Salad under a fur coat classic layers. Herring under a Fur Coat

I think it is unlikely that in our country there will be at least one person who has not tried and does not know what kind of salad this is - “Herring under a fur coat”. I'm sure this popular layered beet and herring salad is a top favorite on most New Year's holiday tables. Why New Years? Yes, because this salad was traditionally considered “winter”, since it included long-term storage vegetables, which all year round were present in Soviet-era stores and in the bins of summer residents. And although in our time you won’t surprise anyone with salads of fresh cucumber-tomatoes in winter, nevertheless, herring under a fur coat remains a favorite holiday salad for most children and adults.

Today I want to present a classic recipe for herring under a fur coat, which, in my opinion, is the most delicious and balanced. The sequence of layers in this salad is not so important and everyone chooses it to their taste, the main thing is that the beets with mayonnaise are at the very top. I used to think that herring should always be the bottom layer, however, in this case, when putting salad on a plate, part of the most valuable ingredient is lost, so now I prefer to put potatoes on the bottom, which creates a stronger base for subsequent layers.

Ideally, for a herring under a fur coat, you should take a whole herring and cut it into fillets yourself, since in this case the fillet turns out to be more juicy, fatty and, accordingly, tasty. But since this is a rather laborious process, for which there is not always enough time and effort, sometimes it is quite possible to use ready-made fillets bought in a store. When choosing herring fillets in the store, you should give preference to a whole fillet, rather than pieces in oil, since for such products, selective herring of the best quality is usually taken.

Layers of herring salad under a fur coat are usually laid out in a deep form or a salad bowl and served in this form. But for a festive feast, you can make a more beautiful and elegant design in the form of a chic puff cake, which will become a real decoration for the upcoming celebration. Following these simple and detailed instructions, you can easily prepare the most delicious, tender and juicy Herring under a Fur Coat salad that will whet the appetite and amaze the imagination of your guests!

Helpful information

How to cook herring under a fur coat: layers of herring under a fur coat in order

INGREDIENTS:

• 300 g herring fillet
• 2 medium beets (500 g)
• 3 medium potatoes (500 g)
• 2 medium carrots (400 g)
• 6 eggs
• 1/2 small onion
• 120 g mayonnaise

COOKING METHOD:

1. To prepare the salad "Herring under a fur coat" according to the classic recipe, you must first boil all the necessary vegetables. To do this, potatoes, carrots and beets, without peeling, thoroughly wash and put in a deep saucepan. Pour vegetables with cold water, bring to a boil over medium heat and cook until tender.

Advice! It is advisable to cook beets separately from other vegetables, since they usually take longer to cook, and besides, they can turn vegetables red. Potatoes with carrots should be cooked for about 40 to 50 minutes after boiling water, while beets can be cooked for 1 to 2 hours depending on their size. The readiness of vegetables must be checked with a sharp knife - it should easily and without crackling enter the middle of the fruit.

2. Boil the eggs in boiling water for 10 minutes, then pour cold water over and leave for 10 - 15 minutes to make it easier to peel them.


3. Peel the potatoes and grate on a coarse grater.


4. Peel and grate the carrots on a coarse grater.

It is not necessary to wash the grater before each new ingredient, since there is nothing to worry about if one salad component is slightly “contaminated” with another. The main thing is to leave the beetroot for last, otherwise it will color both the grater and other salad ingredients.

5. Peel the eggs and grate on a coarse grater.

6. Peel the beets and grate on a coarse grater.


7. Peel and chop the onion very finely.

Advice! For salads, it is better to use red or white salad onions, which have a not very sharp and slightly sweet taste. It is advisable to scald ordinary onions with boiling water or marinate for 10 - 15 minutes in a weak solution of vinegar (2 tablespoons of any 9% vinegar per 100 ml of water).

8. Cut the herring fillet into small cubes and you can start assembling the salad.


9. Herring under a fur coat can be served in any deep salad bowl or baking dish, but today I will show you how to put this salad on a dish in the form of a delicious layered cake. To do this, we need a round ring from a detachable baking dish with a diameter of 22 - 24 cm without a bottom, which must be fastened with a lock, put on a flat dish and lightly greased with vegetable oil from the inside.

10. Put grated potatoes on the bottom of this structure, lightly tamp it, salt and grease with mayonnaise.

You can not smear mayonnaise with a spoon, but simply apply it in the form of a fine mesh over the entire surface. To do this, you need to take a pastry bag with a thin nozzle or use mayonnaise in a small bag, cutting off one corner from it.

11. Put chopped herring on a layer of potatoes.


12. Spread the chopped onion evenly over the herring.


13. Next, put the grated carrots, lightly salt it and grease with mayonnaise.


14. Put grated eggs on carrots and lightly salt.


15. Lay out the grated beets with the last layer of lettuce, lightly salt it and grease with mayonnaise.


16. Keep the herring under a fur coat in the refrigerator for at least 2-3 hours so that the salad is properly soaked, after which you can unfasten and carefully remove the ring.


Before serving, the herring under a fur coat in the form of a cake can be decorated according to your taste and imagination. I garnished it with green onions and finely grated egg white.
Familiar from childhood and beloved by everyone, the festive salad "Herring under a fur coat" according to the classic recipe is ready!

If you ask any person what kind of salad must be on the New Year's table, then among the first they will call "Herring under a fur coat." And let them treat it from year to year, let it get a little fed up, let it be crowded by competitors - interesting emerging new items, but all the same, if our people love something, then this can often be love for life.

In addition, the cooking method itself, by which it has always been prepared, does not stand still. Every housewife from year to year strives to improve her favorite dish, making it more beautiful and more skillful.

And the rolls with the same name already appear on the menu, the most beautiful samples in the form of cakes drenched in gelatin, thematic pictures are set, and original images are created on their basis. The ingredients are laid out both in deep bowls and on flat plates, their shape is limited by detachable forms, culinary rings, bowls, glasses and tartlets.

And besides the beetroot, the herring has already got new clothes in the form of a fox and green fur coat. And somewhere she even managed to completely change her image, and changed the composition of the components.

Can you imagine what people's love leads to?! And after all, all these changes are only for the good. With each newly invented recipe, we get not only a new design, but also the same taste!

And the task of today's article is just to talk about the many different forms and incarnations of our favorite New Year's (and not only) dish called "Herring under a fur coat"!

First of all, consider, of course, the classic preparation of the dish. It is the most popular, and millions of people prepare it for the holidays in this version.

Only the sequence of layers can differ, there is no clear rule here. Although behind the scenes it is believed that the color should move from the lightest to the darkest. But now they are making varieties that the beets are laid out first of them, and the top one is covered with proteins, or carrots.

The main thing is that it does not spoil the taste. And all changes in the sequence are due only to the habits of the culinary specialist and the desire to decorate the finished masterpiece more beautifully!

Today we will also look at these options. And I will share my way, how I do it. I consider one of the main parameters of a delicious salad not so much the sequence of layers, but the exact ratio of all ingredients.

We will need:

• herring - 2 fillets
• beets - 1 - 2 pcs (about 300 gr)
• carrots - 1 - 2 pieces (also about 300 gr)
• potatoes - 2 - 3 pcs (300 gr)
• eggs - 3 - 4 pcs
• onion - 0.5 pcs
• green onions for decoration - 2 - 3 stalks
• walnuts - 1 tbsp. spoon for decoration
• mayonnaise - 300 - 350 gr
• salt to taste

I will collect the salad in a detachable form with a diameter of 19 cm. If your form is larger or smaller, then a slightly different amount of ingredients may be needed.

Cooking:

1. First of all, you need to boil vegetables and eggs. It is advisable not to overcook vegetables, otherwise they will not be as tasty as they could be. And when they are rubbed, they will simply crumble in the hands, turning not into small neat chips, but into mashed potatoes.

The puree will lie in its place not with a loose layer, but with a heavy mass and we will not get the desired taste.

Vegetables can not even be boiled in water, but baked in the oven or microwave. So, beets, for example, I baked in the microwave, right in the bag. It turns out faster and more reliably, and beets in this case do not boil soft and give less juice.

2. It is also important to cool them well. So, for example, if you rub a warm potato, it will become like a slurry and will stick to everything that is touched to it - to hands, a spoon.

I even briefly put the cooled potatoes in the refrigerator, and then it rubs great. All its rubbed particles become like fluff.

By the way, another important fact - vegetables should be tasty, beets with carrots are sweet, juicy and have color !!! It is important! Where does the taste in the salad come from if the components are not of proper quality ?!

3. If you use onions in cooking, then it is better to remove bitterness from it so that it does not interrupt the main taste. To do this, it should be cut into small cubes and pour boiling water for 10-15 minutes. Then drain the water and squeeze the onion.

If a not very pleasant smell from it persists and excites the nostrils, then the onion slices can be washed in chilled boiled water and squeezed again.

Transfer for the time being, for the time being, into a separate cup.

4. Peel the herring, removing the insides and all the bones. You can use her own homemade salting, or you can buy it in the store.

Lately I have been afraid to buy salted herring by weight in stores, they began to sell too much of it of poor quality. Therefore, I prefer vacuum-packed fish from trusted manufacturers. And if there is a herring fillet in the store, I buy it.

The fish should also be tasty. It should not have an old yellowed appearance and a "rusty" smell. Discard this immediately, it will spoil the whole taste of the dish.

5. Cut the fillet into small cubes and transfer to a bowl while waiting for your turn.

I know that there are housewives who, along with fish, cut milt here and lay out caviar. I do not recommend doing this. Especially if you cook for guests. Not everyone understands this, I know about it from people who told me about such incidents.

6. Also rub all other components into separate bowls. It is better to start with the lightest ones, for example, with protein.

Yes, we divided the eggs into whites and yolks. We will need the latter for decoration.

After the eggs, three potatoes, followed by carrots.

And lastly we rub the beets. Even if particles of carrots or potatoes get into it, they will turn into the desired burgundy color and become invisible.

7. Now that everything is ready, we begin to collect our salad into shape. To do this, its edges should be greased with oil, so that later you can separate the walls without damaging the finished dish.

In this case, we will not use the bottom. Therefore, we immediately put the rounded walls of the mold on a plate, in which we will subsequently serve the dish on the table.

8. Put the chopped herring mixed with onions as the first of the components.

They should lie on the bottom so that there are no gaps left.

If your mold is too big, then the fish will need to be cut and supplemented. Smooth over the entire surface in an even layer.

Put a thin mesh of mayonnaise on top of it and spread thinly enough over the entire surface.

If you have prepared your own in advance, then this will be a huge plus.

But whatever sauce you use, the golden mean is important here. It cannot be reported and cannot be shifted. In the first case, the salad will turn out dry, in the second - fatty. In addition, the taste of the sauce will kill the rest of the taste.

I am always guided by intuition and eye. I smeared mayonnaise on the surface with a thin addition and do not add more, while leaving no dry islands.

9. Put potatoes on top of the onion. Try not to crush it, the more magnificent the layout is, the better all the layers will be saturated with the sauce and the tastier it will turn out.

Potatoes should be salted, and only after that grease with mayonnaise. Here you can give it a little more. This vegetable is rather dry, so fats and grease will not interfere with it.

10. The next layer will consist of proteins. It also needs to be salted and greased.

We do not use the yolks yet, leaving them for decoration. We do not have so many of them, so a full-fledged layer will not work.

11. Now carrots, if she started up the juice, then this is generally wonderful. The sweetish juice will saturate the lower ingredients, and they will turn out to be even tastier.

Carrots are also lightly added and greased with sauce.

12. We have beets left.

This is of course the brightest we have, which is why we left it for completion. By the way, I rubbed the beetroot on a coarse grater so that it retains more juice inside itself.

Lubricate the beets with mayonnaise and while putting the salad to infuse and soak with juices and dressing.

Leave it at room temperature for two hours. You will need to decorate before serving. Therefore, if after a two-hour impregnation, the time to put it on the table has not yet come, then you will need to put it in the refrigerator.

13. You can decorate the finished dish after you remove the ring from the split mold. Do this carefully, make sure that it does not pull the sides of the salad in different directions. If this is observed somewhere, help with a knife.

You can use any decoration you like.

I chose my option, as I usually do for the festive table. It is very simple, fast and effective. No fuss, and a 100% guarantee of beauty and sophistication.

Sprinkle the reserved yolks around the perimeter of the circle. Scatter some of them around the edge of the plate. And to make the transition from yellow to red more attractive, place chopped green onions next to the yolks. It will smooth out all the bumps, and also give a bright spot of light, which always looks very positive in green.

Sprinkle the rest of the onion along the edge of the plate.

And sprinkle the red center with chopped nuts. They will smooth out all the bumps and give additional zest and sophistication.

In this form, the salad can be served at the table and delight guests with its unsurpassed taste!

Recipe Herring under a fur coat in gelatin with a sequence of layers in order

The more favorite the dish, the more cooking options are invented for it. And the more refined the presentation is thought out.

When I first saw the familiar “fur coat” cooked in gelatin, I was simply speechless. It was such a magnificent sight that it was simply impossible to look away from it. And it seemed to me that it was simply impossible to repeat such a miracle.

Later I learned how to cook this dish myself. And also came up with a beautiful simple decoration for him. And since then I have been able to surprise all the guests who come to me not only with beauty, but also with renewed taste.

Yes, yes, do not be surprised ... the taste is also different from its standard performance.

We will need:

• slightly salted herring - 200 gr
• beets - 200 gr
• carrots - 200 gr
• potatoes - 250 gr
• onion - 0.5 pcs
• mayonnaise - 230 - 250 gr
• salt to taste
• gelatin - 14 - 15 gr
• water for soaking gelatin 75 ml

For decoration:

• boiled chicken egg - 1 pc.
• red caviar - 1 tbsp. a spoon
• parsley - 1 sprig

In general, if there is a little more or less of one or another ingredient, then nothing terrible will happen. It is not necessary to measure everything down to the gram.

Cooking:

1. Prepare all the ingredients in advance: boil the vegetables, let them cool and cool completely. Clean the herring from skin and bones, and also remove the insides. If it is possible to use a fillet, then that will also be good.

Cut it into medium sized cubes.

2. Grate carrots and potatoes on a fine grater. It is better to grate beets on a large grill. So she will give less juice, keeping it inside, and it will look more spectacular in the end.

After the beets stand for a while, they will give juice anyway, it needs to be squeezed out a little.

We do not combine all the components, but place each of them in a separate bowl. We also salt them to taste if necessary.

3. Onion cut into cubes and pour boiling water to eliminate bitterness. After 10 - 15 minutes, drain the water, and rinse the onion in cool boiled water, then squeeze.

Mix it with herring cubes in one bowl.

4. Soak gelatin. How to do this is written on the packaging of each type.

I have sheet gelatin which is very easy to prepare. I soak it for 10 minutes in cold water. Simple gelatin should be soaked a little more, somewhere it takes 30, and somewhere 40 minutes.

5. Put the mayonnaise in a bowl. Now we have all the components that we will use in bowls. In the future, it will be necessary to act quickly, so we will not have time for additional actions.

6. It remains to prepare a bowl in which we will collect all this. The “changeling” will look very nice in this version, that is, the first layer that we will make in the bowl will be the first after turning it over.

Choose a deep bowl with beautiful shapes. I use the regular one with bevelled edges. It should be rinsed with cool water and lined with cling film crosswise, leaving long hanging edges with which we can later cover the contents.

Rinse with water is required in order to subsequently make it easier to remove the salad from a deep container. Oil can also be used for the same purpose.

7. When everything is ready, and we are preparing to do everything quickly and quickly. First of all, put the swollen gelatin in the microwave, leave it there for 10 seconds. During this time, all of it should mix with water into a single transparent mixture without lumps. If there is not enough time for this, then you can hold for another 5 seconds.

It is impossible for gelatin to boil, otherwise it will lose all its gelling properties.

8. Immediately, in a warm state, mix it with mayonnaise. You should get an even, slightly watery, homogeneous mixture.

9. Then we lay it out in all the bowls in equal proportions. First, put 4 tablespoons into each bowl, and if there is left, then divide it further and additionally.

Mayonnaise with gelatin should get into fish, carrots, beets and potatoes. The last ingredient has a little more, because we also have the largest amount of it.

10. Now lay out the layers, leveling each of them with a spoon. I'll write how to distribute them:

• 1 beetroot

• 2 half potatoes

• 3 herring with onions

• 4 second half potatoes
• 5 carrots

If you do everything quickly, then nothing will freeze ahead of time. But if this suddenly happens, then the bowl with the contents can be put in hot water, like in a water bath, and quickly mix the mixture.

11. Cover the collected ingredients with the hanging free edges of the cling film and put the bowl in the refrigerator for at least 4-5 hours. And best of all at night, during this time it gels exactly as it should.

12. Before serving, extract our beauty and decorate it to your liking. Do not decorate before, so that the beets do not stain the components.

Prepare a large flat plate on which we will spread the resulting slide. Bend the edges of the cling film from the bowl and cover the top with a plate. Then just turn over. Pull the edges of the film and the salad will be on a plate, the water on the walls will allow it to jump out easily.

Remove the film and do the most interesting - decoration.

This is my way of decorating. I rub the eggs on a fine grater, separate the whites and yolks. And I sprinkle the squirrels along the perimeter of the upper edge, lowering them along the walls a little lower.

I spread red caviar in the center formed, which I decorate with small parsley leaves.

And along the edge of the plate I give a yellow accent in the form of a yolk scattered over it. The colors are varied and beautiful at the same time.

Our work itself looks great: the layers are clearly visible in it, while the beetroot has light and dark blotches. This is due to the fact that we rubbed it coarsely, and the mayonnaise did not have time to color all the particles.

I prepared this salad for the arrival of guests. And when I brought it to the table, the guests gasped at such beauty. And when I cut it and put it on plates, everyone looked at the contents for a long time, trying to guess what was inside. There was no limit to their surprise when they found out that this was their favorite "herring under a fur coat."

It also tastes great, fresh, rich and has nothing to do with the usual.

Friends, it is impossible to describe it, it is better to try to cook such a miracle.

Video on how to make a jelly coat for herring

Friends, the last recipe turned out to be quite voluminous according to the description. But I know that some people are annoyed by a long description, although how could it be without it, when there are so many nuances !!!

By the way, we already have a lot of such videos on the YouTube channel. Therefore, if you are not with us yet, subscribe!!! I invite you!!!

As you can see, there are no particular difficulties in cooking. And I tried to explain everything in the most understandable and accessible way. Therefore, boldly take up the preparation, and I am sure that you will succeed.

Herring with vegetables and crab sticks in a lavash coat

This recipe is relatively new to me, and I started cooking it not so long ago. I cook not so often, mainly when I want variety for receiving guests, or just to please my family with a delicious dish.

I must say that the dish deserves attention. It turns out such a multi-colored roll that can be eaten without bread. After all, all the vegetables and the herring itself are in a coat of pita bread. At the same time, the content does not connect with each other, and from this everything seems to come together, although separately.

The roll can be stored in the refrigerator for some time (a day for sure), it does not stain or spread.

We will need (for about 10 servings):

• lavash - 2 pcs
• herring - 1 - 2 fillets
• beets - 1 pc.
• carrots - 1 pc.
• potatoes - 2 pcs
• egg - 1 pc
• mayonnaise to taste (about 200-250 grams)
• salt to taste

I have two orphan crab sticks left from past salads, and I decided to add them to my composition. At the same time and try how it will taste. But this is an experiment, so adding them is not necessary.

Cooking:

1. Boil all vegetables and eggs in advance. Then refrigerate them. Peel the herring from bones, skin and entrails. You can immediately cut it into transverse pieces, as we usually cut slices for the table.

I only had one fish fillet, so I came up with the idea to supplement it with crab sticks.

2. Prepare pita bread. I will use two, although I need 4 layers. But if you cook from 4 pieces, then it will turn out to be too large. We can't eat this. So I just cut each half into two pieces. Let them not be completely even, we will later trim them.

Lavash choose soft, which is conveniently twisted and does not tear. Now there are those that are impossible to twist without breaking. But there are good, soft, fried plates that wrap up beautifully.

Choose exactly these, otherwise nothing will work!

3. Choose the first quarter of the plate without damage and breaks. It will be our basis, and it is clear that if it is flawed, then the whole roll will turn out the same. Especially check the integrity in the center. Imagine if there is a hole. And when you wrap the roll, it will probably spread even more.

4. Put the layer on the table and grate the potatoes directly above it. If this is not convenient, then you can first rub it over a plate, and then shift it. Grate all the ingredients on a coarse grater.

The layer will turn out loose and not dense, but it should be so. In this case, we do not need a very thick roll, otherwise it will tear from its density. Therefore, we only designate each of them. Look at the photo how it should be located.

Salt the potatoes and throw a net of mayonnaise. It is not necessary to mix it so as not to touch the delicate bread layers once again.

It is convenient to make a mesh if you cut off a thin tip from a mayonnaise bag, or place the product in a plastic bag and cut off a small tip there.

5. We impose the second plate, but not symmetrically, but with the round end on the contrary, turn it to a straight one. Grate the beetroot on top, also in weight, so that it does not release too much juice. Do not forget that we grind everything on a coarse grater.

We also lightly salt the beets and apply the same light mayonnaise net on it.

6. Next we will have eggs. Here everything is the same, asymmetrically put a layer of pita bread, first three of them on a coarse grater, and then apply mayonnaise sauce. Oh, and don't forget to add some salt.

7. And finally, the last element of our design - it will consist of several additives. The carrots will go first, we also three them on a coarse grater right above the layer of pita bread.

Slightly salt and apply mayonnaise.

Then, at intervals, we put slices of fish and, at the end, chopped crab sticks. If they are not, then only fish, but it is desirable then to have two fillets.

8. Starting from one of the sharp ends, wrap the stuffed pita bread diagonally into a roll. Try to make it tighter, however, accuracy is also needed here so as not to tear our foundation.

However, the roll is wrapped perfectly, without any special difficulties. After obtaining the desired shape, cut off the empty ends, and cut the roll into two equal parts. It turned out to be very beautiful.

Put each half in a bag, or wrap it with cling film and put it in the refrigerator for a while so that the pita bread becomes a little tougher. But in general, this is not a mandatory procedure, the roll can be cut immediately.

But I still give him the opportunity to lie down for at least half an hour.

9. To serve, cut the roll into pieces about 1.5 cm thick and arrange on a plate. Decorate to your liking. For decoration, I used chopped green onions, black sesame seeds and paprika.

To ensure that no red marks remain on the top of the pieces, each piece must be cut with a clean knife. In this case, the feed will be accurate.

Many say that herring under a fur coat in this design is much tastier than usual. It is difficult to argue with them, as well as with lovers of classic options. But one thing is for sure, this dish is delicious. And it is true! Try to cook and you will see for yourself.

Similarly, you can cook a snack with red fish. In this case, instead of herring, simply add your favorite fish, everything else remains unchanged.

By the way, she didn't say anything about crab sticks. The experiment was a success. Though hardly noticeable, but they brought a variety of flavors. And many noticed this, asking what was added there ?!

Snack salad of herring in the form of a roll

This method has recently become just mega-popular. It can be found in all popular culinary magazines, especially if they are specially published for such a holiday as the New Year.

And this is no coincidence, a snack salad in the form of a roll looks very impressive on the table. His serving is also top notch. And of course it's very tasty.

However, I know that it doesn't work for everyone. And I can even guess why. There are several little secrets in cooking, without knowing which, he simply will not keep his shape and fall apart.

And today we will cook your favorite salad in the form of a roll and learn all the secrets.

We will need:

• herring fillet - 4 pcs
• beets - 3 pcs
• carrots - 4 - 5 pieces (small)
• potatoes - 3 - 4 pieces
• onion - 1 pc (small head)
• mayonnaise - 150 gr (or to taste)
• salt to taste
• parsley leaves for decoration

Cooking:

1. Boil all vegetables in advance and allow them to cool naturally. Without keeping them in cold water. Then peel and rub each of them through a fine grater into a separate bowl.

2. If the carrot is too juicy, squeeze it through cheesecloth.

3. It is imperative to squeeze the beets, as a rule there is always a lot of juice in it. And if you leave it, then our roll will not keep its shape and will simply spread.

This is the very first and main secret.

4. Cut the herring fillet into small cubes.

5. Cut the onion into smaller cubes. There are two options here: leave the onion right in this form, or pour boiling water over it for 10 minutes to remove excess bitterness and smell.

Therefore, choose the option yourself. In the second case, after being in boiling water, rinse the onion in cool water and squeeze.

6. Prepare cling film and lay it out on the table in several turns. If there is a rectangular placemat for plates, made of bamboo, or other material, then you can put it down. It will even make it better if you are preparing such an appetizer for the first time. With its help, it will be easier and easier to form the roll itself.

7. First of all, put the squeezed beets on the film. Give it a rectangle shape. The layer will turn out to be thin, but you need to try to distribute it more evenly at a given place.

Sprinkle lightly with salt and brush with mayonnaise.

Everyone loves salads of different fat content, so adjust its layout yourself, you can do it a little more, or you can even smear it as thin as possible.

8. The next layer will be carrot. It will also be thin and besides, it needs to be made smaller than the previous one.

We do not report two centimeters from each of the edges.

Carrots also need to be lightly salted. If desired, you can apply a thin mesh of mayonnaise on it, but I do not do this. For us, this will already be too much fat for one dish, so we will alternate mayonnaise layers.

But to keep them all well, they can be lightly tamped. To do this, put a bag over the carrots and lightly press on it with your palms.

This is the second secret.

9. Lay out the potatoes. This layer should be even smaller than the carrot layer. On each side, leave a couple more centimeters.

It is also pressed down with the help of an auxiliary bag. We again leave the mayonnaise on the sidelines (although, if you want, you can give a thin mesh here too).

10. Now it's the turn of the bow. This rectangle will be even smaller than the previous one. But we will not regret mayonnaise for him and we will not grease him very thickly.

11. And we still have herring left, it should be laid out with a long sausage in the very center. But you should not skimp, it should turn out impressive.

12. And now we are faced with the most difficult and responsible task. We need to form a roll. To do this, we take the film from one of the edges and slightly lift it up.

This is where a bamboo napkin can help, which will act as a mat for making rolls.

In the meantime, we also pick up the opposite edge, connect both ends of our workpiece in the center. At the same time, we stretch the opposite ends of the film as tight as possible and thereby fasten the beet edge to each other.

There we left free edges, so they need to be superimposed on each other. At the same time, pressing from two edges on the sides of the roll through the film, we form the desired shape.

13. When you get an even tight roll, gently press the edges, as if pushing them towards each other and making the sausage not so long.

Now you can put it on a dish, carefully remove the film and, already in place, trim the shape with your hands. As a rule, the very tips always turn out to be not quite even, and since we still didn’t report the ingredients there when we reduced the sizes of subsequent layers, they turned out to be half empty there.

This is where we need to cut them.

14. The roll can be covered with a bag and removed for 3-4 hours in the refrigerator.

Then take out and decorate as you like. Usually the decoration is quite simple. A thin mesh of mayonnaise is applied to the upper surface, and additionally decorated with parsley leaves.

But in general, this is of course to the taste of everyone. You can decorate however you like.

If we did not try too hard to soak all the components with the sauce, then here we will refrain from it. And decorate very modestly, although no less impressive.

And cut edges can be sprinkled with chopped green onions so as not to immediately show all the beauty!

Incredibly tender "fur coat" with an apple for a delicious herring

If you want to add a new touch to the familiar and familiar taste, then add an apple to the traditional composition of the ingredients. Just one component will refresh your perception and give your favorite salad even more tenderness and sophistication.

This recipe will be very short, since the whole cooking process comes down to the classic method. The only difference is that another extra layer is added.

We will need:

• herring fillet - 1 - 2 pieces
• beets - 2 pcs
• apple - 1 pc
• potatoes - 1 pc.
• carrots - 1 pc.
• eggs - 2 pcs
• mayonnaise to taste
• salt to taste
• lemon juice - 1 tbsp. a spoon

Cooking:

1. Boil and cool all vegetables and eggs in advance. Prepare everything you need so that it is at hand and do not forget anything. And also prepare a dish on which we will collect all the components.

The form can be determined in advance. It can be a transparent deep bowl, or just a flat plate. You can collect the contents in a culinary ring or a larger detachable form.

2. Clean the herring, or use a ready-made fillet. Cut it into small cubes.

3. Grate vegetables, eggs, or cut into small cubes. Peel the apple and also grate or cut. Also sprinkle it with lemon juice. so that it doesn't darken.

It is better to choose a sweet and sour variety.

4. Lay out the prepared ingredients in the following order:

• potato
• Herring
• apple (lightly squeeze out the juice)
• carrot
• beet

Lightly salt each of the layers, except for herring and apple. Mayonnaise can be covered, both each of them, and through one. It depends on your taste and love for this product. But it is important not to shift it, otherwise the salad will spread right on the plate.

And of course, if you put it a little, then it will turn out to be dryish in taste, which is also not desirable.

5. You can decorate to your liking. Someone does not decorate it at all, but simply sprinkles green onions on top. And you can leave the egg in the end, and then the top design will not be red, as in the classic version, but more elegant and attractive.

If you have never cooked this dish with an apple, then be sure to try it. After the test, be sure to include it in the category of permanent and favorite!!!

Original diner Strawberry from herring in a beetroot coat

This is one of my favorite options. I cooked it once for testing, and this recipe was registered in my notebook. Now I often cook on it both on weekdays and on holidays. And on the blog this recipe has already appeared in the selection

The main convenience of this dish is, of course, serving. A small "strawberry" is eaten in two bites. This is especially appreciated when the table is simply bursting with an abundance of food. And I want to try everything, and already there are no forces. And here is such a convenient treat! If you make it exactly according to the number of guests, then the appetizer never remains on the table.

But still, do not forget to make a few things for a reserve. Suddenly someone wants extras.

We will need:

• herring fillet - 2 pcs
• beets - 1 large or 2 small
• potatoes - 3 - 4 pieces
• onion - 1 pc (preferably Crimean, red)
• mayonnaise to taste
• salt to taste
• parsley, a few sprigs
• white sesame seeds - 1 teaspoon
• oil for lubrication

Cooking:

Since the snack we get is quite small, the number of products and layers for it is very limited. Otherwise, such mutant berries are obtained, which will already have a rather dubious resemblance to the original berry.

1. Boil beets and potatoes, or bake in the oven (microwave) until tender. Let cool and grate on a fine grater. The juice from the beets should be lightly squeezed so that you can later form the desired shape from it.

2. Mix both components in one bowl until a homogeneous, even and plastic mass is obtained.

3. Cut the herring fillet into small cubes and mix them with cubes of chopped onion. It is better to use the red Crimean variety for this, it tastes sweet and is not as strong as white.

To eliminate the strength and bitterness, white onion cubes can be poured over with boiling water and then washed. As we have already done in previous recipes.

4. Season the sliced ​​\u200b\u200bwith a small amount of mayonnaise.

I do not know how many blanks you will form. I got 10 - 11 pieces, and there was a little herring left. She was, of course, instantly eaten, but I must say so.

5. Grease your hands with oil, preferably olive oil. It will not only make it easier to form the desired figure, but also add additional flavor. Put a spoonful of beet and potato mixed puree on the palm of your hand and form a cake.

Put a teaspoon of herring filling in the middle. And form a blank, similar in shape to a strawberry. Put it on the prepared plate.

6. Form all blanks in the same way. Insert a couple of sprigs of parsley from the thick edge and sprinkle the “berries” with white sesame seeds.

7. Put in the refrigerator for about an hour, after which you can serve our positive dish to the table.

Anyone who sees such a presentation for the first time is simply delighted! It looks so impressive and bright. And needless to say, the appetizer is very tasty. Be sure to try cooking it. After all, the New Year is coming soon!

By the way, you probably noticed that it is prepared quite easily and simply!

Favorite and tasty herring under a fox coat

And now I bring to your attention a very unusual recipe. Here, one of the main components contains mushrooms. Moreover, with all this, the coat of the herring turns out not red, but orange.

And we do not use beets here at all. Why does all the herring show off in the same fur coat ?! In this she is also a miracle, how good!

We will need:

• herring fillet - 200 gr
• champignons - 300 gr
• onion - 1 pc (medium head)
• carrots - 250 gr
• potatoes - 250 gr
• sour cream or mayonnaise to taste - 150 - 200 gr
• salt, ground black pepper to taste
• greenery for decoration
• vegetable oil for frying

Cooking:

1. Boil potatoes and beets in advance. Then cool them and rub on a medium grater.

2. Mushrooms cut into small slices and fry in vegetable oil with chopped onions. Before the end of frying, about 5 minutes, salt to taste.

Mushrooms should become darker, and onions should become soft. Having tasted the finished dish, it will be possible to understand that it is enough to fry the mushrooms. And approximately for this action we may need 10-12 minutes.

3. We will form the salad in a detachable form. Salt and pepper each layer to taste, and also grease with mayonnaise or sour cream. Adjust the amount of sauce to add according to your taste and preferences. You can not even coat all the components with it.

And so we get the following sequence of layers:

• potato

• Herring

• mushrooms with onions

• carrot

Although there are not so many components, everything here is combined and everything is delicious!

4. After the end of their formation, the form with the contents can be put in the refrigerator for an hour. Then take it out and decorate the salad to your liking.

Then carefully remove the form and serve a beautiful dish on the table. As you can see, it turned out very beautiful. And be sure to try it out. This is the only way to know how delicious it is.

Video on how to cook herring under a green fur coat

In the preface, I wrote that our herring can change coats. And that's exactly what we're going to talk about in this section. And here it's not just a fur coat, even the image has changed here.

Instead of the usual ingredients, completely different ones are used - such as cucumber, cheese, and fresh herbs! And I must say that this option is very good! First, it is incredibly fresh and delicious. Secondly, it is light and easy to prepare.

And what else is needed for a modern hostess and guests sophisticated in various delicacies ?!

Friends, I highly recommend cooking such a yummy. The new image and new clothes of our heroine will not leave you indifferent. And you will certainly want to put a bold tick in front of this recipe and start cooking according to it quickly.

Lazy herring in a beetroot coat - a recipe with a step by step description

If there is absolutely no time for cooking, but you want to eat something tasty, then such a “lazy” way of cooking will come to the rescue.

But if you are smart and turn on your imagination, then such a creation can even be served for the festive table. Let's see how this can be done.

We will need:

• herring fillet - 250 gr
• boiled beets - 250 gr
• onion - 100 gr
• sour cream or mayonnaise - 80 gr
• salt to taste and desire

To prepare a dietary option, you can take natural yogurt instead of sour cream and mayonnaise.

Cooking:

1. Cut the herring fillet into small cubes. Put the cut into a deep bowl.

2. Also cut the onion into cubes. If it is too bitter, then you can first pour the chopped cubes with boiling water. Hold in boiling water for 5 - 10 minutes, then drain the hot water and rinse in boiled cool.

Send the sliced ​​\u200b\u200bto the bowl with the fish. Mix.

3. Rub the beets on a coarse grater. Or it can also be cut into small cubes. You can choose the method that you like best. Move the beets to the total mass and mix.

4. Taste the mass. If you want a more salty taste, then lightly salt the mixture and, after stirring, season with mayonnaise, sour cream or yogurt.

A couple of tablespoons of dressing is enough to make the contents more attractive and tasty.

5. Transfer to a clean bowl. You can decorate to your liking: either sprinkle with fresh green onions or grated egg, or use the yolks alone. It turns out beautiful and tasty if the top is sprinkled with nut crumbs.

Whatever you like best, or what is at hand, then use it!

And for a festive table, you can place the contents in halves of eggs without an egg. If you put another piece of fish on top, then it will look more impressive.

You can also fill tartlets with the mixture. Or lay out layers in them in the classical sequence. Then you get such nice-looking mini-fur coats.

In general, there can be many fantasies on this topic, and all of them, of course, can be embodied in diligent and sensitive hands.

For example, the following video also gives food for thought.

Red fish on a coat of vegetables and eggs

Instead of herring, you can use red fish of any variety in your favorite recipe. Moreover, it can be placed in one of the layers, cut into cubes. And you can make such cute roses and place them not under a fur coat, but on a fur coat.

And really, why hide such beauty under clothes.

This one is truly festive. Moreover, he "screams" about this with his design, and taste, and the composition of the components. Red fish is more expensive than herring, and therefore, as a rule, we buy it only for the holidays.

There are also options where red caviar is added to this refinement. At the same time, only one spoon can be used in decoration. But from this addition, certainly no one will say that the salad is ordinary. On the contrary, it receives such names as "royal", "royal", "imperial".

Well, in general, if we talk about today's selection, then all of its options are simply great. It is impossible to single out from the entire list what is more tasty, what is less.

Each recipe is unique and original. And it's wonderful that there is such diversity. If you love the salad, then you can cook it in different variations each time. And you can be 100% sure that he will not get bored and will not get bored.

While I was preparing the article, I was preparing many options for “herring under a fur coat”, filming recipes for photos and videos. And of course, all this beauty was tasted and eaten by my relatives. And what pleased me was that no one ever said that they were tired, that's enough ... On the contrary, everyone ate and every time they did nothing but smack their lips with pleasure.

Therefore, friends, I advise you too - cook your favorite dishes more often, each time decorating them and filling them with new content!

May your salads always be balanced and tasty.

Bon Appetit!

What is the New Year's or other festive table without the famous "fur coat". Probably, only in Russian cuisine could they come up with such a budget salad of seasonal vegetables and herring and at the same time so tasty. Usually we don't really like boiled vegetables, but in this salad they play with their colors, like different instruments in an orchestra, creating a symphony of taste.

Vegetables for salad can not be boiled, but baked - this way they will turn out even brighter and tastier.

Products:

• Herring fillet - 300 g,
• Medium potatoes - 4 pcs. (400 g),
• Medium carrots - 4 pcs. (400 g),
• Medium beets - 3 pcs. (400 g),
• Eggs - 4 pcs.,
• Green apples - 2 pcs.,
• Mayonnaise,
• Salt.

According to GOST, you do not need to put onions in this salad, as many do not like onions. Also, some believe that the bottom layer should be potatoes, although they should be herring. They began to put potatoes down in canteens, so that it would be more convenient to shift the salad onto plates. And at home you can make a classic version with a herring at the bottom. It will be much tastier that way.

1. First, wash and boil the vegetables. Beets can be boiled separately so that the rest of the vegetables do not stain, but you can do it all together. When cooking, add 1 tsp. salt. If you cook all the vegetables together, then half an hour after the water boils, you need to pull out the potatoes. Carrots are cooked for one hour after boiling. A beet and a half hours after boiling. If the water boils away, add fresh boiling water to cover the vegetables completely.
2. Hard boil 4 eggs (that means seven minutes after the start of the boil). Cool vegetables and eggs and peel. Remove the yolks and set aside separately, you will need them for sprinkling at the end.

3. Cut the herring into cubes.

4. Coarsely rub carrots, potatoes, apples. Grate the beets on a fine grater. If juice appears, it must be poured out.

5. Squirrels also grate coarsely.

7. Take a flat dish, put half of the herring on it.

8. Put half of the potatoes on top.

9. Lubricate with 1-2 tablespoons of mayonnaise.

10. Lay out half of the carrot in the next layer. Press down a little to keep the shape. Then lay out all the shabby apples.

11. On top of the apples - a layer of worn proteins. Lubricate with two tablespoons of mayonnaise.

12. Lay out the remaining herring.

13. And all the rest of the potatoes.

14. Then - a layer of carrots.

15. Mix the grated beets with one or two tablespoons of mayonnaise.

16. Put all the beets on the salad and smooth over its surface with a wide knife.

After preparing the salad, do not forget to wipe the edges of the plate with a slightly dampened napkin or towel, and then dry. To be clean and beautiful.

17. Grate the egg yolk on top of the salad using a fine grater.

The classic recipe for herring under a fur coat without eggs

I propose to make such a beautiful classic version of a herring under a fur coat without eggs. I will also show the festive serving, but you can, of course, do it like a regular salad.

If you do not have such a form, then anything can act as a form, for example, a frying pan. The layers will be stacked in reverse order, because the salad is made in a form, and then it will turn over.

Products:

• Herring fillet - 300 g,
• Onion 1 head (or 70 g leek),
• Apple - 1 pc. (preferably Antonovka)
• Boiled beets - 400 g,
• Boiled potatoes - 2 large (400 g),
• Boiled carrots - 1 large (300 g),
• Mayonnaise - 200-250 g.

If you want the salad to be more tender, mayonnaise can be mixed with sour cream in equal proportions.

For registration:

• Mayonnaise - 100 g,
• Gelatin - 1 g,
• Any greens or, as in my example, biscuit moss.
• You can boiled yolk (optional).
• Form lined with cling film.

1. Finely chop the herring fillet and onion. Grate the rest of the products on a coarse grater.

2. At the beginning, we make mayonnaise, which will keep its shape, so that later we can decorate the salad with it. To do this, add 5 g of water to 1 g of gelatin, mix and leave to swell. Melt the swollen gelatin in the microwave, add to 100 g of mayonnaise and mix. Transfer the resulting mixture into a pastry bag, or into a regular A4 file and put it in the refrigerator.

3. Finely chop the leek and rinse, let the water drain. If you have an ordinary onion, then just chop it. If you wish, you can pickle it one by one.

4. Transfer the onion to the finely chopped herring, add a spoonful of vegetable oil and mix.

5. Cover the form with a food bar. Put the beets on the bottom of the mold and tamp well. Lubricate with a thin layer of mayonnaise.

6. Here, on a coarse grater, three carrots and evenly distribute. Tamp tightly and grease with a thin layer of mayonnaise.

7. We rub half the potatoes. Lubricate again with a layer of mayonnaise.

8. Peel the apple, remove the core, grate on the potatoes and distribute evenly.

10. Grate the remaining potatoes, add 2 tbsp. mayonnaise and mix. Close the top of the herring.

11. Cover with cling film and refrigerate for a couple of hours. Then remove the film, place a serving plate on top and turn over. Carefully remove the form and carefully remove the cling film from the salad. You can leave the salad in such a form that the layers can be seen, or you can carefully spread a thin layer of mayonnaise over the salad with a palette or a knife.

12. From above, for decoration, you can grate the boiled yolk. Put greenery around the perimeter. I have biscuit moss.

13. Using the mayonnaise set aside in the refrigerator, make a border.

Step-by-step recipe for herring under a fur coat with an egg

Here is another classic version of this salad, and a new version of the beautiful presentation. Since this is a festive salad, I propose to collect it in the form. This is a small mold with a diameter of 18 cm.

Products:

• Herring fillet - 400 g,
• Boiled carrots - 2 pcs.,
• Boiled potatoes - 2 pcs.,
• Boiled beets - 2 pcs.,
• Boiled eggs - 2 pcs.,
• Onion - 1 pc.,
• Mayonnaise - 100 ml.

1. Cut the herring fillet into small cubes.

2. Finely chop the onion.

3. With the first layer, rub the potatoes on a coarse grater directly on the plate.

A thin mayonnaise mesh can be made by squeezing mayonnaise out of a pastry bag or bag with a cut off corner.

5. Put the herring in the second layer and distribute it. Now comes the onion layer. Lubricate with mayonnaise.

6. Then grate the carrots on a coarse grater and distribute evenly. Lubricate with mayonnaise.

7. On a coarse grater, rub the eggs and again make a mayonnaise mesh.

8. And the last layer is beets. Grate on a coarse grater and spread evenly. Lubricate with mayonnaise.

9. Put the salad in the refrigerator for several hours so that it is well soaked. Remove the ring before serving. Before that, you need to turn it a little. And you shoot. Decorate as your fantasy dictates.

Herring under a fur coat with an apple and no potatoes

This recipe is also very tasty, some consider this salad even tastier than the usual "fur coat".

Products:

• Lightly salted herring - 1 pc.,
• 1 onion
• 1 apple (preferably Antonovka)
• Lemon,
• 1 large beet,
• Eggs - 2-3 pcs.,
• Mayonnaise, greens.

1. Boil beets and eggs in advance, cool. Clean the beets.
2. Cut the herring into small pieces.
3. Finely chop the onion, scald with boiling water and leave to stand for ten minutes.
4. Grate the beets on a coarse grater, add a large amount of mayonnaise and mix.
5. Peel the apple and grate coarsely.
6. So let's put together a salad. The first layer is herring. Squeeze lemon juice on it, put onions.
7. Next - a thin layer of mayonnaise.
8. Put the apple on the next layer.
9. And on top - beets with mayonnaise.
10. Send to the refrigerator for five hours.
11. Before serving, finely chop the eggs and sprinkle them over the salad.

Cooking herring under a fur coat roll

A very beautiful and interesting option is to cook a herring under a fur coat in the form of a roll - it really looks festive. And it seems that it even tastes so much better.

Products:

• Carrots - 3 pcs.,
• Potato - 3 pcs.,
• Onion - 1 pc.,
• Beets - 4 pcs.,
• Eggs - 3 pcs.,
• Herring fillet - 3 pcs. (each is half a whole herring),
• Parsley,
• Vegetable oil (preferably unrefined, but if you do not like its smell, then you can use the usual one),
• Mayonnaise.

Salt the vegetables while cooking, then the salad does not need to be salted.

1. Onion cut into cubes. Cut the herring fillet, add to the onion and add 2 tbsp. vegetable oil, stir.

3. Lay a cling film on the table and put the beets on it in the form of a rectangle. Lubricate with a thin layer of mayonnaise.

4. Then we rub boiled carrots on top on a fine grater. But the carrot layer should be narrower than the beet layer. Grease again with mayonnaise.

6. Now we rub the eggs, also leaving a place around the edges. And again a layer of mayonnaise.

7. Put the herring with onions in the center.

8. Now we form a roll. We lift the cling film together with the salad, bend it and overlap it on the herring. Remove the part of the cling film that was on top from the salad.

9. We take the film from the other side and do the same overlap.

10. We tamp a little and shape it with our hands. We have got such a roll. Trim it a little at both ends so that it is even.

11. Wrap the roll again in a film and transfer it to the dish with the seam down. Then carefully remove the film. Align if necessary.

12. Now put some mayonnaise in a pastry bag or bag, cut off the tip, and make such thin strips along the roll.

13. You can make this pattern. And top with fresh parsley leaves.

Put the salad in the refrigerator for a couple of hours to soak.

Which recipe is better - layers or roll?

It seems to me that a herring under a fur coat is good, both in its usual form and in the form of a roll. Now I like it more in the form of a roll, because it looks unusual and surprises guests. But, fortunately, there are many holidays ahead, and you can make all the options - in the form of a roll, and an ordinary slide, and in the form of a cake.

Herring salad recipe under a fur coat with step by step videos

The sequence of layers of salad "Herring under a fur coat"

As is clear from the previous article, there is no single recipe for this salad, so the layers may vary. But the basic and classical sequence is still there. And you can already diversify it by adding an apple, or removing eggs. Or by repeating some layers twice, etc. Also, the number of ingredients can be increased proportionally.

1. Herring - at the very bottom of the salad put finely chopped fillet of one herring. It is very important to clean it well and remove all small bones.
2. Potato - one medium potato. It is rubbed on a grater and put on a herring with a second layer of lettuce.
3. Eggs - the third layer - two hard-boiled and grated eggs.
4. Carrot - 1 pc. average sizes. Coarsely grated carrots make up the fourth layer of the salad.
5. Beets - 2 medium. Beets - the fifth, final layer.

Spread mayonnaise between layers. Either just gently lubricating the entire layer, or making a thin mayonnaise mesh.

1. As I wrote above, vegetables for salad can not be boiled, but baked. So the salad turns out tastier and brighter. It is necessary to wash each vegetable well, wrap in foil and put in the oven. Bake at 180 degrees. Potatoes are baked for about 40 minutes, carrots for about an hour, beets for 1-1.5 hours. Check for readiness.
2. Also, if you are in a hurry, you can cook vegetables in the microwave. Make cuts on them with a knife and put in the microwave for 12 minutes. Potatoes can be pulled out a little earlier, and beets later. Of course, it is necessary to check for readiness, if necessary, bake more.
3. If you use onions, then it is better to scald it with boiling water or pickle it. The easiest marinade is to pour chopped onion in advance with marinade from pickles. But you can also make a special marinade - for half a glass of water 1 tbsp. sugar with a slide, a quarter teaspoon of salt, 1.5 tbsp. vinegar 9%. In 20 minutes the onion will be ready.
4. The salad should be allowed to soak well, so prepare it in advance, a few hours before the holiday. If there is no time, then you can not grease each vegetable layer with mayonnaise, but mix it with mayonnaise - so the salad will immediately be soaked.
5. Apples can be replaced with pickles, and also added to sauerkraut salad. Ordinary carrots can be replaced with Korean ones. You can also add fried champignons to the “fur coat”.

I'm sure you'll find the recipe that your family will love. Or, every time you surprise them with a new and unusual version of this favorite salad!

There are many recipes for making salads: simple and complex. But there is another category of salads, which are called classic. These include the popular "Olivier" and, of course, "Herring under a fur coat." And to this day, these salads are in demand. Simple ingredients and wonderful taste make them a favorite of almost everyone.

Each housewife has her own signature recipes for preparing these salads, supplements them with new ingredients or decorates them in a special way. We offer you a classic recipe for "Herring under a fur coat", in which the layers are laid out in order. This salad is sure to brighten up your holiday feast.

Taste Info Festive Salads / Fish Salads

Ingredients

• Potatoes - 2 pieces;
• Carrots - 1-2 pieces;
• Beets - 1 piece;
• Onion - 1 piece;
• Herring fillet - 1 piece;
• Mayonnaise - 5-6 tablespoons;
• Salt - to taste.

How to cook a classic salad "Herring under a fur coat" and stack the layers in order

In the list of ingredients, only the main products for cooking "Herring under a fur coat" are given in layers in order. To decorate the popular puff salad, you can use a boiled chicken egg, olives, canned green peas, fresh green sprigs (dill, parsley, green onions).

Pre-boil vegetables for the dish: carrots, potato tubers and beets. Before cooking, rinse the vegetable ingredients, transfer to a saucepan and cover with water. After boiling, reduce the fire, season the water with salt. Then put the boiled vegetables under cold water, cool and peel. Prepare a suitable salad bowl for "Herring under a fur coat." If you use a whole fish for salad, gut it, cut it into fillets, carefully choosing the bones. Cut the herring fillet into small pieces, put the fish in the first layer in a salad bowl.

Peel the onion, chop it finely. If the onion is very bitter, then pour boiling water over it and leave it for 10 minutes. Then squeeze. Put onion slices on a layer of herring.

Sprinkle the onion layer with a mayonnaise net.

Chop the potatoes with a large mesh grater. Spread an even layer of potato over the onion.

Grease this layer also with mayonnaise. You can use a silicone cooking brush for the convenience of the process.

Grind carrots in a similar way, i.e. on a grater. Lay out the carrot layer.

Cover a row of carrots with mayonnaise.

It remains only to lay out the final beet layer of lettuce and grease it with mayonnaise.

So you put the layers alternately in the “Herring under a fur coat” salad, and it is almost ready. Make the final "culinary touches" - decorate the salad. For decoration, use boiled vegetables or protein from a boiled chicken egg. Looks beautiful on the "Herring under a fur coat" fresh herbs, green canned peas.

It is not recommended to immediately serve this salad on the festive table. It should soak in within a few hours. The taste of "Herring under a fur coat" from "expectation" will noticeably change.

Cooking Tips:

• Potatoes for salad should be taken not crumbly.
• Beets should be sweet varieties.
• Take slightly salted herring, otherwise the salad will turn out to be too salty. If you have heavily salted fish, soak it in milk, then rinse with running water and dry well. In this case, do not add salt to other ingredients.
• Before adding to a salad for piquancy, onions can be marinated in a glass of water with a half teaspoon of salt and the same amount (2 tablespoons each) of sugar and vinegar. But this is an amateur.
• Some of the layers in the “Shuba” salad are generously smeared with mayonnaise so that they soak faster, but this is wrong, because then the dish will simply “float”. It is better to make a grid of mayonnaise, which can be slightly smeared with a fork or spoon. If there is no time to wait, it is better to just immediately mix each component with mayonnaise in a small amount, and then put it in a salad bowl.
• Many housewives add eggs to "Herring under a fur coat." The layers are arranged in order in this case as follows: herring, onions, potatoes, eggs, carrots and beets.
• To serve “Herring under a fur coat” beautifully and in an original way, instead of a salad bowl, you can lay layers immediately on plates using a removable baking dish or a ring cut out of a plastic bottle. Then you carefully remove it, and ready-made puff portions of salad show off in front of each guest.
• Since the peculiarity of this salad is that it is not served immediately after preparation, but after some time, its decoration can blur and, conversely, spoil the appearance. Therefore, it is advisable to “bring beauty” just before serving.
• In addition to the main ingredients, you can add apples, mushrooms, melted cheese, green peas, nuts, pickled cucumbers to the “Fur coat” (not all at once, no more than one additional ingredient! Such “additional” layers are stacked directly on the herring). It turns out tasty and original, but this is no longer a classic recipe, but variations on a theme.
• If you replace the classic herring with slightly salted salmon or mackerel, you get an unusually tasty salad, seemingly familiar, and at the same time completely transformed.

Simple and original recipes for “herring under a fur coat” that have not lost popularity for many decades.

Despite the existing variety of culinary recipes for salads, a simple Soviet-era dish, herring under a fur coat, is still popular and in demand.
For the first time this salad appeared on the New Year's table in 1919. Therefore, it is considered a true New Year's dish.

The classic recipe for salad "Herring under a fur coat": ingredients, layers in order

Herring under a Fur Coat

Minimum required products:

• 1 barrel-cured herring
• 4 pieces not very boiled potatoes
• 1 large boiled carrot
• 1 head of white onion
• 2 medium boiled beets
• Mayonnaise preferably "Provencal" - one pack

Cooking:

• We clean the fish from the skin and from the bones
• Shred into small squares
• Peeled vegetables are also finely chopped
• On a prepared flat dish or herring dish, lay out the prepared products in layers
• Soaking each layer with mayonnaise

What is the sequence of layers in a herring salad under a fur coat?

The number of layers in the salad depends directly on the composition of the products of the selected recipe.
Every hostess has her own priorities.

But, as a rule, in a classic recipe, the sequence of layers is as follows:
1 layer- salted herring
2 layer - fresh onion
3 layer- boiled potatoes
4 layer- boiled eggs
5 layer- boiled carrots
Finishing layer- always boiled beets
If an apple is added to the recipe, then it is better to put it in front of the beet layer. These two products go very well together.
Sprinkle the top of the salad with boiled egg yolk.

Salad "Herring under a fur coat" with an apple: a step by step recipe

We wash one herring of spicy salting well with cold water. , clearing from the skin and bones.

1. Finely chop. Spread in a thick layer on the prepared dish.
   Soak with mayonnaise.
2. Peel one medium onion. Rinse with running water. Cut into the same size as a herring. Sprinkle the laid out fish so that there are no gaps left. Cover with mayonnaise sauce.
3. Peel two boiled potatoes. Grind on a grater. Lay on top of the previous product. Lubricate with mayonnaise.
4. Grate two large peeled boiled carrots on a medium grater. Spread over the potato layer. We put mayonnaise on the surface.
5. Peel and core one green apple. Pass through a large grater. Sprinkle the previous layer. Fill with mayonnaise again.
6. We finish with a layer and one grated boiled beet of a large size.

We impregnate each of the listed layers with mayonnaise. Decorate with chopped boiled yolk. Leave overnight to soak in the refrigerator.

Herring under a Fur Coat

Salad "Lazy herring under a fur coat" in an egg: recipe with photo

Products:

• 4 hard-boiled eggs
• 1 Norwegian herring
• 1-2 pcs. boiled deep-colored beets
• fresh onion heads
• some mayonnaise
• Greens for a beautiful serving
• While the beets and eggs are cooking, pickle the onions.

Pour the chopped onion into a small cube in the prepared dishes. Sprinkle with a little sugar. Pour in a spoonful of apple cider vinegar. Add half a glass of water.

1. Grated boiled and chilled beets
2. Peeled herring fillet cut into thin pieces
3. Eggs cut in half
4. We take out the yolk
5. We combine it with onions, mayonnaise, grated beets

Stuff the egg halves with the mixture. Put a piece of herring on top.
The lazy coat is ready.

Herring under a Fur Coat

Salad "Herring under a fur coat" with gelatin: recipe

Herring under a fur coat For those who love a beautiful even shape of a dish, a recipe with gelatin is an ideal option. With a little imagination, you can make this dish of any kind. At the same time, the preservation of the form is guaranteed.

• Peel beets, carrots and potatoes
• Dissolve 10 grams of gelatin in 50 ml of warm water
• We remove it for swelling for 20-30 minutes
• We cut a large herring into fillets. We remove the bones. Cut into small cubes, put on a dish
• We pass beets and carrots through a coarse grater
• We cover the dishes prepared for a fur coat with cling film and cover with an even layer of beets
• Pour the prepared sauce: diluted gelatin is combined with mayonnaise
• We put 1/3 of the cooked herring
• Put a layer of canned peas on top
• Pour sauce
• Now sprinkle thickly with carrots
• From above we fall asleep the remaining herring
• Season with plenty of sauce
• Grate boiled potatoes and make the final layer
• Soak thoroughly with sauce
• Cover with film
• We make small holes in it
• Sent to freeze in the cold

A few hours later, when the salad is seized with gelatin, we turn the fur coat over, take it out on a beautiful dish, decorating at our discretion

Salad "Herring under a fur coat" roll: a step by step recipe

Herring under a Fur Coat Products:

• We take 2 pieces of each boiled vegetable: potatoes, beets, carrots
• Fillet from one salted herring
• Not less than a pack of mayonnaise

Recipe:

• Boil vegetables, cool, remove the peel, coarsely three
• Fish fillet, cut into cubes
• Cover the surface of the board with cling film
• We cover the film with beets, leaving 3-4 cm of free space around the edges
• Distribute carrots on top. Making the layer 1 cm smaller than beetroot
• Pouring with mayonnaise
• In the same way we put the potatoes, not forgetting to grease with mayonnaise
• Put the herring in the center, sprinkle with green onions and pepper
• We carefully wrap the roll with a film
• Put in the fridge overnight
• When serving, remove the film and decorate

If desired, you can make a gelatin sauce with mayonnaise, according to the above recipe. Such a roll will hold its shape more firmly.

Video: Salad "Herring under a fur coat" roll

How to cook salad "Herring under a fur coat" in a loaf?

Herring under a Fur Coat

A very original and very tasty dish.
Required products:

• 1 wide loaf
• 1 boiled carrot and beetroot
• 1 fresh onion
• greens, parsley
• 2 - 3 pieces of small pickled cucumbers
• fillet of 1 Pacific herring
• mayonnaise
• 2 boiled eggs

1. Carefully make an incision in the loaf along the entire length, not reaching 1.2 cm in depth.
2. We crush the core tightly or remove it completely
3. Alternately rub vegetables and eggs
4. Finely chop the onion
5. Separately, mix with mayonnaise each of the grated root crops and eggs
6. We cover evenly inside the loaf alternately:

• beet mass
• egg-mayonnaise mass
• whole fish fillet
• carrot mixture
• cucumbers all over

1. We close the loaf
2. We drag the thread
3. Put in a cellophane bag
4. We send for a day to stand
5. Then we remove the thread
6. Beautifully cut into thin slices

Herring under a Fur Coat

Salad recipe "Herring under a fur coat" in pita bread

Another very interesting cold appetizer based on herring under a fur coat salad.

• We place pita bread on cling film
• We distribute up to half four grated boiled eggs
• Sprinkle one head of chopped onion on top.
• Next, lay out one grated boiled beetroot. Drizzle with remoulade sauce
• In the middle we lay out a fish row of 2 pieces of a whole fillet

Roll into a flat roll

• Leave in the refrigerator for several hours.
• Then cut into thin layers and serve the table

Herring under a Fur Coat

Vegetarian salad "Herring under a fur coat: recipe

Herring under a Fur Coat

• Boiled potatoes, carrots and beets - 2 each
• 250 gr. seaweed
• Packet of processed cheese
• 50 gr walnuts
• 100 gr sour cream
• Glass not full of mayonnaise
• A little salt and your favorite spices

1. Grate vegetables and cheese
2. Algae washed and shredded
3. We cover the dish alternately with layers: Potatoes, Seaweed, Cheese, Carrots, Nuts, Beets
4. Lubricate each layer with sour cream, then pour generously with mayonnaise
5. We send to infuse for 2-3 hours

What can replace the herring in the salad "Herring under a fur coat"?

Herring under a Fur Coat

In addition to algae, mushrooms are suitable for a fur coat instead of herring.
It turns out delicious, both with fried and salted mushrooms.

• The usual set of products for a classic fur coat
• Plus pickles - for the recipe with fried mushrooms
• If salted or pickled mushrooms - cucumber can be omitted
• We choose a variety of mushrooms to your taste: oyster mushrooms, champignons, honey mushrooms, chanterelles.
• Especially delicious with fried porcini mushrooms.

How beautiful to decorate the salad "Herring under a fur coat" on the festive table for the New Year, Birthday, March 8, February 14, February 23, wedding, anniversary: ​​ideas, photos

We make out:

• Various shapes made from lemon
• Red fish, caviar, shrimp
• Olives
• Egg slices
• In the shape of a fish. We make scales from onion rings, eggs or slices of cucumber, beets. We make eyes and a tail with peas, corn, olives

Herring under a Fur Coat

Herring under a Fur Coat

Herring under a Fur Coat

Herring under a Fur Coat

Roses or other flowers carved or laid out from beets, potatoes, eggs, apples, onions.

Herring under a Fur Coat

Herring under a Fur Coat

Herring under a Fur Coat

Herring under a Fur Coat

Herring under a Fur Coat

In the case of a recipe with gelatin, we take the form on which the pattern is embossed. Turning the salad over will make an original decoration. Or we take the form in the form of a heart, a ring

We make portioned salads in the form of a tower. Cut off part of the plastic bottle, put the salad in this form.

Sprinkle with crumbled egg yolk and egg white.

Herring under a fur coat is an incredibly tasty, satisfying and beautiful salad.
Despite its high calorie content during the holidays, you can allow yourself and your guests to be pampered with this simple and unpretentious dish.

Its main advantage is that no matter how much it stands, its taste and appearance do not lose their originality.