The "Fox fur coat" salad is a modern version of the famous "Herring under a fur coat". Unlike the traditional version, this dish is more tender thanks to the addition of mushrooms and fried onions.
"Fox fur coat" - salad ingredients
Unlike “Herring under a fur coat”, beets are not added to the new dish and a new ingredient appears - champignon mushrooms. They add a special tenderness to the salad. To prepare the "Fox fur coat" you will need:
- boiled potatoes - 2 pcs;
- slightly salted herring - 1 pc (instead of herring, some housewives add red fish - trout or salmon. Then the salad acquires an original taste, becomes very festive);
- onions - 2 pcs;
- carrots - 2 pcs;
- champignons (fresh or canned) - 300 g;
- egg - 3 pcs;
- mayonnaise - 300 g.
The recipe for the "Fox fur coat" salad
Boil potatoes and eggs until tender. Carrots and onions are grated and fried (a little and with a little oil). Fresh mushrooms are stewed in a pan for 5-7 minutes. Then you can collect the layers.
The first layer is boiled potatoes. It is better to grind it on a grater so that the layer is more even. On top, herring or red fish cut into small pieces is placed. Then - a layer of mayonnaise. On it - half fried carrots with onions. Then - a layer of mushrooms. Grease the mushrooms with mayonnaise. Lay eggs crushed with a grater on them. Above - the last layer - the remaining carrots and onions. The salad should be infused in the refrigerator for 1-2 hours.
Homemade mayonnaise for the Fox Shubka salad - tasty and healthy
Many housewives abandon store-bought mayonnaise in favor of homemade mayonnaise. Made from natural products, without the addition of preservatives, this sauce becomes not only tasty, but also healthy.
To make homemade mayonnaise you will need:
- vegetable oil (you can take olive oil - the taste will be more intense) - 150 ml;
- egg - 1 piece;
- lemon juice - 1 tablespoon;
- mustard - 1 tsp;
- sugar 1/2 tsp;
- salt - on the tip of a knife;
- ground black pepper - on the tip of a knife.
Take a blender and a container slightly larger than a kitchen utensil knife. Mix salt, pepper, sugar, lemon juice in it. Add vegetable oil and mustard. Then - an egg. You need to try to keep the yolk intact when breaking. Then the mayonnaise will be more fluffy. The blender knife is placed on top of the yolk. Thus, the whites are whipped with sugar, and only then the yolk is added to them. The mayonnaise is surprisingly thick and white. It tastes almost the same as in the store. But the shelf life of this natural product is short - up to 48 hours.
