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!

Do not be alarmed, please, the names. I just wanted to add variety to the usual festive 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 a very tasty, unusual salad. When my husband came home from work, he ate almost everything. He praised and said to do it more often. Well, I don’t know how often, but you can cook for a holiday. I advise you to try herring and mushroom salad... The amount of ingredients is indicated for 5 servings.

Cooking salad with herring and mushrooms:

1. Boil potatoes and three on a coarse grater.

2. Chop 1 onion and fry in vegetable oil.

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

4. Then finely chop and fry another onion, three 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, coat with mayonnaise.

Followed by carrots and also mayonnaise.

The perfect solution for any festive meal. He will replace the herring fur coat, and your guests will say - "Oh, something new!" and will give you a standing ovation. Because it's really delicious. They will ask for a recipe, refer to us, do not be greedy. Because on our channel every day there will be new proven and cool dishes. ;)

Herring and nuts salad

400 g lightly salted herring fillet

1 tbsp. shelled walnuts

3 carrots

500 g champignons

4 onions

1 bunch of dill

1 bunch green onions (green portion)

Salt, black pepper pot

Bay leaf

Vegetable oil

How to cook:

Hard-boiled eggs, then peel and chop.

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

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

Cut herring fillets into small cubes and mix with chopped nuts. Next, put the herring with nuts in the first layer on the dish. Put chopped eggs in a second layer, salt and grease the layer with mayonnaise. Spread the fried vegetables in a third layer and grease the layer with mayonnaise again.

And put the mushrooms in the last layer, also greasing the layer with mayonnaise. Send the salad to the refrigerator for 2 hours so that it is soaked, and sprinkle with chopped herbs before serving.

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Eat to your health and Bon appetit! iii .. guests, well, or whoever you call there ... if you don't eat it yourself

The fox fur 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, a fragrant ingredient is added here - mushrooms. The combination of mushrooms with 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 called a fox coat because the top layer - made of grated stewed (or boiled carrots) - resembles the skin of a famous forest dweller. The main feature of the salad is to make the layers of mushrooms, fish, vegetables thin, but moderately dense, so that every gourmet can feel the taste of a separate ingredient.

And it is also important not to overdo it with mayonnaise, so that the components do not "float" in the fat sauce. If everything is done correctly, the salad amazes with tenderness, taste and is swept away instantly from any festive table.

We need (3-4 servings):

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

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

Fatty light-salted Pacific herring or Iwashi variety is ideal for salad.

It remains to collect the layers and wrap them up with a branded fox fur coat. Put the herring on the bottom of the salad bowl, grease it with a net of mayonnaise. Then three potatoes, trying not to tamp, but to leave the layer fluffy and light. Lubricate everything with mayonnaise. Three eggs for potatoes, and coat them well with mayonnaise. Next comes a layer with mushrooms, onions, which are also covered with a layer of sauce. And finally, the last layer is carrot. We spread it and leave it as it is, without sauce.

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

Chicken recipe

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

If you decide to cook the meat version, prepare the following foods in advance:

• eggs - 3 pcs.;
• sausage cheese (or simple, if you have smoked chicken);
• potatoes - 3 pcs.;
• carrots - 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 the chicken, or boil it, and then finely chop it into cubes. Simmer carrots in vegetable oil until transparent. We lay out the layers in the following sequence - potatoes-chicken-mushrooms-eggs-sausage cheese-carrots. We grease all layers abundantly with mayonnaise, but do not ram it - this way our fur coat will soak much better. The dish should be infused from 4 hours, after which it is served to the festive table.

You can lay out the salad in the form of a chanterelle face, forming the eyes from olives, and the tip of the tail from egg white.

How to cook with meat?

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

For cooking, we will do this:

1. Boil a piece of meat, let it cool.
2. Cut into small cubes, mix with mayonnaise (so the meat layer will be juicier).
3. Vegetables - potatoes, carrots, boil.
4. Hard-boiled eggs.
5. Fry mushrooms with onions.

Lay out the salad in layers. The first layer will be potato, the second - mushroom, the third - meat. Put eggs, three cheese and carrots on the meat. We cover everything with a fine mesh and let it brew.

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

With olives

Olives are a real decoration of the table. They are spicy, distinctive and delicious. Many housewives necessarily add olives to the fox coat. They can be laid out either in a separate layer inside the salad (it is better to make this layer right after the eggs), but it will still be very nice to decorate the top of the "fur coat" with rings of olives.

Of course, the idea of ​​the salad will be somewhat violated - to achieve similarity with the skin of a fox, but the taste will win. You don't need to cover the olives with mayonnaise.

The fox fur salad can be cooked with pickled mushrooms: it becomes very interesting.

With Korean carrots

You can make the top layer not the usual stewed carrot, but a spicy and spicy Korean one: this way the fur coat will sparkle with other flavoring colors.

For cooking, we will prepare:

• potatoes boiled in their skins;
• three eggs;
• mushrooms, onions;
• mayonnaise;
• a herring of low salt.

Chop the herring into cubes, 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 with a smoky aftertaste. Weight watchers, calorie counts, can make a mixed sauce based on yogurt, mayonnaise, sour cream and one or two cloves of garlic (added for piquancy).

Like any other layered salad, you can make a fox coat in portioned culinary rings; There will be more hassle, but serving will overshadow all other snacks with its showiness.

What can replace herring?

The 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 salad only with slightly salted mackerel, and there are those who cook with smoked sprats.

Perfect fit:

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

Each time the taste of the salad will change, and you have every right to find your own version of the "fox coat" in order to pamper your family with it on holidays.

Herring under a fur coat has many cooking variations. Let's deviate from the classic "Fur coat" recipe and prepare a layered salad with herring, beets and mushrooms. Decorate the salad on top and on the sides with thinly sliced ​​mushroom slices. It turns out 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 to decorate a festive, New Year's table. Do not be afraid of an unusual combination, fragrant mushrooms are perfectly combined in this traditional salad, the "Mushrooms under a fur coat" salad can be festively decorated with fried champignon slices and prepared for any winter holiday.

Ingredients

• Beets 300 g;
• Carrots 150 g;
• Bulb 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

Before preparing the salad, prepare the beets, as it will take about 1-1.5 hours to cook. Rinse the beets well and pat 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, then remove from the oven, remove the foil, cool and peel. Also, if desired, the beets can be boiled until soft. Rinse carrots and chicken eggs. Boil until tender.

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

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

Peel the salted herring of bones, entrails and skin. Cut into small pieces.

Grate the baked beets on a coarse grater.

Grate the carrots on the same grater.

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

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

Shuba salad with mushrooms and herring can be served on the table after a little cooling in the refrigerator.

Bon appetit and good holiday!

Recipe "Herring with mushrooms" New Year's whim "":

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

Three carrots on a coarse grater, cut all the other ingredients into small cubes and put them 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 juice boils away. Then add the mixed vegetables and fry over a fairly high heat, stirring constantly for about 10-15 minutes. We make sure that the vegetables are not burnt, but at the same time we take into account that they should be fried, not stewed. Pour mushroom powder 2 tbsp. l. boiling water and leave for 15 minutes. for swelling.

Our roast is almost done. It remains to add the swollen mushroom powder to it.

And mayonnaise. Stir and warm up for a minute. Salt lightly. If you use mushroom broth, no salt is needed.

Let it cool completely. We form a dish, alternating layers of herring and roasting. The number of layers will depend on the diameter of your plate. I put it in a culinary ring with a diameter of 17cm. and garnished with chopped yolk and celery. I got 2 layers of herring and two roasts. We cover the dish with cling film and send it to the refrigerator for 3 hours (it can be longer).
Roast can be prepared in advance. She is perfectly stored in the refrigerator for two days. You will only have to form a dish a few hours before the arrival of the guests.

Soon a fairy tale will come to the house, magic will bring us
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!

This recipe is a participant of the "Cooking Together - Culinary Week" promotion. Cooking discussion on the forum -