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.

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.

Cooking

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 sprigs of greens (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.

Salad "Herring under a fur coat" is a favorite dish of all times and peoples. Vegetables combined with herring give an excellent result, and the simplest ingredients turn into an exquisite and very tasty dish. Today we prepare the salad "Herring under a fur coat" according to the classic recipe, observing the order of the layers.

In order for the salad to turn out delicious, it is important to choose the right herring: the fish should be lightly salted, fatty and fresh. If there is no desire to clean a whole herring, then use ready-made fillets, but it is better to buy it from well-known manufacturers.

Onions for salad can be used both fresh and pickled, this is your choice. It also happens that the housewives remove the bitterness of the onion by scalding it with boiling water, this is also acceptable.

If you take transparent glassware to serve the salad, then the dish will look more presentable, because the order of each layer will be visible on the side. It is most convenient to serve the salad in a deep salad bowl with sides, so immediately prepare dishes that are suitable for such purposes.

Required products for salad:

• 250 g lightly salted herring;
• 150 g of beets;
• 150 g carrots;
• 100 g of onions;
• 150 g potatoes;
• 150 g of mayonnaise;
• salt to taste.

Preparation of salad "Herring under a fur coat"

To prepare the salad, immediately take a deep plate, so that it is more convenient to lay out the layers of each product. The first layer for the salad will be potatoes: we will cook it in advance and cool it. Three boiled potatoes on a grater, lightly salt and pour mayonnaise. Why potatoes are the first layer: they will absorb the juices and flavors of all other products and will not be dry.

We distribute cubes of pre-cut onions and herring on potatoes. We clean the herring, cut it into fillets, removing all the bones. We also cut the herring into cubes. Pour a layer of herring and onion with mayonnaise, making a beautiful mesh. Such a layer of mayonnaise will not be very greasy and will perfectly soak the salad.

Three boiled and completely cooled carrots on a grater and lay out the next layer. Carrots do not need to be salted.

The final stage in the preparation of the salad will be the beetroot layer: we rub the boiled beets on a grater and spread the final layer, watering the beets with mayonnaise. If desired, the sequence of layers can be repeated again, then the salad will be 2 times more.

We let the salad soak in the refrigerator for 2-3 hours, the dish will become juicy, tasty and rich.

Back in Soviet times, a unique recipe for herring salad under a fur coat (classic) was invented. It does not lose its popularity today. Often it can be seen on festive and everyday tables. Each hostess 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 originated from Jewish cuisine. But there is another legend. According to her, 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 yet satisfying recipe. He wanted him to create a dish that, at a small cost, could satiate drinking guests. The fact is that the riot of visitors brought huge financial losses to the owner of the establishment. They broke dishes and destroyed furniture.

The cook, whose surname was Prokoptsev, took the most affordable cheap products as a basis. In those days, the cost of herring was more than modest. The Provence sauce was also low in price. As for the rest of the ingredients, such as beets, potatoes and carrots, they were also available to the most impoverished members of society. Thus, it was possible to create a dish called "herring under a fur coat."

Herring, moreover, in those days was considered not just a fish, but a symbol of the proletariat. The vegetables indicated the peasant stratum. For the first time, such a salad was served at the New Year's table in 1919. That is why it has since been considered a festive dish.

Classic step by step recipe

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

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

Take potatoes, carrots and eggs and put them in a pot of water.

Boil for 40 minutes.

Beets are placed in one pan, salted and boiled for about 70 minutes.

Prepare the ingredients. On a coarse grater, grind all the ingredients except onions and herring.

Peel potatoes and rub into a separate plate. Do the same with eggs.

Similar actions are done with carrots and beets.

The onion is cut into cubes and kneaded with your hands so that it breaks up into layers.

Everything else is laid out in a separate container.

Herring is the main ingredient in a delicious salad. You can quickly cut a herring into a fillet for a fur coat if you have some experience. Particularly skilled chefs do it with a single movement of the hand. After that, the herring is first cut 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 suggests the following:

All layers are smeared with mayonnaise. Take a salad bowl. It should have small sides. Its diameter should be 25 cm. Pieces of herring are laid in the first layer, carefully spreading 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 from the store. Next, lay out the 3rd layer. This is a potato that hides the rest of the layers. It is leveled with a spatula and again smeared with mayonnaise. Layer 4 is made up of eggs. They are placed in the same way, stacked, lightly pressed and aligned edges. Spread with mayonnaise.

After that, you can move on to carrots. She is the fifth layer. It is also simple and easy to distribute and level it. This layer is then covered with mayonnaise and proceed to the next step. This is the last step, consisting of laying out the beets. After that, the final form of the future dish is formed. From above it is again smeared with mayonnaise. The salad is sent to the refrigerator for several hours. If it was prepared in the evening, you can leave it overnight.

You can not decorate the salad immediately. Beetroot juice at this time will soak the dish, and the whole decoration will lose its attractive appearance. While the dish is infused in the refrigerator, the beets color the top layer. Decorate it with grated eggs, herbs and lemon slices before serving directly.

You can consider other cooking options. To do this, use additional components 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 a salad under a fur coat includes, in this case, sour apples. The products needed are:

• 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 cooking. The algorithm is the following:

Rub the potatoes coarsely, separate half and spread on a dish.

Cut the herring fillet into small cubes and lay on top of the potatoes.

Next, lay out the chopped onion, mixed with capers.

Spread with mayonnaise. It is pre-mixed with mustard. Layers are laid out alternately: boiled grated carrots, half a beetroot, chopped eggs and the remains of potatoes.

Lubricate with mustard-mayonnaise mixture.

The updated salad is completed with a layer of finely chopped peeled apples and beet residues. You can consider the dish ready.

The classic herring fur coat recipe is a proven option, but nothing prevents you from experimenting. There is one unique and original recipe. It uses all the same ingredients as for the classic version, just the salad is laid out in the form of a roll. Taste remains the same. In this case, an unusual interesting salad is obtained. 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, decorate 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 skins;
• 1 boiled carrot;
• 4 boiled eggs;
• 2 beets;
• mayonnaise to taste.

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

Cut the herring fillet and cut into small cubes.

Remove the yolks from the boiled eggs and set them aside.

The protein is rubbed on a grater. Rub potatoes, carrots and beets in the same way.

When all the necessary components are ready, a fur coat is assembled, lubricating 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. Spread egg whites on top. Again put a little mayonnaise and lay the grated beets. The sequence of layers is repeated in order. The last will be beets. Distribute evenly, covering the sides. Lubricate the almost ready salad with mayonnaise, decorate with yolks, grated on a fine grater. Let the dish brew for 6 hours or place in the refrigerator overnight.

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

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

Vegetables are boiled and peeled. Potatoes are mashed into a puree. Cut each piece of pita bread into 4 parts with a hem. So it will be much more convenient to use it. It is better to take pita bread of medium thickness. It is well saturated with mayonnaise and retains its shape (an almost transparent and thin version is not suitable for snacks). Usually, food wrap or polyethylene is placed under the first sheet of pita bread. Lavash is smeared with a thin layer of mayonnaise, and beets grated on a coarse grater are placed on top.

Lightly pressing with the palm of your hand, put the next sheet of pita bread, which is pre-lubricated with mayonnaise. Carrots, prepared in the same way as beets, are evenly distributed over a sheet of pita bread (the edges must be covered with stuffing). Then, 3 sheets are laid and also smeared with mayonnaise. Spread mashed potatoes on a 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 steep so that the pita bread is not soaked with water. Lavash is rolled up along the short side, so the layers are smaller. Then the roll is wrapped in a film, its edges are twisted and put in the refrigerator for at least half an hour. After cooling the dish, 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, only TODAY!

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

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

• Herring fillet - 900 gr.;
• Egg - 6 pcs.;
• Potato - 3 pcs.;
• Burak - 6 pcs.;
• Carrot - 3 pcs.;
• Mayonnaise - 200 ml.

Cooking method:

If you have a herring carcass. Then cut off your head. Remove the insides. Rinse with cold water. Cut lengthwise. Remove the spine and all bones. If the fillet is ready, then immediately start cooking;

Cut the fish into small cubes. This will be the first layer;

For the second layer. Boil potatoes in uniforms. Cool down. Cold peels are easier to remove. Take a grater, be sure to large size and grate;

Put the eggs in a saucepan with hot water, cook for ten minutes over low heat. If you turn on the fire at full power, then the water will boil, the eggs will knock against each other and crack;

After the specified time, drain the water. Pour cold. Cool down completely. Eggs are poured with cold water in order to be easily peeled;

After complete cooling. Peel off the shell. Grate. This is the third layer;

Carrots can be cooked together with potatoes, but you need to take into account that the cooking time for carrots is fifteen minutes longer. Therefore, potatoes need to be obtained earlier. Carrots boiled in the skin. After cooking, cool, peel. Grate on a large grater. In a salad, this vegetable comes in the fourth layer;

Burak is boiled in the skin. Its cooking time is twice that of other vegetables. Check readiness with a knife. If it easily and gently enters the pulp, then it is completely ready. Cool, remove the skin, grate. The filling for the fifth layer is ready;

Forming a salad, lay out the layers strictly in order, lubricating with mayonnaise. Decorate the top layer with mayonnaise by 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. During the preparation of this dish, a festive mood is created. Each housewife has her own secret for preparing this salad. Cooked with carrots, apples. Change the order of the layers. But the most beloved among the majority of the population remains the classic recipe for herring under a fur coat, collected in layers.

Ingredients:

• Onions - 3 pcs.;
• Potato - 6 pcs.;
• Egg - 6 pcs.;
• Herring fillet - 600 gr.;
• Burak - 6 pcs.;
• Mayonnaise - 100 gr.

Cooking:

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

The first layer is always fish, which is cut into small pieces. Spread on a large dish in a thin layer;

The second layer is onions. Add to the salad, pre-chopped and soaked in hot water onion for ten minutes;

The potatoes are placed in the third layer. First, the potatoes are boiled in uniforms. Cool, peel off. Rubbed on a coarse grater;

From above, potatoes are poured with oil, which is left in the package from the fillet. And smeared with mayonnaise;

The fourth layer is a carrot boiled in the skin, cooled, peeled and grated on a coarse grater;

The next fifth layer is an egg. Weld hard. Cool in cold water, peel the shell and pass through the egg cutter;

Top with mayonnaise;

The sixth layer is the main ingredient of this beetroot dish. It is he who gives the dish an unforgettable taste and look. Cooked unpeeled. After cooling, peel and grate;

At the end, gently rub the mayonnaise with a spoon, forming beautiful rounded sides.

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

You can serve this delicacy in portions to each in a separate plate. To do this, use a special round ring, which can be easily bought in stores. If there is no time to look for a special device, take a bottle of mineral water, cut out the ring. Any tin can and even a mug will also work.

During cooking, press firmly on all foods to make it easier to get out of the serving ring.

To create a beautiful salad look, resourceful housewives use a detachable cake pan. Transfer to a plate that is larger than the mold. The location of all layers is clearly visible. On the festive table, it takes the form 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, cooked according to the classic recipe with an egg, rolled into a roll, will certainly arouse the admiration of 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 it is necessary to lay out the entire portion only in the center. Then, gently pressing with your hands, roll into a roll shape. Without removing the film, let it brew for a couple of hours in the refrigerator. Then 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, causing appetite, and the desire to rather enjoy a colorful dish.

How to decorate a herring under a fur coat

The classic option for decorating a dish is mayonnaise applied with a mesh over a layer of beetroot. Sometimes garnished with grated egg or chopped herbs. Use tomatoes, cucumbers, onions with rings or olives. But there are many methods to give a beautiful, unique look to a dish 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 products, thereby delighting children.

With the help of mayonnaise, a trunk is drawn, pieces of olives add the image of a birch, and parsley serves as leaves. Using caviar and mayonnaise, very beautiful fish are obtained. You can depict a real aquarium by adding dill algae.

If you have a silicone cake mold with a beautiful pattern, such as a rose or a bear, use it and you won't regret it. When you turn the salad on a dish, it will take the form of a shape and will look like a cake.

Very easy to shape into a fish. Make scales from sliced ​​beetroot rings, onions, carrots.

Flowers are made from boiled beetroot and carrots, laid out on a mesh drawn with mayonnaise. Parsley leaves are perfect for flower foliage. For the new year, it is beautiful to decorate with a clock, on which the arrows 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. Arrange in the correct order. This dish should be placed in the center of the festive table. It is not worth drawing numbers and arrows with mayonnaise, because they will definitely turn red from beetroot.

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

Choose potatoes that are firm and do not become watery during the cooking process. Incorrectly selected potatoes will turn into mashed potatoes and spoil the taste of the dish. Many boil peeled potatoes - this is wrong, it is worth cooking only in their uniforms;

Burak, which has white veins in the cut, is not suitable for salad. Also, do not use fodder varieties. Ideal red beetroot, which has a sweet aftertaste. It is worth stopping your choice on medium-sized fruits;

Carrots should be sweet, without bitterness. Medium size, fresh and firm;

If possible, purchase eggs from farmers. They differ in appearance from store-bought eggs of a rich color with a yolk that will decorate a salad with its appearance;

Herring should be chosen fatty. Definitely lightly salted. Salted fish will oversalt the entire salad;

Mayonnaise is used only fat. With a low percentage of fat, the mayonnaise is too thin, it will not be able to soak the layers well;

Onions are always soaked in water or pickled. This softens the harsh onion flavor. They are always placed above the herring;

It is not worth cutting the ingredients into cubes; grated ones give a mild taste to the salad and are well soaked;

If you use ready-made slightly salted herring fillets, then do not throw away the oil, pour it on top of the potatoes and get a rich and delicate taste of the salad;

An apple is added to give a spicy taste with a slight sourness. Rubbed on a coarse grater. Do not rub on a fine grater, the apple will give a lot of juice and ruin the dish;

Before starting the formation of the salad, grease the plate with sunflower oil;

Spread the layers well with mayonnaise, otherwise the salad will be dry;

Do not use herring if it has a yellowish tint or foreign odors, which means that the fish was not properly stored and possibly spoiled.

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 were present all year round 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 cucumbers and 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, selected 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!

Useful information How to cook herring under a fur coat - a classic recipe for herring under a fur coat step by step with a photo, a sequence of layers 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, placed 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!