure. Even among foreigners who come to Russia, this salad is in such demand like no other. In Soviet times, herring under a fur coat was prepared due to the lack of a variety of products in stores, and now it is simply because of the love for this dish.
Herring under a fur coat often takes pride of place on the festive table. This is not only tasty and satisfying, but also an elegant dish. According to the classic recipe, the salad is prepared from pickled or salted herring, boiled eggs and vegetables (beets, carrots, potatoes), which are stacked in layers and covered with mayonnaise. But there are many unconventional options for cooking herring under a fur coat. One of them is the recipe for "Royal fur coat" with red fish. In its composition, herring is replaced by lightly salted red fish.
To surprise guests and delight them with new tastes, you can make changes to the classic salad, concerning not only the composition, but also the appearance. Culinary molding rings will help with this. With their help, you can make the dish portioned. In addition, in the context of such a salad will look much prettier and more appetizing.
Culinary forming rings can be used to prepare desserts or portioned salads.
So, the recipe for "Royal fur coat" with red fish. To prepare the salad, you will need red fish, potatoes, carrots, beets, cucumber, onions, mayonnaise, green onions, and red caviar for decoration. It is better to take low-fat, low-calorie mayonnaise, because a lot of it is used in the salad, which is harmful not only for the figure, but also for health.
Boil potatoes, carrots and beets in lightly salted water. Beets are best cooked separately from carrots and potatoes because they take longer to cook. In addition, beets color other vegetables. Boil potatoes and carrots for about 20-30 minutes after boiling, and beets for 40-60 minutes. When the vegetables are ready, they need to be cooled and then peeled.
To prevent the beets from staining other vegetables, you need to add vegetable oil to it and mix.
After that, you should start preparing the fish. You can use trout or salmon, lightly salted or smoked. Salmon will make the salad more juicy because it is fatter. The fish should be washed, skinned, boneless and diced. When using fish fillets, you just need to rinse and grind it.
The cucumber can be coarsely grated or cut into thin strips. In the latter case, the vegetable will not turn into porridge. If the cucumber is too watery, squeeze it lightly with your hands before adding it to the salad. Next, beets are rubbed on a grater. Do the same with potatoes and carrots, and finely chop the onion.
To remove bitterness and harshness from onions, pour boiling water over it or pickle it in vinegar with added sugar and salt.
Now you can start laying out the salad. First, a fish is placed on the bottom of a culinary molding ring, and a cucumber and potatoes are placed on top of it. The layer is generously greased with mayonnaise. Next, onions and carrots are laid out. This layer is also smeared generously with mayonnaise. Beets are laid out on top and coated with mayonnaise. The salad can be garnished with red caviar and green onion feathers. After completing all the layers, you need to carefully remove the culinary ring.
Then it is recommended to put the salad in the refrigerator for several hours or even overnight. This will make the dish more juicy and tender. A new salad on the festive table will delight relatives and guests.
