How to properly prepare herring salad under a fur coat. Original herring under a fur coat - an unusual recipe

A classic salad from Soviet times, the recipe for which was born in an era of shortages, but surprisingly took root in our culinary culture. For many Russians, this snack has become a symbol of the New Year, just like Olivier. The recipe for the dish is not complicated, and all the products are accessible and inexpensive. However, if you know some tricks, the salad will turn out much more interesting and tastier.

Step-by-step preparation of herring under a fur coat

The sequence of preparing herring under a fur coat is known to all housewives. First, potatoes, carrots and beets are boiled in their skins, and while they cool, the herring is cleaned of bones, skin and entrails. It’s best not to complicate your life, but to buy ready-made fillets right away and cut them into cubes. Vegetables are grated or finely chopped, and onions are chopped very finely and thinly. The products are placed on a large dish in layers, coating each layer with mayonnaise - first a layer of potatoes, then fish, onions, carrots and beets. The salad should stand in the cold for a while and soak. There are different ways to prepare herring under a fur coat. The salad base can be varied with additional ingredients - apple, eggs, herbs, garlic, nuts, spices and cheese. The order of the layers is easy to change, it is not necessary to add potatoes, and instead of mayonnaise it is permissible to use sour cream or homemade yogurt. There is a variant of vegetarian herring under a fur coat, in which sea kale or seaweed is used instead of herring. Sometimes raw onions are replaced with fried onions, and fish with boiled meat, but this is definitely not herring under a fur coat, although such recipes have a right to exist. The salad is sometimes even served as a roll, which is cut into pieces, or as a jellied salad in miniature molds. Herring under a fur coat can become a filling for French baguettes and pancakes; it is decorated in the form of a sandwich mass, delicious balls or beautiful flowers.

Secrets of preparing delicious herring under a fur coat

Secret 1. If you pre-pickle the onion, it will acquire a spicy sweet and sour taste and a pleasant crunch, and the salad will turn out more tasty and refined. At the same time, the sharp onion taste will soften. To marinate, add a small amount of water and one spoon of vinegar to the chopped onion for 15 minutes.

Secret 2. If you grate the vegetables on a fine grater and not cut them into cubes, the salad will turn out very soft and will be well soaked. On the contrary, it is better to chop apples without a grater, otherwise they will give too much juice.

Secret 3. For piquancy, you can replace apples with pickled cucumbers, let the juice drain, add canned green peas, corn or avocado. Fragrant sauerkraut will give the salad an original taste, as will fried mushrooms, especially champignons. Regular boiled carrots can be replaced with Korean ones - it turns out very tasty. In general, culinary experiments are welcome!

Secret 4. Use only high-quality products, do not skimp on herring and do not skimp on mayonnaise. Some housewives mix fish and onions with vegetable oil for juiciness and only then lay out layers of appetizers. In this case, the salad will turn out more tender and rich.

Secret 5. Try using lightly salted salmon instead, and you will be surprised at the new taste of the dish. The technology for preparing herring under a fur coat remains the same. Smoked herring, red caviar and shrimp are very tasty in the salad.

Recipe: herring under a summer tomato coat

In winter, sometimes you want to return to the hot months and dress up the usual of bright, juicy tomatoes. Boil two potatoes, chop them finely and place them in a layer on a dish. Place half of the onion, chopped into thin half rings and washed with cold water, onto the potatoes. Also chop two herring fillets into cubes and arrange a third layer, and then make a mayonnaise net on the fish. Place two fresh tomatoes, diced, on the herring, brush with mayonnaise and pepper. Decorate the top layer with green onions, grated yolks and fresh herbs. Interestingly, the absence of beets and carrots in this salad is completely unnoticed.

Herring under a fur coat can be false and lazy, lean and meaty, under a cheese or mushroom cap, with horseradish and mustard. There are many recipes for dishes that you can add your own twist to. If you serve herring under a fur coat on the New Year's table, your family will be happy, because this appetizer is appetizing and good in any form. Happy holidays to you!

The classic recipe consists of fish fillet and boiled vegetables, which are laid out in layers and seasoned with a large amount of mayonnaise. A vegetable coat covers the herring, and the salad itself turns out lush and very tender. After standing in the refrigerator for several hours, it cools and is completely saturated with sauce.

To make the New Year's dish traditional for our table tasty, you need to know a few tricks. Nothing special, but worth knowing for beginners! Therefore, for those who will be preparing “Herring under a Fur Coat” for the first time, I tried to “chew” the classic recipe, providing it with the smallest details of preparation, with step-by-step photos, of course. I would be grateful if you appreciate my efforts by preparing the salad and writing comments 😉

Features of the classic preparation of “Fur Fur Coats”

Dicing? Coarse or fine grater?

For “Shuba”, potatoes, beets and carrots are boiled. In the traditional version, they are boiled “in their uniforms” - this way they retain more vitamins. But to save time, you can cook the beets in the microwave or bake them in the oven in foil. In addition, with such heat treatment, its taste will improve and the color will be more saturated, since the beets will not “boil” in water.

As for the method of chopping vegetables, there are two options. Some prefer to cut potatoes, beets and carrots into small cubes, others prefer to grate them. Which one tastes better? But the classic recipe insistently dictates the use of a grater - with a large mesh. Moreover It’s better to grate all the vegetables in a canopy, directly into the salad bowl, then the fur coat will turn out more airy.

What is the sequence of layers in a salad?

According to the canons, “Herring under a Fur Coat” must have layers: potatoes, herring, onions, carrots and beets. But as for their sequence, opinions here are also divided. Some people prefer to place fish on the bottom of the plate and cover it with vegetables on top. Others (and I am one of them) put half the potatoes as the first layer, and then herring and other vegetables on top of it. In this way, the potatoes are better saturated with the taste of the herring, and the fish itself is, as it were, completely “dressed in a fur coat” from all sides.

Another very common move among chefs is repeating layers, when vegetables are laid out alternately in thin layers and alternated 2-3 times. In this simple way, it is possible to achieve a special tenderness of the salad, which turns out tall in a festive way and with a beautiful pattern in the cut. And the serving option “Rolled Herring under a Fur Coat” has its own tricks -

How do you lay out the layers?

Ingredients

• herring 1 pc.
• potatoes 4 pcs.
• beets 2 pcs.
• onion 1 pc.
• carrots 1 pc.
• lemon juice or 9% vinegar 0.5 tsp.
• salt 2 chips.
• mayonnaise “Provencal” 150 ml
• egg (optional) 1 pc.

How to cook herring under a fur coat

1. 
   First you need to boil the potatoes, beets and carrots until tender, then cool and peel them. If you use an egg for decoration, do not forget to hard boil it too. It is better to take a herring in a barrel - you will have to clean it yourself of bones and entrails, but it is much tastier than from a jar. So, when all the vegetables and herring are peeled, I start assembling the salad.
2. 
   The first layer is half a potato (after the fish hits the potatoes, it imbues it with its flavor). I peel two potato tubers and chop them on a coarse grater. I spread it in an even layer on a plate. I add a little salt on top, literally a small pinch of salt. I generously cover it with a mayonnaise mesh, and then spread it over the layer of potatoes, without pressing with a spoon, so that the salad turns out airy.
3. 
   The second layer is herring. I fillet the fish and cut it into medium cubes so that the taste of the saddle is clearly present in the salad. I spread it on top of the potato layer. I cover the top with a small amount of mayonnaise (I don’t spread it with a spoon).
4. 
   The third layer is onions. I peel it and cut it into cubes. I put it on top of the herring, sprinkle it with lemon juice and add a little more mayonnaise (I don’t spread it with a spoon). Instead of lemon juice, you can use table vinegar. If the onion is bitter, you can first scald it with boiling water and thoroughly squeeze out excess moisture.
5. 
   The fourth layer is carrots. I chop it on a coarse grater and spread it in an even layer on the salad, pour the sauce on top and gently spread it with a spoon, without squeezing the carrots.
6. 
   The fifth layer is the second half of the potato. I salt it on top and cover it with mayonnaise. I spread the sauce with a spoon so that the potatoes drink well.
7. 
   The sixth layer is beets. I spread it in an even layer and cover it with mayonnaise.
8. 
   On top you can decorate the “Shuba” salad with grated egg, which we boiled in advance. Or cut flowers from carrots and beets. Or sprinkle with finely chopped dill. I simply decorated the top with a mayonnaise mesh.
9. The finished salad should sit in the refrigerator for at least 2-3 hours so that all its layers are thoroughly saturated with the sauce.

Traditionally, herring under a fur coat is served on holidays, in particular on New Year.

Serving can be either on a common platter or in portions. In the latter case, you can additionally decorate the salad with decorative elements, for example, a candle made of carrots and bell peppers (as in the photo). In a word, feel free to use your imagination and decorate the dish the way you like. Bon appetit to you and your guests!

Video “rolled herring under a fur coat”

On New Year's Eve, I always remember the same picture from childhood: my mother suddenly turned into a sorceress and performed a real miracle before my eyes. Like the fairy from the fairy tale about Cinderella, who turned a simple pumpkin into a carriage, my mother creates something special in our kitchen from the most ordinary products.

The salted herring has already been laid out on the board, which always seemed to me a boring and monotonous product. But the boiled beets modestly expose their brown round sides from the pan. A boiled carrot rests nearby, unrecognizable under its darkened skin. The usual pungent smell comes from already peeled onions. A simple, everyday picture... However, I wait with bated breath.

Now all these products will be cut, crushed and transformed by mother’s neat and dexterous hands. And then I will again witness the magic. Mom will take a strange and beautiful elongated dish and conjure a culinary masterpiece on it, from which it is impossible to take your eyes off and take your nose away. The herring will fall to the bottom in pieces on a yellow potato bed and hide under several clothes, so different and elegant that it will take your breath away. And in the end, mom will cover everything with a purple robe, worthy of a king in its splendor.

Can you guess what dish I'm talking about? Of course, about the legendary herring under a fur coat. Years go by, children grow up, but people's love for Shuba does not become obsolete. So I, too, every year create this magic from the most seemingly simple products for my loved ones. Now I will tell you all the secrets of my favorite New Year’s herring.

Herring under a fur coat has always been a folk dish. Therefore, there are as many variations of this salad as there are people in our country. In Soviet times, it was difficult to get food; we had to make do with what was available. It was easy to get vegetables and herring, and this is how the main components of the legendary salad came together. Each time, another cook brought something of his own to it, again based on the products that he was able to get hold of during that difficult time.

We will not go through all the numerous recipes. Let's focus on the most classic and proven ones:

I’ll tell you one small but very important secret: the correct sequence of layers plays an important role in a fur coat. In order for the salad to fully reveal its flavor bouquet, it is always necessary to alternate more neutral products with more piquant ones.
Now let’s look at this fur coat law in more detail.

Classic salad recipe “Herring under a fur coat”

The ingredients for this salad will undoubtedly be found in every home. However, since we are preparing a dish for the New Year, let's buy the best and highest quality.

• one big fat herring
• one large beet
• two medium sized carrots
• one medium onion
• three eggs
• high fat mayonnaise (classic, provencal)

Important - all products must be at the same temperature; you cannot make a salad from vegetables that have not cooled down.

First, of course, we need herring. Don’t be lazy, choose the freshest and, most importantly, the fattest one. Herring, like fish itself, is a bit dry, so the higher its fat content, the tastier the salad.
So, carefully cut our fish into small identical pieces. Take your time, everything should look beautiful. Be sure to remove all the seeds as you go, including the smallest ones! One such bone, accidentally caught in the fillet, can ruin your guests’ entire impression of your salad.

How to quickly pit herring

I used to not like preparing this salad because of the long fuss with the fish, while you clean it, while you pick out all the small bones. But everything can be done quickly and simply. See how to quickly and correctly cut herring for salad.

Next, boil large beets and a couple of medium-sized carrots. Don't be lazy to try the vegetables first. It is important for us that the beets must be sweet. Confidently put unsweetened specimens aside - they will not make a tasty fur coat. It’s most convenient to boil the vegetables the day before preparing our New Year’s dish - this way they will cool down well and even if the beets are bitter, you will have time to boil new ones.

Boil potatoes in their skins in salted water.

Peel carrots, beets and potatoes. It’s more convenient for me to grate them directly into the salad bowl. But you can immediately grate all the vegetables on a coarse grater.

Finely chop one peeled medium onion. It is best to take white sweet onions.

If you happen to have a bitter onion, just marinate it in half and half vinegar and water. After 10 minutes, drain the vinegar, place the onion in a sieve and let it drain well.

Boil three hard-boiled eggs. Grate two of them on a coarse grater, set one aside for now - we will need it to decorate the finished salad.

Remove the jar of mayonnaise from the refrigerator. No, low-calorie is not suitable here at all. Only classic high-fat mayonnaise can emphasize and enhance the taste of fur coat layers.

Well, we have prepared the necessary products, now we will assemble our salad.

Sequence of layers of salad “herring under a fur coat” with egg

Usually for Shuba salad they use a long elongated dish, popularly called a herring. If you don’t have one, a regular round one with high sides will do. You can also prepare a salad in a round form for the holiday table; to do this, just take a springform cake pan or you can cut off the bottom of a plastic container.

Before you start layering the salad, lightly coat the bottom and sides of the dish with vegetable oil. This will make it easier to arrange the salad into portioned plates later.

Our first layer is always boiled potatoes. It creates a good foundation for the salad, holding pieces of herring on itself, preventing them from falling out when laid out into portions.
So, place one grated potato on the bottom of the salad bowl in an even layer.

Lightly brush the top with mayonnaise.

Place the herring on top of the potato layer.

Sprinkle onions on top.

Now it’s the turn of the boiled carrots.

Cover everything a little with mayonnaise again.

Sprinkle with a second portion of grated potatoes and brush with mayonnaise. Top with chopped eggs.

Spread with mayonnaise again and complete this wonderful design with a thick layer of grated beets.

Decorate the surface with mayonnaise according to your imagination. I usually just spread it on and then decorate the finished salad.

The prepared dish cannot be served immediately, it must be well soaked, for this we put it in the refrigerator for 5-6 hours.

If you prepared the salad in a round form, then before serving it must be removed. This is easy to do - just roll it a little to the side and carefully lift it up.

But we still have one more egg left. Separate the white from the yolk and grate them separately.
Sprinkle the beet coat on top: in the center with crushed yolk, along the edges with white. Or just one grated protein. Beauty!

You need to decorate the top of the salad right before serving, otherwise everything will be colored by the beets.

Is it necessary to salt the layers of herring under the fur coat?

This question arises quite often among housewives. It’s better not to add salt - the herring itself is already quite salty, and the mayonnaise is also salty. Usually it is enough to boil the potatoes in salted water (as with regular cooking). But if everyone in your family loves salt and the fish you come across is lightly salted, you can salt the vegetable layers, those that are not next to the pieces of fish.

Herring under a fur coat with an apple

For those who prefer less high-calorie and more savory dishes, there is another version of the classic shuba, with a very refreshing and interesting taste. Yes, yes, a good old apple will replace one layer of potatoes in this salad.

Let's prepare the necessary products:

• One and a half carcasses of herring.
• One large apple. Be sure to choose a hard, hard fruit; soft varieties of apples are not suitable here, since, being cut into pieces, they do not hold their shape well.
• One large boiled beet.
• A couple of boiled carrots.
• One boiled medium potato in its jacket.
• Medium head of onion.
• Two or three hard-boiled eggs.
• Mayonnaise. We remember that we only take classic Provençal, we don’t take anything light or piquant.

Proceed with the products as in the previous recipe.

• Cut the salted herring into neat small pieces, remembering to remove all possible seeds.
• Peel the carrots and beets and grate them separately on a coarse grater.
• Do the same with potatoes.
• Chop the onion as finely as possible.
• Finely chop the eggs too.
• Peel and core the apple. Now carefully cut the apples into small and thin strips.

Tip: Resist the temptation to grate the apples. With this method of processing, the fruits will produce a lot of juice, which will negatively affect the taste and consistency of the finished salad. We need the fur coat not to delaminate, and its ingredients not to fall apart at the slightest touch.

Now that we have prepared all the ingredients, let's start preparing the salad.

Layers of salad “herring under a fur coat” with apples in order

Place a layer of potatoes on the bottom of the pan.

We place pieces of herring on this potato bed.

Sprinkle onions on top and cover with a layer of mayonnaise.

Place apple slices on top.

Now it’s the turn of the chopped egg layer.

Lubricate it with mayonnaise again, not too much, just a little bit. As you can see, we coat the layers one at a time, so the salad will not be so greasy.

Add a layer of boiled carrots.

And finally, we cover everything with a coat of beetroot and again grease it with mayonnaise.

Decorate the salad to your liking with eggs, mayonnaise and any greens.

Rolled herring under a fur coat

If, nevertheless, you are absolutely full of desire to surprise your guests with something more original on a festive evening, but do not want to part with the familiar and dear herring under a fur coat, here is another version of this dish that can amaze all eaters. Let’s make a reservation right away: you’ll have to tinker with this salad. But your reputation as a first-class housewife will be guaranteed.

There are two options for preparing this roll - with and without gelatin. With gelatin, the taste is slightly different, as the consistency of the salad changes. When cut into pieces it does not crumble or break. A simple roll has the same taste as a regular fur coat, just a different form of salad. Since our article today is about the classic method of cooking, let’s look at a simple recipe.

For this dish prepare:

• One large boiled beet.
• A couple of boiled carrots.
• A couple of large boiled potatoes.
• One medium onion.
• One and a half carcasses of herring.
• A jar of good mayonnaise.
• A couple of boiled eggs.

Well, let's get started.

Step-by-step cooking recipe:

Grate the beets, potatoes, carrots and eggs on a coarse grater.

Cut the herring into small equal pieces. For this salad, cut the fish smaller than for a classic fur coat.

Finely chop the onion.

Tip: to make the salad look even more interesting and elegant, replace the onions with green onions (finely chop a bunch).

Now take the cling film and fold it in several layers in the form of a large canvas. Lay the canvas on a table or board.

Spread a layer of beets evenly over the film.

And coat it all with mayonnaise.

Cover with a layer of eggs. As you can see, we place the eggs closer to one of the edges of our workpiece.

Now it’s the turn of the potato layer.

Place a layer of finely chopped onion and herring on the potatoes.

Cover them with a layer of mayonnaise.

Attention! Each subsequent layer should be slightly smaller than the previous one; it is necessary to spread the mass, slightly retreating from the edges of the underlying base. Otherwise, when forming the roll, those layers that end up in the middle will flow out and the dish will turn out ugly.

Now, very carefully, lifting the edges of the film, roll the mass into a roll.

Very carefully, so as not to damage the complex structure, refrigerate for 6 hours.

Then carefully remove the film and decorate to your liking.

Before serving, cut into portions with a sharp knife. Yummy!

These are my recipes for a salad that is familiar to everyone and has already become a New Year’s classic. Isn’t it true that your feet carry you to the kitchen as soon as possible to prepare your favorite delicious fur coat? Don't deny yourself this pleasure! Even if the holiday has not yet arrived, training will not hurt anyone, and your family will definitely appreciate your efforts.

Remember the moment in the film “Office Romance”, where the heroine Nemolyaeva says: “I make this salad better than your wife. Should I add grated apple there? So, housewives prepare herring under a fur coat in different ways. You can argue endlessly which version of herring under a fur coat is a classic recipe. The layers in each will be different and they will alternate in different ways. Do you all know why? There is one story behind the creation of this salad. He did not come to us from some exquisite old kitchen, like the same Olivier. Allegedly, herring under a fur coat is an invention of the workers' canteen during the 1917 revolution. Then it was recommended to put the most affordable and simple products in salads in order to feed the proletariat. I don’t know how true this story is, I have doubts about the same mayonnaise... Wikipedia, after all, refers to European cuisine, in particular Scandinavian, German and English, where back in the 19th century there was a herring salad, layers, which consisted of products such as beets, potatoes, pickled vegetables and eggs. So, is there a classic recipe for herring under a fur coat and what layers are in it?

Today I will show you the simplest recipe with the most common products and a minimum number of layers. We can take it as a basis, and then we will think about how else we can diversify the salad, how it can be served on weekdays and holidays.

Ingredients:

• herring – 1 piece;
• onions – 1 pc;
• carrots – 1 piece;
• potatoes – 1 piece;
• beets – 1 piece;
• mayonnaise.

Food preparation

1. Let's start with vegetables. Carrots, potatoes and beets should be boiled “in their jackets” until tender and cooled. You can cook in one pan; potatoes and carrots will cook faster, beets will take longer to cook. To speed up the cooking process, when it is almost ready, you can turn it off, drain the hot water and add cold water.
2. The main ingredient of the salad is herring. The most commonly found in stores are Pacific, Atlantic and Olyutor. Olyutorskaya is considered the most delicious. You can now buy herring already cut, in oil, in jars and, of course, whole, ungutted. Which one to choose is up to you to decide. I usually take a whole fish, it makes me feel better; cutting it up isn’t too difficult, but at least I can see it whole.
3. Cut off the head under the fins.
   
4. We rip open the abdomen towards the tail.
   
5. There may be caviar or milk inside.
   
6. We take them out and all the insides; a black film will be visible under them. It must be carefully cleaned, because it will taste bitter.
   
7. We cut off all the fins: on the belly and on the back.
   
8. We make a shallow cut along the ridge.
   
9. We remove the skin. To do this, we cut it at the tail and carefully, so as not to tear it, pull it up and towards the head.
   
10. This is what the herring looks like now.
    
11. We push the halves apart with our hands along the cut we made earlier, the spine will remain on one of the halves.
    
    
12. We listen to it and clean the herring fillet from the seeds remaining in it. It is more convenient to do this with tweezers.
    
    
13. Cut the herring into small pieces.
    
14. Peel the cooled vegetables.
    
15. Remove the skin from the onion, wash it and cut it into small cubes.
    

In what order are the layers in a herring under a fur coat?

So, we have the basic, classic version of herring under a fur coat ready. Let's repeat the layers: 1) herring; 2) onion + mayonnaise; 3) carrots + mayonnaise; 4) potatoes + mayonnaise; 5) beets + mayonnaise.

The salad must be made in advance, several hours before the feast, as it needs to be soaked. We keep it in the refrigerator, of course. To prevent it from weathering and drying out on top, the dish with salad must be covered with either a lid or foil.

Herring is stored under a fur coat, like all mayonnaise salads, for a short time, no more than 2 days. Moreover, for storage, it is better to transfer the leftover salad into a plastic container with a tight-fitting lid so that the salad itself does not absorb other odors and so that other foods in the refrigerator do not smell of it either.

In the photo above you see the portioned serving of herring under a fur coat. Let's look at other equally interesting options for preparing and serving this salad.

Lazy herring under a fur coat

Lazy or fast. This is when there is no time to lay all the layers of herring under a fur coat in a certain order; there is no time to wait for them to become soaked. Grate all the vegetables on a medium or coarse grater, chop the onion finely, mix, add a little salt, and season with mayonnaise.

Place the resulting mass on small slices of black or whole grain bread.

Cut the herring into large pieces and place on top of the vegetables.

You can decorate such sandwiches with onion rings, sprigs of herbs or a couple of avocado slices. Try it and you will like it! Tropical avocado goes well with Russian salad.

Herring under a fur coat for two

Let's say you have dinner for two. Would you say it’s unromantic to serve herring under a fur coat? But no. Look at this photo, doesn't she look exquisite?

To prepare it, on a large dish, place all the layers of herring under the fur coat in the form of two parallel bars, excluding the herring.

And instead of placing it inside the salad, place it on top, in thin ribbons.

You can decorate the salad with a mixture of caviar mixed with mayonnaise and watercress.

Rolled herring under a fur coat

This option can no longer be called lazy, because to prepare it, all the ingredients will have to not only be laid out in layers, but also rolled up. Although this is not a classic version of Russian salad, it looks very beautiful and will decorate any holiday table.

For the roll, spread cling film on the flat dish on which we will serve. We will lay the layers of herring exactly the opposite way: first beets, then potatoes, carrots, onions and herring. Don't forget to grease with mayonnaise!

Carefully lift the edges of the film along the long sides and connect them at the top. Our products form something like a log. Use your hands to join the seam at the top and smooth it out. We do not remove the film yet and put it in the refrigerator for several hours.

Before serving, take it out, unroll the film, and carefully pull it out from under the roll. Cut into portions.

For decoration you can use an apple, chives (or green onions) and pomegranate seeds.

What other layers can be made in a herring under a fur coat?

In addition to the main ones that I wrote about above, the following is often added to the salad:

• eggs;
• apples;
• garlic;
• pickles;
• avocado.

Instead of the herring itself, you can use salted salmon, trout, and pink salmon. Then it will, of course, not be a classic herring under a fur coat, but some other salad similar to it, since all the other layers will be the same.

Get ready! Experiment! Enjoy your meal!

The famous herring snack appeared at the beginning of the last century, but even in our time, in many families, the New Year's and other holiday tables are unthinkable without it. For those who are not yet familiar with the technology of preparing this dish, we suggest using our step-by-step instructions and video master class. First, we’ll look at how to cook herring under a fur coat according to the classic recipe, and then we’ll look at some popular variations of this snack.

Classic herring under a fur coat: recipe with photos

Dish information:

• Servings: 8-10
• Cooking process: 30-35 min
• Calorie content: 180 kcal per 100 g

Ingredients:

• Fatty herring – 1 pc.
• One large beet
• A couple of small carrots
• 3 potato tubers
• Onion head
• Fat mayonnaise – 250 g

• Peel the herring carcass, remove the head, tail, fins, and entrails. If you come across caviar, you can add it to the dish, or simply eat it with a piece of black bread and an onion ring.

• Remove the backbone and all small bones from the fish. Cut it into small cubes.
• Wash the root vegetables and boil them in their skins in a double boiler, microwave or in salted water. Cool and peel.
• Grate the potatoes into a flat plate using a medium grater. Distribute it evenly so that the layer thickness is the same and is about 8 mm. Grease with mayonnaise.

• Next comes a layer of herring: spread it evenly over the potatoes.

• Place onions cut into small cubes on the herring layer.

• You need to grate boiled carrots on top of the onion, also smooth out a layer of it and coat it with mayonnaise.

• The beets will form the top layer. Grate it too, smooth it out and soak it in mayonnaise. Decorate the dish as you wish.

The best herring snack recipes

How to prepare herring under a fur coat roll

Dish information:

• Servings: 6-8
• Pre-preparation: 25 min
• Calorie content: 185 kcal per 100 g

Ingredients:

• Barrel herring – 1 pc.
• One boiled beet
• Small carrots – 2 pcs.
• Several potato tubers
• A pair of eggs
• One onion
• Small package of mayonnaise

Cooking sequence:

1. Boil the root vegetables, cool and peel. Grate into separate bowls on a coarse grater.
2. Boil the eggs hard, peel them and also grate them on a coarse grater.
3. Chop the onion into cubes.
4. Cut the prepared herring into slices.
5. Cover the mat for preparing sushi and rolls with cling film. Place a layer of beets on it and coat with mayonnaise.
6. Then comes a layer of potatoes, also soaked in sauce.
7. Spread the chopped onion evenly and grated eggs on it. Lubricate with mayonnaise.
8. Distribute grated carrots onto the egg-mayonnaise layer.
9. Following the principle of preparing sushi, place slices of herring along one side of the mat.
10. Carefully, helping yourself with a mat, wrap the ingredients into a roll.
11. We put it in film in the refrigerator so that it is soaked and holds its shape well.
12. After an hour, we take out the roll, free it from the film, and place it on a dish. We draw a thin mesh on top with mayonnaise. Cut into slices and serve.

A slightly modified recipe for herring under a fur coat in a roll is presented in the following video lesson. In the master class, thin pita bread is used between the layers, and the herring is placed on already cut pieces of roll. Quite original!

A fresh apple in a salad gives the dish tenderness, piquant sourness and novelty.
Dish information:

• Servings: 5
• Cooking process: 25 min
• Calorie content: 170 kcal per 100 g

Ingredients:

• Barrel herring fillet – 300 g
• One large boiled beet
• Boiled small carrots - a couple of pieces
• Boiled potatoes – 2 pcs.
• Onion head
• One sour apple
• Mayonnaise – about 200 g

Cooking sequence:

1. Grind the boiled root vegetables on a grater into separate plates.
2. Cut the herring fillet into small pieces.
3. Chop the onion into cubes and pour boiling water over it for 7 minutes to remove all the bitterness. Drain the water, place the onion on a paper towel and dry.
4. Place a layer of herring and onions on a flat plate and soak it in a small amount of mayonnaise.
5. This is followed by potatoes with mayonnaise, followed by carrots with sauce.
6. Grate the apple onto the carrots in an even layer using a medium grater.
7. The final layer is grated beets soaked in sauce.

Herring under a fur coat with egg

Boiled eggs add an unusual addition to a familiar dish. If you want to surprise your guests, then use this recipe!
Dish information:

• Servings – 10
• Preliminary preparation – 20 min
• Cooking process – 35-40 minutes
• Calorie content – ​​185 kcal per 100 g

Ingredients:

• A couple of herring fillets
• Several boiled carrots
• One boiled beet
• Large onion
• 5 pieces. boiled chicken eggs
• Small package of full-fat mayonnaise

Cooking sequence:

1. Grate boiled root vegetables (beets and carrots) on a coarse grater; do the same with eggs. Chop the onion. Cut the herring into cubes.
2. We assemble the salad in layers: 1 layer – grated potatoes soaked in mayonnaise; 2 – herring with onions; 3rd “floor” – grated eggs; 4 – carrots with mayonnaise. We finish the salad with grated beets, which we carefully coat with mayonnaise on top.

It is incorrect to call such a snack “herring”, because there are no herring among the ingredients at all, but it is quite possible to replace it with nori seaweed, which is used to make sushi. Moreover, this type of snack will appeal not only to vegetarians, but also to all people who adhere to fasting.

Dish information:

• Servings: 8
• Pre-preparation: 20 min
• Cooking process: 20-25 minutes
• Calorie content: 95 kcal per 100 g

Ingredients:

• Nori sheet – 2 pcs.
• One boiled beet
• Several boiled carrots
• small onion
• Lenten mayonnaise without eggs – 200 ml
• 10-15 ml soy sauce

Cooking sequence:

1. Grate the vegetables into different plates on a coarse grater and add a little lean mayonnaise.
2. Cut the nori sheets into small sheets with scissors and pour soy sauce over them for 5 minutes.
3. Chop the onion into small cubes.
4. Place a potato layer on the dish, then nori sheets soaked in soy sauce. Next comes a carrot layer, after which we lay out the grated beets.
5. Decorate the top of the salad with a mesh of lean sauce.

Decorating the finished dish

Most housewives decorate the appetizer with a mayonnaise mesh, but the dish will turn out more festive if its top is decorated with roses, as in the photo of the finished herring under a fur coat. Cut small boiled beets in a circle with a thin small knife, making something like a snake out of it. Wrap it in a rose bud and place it on the salad. Make leaves from parsley.

Use grated egg yolks to brighten up your appetizer. Olive rings will also add a colorful accent to a holiday dish. The originality of the decoration depends only on your imagination.

The taste of the finished dish directly depends on the quality of the products. When choosing the main ingredient for a snack - herring, take into account its freshness, fat content, and degree of salinity. It is better that it is fatty and moderately salty. When buying fish, give preference to the whole carcass rather than preserved fillet pieces.
Pay attention to the brine in the barrel: the cloudy color and unpleasant smell should discourage you from purchasing such a product. Fresh fish is smooth to the touch without visible damage (cracks, cuts).
Do you want to buy herring with caviar? Choose fish with cloudy eyes, while herring with reddish eyes will be fattier and meatier. The main indicator of fish freshness is the condition of the gills. Fresh herring has a dark red hue, a dense consistency, and no bitter, rotten odor.

• Grate the vegetables directly onto the plate on which you are constructing the appetizer. This will make the dish more airy and delicate in taste.
• Use carrots and beets in equal proportions, and double the amount of potatoes.
• Buy only whole herring from a barrel, and not preserved fillets, so that the snack is truly tasty and nutritious.
• If possible, make your own mayonnaise at home. Then your dish will definitely not be spoiled by the taste of low-quality rancid sauce.
• Before serving “Herring under a fur coat,” keep it in the refrigerator for a couple of hours.

The history of the name of the dish “Herring under a fur coat”

There is a legend about the cook Aristarkh Prokoptsev, who back in 1918 came up with a cheap, hearty dish so that tavern guests would eat it and get less drunk from drinking it.
After visitors to the establishment ate a high-calorie snack, alcohol did not act so aggressively on their bodies. They no longer had heated debates that turned into fights. In the snack, he used only accessible and inexpensive products. And the name of the new product was given to “Chauvinism and Decadence - Boycott and Anathema,” the abbreviation of which sounds like “SH.U.B.A.”

What secrets do you have for preparing this popular and beloved snack? Share your tips in the comments or tell us your cooking technology