The salad “Herring under a fur coat” has been known to many for a long time. Even as children, we were accustomed to the fact that my mother would prepare this delicious snack for the holiday, which everyone simply gobbled up on both cheeks. Despite the fact that many other salads have appeared recently, herring under a fur coat is still in high demand.

At the same time, this appetizer can be made not only for a holiday table, but also simply for the everyday menu. It is advisable for every self-respecting housewife to know the correct preparation of this salad.

How to select, clean and cut herring

Before you start preparing this salad, you need to buy the main ingredient - herring. It is advisable to choose fatty, large fish. Fatty herring will make the salad nutritious and very juicy.

But it is important that the herring is properly cut; not a single bone should remain in it, because their presence will simply ruin the appetizer.

When cutting fish, you can use the following recommendations:

What is the sequence of layers in a salad?

Since ancient times, herring salad under a fur coat has been prepared in the form of layers, which are pre-coated with mayonnaise. The layers are made from herring, boiled potatoes, carrots, and beets.

The order of layers may be different. Everyone arranges them the way they are comfortable. You can first add chopped herring, then potatoes, carrots and beets. Sometimes half a potato is placed on the bottom, then fish, another layer of potatoes, carrots and beets.

You can use another interesting option for laying layers - repeating layers. In these cases, layers of vegetables are placed alternately in thin layers.

They can alternate with each other 2-3 times. With this method of laying, you can prepare a tasty and, most importantly, airy salad.

Classic recipe step by step

What ingredients will you need:

• one herring fillet;
• two carrots;
• potatoes - 4 pieces;
• onion - 1 piece;
• one medium beet;
• chicken egg - 1 piece;
• mayonnaise.

Cooking time - 1.5 hours.

Calorie content - 210 kcal.

How to make the classic salad “Herring under a fur coat”:

1. Wash potatoes and carrot roots thoroughly to remove dirt;
2. Next, put the vegetables in a saucepan, fill with cold water, add salt and set to boil until tender;
   
3. We wash the beets, place them in a separate pan and set them to cook;
4. Place the egg in a saucepan with water, add salt and boil until hard;
5. Meanwhile, prepare the herring. The fish must be washed well and cleaned of entrails;
6. Next, we clean the fish from bones and skin;
7. Cut the fillet into small pieces;
   
8. As soon as the vegetables are ready, they need to be removed from the water and peeled;
9. Grate the potatoes on a fine grater;
   
10. Place finely chopped herring on the bottom of the salad bowl;
11. Peel the onion and chop it into small pieces;
    
12. Place the onion on top of the herring and brush with mayonnaise;
13. Place a layer of potatoes on top of the herring and also coat with mayonnaise;
14. Peel the carrots and grate them with a fine grater;
    
15. Place the grated carrots on top of the potatoes, grease the layer thoroughly;
16. Peel the egg and rub it on a fine grater;
    
17. Place the mashed egg on the carrots;
18. When the beets are ready, they need to be removed from the water, peeled and grated on a fine grater;
    
19. Place the last layer of beets, grease thoroughly with mayonnaise;
20. Let the salad stand for 5-6 hours so that all layers are well soaked.
    

Apple salad option

For preparation you will need the following components:

• herring - one fillet;
• one medium-sized beet;
• 3-4 potato tubers;
• 2 apples;
• two carrot roots;
• onion - 1 piece;
• packaging of mayonnaise.

Cooking time - 1 hour 30 minutes.

Calorie content - 195 kcal.

Classic recipe for herring salad with apples step by step:

Favorite salad in the form of a roll

For preparation you will need the following components:

• one herring;
• one beet root;
• 4 potatoes;
• 2 chicken eggs;
• onion - 1 head;
• two carrot roots;
• mayonnaise for coating.

Cooking period: 1 hour 40 minutes.

Calorie content - 215 kcal.

How to cook herring under a fur coat using a classic recipe:

Salad decoration ideas that are unexpected for guests

In order for the salad to turn out not only tasty, but also very beautiful, you definitely need to know how to decorate and serve it. Several design methods presented below will help with this.

Shaped like a fish

To decorate the salad, cut the beets into half rings and the carrots into small strips. Place beet half rings in the form of fins on top. From carrot strips we form the fins, tail and mouth of the fish. Eyes can be made from boiled egg whites with the addition of small slices of olives.

Watch

This option for decorating a herring under a fur coat is the simplest. The salad is made in a round salad bowl. Then small circles are cut out of the beets, there should be 12 pieces in total. We lay them out around the edge in a circle.

On the circles we write Roman or regular numerals from 1 to 12 with mayonnaise. Arrows can also be cut out of beets. This design option will be ideal for the New Year.

Herringbone

This option can also be used for the New Year's table. A stencil in the shape of a Christmas tree should be cut out of paper. Place a stencil on the surface of the salad in the center and sprinkle the entire surface except the stencil with chopped herbs. Next, remove the Christmas tree and fill it with pureed egg white and yolk.

• When preparing a salad, be sure to grease all layers with mayonnaise. The more mayonnaise, the more nutritious and tastier the salad will be;
• when cutting fish, it is necessary to completely remove all bones and remove the skin;
• It is better to grate all vegetables on a fine grater. This will make the salad more fluffy;
• The top can be decorated with grated yolk and chopped herbs.

Herring under a fur coat is an excellent appetizer that has always been and will remain a traditional holiday table treat. It can be prepared in various ways. Each layer complements each other and makes the salad nutritious, fluffy and very tasty.

Another detailed step-by-step recipe for preparing herring under a fur coat is in the following video.

Herring under a fur coat is a classic of the New Year genre. A spectacular, easy to prepare and very tasty winter salad. Now you don’t even have to bother with cleaning and soaking the fish - to make a “fur coat”, you can take a ready-made fillet. The only difficulty is the eternal confusion of which layer comes after which. Moreover, it happens that you’ve already made herring a hundred times and still can’t remember exactly how to cook herring under a fur coat. A step-by-step recipe is the best solution to this problem. Every year, on December 31st, I open my own recipe to refresh my memory. And I calmly move step by step. First the herring, then the onion... And so on. See for yourself. I showed here the most complex version of preparing a salad - in portion form. And if you do it in a large opaque dish, then cooking herring under a fur coat will take less energy from you, if only because you won’t need to stuff anything anywhere, fearing: what if it doesn’t fit?...

Ingredients:

• 1 herring (or a package of prepared fillets),
• 1 small onion
• 2 potatoes,
• 1 carrot,
• 2 eggs,
• 2 medium or 3 small beets,
• mayonnaise.

Step-by-step recipe on how to cook herring under a fur coat

Vegetables and eggs for salad should be boiled without peeling. I cook the beets in a separate pan. Firstly, it takes longer to cook (on average about an hour and a half). And secondly, it can color the rest of the products, and then our fur coat will all turn out to be the same beetroot color.

Herring under a fur coat is a layered salad with a clearly defined set of products. However, culinary experts were divided on the first layer. Some people start the “fur coat” with a layer of potatoes, and others with herring. I tried this and that, and I like it better when the first layer is fish. Fortunately, the recipe allows for such discrepancies.

If you have unpeeled herring, then first you need to cut it and remove all the bones. If you took the finished fillet, then there are no bones in it, and you can immediately cut it into small cubes.

Place the herring in an even layer on the bottom of the salad bowl. I use two appetizer pans because I don't have a flat salad bowl.

Place a layer of finely chopped onions on the herring. Level and cover with a thin layer of mayonnaise.

Now you can hide the herring in your fur coat. We start with the potato layer. We will grate all products on a coarse grater. After potatoes, the grater becomes sticky. And hands too. So it is better to wash the grater before continuing to prepare the salad. Flatten the potatoes and cover with a thin layer of mayonnaise.

It's the carrot's turn. Peel, grate, place on a layer of potatoes, cover with mayonnaise.

As for eggs, there is a tradition of separating the whites from the yolks - it is customary to sprinkle finely chopped yolks on top of the herring as a decoration. I almost never do this, because on the holiday table “fur coat” is adjacent to “Mimosa” salad, which must be sprinkled with yolks (otherwise it will not be “mimosa”). So I grate the eggs whole and place them in a layer on top of the carrots. And again I cover it with mayonnaise.

And the final layer of our “fur coat” is beetroot.

We act carefully so as not to stain everything around with juice. I spread the mayonnaise longer so that the top of the salad turns pinkish-burgundy.

Because I serve herring under a fur coat without decorations. This is how it looks, in my opinion, the most appetizing, attracting the attention of guests with its multi-colored layers.

Why is the herring under a fur coat and not in a coat? History of the name.

As a child, I was sure that the herring was dressed in a fur coat so that it would not freeze in winter. It's a winter salad. And when I recently decided to ask why the salad was called that, I had a good laugh. It turns out that the herring has a glorious revolutionary past under its coat. “Fur coat” in this case is not a fur winter coat at all, but an abbreviation, an abbreviation consisting of the first letters of the name “Boycott and anathema to chauvinism and decadence.” Abbreviated: "S.U.B.A." Under this name, the herring appetizer (and initially it was served in portions) was listed on the menu of the merchant Anastas Bogomilov’s taverns. In 1918, Soviet Russia was experiencing a period of devastation and acute food shortages. Carrot tea, crackers and herring were in wide circulation. It was from this that chef Aristarkh Prokoptsev came up with the idea of ​​preparing an unusual puff pastry. FUR COAT. It turned out to be so successful that the recipe spread widely and became firmly established on the New Year's menu of most Russian families. The famine and years of shortages are already behind us. And herring under a fur coat continues to delight all lovers of a hearty and tasty holiday snack.

At the moment, there are a huge number of variations of the delicious herring salad, but how can you choose the one that can rightfully be called the most delicious? Easily! Here they are all collected! The most original, incredibly appetizing and refined. A delicious recipe for herring under a fur coat can both surprise and delight guests at the table.

Prepare ! Even the simplest dish in an original presentation, such as or, will decorate not only the dinner table, but also the holiday table!

Herring under a fur coat is delicious

The juiciest and most original option is, of course, delicious herring under a fur coat. It’s not for nothing that everyone loved the salad so much and took root so well. A rich dish with a pleasant and delicate taste that simply amazingly transforms even ordinary root vegetables.

To make a delicious Shuba salad you need:

• 1 herring;
• 2 potatoes;
• 1 onion;
• 3 chicken eggs;
• 2 carrots;
• 2 beets;
• 200 gr. mayonnaise;
• 20 gr. vinegar.

How to deliciously cook herring under a fur coat:

1. The herring must first be prepared, separated from the head, all the insides removed, the skin cut off and all the bones removed. Just cut the resulting fillet into tiny cubes.
2. Root vegetables are washed, boiled, then cooled, peeled, and grated.
3. The onion is peeled, chopped very finely and poured with vinegar, in which it is left for at least ten minutes.
4. The eggs are boiled and then poured with cold water, in which they are forced to cool. Then they peel and grate, just like vegetables.
5. Each layer of the future salad is greased with mayonnaise.
6. The potatoes are placed first in the salad bowl, and then the onions and herring.
7. Eggs are placed on the herring, followed by carrots.
8. The composition is completed with beets.
9. The dish must be steeped in the refrigerator for a couple of hours and only then served.

Tip: it is not necessary to wash the grater after each product. Simply follow the correct order and the components will not be painted. First - potatoes, then eggs, carrots and beets. The grater will only need to be washed after the last component. It seems like a small thing, but it makes cooking a little faster and easier.

Herring under a fur coat is the most delicious recipe

The most delicious herring under a fur coat, which contains an apple, turns out to be truly exquisite. It seems to be the most ordinary, unremarkable fruit, but it is this component that makes the dish especially tender and juicy, with pleasant sourness and a delicate crunch.

You will need:

• 1 herring;
• 2 potatoes;
• 3 chicken eggs;
• 1 beet;
• 1 apple;
• 1 onion;
• 200 gr. mayonnaise.

How to deliciously cook herring under a fur coat:

1. Potatoes and all other root vegetables are washed and boiled in plain water. After cooking, cool and peel, grind with a grater.
2. The eggs are also boiled, chilled by immersion in cold water and grated.
3. The fish is cut up, the head is cut off, the giblets are taken out, the skin is removed and the bones are removed. Only after this the fillet is cut into small pieces.
4. Peel the apple, remove the seeds, and cut into small cubes.
5. All that remains is to assemble the salad, treating each layer with mayonnaise.
6. The first is potatoes, followed by fish and onions.
7. Next are carrots, apples and eggs.
8. The last thing to add to the dish is beets.
9. If desired, you can decorate the finished dish and let it sit in the refrigerator for at least two hours.

Important! Vegetables should be chopped as finely as possible, this will make “Shuba” much more tender. But it’s better to cut apples rather than grate them.

Recipe for delicious herring under a fur coat

It seems like there’s nothing left to surprise skillful housewives. Well, what else can you come up with to make “Shuba” special, sophisticated and original? It turns out that there is still room for those who like to experiment. One of the latest innovations is a salad in the form of a roll.

You will need:

• 2 beets;
• 1 carrot;
• 2 potatoes;
• 100 gr. cheese;
• 150 gr. mayonnaise;
• 1 herring;
• 5 gr. gelatin.

The most delicious recipe for herring under a fur coat:

1. Gelatin must be dissolved in 50 grams of water and kept in a water bath until it is completely dissolved. In this case, you definitely need to keep an eye on it. To prevent the liquid from boiling.
2. After steaming, the liquid is mixed with mayonnaise.
3. Root vegetables are washed, boiled, then cooled, peeled and grated.
4. The herring is freed from skin and seeds and finely chopped.
5. The future salad begins to be laid out on cling film laid out on the table.
6. The first is a mixture of beets and mayonnaise with gelatin.
7. Next, add a layer of cheese, also mixed with mayonnaise and gelatin.
8. All subsequent layers should be slightly smaller in area than their predecessor.
9. Be sure to add a mixture made from gelatin to each layer.
10. Queue for potatoes and carrots.
11. Herring is added after the carrots.
12. Finally, the food on the film is rolled up to form a roll and placed in the refrigerator for several hours.
13. When the required period of time has been maintained, the roll is taken out, the film is removed from it, and the dish is cut into portions.

Delicious herring under a fur coat recipe

Fried mushrooms, if used to prepare “Shuba”, can surprise absolutely everyone with their taste. This dish turns out to be simply incredibly tasty, nutritious and very refined.

You will need:

• 300 gr. champignons;
• 1 onion;
• 2 potatoes;
• 3 chicken eggs;
• 50 gr. green onions;
• 2 pickled cucumbers;
• 100 gr. cheese;
• 200 gr. mayonnaise.

The most delicious herring under a fur coat recipe:

1. The onion is peeled and chopped.
2. The mushrooms are sorted, washed and finely chopped. Then the mass is mixed with onions and fried in a frying pan.
3. Place the fried and cooled mushrooms in the salad bowl as the first layer.
4. The potatoes are boiled, cooled and peeled. Then grate and cover the mushrooms with the resulting mass, be sure to soak them in mayonnaise.
5. The cucumbers are grated, squeezed thoroughly and placed on the potatoes.
6. The eggs are boiled, forced to cool, peeled and placed next. The layer needs to be lubricated.
7. The cheese is grated and covered all the products.
8. All that remains is to chop the greens, decorate the dish and let the salad brew.

Tip: you can choose absolutely any cheese for this dish. It can be melted, hard, smoked, or even feta cheese.

Herring under a fur coat delicious recipe

Another delicacy that gives the dish a special, incredibly bright taste is red fish. With it, perhaps, any culinary creation will become special and memorable.

You will need:

• 100 gr. red fish;
• 1 onion;
• 1 beet;
• 2 potatoes;
• 1 carrot;
• 2 garlic cloves;
• 100 gr. mayonnaise;
• 30 gr. dill.

Delicious herring under a fur coat recipe:

1. All vegetables need to be washed and boiled separately from each other. After cooking, cool and peel. Then grate using a grater for this purpose.
2. Remove the bones from the fish and finely chop the fillet. Mix the crushed mass with very finely chopped herbs and crushed garlic using a press.
3. The onion needs to be peeled and chopped.
4. Place the fish in the salad bowl first and cover with a layer of onion, which, like all subsequent ones, should be soaked in mayonnaise sauce.
5. Then add carrots and potatoes.
6. The final layer will be beets, as in any traditional recipe.
7. If desired, you can decorate the appetizer with herbs and pieces of vegetables.

Tip: to add a special touch to the dish, you can use Korean-style carrots instead of boiled ones. It is in this version that the delicate “Shuba” will be transformed and acquire a piquant taste that cannot be compared with the original.

Herring under a fur coat is the most delicious in any version and is very refined. There are no limits to the imagination of housewives, and they come up with more and more new recipes, thanks to which it becomes possible to satisfy the most sophisticated needs.

One of the most important dishes of any New Year's holiday table is puff salad, herring under a fur coat. According to the classic recipe, it is prepared in layers soaked in mayonnaise from: potatoes, onions, carrots, beets and of course the herring itself. There are various variations of this dish with the addition of apple or cheese, but today we will prepare that classic herring under a fur coat that we have known since childhood.

The main ingredient is, of course, the herring itself or its fillet. I prefer to use, so to speak, a natural product rather than a semi-finished product, because the more effort and soul you put into a dish, the tastier it turns out.

The herring must be cut, bones removed and cut into small pieces as in the photo.

Boil the vegetables in their jackets for about half an hour until they are soft enough.

Peeling beets, potatoes and carrots is very simple, you don't even need a knife.

Place potatoes as the first layer. To do this, grind it on a medium grater and distribute it in an even layer, and then grease it with mayonnaise. Here it is necessary to make a small clarification, if you use a little mayonnaise, then the layers: potatoes, carrots and beets need to be slightly salted - I did just that.

Place finely chopped onions on a potato bed and also coat with mayonnaise.

The next layer is the cooked herring fillet, which must be distributed over the onion in an even layer.

Grate the boiled carrots, as well as the potatoes, on a medium grater, place them on top of the herring and coat with mayonnaise.

The final layer is grated beets, which also need to be soaked in mayonnaise and leveled as in the photo. For leveling, it is best to use a regular tablespoon. If desired, the classic salad Herring under a fur coat is decorated with chopped or grated boiled eggs, as well as chopped fresh herbs.

So we have prepared our very real herring under a fur coat, which is not a shame to serve at any holiday table, and especially on the New Year. Bon appetit!

There is a dish that is strongly associated with the New Year holidays. I'm sure you know him well. It’s hard to imagine a good holiday table without the herring under a fur coat, familiar from childhood!

This delicious salad appeared at a time when even the simplest products were very difficult to get, but Soviet housewives knew how to set masterpiece tables with only potatoes, beets and carrots in stock.

“Shuba” is a very simple dish. It does not have a strict number of components. My recipe contains enough ingredients for 7-8 servings.

Since the advent of the original Soviet recipe for “shuba”, many more variants of this hearty salad have appeared. Whether then or now, all housewives prepared it at least a little differently. I myself also experiment all the time with the amount of ingredients and recipes, although most of all I like the classic herring under a fur coat, the recipe for which appeared in our house from my grandmother.

The classic “shuba” is a dish that is easy to prepare; novice housewives and teenagers can handle it. So there is nothing to be afraid of.

Remember one thing: in order for the herring to turn out “correct” and tasty, you need to make the dish in advance and leave it to steep in the refrigerator. In 3-4 hours it becomes even tastier (and overnight - simply delicious), all layers are soaked and on the table you have that very taste of childhood.

For the salad, it is important to choose fresh fatty fish and cut it well. Divide the fish into two fillets and remove the bones.

What to do with vegetables? Potatoes, beets and carrots can be boiled or baked. As a rule, I bake potatoes, but boil carrots and beets. At the same time, I boil the eggs, cool them in cold water, then peel them.

The apple (or apples) must also be peeled. I advise you to grate all the ingredients instead of cutting them. Grated vegetables, eggs and apples in the salad feel more tender.

It’s best to make herring under a fur coat according to the recipe with “sweet” onions - for example, with white lettuce.

Now it's time to lay out the ingredients. Place them one by one on a plate.

What’s good about the herring salad under a fur coat: its taste does not get boring for a long time and you can eat it for a long time, since the “real” fur coat is even tastier than a fresh one.

Herring under a fur coat according to any recipe is very convenient to prepare: you can fill a whole dish with it or place it in portioned outlets.

Tip: serve “shuba” with fresh hot bread. Eating it with him is simply amazing!

Boil potatoes, carrots, beets and eggs.

The herring MUST be taken whole (from a jar or barrel, never in oil). We clean the herring, remove it from the backbone, tear out all the ribs... cut the fillet into cubes (about 0.7-1 cm each)... ALWAYS remove all the small bones sticking out.

Set aside the herring. Take a large, definitely FLAT plate (this way the layers will be smoother):
1st layer - grate potatoes - 1cm thick
Carefully grease with mayonnaise (preferably mayonnaise from a bag, make a hole so that the mayonnaise flows in a thin stream).
2nd layer - herring (for 1 large plate 1.5 herrings...
maybe 1) mayonnaise
3rd layer - finely chopped onions - thin layer of mayonnaise
4th layer - rub eggs - 0.5 cm... (so that the previous layers are not visible) mayonnaise
5th layer - grate carrots - 0.5 cm (so that the previous layers are not visible) mayonnaise
6th layer - beets - 1 cm (so that the previous layers are not visible) Pour mayonnaise generously over the beets and spread them thoroughly.
Garnished with finely chopped green onions and roses from the remaining beets and carrots. Practice shows that the more mayonnaise in FUR COAT, the better.

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