Ingredients:

200 gr. salted herring fillet,

200-250 gr. mushrooms (I have fresh champignons),

2 onions,

3 medium carrots,

2 medium potatoes,

Good day everyone!

Please don’t be scared by the name. I just wanted to add some variety to the usual holiday table. We usually cook. Since its publication it has received many positive reviews. And today I want to surprise you with a new salad, in which similar ingredients are combined in a completely unusual way! It turns out to be a very tasty, unusual salad. My husband, coming home from work, ate almost all of it. He praised me and told me to do it more often. Well, I don’t know how to do it more often, but you can cook it for the holidays. I advise you to try it too salad with herring and mushrooms. The amount of ingredients is indicated for 5 servings.

Prepare salad with herring and mushrooms:

1. Boil the potatoes and grate them on a coarse grater.

2. Chop 1 onion and fry in vegetable oil.

3. We cut the mushrooms and also add them to the onions. fry for 20-25 minutes until the liquid evaporates.

4. Then finely chop and fry another onion, grate the carrots on a coarse grater and add to the onion. Fry the carrots until soft.

5. Cut the herring into small pieces.

6. Lay out the salad in layers:

first the herring,

then - fried mushrooms with onions,

the next layer is potatoes, coated with mayonnaise.

Next are carrots and also mayonnaise.

The ideal solution for any holiday feast. It will replace the fur coat under the herring, and your guests will say - “Oh, something new!” and they will give you a standing ovation. Because it's really tasty. They will ask for a recipe, send it to us, don’t be greedy. Because on our channel every day there will be new proven and cool dishes. ;)

Herring and nut salad

400 g lightly salted herring fillet

1 tbsp. shelled walnuts

3 carrots

500 g champignons

4 onions

1 bunch of dill

1 bunch of green onions (green part)

Salt, black pepper in a pot

Bay leaf

Vegetable oil

How to cook:

Hard boil the eggs, then peel and chop.

Place the mushrooms in salted water, bring to a boil and cook for 10 minutes with the addition of bay leaf and black peppercorns. Then cool and cut into slices.

Chop the onion into half rings, grate the carrots on a coarse grater. Lightly fry the vegetables in vegetable oil. Salt and pepper. Cool the vegetables.

Cut the herring fillet into small cubes and mix with chopped nuts. Next, place the herring with nuts in the first layer on the dish. Place chopped eggs in a second layer, add salt and coat the layer with mayonnaise. Spread the fried vegetables in a third layer and brush the layer with mayonnaise again.

And place the mushrooms in the last layer, also smearing the layer with mayonnaise. Place the salad in the refrigerator for 2 hours to soak, and sprinkle with chopped herbs before serving.

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Eat to your health and bon appetit! iii.. guests, well, or whoever you invite there... if you don’t eat it yourself

Fox coat salad is an original interpretation of the well-known fish in a fur coat. In addition to the usual combination of fish, potatoes, carrots and mayonnaise, an aromatic ingredient is added here - mushrooms. The combination of mushrooms and herring was appreciated by all lovers of hearty, unusual salads. We present a selection of the best recipes for the popular fox fur coat.

The salad was named fox coat because the top layer – made from grated stewed (or boiled) carrots – resembles the skin of a famous forest dweller. The main feature of the salad is to make layers of mushrooms, fish, and vegetables that are not thick, but moderately dense, so that every gourmet can feel the taste of a separate ingredient.

It is also important not to overdo it with mayonnaise so that the ingredients do not “float” in the fatty sauce. If everything is done correctly, the salad amazes with its tenderness, taste and is instantly swept away from any holiday table.

We will need (for 3-4 servings):

• eggs - 2 pcs.;
• herring fillet – 300 g;
• champignons – 200 g;
• carrot – 1 pc.;
• a little vegetable oil for frying mushrooms;
• mayonnaise – pack 250 g;
• onion – 1 small;
• salt, pepper, to taste.

First, boil the eggs and potatoes until tender. Let's peel the vegetables. Fillet the fish, remove all the small bones and cut into small cubes. Peel the carrots, grate them on a coarse grater, and then simmer them in a frying pan with a small amount of vegetable oil. It is important to fry the mushrooms with onions so that all the excess liquid evaporates, and they become not stewed, but fried.

Fatty, lightly salted Pacific herring or the Ivasi variety are ideal for salad.

All that remains is to collect the layers and wrap them in the signature fox fur coat. Place the herring on the bottom of the salad bowl and grease it with a mesh of mayonnaise. Next, three potatoes, trying not to compact them, but to leave the layer fluffy and light. Lubricate everything with mayonnaise. Three eggs onto the potatoes and coat them well with mayonnaise. Next comes a layer with mushrooms and onions, which are also covered with a layer of sauce. And finally, the last layer is carrot. We lay it out and leave it as is, without the sauce.

The fox coat should soak for 2-3 hours, but it is better to leave it in the refrigerator overnight and serve it for lunch.

Chicken recipe

Often, fox coat salad with chicken is prepared from a boiled, fried or even smoked component, which replaces the layer with herring.

If you decide to make a meat version, prepare the following products in advance:

• eggs – 3 pcs.;
• sausage cheese (or plain cheese if your chicken is smoked);
• potatoes – 3 pcs.;
• carrot – 1 pc. (large) or 2 medium;
• mayonnaise - 500 mg;
• onions – 2 pcs. small;
• mushrooms – 500 g.

Boil the vegetables, fry the mushrooms with onions until the liquid evaporates. Fry or boil the chicken, and then finely cut into cubes. Saute the carrots in vegetable oil until transparent. Lay out the layers in the following sequence: potatoes-chicken-mushrooms-eggs-sausage cheese-carrots. We generously grease all layers with mayonnaise, but do not tamp it down - this way our fur coat will be soaked much better. The dish must steep for at least 4 hours, after which it is served at the festive table.

You can lay out the salad in the shape of a chanterelle's face, forming eyes from olives, and the tip of the tail from egg whites.

How to cook with meat?

Any meat - be it lean pork or beef - will only enhance the recipe. It is clear that you do not need to put fish in such an appetizer. Of course, unless you are a fan of extreme culinary combinations.

To prepare, let's do this:

1. Boil a piece of meat and let it cool.
2. Finely cut into cubes, mix with mayonnaise (this will make the meat layer juicier).
3. Vegetables – potatoes, carrots, boil.
4. Boil eggs hard.
5. Fry mushrooms with onions.

Lay out the salad in layers. The first layer will be potato, the second – mushroom, the third – meat. Place eggs, cheese and carrots on top of the meat. Cover everything with a thin mesh and let it brew.

In this version, you can add a little garlic to the sauce: the fox coat will become much piquant.

With olives

Olives are a real table decoration. They are spicy, distinctive and very tasty. Many housewives always add olives to a fox’s coat. They can be laid out either in a separate layer inside the salad (it is better to make this layer immediately after the eggs), but it will also be very beautiful to decorate the top of the “coat” with olive rings.

Of course, the intention of the salad will be somewhat violated - to achieve a similarity with the skin of a fox, but the taste will benefit. There is no need to cover the olives with mayonnaise.

Fox coat salad can be prepared with pickled honey mushrooms: it becomes very interesting.

With carrots in Korean

The top layer can be made not of the usual stewed carrots, but of spicy and spicy ones - Korean: this way the fur coat will sparkle with other flavor colors.

To prepare, let's prepare:

• boiled potatoes in their jackets;
• three eggs;
• mushrooms, onions;
• mayonnaise;
• lightly salted herring.

Chop the herring into cubes and peel the vegetables. Let's start laying out the layers in the following sequence: potatoes, herring, mushrooms, onions, eggs, Korean carrots. In one of the layers you can add cheese, and sausage cheese with a smoky flavor. Those who are watching their weight and counting calories can make a mixed sauce based on yogurt, mayonnaise, sour cream and one or two cloves of garlic (added for piquancy).

Like any other puff salad, you can make fox coats in portioned culinary rings; There will be more hassle, but the presentation will outshine all other snacks in its effectiveness.

What can replace herring?

Fox coat salad is not always prepared only with herring. Very often it is replaced with canned or salted (smoked) pink salmon, chum salmon or even trout. There are housewives who prefer to make a salad only with lightly salted mackerel, and there are those who cook it with smoked sprats.

Perfect fit:

• tuna (canned, smoked, salted);
• salmon;
• saury;
• smoked capelin.

The taste of the salad will change every time, and you have every right to find your own personal version of the “fox coat” to pamper your family with it on holidays.

Herring under a fur coat has many variations in preparation. Let’s deviate from the classic “Shuba” recipe and prepare a layered salad with herring, beets and champignons. Decorate the top and sides of the salad with thinly sliced ​​mushroom slices. It turns out to be an unusual festive version of herring under a fur coat. Mushrooms go well with herring and beets. The salad has a beautiful design and is worthy of decorating a festive, New Year's table. Don’t be afraid of an unusual combination, aromatic mushrooms go perfectly together in this traditional salad. The “Mushrooms under a fur coat” salad can be festively decorated with fried slices of champignons and prepared for any winter holiday.

Ingredients

• Beetroot 300 g;
• Carrots 150 g;
• Onions 100 g;
• Salted herring 150 g;
• Chicken eggs 3 pcs.;
• Champignons 200 g;
• Sunflower oil for frying;
• Salt to taste;
• Mayonnaise to taste;
• Sugar 1 pinch;
• Table vinegar 1-1.5 tbsp.

Preparation

First, before preparing the salad, prepare the beets, since their preparation will take approximately 1-1.5 hours. Rinse the beets well and dry with a napkin. Wrap in several layers of foil and place in a hot oven for 1 hour at a temperature of 180-200 degrees. It may take more or less time, depending on your oven and the size of the beets. Check readiness with a sharp object. If the beets pierce easily, remove from the oven, remove the foil, cool and peel. Also, if desired, the beets can be boiled until soft. Wash the carrots and chicken eggs. Boil until done.

For the salad you will need pickled onions. To do this, peel the onion and chop finely. Add vinegar, salt and sugar to the onion. Stir and let marinate for 10-15 minutes.

Rinse the champignons and dry with a napkin. Leave a little for decoration. Cut the remaining mushrooms into small pieces and fry in sunflower oil until tender. Afterwards, cool. For decoration, cut the mushrooms into slices along with the stem and fry on both sides until golden brown. In addition to champignons, you can cook any other mushrooms under a fur coat. Oyster mushrooms or frozen forest mushrooms are suitable; they must also be fried.

Clean the salted herring from bones, entrails and skin. Cut into small pieces.

Grate the baked beets on a coarse grater.

Grate the carrots using the same grater.

Now place all the ingredients in layers: half the beets, pickled onions, carrots, herring, the other half of the beets, fried mushrooms, grated chicken protein. Lightly salt all layers and season with mayonnaise.

Decorate the sides and top of the appetizer with fried mushrooms and herbs.

“Shuba” salad with mushrooms and herring can be served after cooling slightly in the refrigerator.

Bon appetit and happy holiday!

Recipe for “Herring with mushrooms “New Year’s whim””:

Here are all the ingredients we will need. I always start preparing this dish by tasting the herring. If the package says that it is lightly salted, it is not always so. Let's try. If necessary, soak for 20 minutes. and dry with a paper towel.

Three carrots on a coarse grater, cut all other ingredients into small cubes and place in separate plates, as in the photo.

Mix carrots, onions and celery.

Pour olive oil into a large hot frying pan and fry the mushrooms until the juices evaporate. Then add the mixed vegetables and fry over fairly high heat, stirring constantly for about 10-15 minutes. We make sure that the vegetables do not burn, but at the same time we take into account that they should be fried, not stewed. Pour mushroom powder into 2 tbsp. l. boiling water and leave for 15 minutes. for swelling.

Our roast is almost ready. All that remains is to add the swollen mushroom powder to it

And mayonnaise. Stir and heat for a minute. Lightly salt. If you use mushroom broth, you won't need salt.

Let it cool completely. We form the dish, alternating layers of herring and frying. The number of layers will depend on the diameter of your plate. I put it in a cooking ring with a diameter of 17 cm. and garnished with chopped yolk and celery greens. I got 2 layers of herring and two fries. Cover the dish with cling film and place in the refrigerator for 3 hours (longer is possible).
The roast can be prepared in advance. It keeps well in the refrigerator for two days. All you have to do is create the dish a few hours before the guests arrive.

Soon a fairy tale will come to the house, it will bring us magic
This holiday is the best, long-awaited New Year!
Everything that has been lived is not in vain and thanks to fate
I wish you happiness! Happy New Year, friends!

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