Herring under a fur coat or “Herring under a fur coat” is the most popular holiday dish in Russia! In order for the salad to turn out correct and very tasty, you need to place all the layers in order, in strict sequence, on a plate. Let's turn to the classic recipe (photos attached).

Layer by layer - a classic step-by-step recipe for herring under a fur coat

Traditionally, puff herring salad is most often served as an appetizer on the festive table. The layers are generously greased with mayonnaise, and the vegetables are grated on a coarse grater (if you follow the classic recipe).

Layers in order

Herring under a fur coat layers in order, photo step by step:

According to the classic recipe, herring was initially laid out as the first layer. But later we came to the same opinion - it’s better to put the potatoes on the bottom first. This way the potatoes will be more tenderly soaked in the fish. And the herring itself will end up between layers of vegetables - as if “in a fur coat.”

All vegetables must be grated on a coarse grater. And not all at once, all in a row, but sequentially. We prepare layer by layer and three of each product.

By the way, it is better to hold the grater directly above the container where you will season the salad. This way the fur coat will gain its natural fluffiness.

Choose fresh herring (tip: don’t take already cut herring - such as preserves in stores, natural ones are the best). And specifically spicy pickling. Fatty will add a unique taste to the dish.

What do you need for a herring under a fur coat?

Ingredients (for 8 persons):

• The herring itself is spicy salted, fresh – 1 pc. (about 400 gr.)
• Medium carrots – 2 pcs.
• Beets – 1 pc. (large) or 2 pcs. (average)
• Potatoes – 2-3 pcs.
• Onions as well as beets - 1 pc. (large onion) or 2-3 pcs. (small)
• Dressing in the form of "Provencal" mayonnaise - 1 pc. (150-200 gr.)
• Chicken egg – 2-3 pcs. (By the way, there were no eggs in the initial classic recipe. They were added a little later, which affected the taste of the salad)
• A little salt - to taste

How to cook a very tasty herring under a fur coat, a classic recipe? All layers in the photo step by step

The process of preparing such a classic salad is not quick. But it's worth it. Any dish, if prepared with love and desire, can become a masterpiece on the table. Guests and loved ones will appreciate your culinary creation.

Now let's get started:

1. Let's take vegetables and eggs. Boil potatoes, beets and carrots “in their jackets” for half an hour to an hour. While the food is being cooked, we move on to the most important ingredient.
2. First, we cut the herring - separate the fillet from the bones (we get rid of any small bones, this will make it more pleasant to taste the fur coat, without the unpleasant moments of catching and removing the remains). Here is a video on how to quickly cut the bones from a herring:
   
3. Then cut the fish fillet into small cubes.
4. When the eggs and vegetables are cooked, cool and peel them (shells).
5. Cut the onion into medium-small pieces
6. Now, as mentioned above, lay out layer by layer. The first, as many advise, is grated potatoes. Don’t forget to grease with mayonnaise (can be in the form of a mesh).
7. Then, the second layer is herring.
8. On top of the herring - onions.
9. The fourth layer is boiled eggs crushed with a fork.
10. Fifth - carrots.
11. The sixth one is potatoes again.
12. The very last thing, according to the classic recipe, is to lay out a layer of beets.
13. Be sure to put it in the refrigerator for 2-3 hours. So that the “herring under a fur coat” salad is soaked and acquires a unique taste.
14. Before serving, decorate the top with grated egg and finely chopped herbs (dill, parsley, celery).

Here is our “herring under a fur coat” according to the classic recipe is ready. Bon appetit!

Video Recipe:

To make the “fur coat” lush, many people distribute thinner layers one by one, repeating each layer anew. You can also choose this recipe option.

If you have questions or want to add something, be sure to share and comment. "One head it's good, but two better".

Herring under a fur coat: calorie content of salad per 100 grams in finished form

For “slimmers” and for those who care about their figure, we tell you “how much to weigh in grams” - the calorie content of the finished dish.

This is 195 kcal per 100 grams (Proteins - 5 g, Fats - 16 g, Carbohydrates - 7.5 g) - is this a lot or a little, you can compare it with other products. Thus, the Caesar salad weighs as much as 300 kcal, and the festive New Year’s Olivier salad weighs 197 kcal, and the herring vinaigrette weighs 120 kcal. Think for yourself, decide for yourself...

Of course, you shouldn’t overeat this salad, otherwise your stomach won’t “understand” you. But still, the “fur coat” contains useful properties: vitamins A, B, E, PP, potassium, magnesium, fiber, folic acid, iodine, iron, amino acids and others.

Consumption helps eliminate toxins, cleanse blood vessels and improve digestion. It also helps in the construction of hemoglobin.

Did you know:

Why is the salad called “Herring under a fur coat” and what does “FUR COAT” mean? It turns out that during the revolutionary years, in 1918, there lived a very famous merchant Anastas Bogomilov. He owned a network of taverns.

And in them, as you understand, “rebellious” people gathered. And so, in order to calm them down, they decided to feed them heavily. But an extraordinary snack, but with a twist.

Abbreviation "SH.U.B.A." means “Chauvinism and Decadence – Boycott and Anathema.”

Beets meant the red banner of the revolution, potatoes, onions and carrots meant the people, and mayonnaise was a close connection or tribute to the French Revolution.

Why did this salad become a classic and New Year's salad? It was first served on New Year's Eve in 1919. "Live and learn…"

“Herring under a fur coat” with apple

An awesome salad is obtained when you add an apple and pickled onions to the basic classic composition.

What products will you need (for 6-8 people):

• Herring fillet – 1 pc. (average)
• Beets – 1 pc. (closer to large)
• A couple of carrots and potatoes
• One large onion
• Big apple
• Vinegar for marinade – 1 tablespoon
• Salt and pepper
• Bunch of dill
• And of course, mayonnaise

Cooking herring under a fur coat with an apple is similar to the classic recipe. The only difference is that before laying out layer by layer, you need to prepare the pickled onions and grate the apple on a coarse grater.

Cut the onion into small cubes. Sprinkle with vinegar, salt and pepper. Add just a little water. Mix everything so that the onions are saturated with the marinade. Give it time to stand.

Now that all the ingredients are ready, add each layer in order: fish, onions, potatoes, mayonnaise, apple, carrots, beets, mayonnaise. Decorate with dill.

“Herring under a fur coat” roll

In an unusual format, you can prepare our favorite holiday (often for New Year) salad “herring under a fur coat” in the form of a roll.

Enough for 5 people (ingredients):

• Spicy salted herring – 300 gr.
• Beets – 2 pcs.
• Carrots – 1-2 pcs.
• Potatoes – 2 pcs.
• Onion – 1 pc.
• Eggs – 2-3 pcs.
• Mayonnaise – 100-150 gr.

The process of preparing “herring under a fur coat” with a roll consists mainly of laying out the layers in the reverse order, in contrast to the classic recipe. And one more thing - all vegetables must be cooled. This way the roll will not fall apart and can be easily prepared.

And also, to prevent the beets from falling apart, you should squeeze out some of the moisture from them. And to create a rectangular “cake” of beets, cover both sides (bottom and top) with cling film - this will form a dense and regular first layer of roll.

Do not forget that the layers should be thin - not like a “fur coat”.

So let's begin:

1. As in the classic version, we boil all the vegetables “in their uniforms”. At the same time, boil the eggs and clean the herring from the bones.
2. Cool the boiled vegetables and eggs and place them in the refrigerator for some time (1-2 hours).
3. Finely chop the onion and mix with the fish.
4. We take food out of the refrigerator. Peel and grate on a medium grater.
5. We squeeze out the grated beets and place them on film, then cover them again with film and press them down with our palm.
6. Remove the top film and add the second layer - carrots. Add a little salt, press down with a spoon and season with a little mayonnaise.
7. The next layer is potatoes, followed by eggs. Lubricate with sauce each time.
8. Now in the center, in the form of a “strip,” we lay out the herring and onion.
9. Roll the puff salad into a roll and connect the edges. We tighten it and wrap it in film. Place in the refrigerator overnight to soak.
10. Before serving, decorate with mayonnaise “monograms” and herbs.

Video recipe:

An even more original recipe, but very similar to a roll. This time, instead of film, you need to use real lavash.

What is needed for this recipe (for 6 people):

• Lavash – 3 pcs.
• Salted herring – 1 pc.
• Beets – 1-2 pcs.
• Carrots – 1-2 pcs.
• Egg – 4 pcs.
• Onion – 1 onion
• Mayonnaise – 200 gr.
• Greens – 1 bunch

How to cook an unusual yummy “herring under a fur coat” in lavash?

The process is similar to the classic one. Therefore, you can scroll up and read in more detail about the preparation of the preparation. Now let's briefly repeat:

1. Prepare and wash vegetables: carrots, beets.
2. Leave “in its uniform” and cook until fully cooked.
3. While they are cooking, start cutting up the fish. Remove all seeds from the herring, even the smallest ones. Cut it into cubes and squares.
4. Cool the cooked products and place them in the refrigerator to cool for 1-2 hours.
5. Then grate the beets and carrots on a fine grater.
6. Tear the pita bread into two equal parts (halves). And this should be done with everyone. Take the foil and place the first half on it. Lubricate, but not generously, with mayonnaise.
7. Place the beets in a thin layer on the pita bread and top with another half. Lubricate again.
8. The next layer is carrots and cover with the other half of pita bread. And again mayonnaise.
9. Grind the boiled and peeled eggs on a grater. This is another layer of “herring under a fur coat”. Cover with another sheet of pita bread and mayonnaise.
10. Finely chop the greens and onions. Stir in fish. And this will be the last layer.
11. Connect the edges and you get a roll. The foil helps the roll not fall apart and maintains its shape. Let it “breathe” and soak in the refrigerator.

All. Our “herring under a fur coat” in lavash is ready. Bon appetit!

Video recipe:

Herring under a fur coat in a loaf, step-by-step recipe with photos

Did you guess it? This time, instead of a fur coat, we will use a real loaf. “The need for invention is cunning,” as the wise folk proverb says. And the people decided to try something unusual and create something original for the holiday table.

A snack salad turns into a full-fledged appetizer - very filling and piquant.

As always, we need (ingredients for 4-5 people):

• Loaf – 1 pc.
• Lightly salted herring – 1 pc.
• Lightly salted cucumbers or gherkins – 1 medium cucumber or 5-6 gherkins
• Hard cheese – 100 gr.
• Medium beets – 1 pc.
• Eggs – 2-3 pcs.
• Dill – 1 bunch
• Mayonnaise – 100 gr.

The process of preparing herring under a fur coat in a loaf:

1. Cook beets and chicken eggs. Cool and clean.
2. Cut the fish and cucumbers lengthwise into long, small pieces.
3. Grate the eggs and beets on a fine grater. Do the same with cheese. Only the grated cheese needs to be divided into two parts.
4. Add one mass of cheese to the beets, another to the eggs. Then mix each individual resulting mass with mayonnaise (a tablespoon at a time).
5. Our “bread coat” is coming. Cut the loaf lengthwise down the middle from the side. Remove the crumb so that only the walls remain.
6. We spread the beets and cheese in the first layer and distribute them throughout the entire interior of the loaf.
7. The second layer is a mass of cheese and eggs.
8. The third and final layer is cucumbers and herring.
9. We connect the edges of the loaf and wrap it in cling film. Place in the refrigerator for at least 2-3 hours.

It's better to leave it to soak overnight.

What is a “lazy herring under a fur coat”? Recipe in egg

Many people are tired of the classic recipe or have become completely lazy. We present to you a lazy herring under a fur coat in eggs. Although there is another recipe when, instead of layer by layer, all the ingredients are mixed together - the lazy way. It turns out the same salad.

Herring under a fur coat lazy recipe in egg step by step:

1. Boil eggs (4 pieces) and beets (1-2 pieces). Tip - to make the beets cook faster, use a slow cooker. If in a saucepan, then after the water boils, drain it and add new water. This makes it really faster.
2. Let's prepare the pickled onions. To do this, take half a large onion and finely chop it. Marinade - one tablespoon of sugar, half a teaspoon of salt, one tablespoon of vinegar (9%) and 100 grams of water. Place the onion in the marinade and let sit for 20 minutes.
3. Finely grate the beets. Cut the fish into thin slices.
4. Divide the eggs in half and carefully remove the yolks. A teaspoon is very convenient.
5. Mix the crushed yolk with onions, beets and mayonnaise. You can add melted or grated cheese to the mixture if desired.
6. All that remains is to stuff the egg halves (whites) with this mixture. Makes one teaspoon per half.
7. You can decorate the top with a cilantro leaf or a small bunch of dill.

Video recipe:

This is such a tasty, simple and appetizing appetizer for a festive table, for example, for the New Year.

What are your associations with the “herring under a fur coat” salad? What synonyms can you find? Write in the comments below.

We forgot, there are many other different recipes and variations of this salad. Increasingly, people began to “move away” from the classic recipe and add unusual products to the composition. You can find a recipe with the addition of caviar or another fish altogether (such as salmon). Fruits or even berries, such as pomegranate, are also added.

In general, “no matter what the child amuses himself with...”

Festive classic herring salad under a vegetable coat.

• 2 small herrings (or 1 large)
• 500 g potatoes
• 500 g carrots
• 500 g beets
• 100 g onion
• 4 eggs
• 250 g mayonnaise
• salt

From this list of ingredients you get a large dish of herring under a fur coat, just right for a holiday with company. If you cook on weekdays, you can reduce the amount of ingredients by half.
For the recipe, it is advisable to take a regular herring (from a saline solution). If you use ready-made herring fillets in oil, then, in my opinion, the taste of the finished dish deteriorates significantly due to the oil and spices.
In many regions of the post-Soviet space, fur coat is prepared not with eggs, but with apples. I still prefer fur coat with eggs; in my opinion, it tastes more delicate. If you decide to cook with apples, simply replace the layer of eggs with a layer of grated apples.

Preparation:

Boil the beets in a saucepan for 1-2 hours (depending on the type and size of the beets). Cool.

Boil potatoes and carrots in salted water for 30-40 minutes (a knife should easily pierce the vegetables). Cool.

Boil the eggs for 10 minutes from the moment they boil. Cool by pouring cold water.

We cut up the herring.
Cut off the head of the herring, cut along the belly, clean out the insides.
Rinse the herring thoroughly inside and out.
Next, make a cut on the back, cutting out the upper fin at the same time.
Next, evenly grabbing the skin from the head, gently pull and remove the skin like a glove all the way to the tail (as in the photo). Then do the same on the other side.
Then cut out all the fins and tail.

Carefully look through and remove any remaining rib bones (as in the photo), as well as any bones you can find.

Cut the herring fillet into small pieces.

Peel the potatoes and grate them on a medium grater.

Peel the eggs and grate them on a medium grater.

Peel the carrots and grate them on a medium grater.

Peel the beets and grate them on a medium grater.

Peel the onion, chop finely, put in a container.
Pour boiling water over it, drain the water after a couple of minutes (this is done so that the onion does not become bitter and becomes less spicy).

Take a large flat dish (I have a dish with an inner diameter of 20 cm) or take two smaller plates, then you will get two fur coats.
If you have mayonnaise in a bag, cut off a very small corner of the bag. If the mayonnaise is in a jar, then transfer it to a bag and also cut off a small corner.
We begin to place the ingredients on the dish.
Lay out the potatoes, salt, pour mayonnaise evenly (I didn’t spread the mayonnaise with a spoon so as not to crush the layers, then the fur coat will be more tender and airy).

Place pieces of herring and pour mayonnaise over them.

Back in Soviet times, a unique recipe for herring salad under a fur coat (classic) was invented. It does not lose its popularity today. It can often be seen on holiday and everyday tables. Every housewife strives to bring something new to cooking. The step-by-step recipe is very convenient, but you can experiment and change the appearance of the dish.

It is believed that the recipe first emerged from Jewish cuisine. But there is another legend. According to it, in 1918, a certain merchant Bogomilov was tired of the lawlessness of the proletariat in his own cafe. At some point, he asked the chef to come up with a cheap and satisfying recipe. He wanted him to create a dish that, at low cost, would satisfy drinking guests. The fact is that the riot of visitors brought huge financial losses to the owner of the establishment. They smashed dishes and destroyed furniture.

The cook, whose last name was Prokoptsev, took the most affordable cheap products as a basis. In those days, the cost of herring was more than modest. The Provencal sauce was also low in price. As for the remaining ingredients, such as beets, potatoes and carrots, they were also available to the poorest representatives of society. Thus, it was possible to create a dish called “herring under a fur coat.”

Moreover, in those days, herring was considered not just a fish, but a symbol of the proletariat. Vegetables indicated a peasant stratum. This salad was first served on the New Year's table in 1919. That is why it has since been considered a holiday dish.

Step-by-step recipe in the classic version

For those who want to learn how to cook herring under a fur coat, the step-by-step recipe will become a convenient guide. The ingredients used in the traditional version are the same. This:

To prepare a traditional dish, you must follow the algorithm of actions. The recipe is:

1. Take potatoes, carrots and eggs and put them in a pan with water.
2. Cook for 40 minutes.
3. Place beets in one pan, salt and cook for about 70 minutes.
4. Prepare the ingredients. All ingredients except onions and herring are ground on a coarse grater.
5. Peel the potatoes and grate them into a separate plate. They do the same with eggs.
6. Similar actions are done with carrots and beets.
7. Cut the onion into cubes and mash it with your hands so that it breaks up into layers.
8. Everything else is placed in a separate container.

Herring is the main ingredient in a delicious salad. You can quickly fillet herring for a fur coat if you have some experience. Particularly skilled chefs do this with one movement of the hand. After this, cut the herring first lengthwise into thin strips and then into small cubes. This allows you to see large bones and quickly remove them. You can consider all the necessary ingredients ready. Herring under a fur coat (classic recipe) layers include the following:

All layers are coated with mayonnaise. Take a salad bowl. It should have small sides. Its diameter should be 25 cm. Place pieces of herring in the first layer, carefully distributing them along the bottom. It is necessary to repeat the shape of the bottom of the salad bowl. It is necessary to leave an indent from the edge for future layers.

Onions go as the next layer. Cover it with mayonnaise. You can make this sauce yourself or buy it at the store. Next, lay out the 3rd layer. This is the potato hiding the other layers. It is leveled with a spatula and again smeared with mayonnaise. Layer 4 consists of eggs. They are placed in the same way, laid, lightly pressed and the edges aligned. Cover with mayonnaise.

After this, you can move on to carrots. It is the fifth layer. It is also easy and effortless to distribute and level. This layer is then covered with mayonnaise and proceed to the next stage. This is the last step, consisting of laying out the beets. After this, the final appearance of the future dish is formed. It is again greased with mayonnaise on top. The salad is placed in the refrigerator for several hours. If it was prepared in the evening, you can leave it overnight.

You can’t decorate the salad right away. At this time, the beet juice will saturate the dish, and the entire decoration will lose its attractive appearance. While the dish sits in the refrigerator, the beets color the top layer. Decorate it with grated eggs, herbs and pieces of lemon before serving.

You can consider other cooking options. To do this, additional components are used to give the salad a new and original taste.

One of the original and at the same time popular options is a fur coat in a new way. The recipe for salad under a fur coat includes, in this case, sour apples. The following products are needed:

• beets - 2 pieces;
• 1 carrot;
• 3 potatoes;
• 2 eggs;
• 1 herring;
• 1 onion;
• mayonnaise to taste;
• 2 apples (Antonovka);
• 2 tbsp. l. capers and grainy mustard;
• parsley and vegetable oil to taste.

Let's move on to preparing the dish. The algorithm is as follows:

1. Grate the potatoes coarsely, separate half and place on a dish.
2. Cut the herring fillets into small cubes and place on top of the potatoes.
3. Next, lay out the chopped onions mixed with capers.
4. Cover with mayonnaise. It is mixed with mustard in advance. Lay out the layers one by one: boiled grated carrots, half a beet, chopped eggs and leftover potatoes.
5. Lubricate with mustard-mayonnaise mixture.

The updated salad is completed with a layer of finely chopped peeled apples and leftover beets. The dish can be considered ready.

The classic recipe for a fur coat with herring is a proven option, but nothing prevents you from experimenting. There is one unique and original recipe. All the same ingredients are used here as for the classic version, the salad is simply laid out in the form of a roll. The taste remains the same. This results in an unusual and interesting salad. It is suitable for festive and banquet tables. You need to take:

How to cook:

It is best to infuse the salad in the refrigerator. Before serving, remove the cling film, garnish with mayonnaise and herbs, or simply cut into pieces.

Another unusual option for those who like to experiment. Required components:

• 2 lightly salted herrings;
• 4 boiled potatoes in their jackets;
• 1 boiled carrot;
• 4 boiled eggs;
• 2 beets;
• mayonnaise to taste.

To prepare a dish correctly, you must follow a step-by-step algorithm. The cooking method is as follows:

1. Separate the herring fillet and cut into small cubes.
2. Remove the yolks from the boiled eggs and set them aside.
3. The protein is grated. Potatoes, carrots and beets are rubbed in the same way.
4. When all the necessary components are ready, assemble the fur coat, greasing all layers with mayonnaise.

If the entire sequence of layers is repeated twice, the taste will be more harmonious and rich.

The first layer is potatoes and a little mayonnaise, then - herring, carrots and a layer of mayonnaise, which is not necessary to use. The egg whites are distributed on top. Add a little mayonnaise again and add grated beets. The sequence of layers is repeated in order. The last one will be the beets. Distribute evenly, covering the sides. Lubricate the almost finished salad with mayonnaise, decorate with yolks grated on a fine grater. Let the dish brew for 6 hours or place it in the refrigerator overnight.

You can wrap the well-known and familiar pita bread by putting the filling on it. You will get a roll with salad inside. It can be served as a portioned snack. It will be unusual and tasty. What set of products will be required:

• rectangular lavash sheet;
• herring;
• carrot;
• beet;
• 4 potatoes;
• mayonnaise to taste.

Boil vegetables and peel them. Potatoes are mashed into puree. Cut each piece of pita bread into 4 pieces with a fold. This will make it much more convenient to use. It is better to take lavash of medium thickness. It is well soaked in mayonnaise and retains its shape (an almost transparent and thin version is not suitable for a snack). Usually, cling film or polyethylene is placed under the first sheet of pita bread. Lubricate the pita bread with a thin layer of mayonnaise, and place the beets grated on a coarse grater on top.

Pressing lightly with your palm, place the next sheet of lavash, which is pre-lubricated with mayonnaise. Carrots, prepared in the same way as beets, are evenly distributed over a sheet of lavash (the edges must be covered with filling). Then, lay 3 sheets and also grease with mayonnaise. Spread mashed potatoes on the sheet and press with a spoon or palm.

They try to make sure that the potatoes lie in an even layer (not too thick). The puree should be quite stiff so that the pita bread does not become saturated with water. Roll the pita bread along the short side, so the layers are smaller. Then the roll is wrapped in film, its edges are twisted and put in the refrigerator for at least half an hour. After the dish has cooled, it is taken out and cut into 3 cm pieces. Then these pieces are beautifully placed on the dish, and pieces of salted herring are placed on top of each roll and the appetizer is decorated with green onions.

Bon appetit!

Attention, TODAY only!

When preparing dishes, you want them to be not only tasty, but also pleasing to the eye with their beauty. The most common salad on the holiday table is herring under a fur coat. When creating a menu, this dish comes first on the list.

Every housewife, at least once in her life, has faced the question of how to correctly and in what order to lay out the layers in this traditional dish. Over the years, many changes have been made to this recipe and new ingredients have been added. But the very first, classic recipe for cooking herring under a fur coat still remains the most delicious and desirable on the table.

• Herring fillet – 900 gr.;
• Egg – 6 pcs.;
• Potatoes – 3 pcs.;
• Burak – 6 pcs.;
• Carrots – 3 pcs.;
• Mayonnaise – 200 ml.

Cooking method:

1. If you have a herring carcass. Then cut off the head. Remove the entrails. Rinse with cold water. Cut lengthwise. Remove the backbone and all bones. If the fillet is ready, start cooking immediately;
2. Cut the fish into small cubes. This will be the first layer;
3. For the second layer. Boil potatoes in their jackets. Cool. When cold, the peel is easier to remove. Take a grater, be sure to be large, and grate;
4. Place the eggs in a saucepan with hot water and cook for ten minutes over low heat. If you turn on the heat at full power, the water will boil, the eggs will knock against each other and crack;
5. After the specified time, drain the water. Pour in cold. Cool completely. Eggs are poured with cold water so that they can be easily peeled;
6. After complete cooling. Remove the shell. Grate. This is the third layer;
7. Carrots can be cooked together with potatoes, but you just need to take into account that the cooking time for carrots is about fifteen minutes longer. Therefore, you need to get the potatoes earlier. Boil carrots in their skins. After cooking, cool and peel. Grate on a large grater. In the salad, this vegetable is the fourth layer;
8. Burak is boiled in the skin. Its cooking time is twice that of other vegetables. Check readiness with a knife. If it enters the pulp easily and softly, it means it’s completely ready. Cool, remove the skin, grate. The filling for the fifth layer is ready;
9. When forming a salad, lay out the layers strictly in order, greasing with mayonnaise. Decorate the top layer with mayonnaise, drawing a mesh.

Herring salad under a fur coat appeared on New Year's Eve and quickly gained popularity among the people. Despite its rich history, it still remains the most desired delicacy not only on the New Year's table, but also at all family holidays. While preparing this dish, a festive mood is created. Every housewife has her own secret for preparing this salad. Prepared with carrots and apples. Change the order of layers. But the most favorite among the majority of the population remains the classic recipe for herring under a fur coat, assembled in layers.

Ingredients:

• Onion – 3 pcs.;
• Potatoes – 6 pcs.;
• Egg – 6 pcs.;
• Herring fillet – 600 gr.;
• Burak – 6 pcs.;
• Mayonnaise – 100 gr.

Preparation:

The main thing is to arrange the layers correctly. The taste and appearance of the dish depends on this.

1. The first layer is always fish, which is cut into small pieces. Spread in a thin layer on a large dish;
2. The second layer is onion. Add pre-chopped onion and soaked in hot water for ten minutes to the salad;
3. The potatoes are placed in a third layer. First, the potatoes are boiled in their skins. Cool, remove the peel. Grate on a coarse grater;
4. The top of the potatoes is poured with the oil that was left in the fillet packaging. And lubricate with mayonnaise;
5. The fourth layer is carrots, boiled in their skins, cooled, peeled and grated on a coarse grater;
6. The next fifth layer is the egg. Boil hard. Cool in cold water, peel the shell and pass through an egg slicer;
7. Pour mayonnaise on top;
8. The sixth layer is the main ingredient of this dish, beetroot. It is this that gives the dish an unforgettable taste and appearance. Cooked unpeeled. After cooling, peel and grate;
9. Finally, gently rub the mayonnaise with a spoon, forming beautiful rounded sides.

It is beautiful to serve the dish in a transparent salad bowl. In this design of the herring under the fur coat, all the layers are visible, arranged in order.

You can serve this delicacy in portions to each person in a separate plate. To do this, use a special round ring, which you can easily buy in stores. If you don’t have time to look for a special device, take a mineral water bottle and cut out a ring. Any tin can or even mug will also work.

During cooking, press firmly on all foods to make it easier to remove from the portion ring.

To create a beautiful salad, resourceful housewives use a springform cake pan. Transfer to a plate larger than the mold. The location of all layers is clearly visible. On the festive table it takes on the appearance of a cake and decorates the table. The salad, laid out on a dish in the form of a rectangle or square, looks original.

The herring under a fur coat, prepared according to the classic recipe with an egg and rolled into a roll, will certainly delight your guests. For this design option, all products are collected on cling film and arranged in reverse order. This means that the first layer will be beetroot. Herring, unlike the classic version, does not need to be distributed over the entire surface, but the entire portion should be placed only in the center. Then, gently pressing with your hands, roll into a roll shape. Without removing the film, let it brew in the refrigerator for a couple of hours. After which they remove the film and decorate the festive table with a beautiful dish.

A less common option is to serve in large red wine glasses. This portioned version looks amazing. All layers are clearly visible, arousing appetite, and the desire to quickly enjoy the colorful dish.

How to decorate a herring under a fur coat

The classic way to decorate a dish is mayonnaise applied in a net over a layer of beetroot. Sometimes they are decorated with grated egg or chopped herbs. Use tomatoes, cucumbers, onion rings or olives. But there are many methods to give a beautiful, unique look to a dish that is familiar to us. Of course, you will have to spend more time and effort, but the result is worth it.

For decoration, you can use regular cookie cutters. Cut out animals from any food, thereby delighting the children.

Mayonnaise is used to draw a trunk, pieces of olives add the image of a birch tree, and parsley serves as leaves. Using caviar and mayonnaise, you get very beautiful fish. You can imitate a real aquarium by adding dill algae.

If you have a silicone cake mold with a beautiful design, such as a rose or a bear, use it and you won’t regret it. When you turn the salad onto a plate, it will take on the shape and look like a cake.

It is very easy to shape the fish. Make the scales from beetroot, onions and carrots cut into rings.

Flowers are made from boiled beetroot and carrots, placed on a mesh drawn with mayonnaise. Parsley leaves are ideal for flower foliage. For the New Year, it is beautiful to decorate with a clock on which the hands point to twelve o'clock. To do this, spread the mayonnaise evenly over the beetroot layer. Cut out Roman numerals and arrows from boiled carrots. Place them in the correct order. This dish should be placed in the center of the holiday table. You should not draw numbers and arrows with mayonnaise, because they will definitely turn red from beetroot.

In order for herring under a fur coat, prepared according to the classic recipe in layers, to be tasty, you need to know some points:

1. Choose strong potatoes that do not become watery during cooking. Incorrectly selected potatoes will turn into mashed potatoes and spoil the taste of the dish. Many people boil peeled potatoes - this is wrong, they should only be cooked in their skins;
2. Burak, which has white veins in its cross-section, is not suitable for salad. Also, do not use forage grades. The ideal beetroot is red in color and has a sweet taste. You should opt for medium-sized fruits;
3. Carrots should be sweet, without bitterness. Medium size, fresh and firm;
4. If possible, purchase eggs from farmers. They differ in appearance from store-bought eggs with a richly colored yolk, which will decorate the salad with its appearance;
5. You need to choose fatty herring. Definitely lightly salted. Salted fish will oversalt the entire salad;
6. Only fatty mayonnaise is used. With a low percentage of fat, mayonnaise is too liquid, it will not be able to saturate the layers well;
7. Onions are always soaked in water or pickled. This softens the harsh onion taste. Always placed above the herring;
8. There is no need to cut the ingredients into cubes; grated ones give a mild taste to the salad and soak well;
9. If you use ready-made lightly salted herring fillets, do not throw away the oil, pour it on top of the potatoes and get a rich and delicate taste of the salad;
10. To add a piquant taste with a slight sourness, add an apple. Grate on a coarse grater. Do not grate it on a fine grater, the apple will give a lot of juice and ruin the dish;
11. Before starting to form the salad, grease the plate with sunflower oil;
12. Coat the layers well with mayonnaise, otherwise the salad will be dry;
13. Do not use herring if it has a yellowish tint or foreign odors, which means the fish was not stored properly and may have been spoiled.