Herring Under a Fur Coat

A recipe for a very popular salad in Soviet times, as well as nowadays, which is immediately associated with New Year and holidays in general. Nowadays, many housewives improvise by adding a layer of cheese to the salad or replacing the potatoes with apples to lighten the salad... Remember the film by Ryazanov "Office Romance", when everyone was visiting Samokhvalov and he said to Olenka: "Try that salad over there." And she responds: "Oh, I have already tried it. I make it better than your wife, you need to add grated apple to it." That's what they were talking about the "Fur Coat" salad. In my family, they love this salad in its classic, one might say, version. This is the way my mom always made this salad, so I offer it to you in its original form.

Salted Herring

1 herring or 10.5 oz of ready fillet

Potatoes

10.5 oz

Carrots

10.5 oz

Beet

10.5 oz

Onion

5.3 oz

Mayonnaise

To prepare herring under a fur coat, first you need to boil potatoes and carrots until cooked. Boil the beet separately. Allow the vegetables to cool and peel them. If using whole herring, clean it and remove the bones. Grate all the vegetables separately using a large grater. Finely chop the onion and herring separately. Now take a suitable flat plate or dish and layer the salad. The layers in the salad will be repeated twice, so all the salad ingredients need to be divided in half. First layer - evenly spread half of the herring.

Next layer - half of the chopped onion. Lightly spread a layer of mayonnaise.

Try not to overdo it with the mayonnaise, otherwise, the salad will be too greasy.

Next, layer half of the grated potatoes. Again, mayonnaise.

Next layer - carrots, again, half of the amount. Mayonnaise.

Next, layer half of the prepared beet. Mayonnaise.

Now repeat the layers in the same sequence.

Decorate herring under a fur coat. You can simply sprinkle the salad with boiled and crumbled egg yolk. I decorated the salad by placing boiled carrot slices in a circle. I cut the beet (boiled) into thin round petals and rolled them into rose shapes. The centers, once again, are made of carrots. I also garnished the "bouquet" with parsley leaves. A truly festive dish!

(4/5)