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

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

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

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

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

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

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

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

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

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

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

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

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

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

Boil potatoes, carrots, beets and eggs.

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

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

see also

Herring under a fur coat is a salad whose recipe is known to many housewives. This salad is present on every holiday table and New Year is no exception.

Many people prefer to prepare a salad according to the classic recipe, using exclusively vegetables - potatoes, onions, carrots, beets - and herring. Very often this recipe is supplemented with boiled eggs. If desired, you can diversify it and make the “fur coat” more exotic by adding apples, avocado and even pineapple pieces.

If you don't like onions, you can also exclude them. A herring under a fur coat won’t get any worse from this. To add a spicy note to the salad, you can add grated garlic or pickled cucumber. The taste of the dish will be perfectly complemented by grated cheese.

Regardless of what ingredients you plan to use, herring under a fur coat is always prepared in layers. In the classic version, the sequence of layers will be as follows: potatoes, herring, onions, boiled eggs, boiled carrots, boiled beets. Each layer must be coated with mayonnaise.

After the salad is assembled, it must be placed in the refrigerator so that all layers are saturated with mayonnaise. It is best if it sits overnight in the refrigerator before serving. You can decorate the salad in different ways - it all depends on your imagination.

Herring under a fur coat - a classic recipe with eggs

The classic salad recipe uses only vegetables and herring. Herring under a fur coat must be laid out in layers, each of which is coated with mayonnaise. As a decoration, you can take onions cut into rings, parsley leaves, dill sprigs, or just a cracked egg.

Ingredients:

• one herring (fattier);
• boiled carrots;
• boiled eggs;
• a couple of potatoes;
• medium-sized beets;
• bulb;
• mayonnaise;
• onions and herbs for decoration.

Preparation:

Wash the vegetables and put them in separate pans to cook. First of all, this applies to beets. She will recolor everything, carrots and potatoes.

You need to fillet the herring by removing all the bones. Then the fish will need to be cut into squares.

Cut the onion into thin half rings or cubes. To get rid of bitterness and make it tastier, onions can be pickled in a mixture of water and vinegar.

The potatoes must be peeled and cut into cubes. Peel the carrots and beets and grate them into separate plates. We also grate the eggs into a separate bowl.

Now you can start forming the salad. The layers go in the following sequence:

• potato cubes;
• herring;
• grated egg;
• carrot;
• beet.

Don't forget to coat each layer with mayonnaise. The beets also need to be coated with mayonnaise and the salad should be placed in the refrigerator for soaking.

Before serving the dish, you can decorate it. For example, sprinkle the surface with thinly sliced ​​onion slices or place a few sprigs of herbs.

Rolled herring under a fur coat

Herring under a fur coat can be served in its usual form - like a layer cake - or in an original way: in the form of a roll. Don't worry, there is nothing complicated in preparing it. The set of products is standard, only the way the snack is presented is slightly modified.

To create the roll you will need cling film. When purchasing, choose the one that is thicker. Otherwise, it may break at the most crucial moment - while rolling the roll.

Preparation:

1. First, boil the vegetables and eggs. Cool them, peel them and grate them into separate plates.
2. We fillet the herring - remove all the bones - and cut it into small cubes.
3. We spread cling film on the table. If it is a little thin, then make several layers. Then it will definitely not tear when you wrap the roll.
4. We put the prepared products on it, but in the reverse order: beets, carrots, potatoes, eggs, fish and pickled onions. Each layer must be coated with mayonnaise.
5. Now we form a roll and put it in the refrigerator overnight.

Herring under a fur coat - recipe with apple

Herring and apple are completely incompatible products, but this is not entirely true. For example, in this version of herring under a fur coat, on the contrary, they harmoniously complement each other and only give the classic salad an unusual taste. It becomes more juicy and gets a slight sourness.

Ingredients:

• three boiled potatoes;
• a couple of boiled eggs;
• boiled carrots – 2 pieces;
• cooked beets – medium in size;
• salted herring (larger);
• mayonnaise;
• bulb onions;
• two sour apples.

Preparation:

1. We clean and fillet the herring, removing all the bones.
2. Peel the vegetables and grate them on a medium grater into separate plates.
3. Cut the apple in half and remove the core and seeds. Grate the fruit on a coarse grater. To prevent them from turning dark, pour lemon juice over them.
4. Now that all the ingredients are prepared, you can assemble the salad. The layers will go in the following sequence: part of the potato, herring cubes, onion. Spread a layer of mayonnaise. Next - carrots, half the beets and all the eggs. Again add a layer of mayonnaise. Then lay out the remaining potatoes, apples and beets. Add mayonnaise again and put the snack in the refrigerator.

The salad should stand in the refrigerator all night, then it will be well soaked and will be even tastier.

Recipe for herring under a fur coat with garlic

The classic taste of herring under a fur coat can be “diluted” with a spicy garlic note. This recipe is worth trying for those who are a little tired of the standard “fur coat”.

Ingredients:

• 500 grams of salted fatty herring;
• bulb onions;
• a couple of carrots;
• two to three potatoes;
• beet;
• clove of garlic;
• mayonnaise.

Preparation:

1. Vegetables need to be boiled, cooled and peeled.
2. We fillet the herring and cut it into small pieces in the form of cubes.
3. To rid it of excess bitterness, scald the onion with boiling water. It will become softer and tastier.
4. Now let’s grate the vegetables – beets and carrots – into separate bowls. Cut the potatoes into cubes (small).
5. Now we take a deep salad bowl and begin to form the appetizer. Don’t forget to coat each layer with mayonnaise. The sequence of layers will be as follows: herring cubes, onions, grated carrots, chopped garlic, potatoes and beets (they come last).

We also generously coat the beet layer with mayonnaise. And according to tradition, we put the salad in the refrigerator for soaking.

Spicy herring under a fur coat - recipe with pickled cucumber

Another original salad recipe. But now we will add pickled cucumber to it. It's pickled, not salted. You will need crispy, juicy cucumbers and a sharp taste - this is very important.

Ingredients – standard set + several pickled cucumbers. The ones sold in stores are ideal.

Preparation:

1. First, boil the vegetables - potatoes, carrots and beets - and eggs. We cool them and peel them, and then cut or grate them (as you like) into different plates.
2. Chop onions and cucumbers.
3. Cut the herring fillet into small cubes.
4. Now let's create the appetizer. Coat all layers with mayonnaise. Sequence of layers: half of the potatoes (you need to add a little salt), herring + onion rings, carrots (add a little salt), half of the grated beets, eggs, the rest of the potatoes, pickled cucumbers and the remains of the beets.

Place the salad in a cold place for several hours. Before serving, decorate with herbs.

Herring salad under a fur coat - recipe with fried mushrooms

This recipe was a discovery for me, but it turns out that herring under a fur coat can even be cooked with mushrooms. It would be a stretch to call such a salad a classic, but it’s still worth trying.

Ingredients:

• lightly salted fatty herring;
• champignons – 250 grams;
• boiled potatoes - two to three pieces;
• fresh carrots;
• onion head;
• mayonnaise;
• vegetable oil.

Preparation:

1. We make a fillet from the herring and cut it into small cubes. We spread it as the first layer in the salad bowl.
2. We cut the champignons, fry them in oil and place them in a second layer.
3. Grate the boiled and cooled potatoes on a coarse grater and place them in a third layer. Coat it with mayonnaise, adding a little salt first.
4. Grind the carrots on a coarse grater, cut the onion into cubes and fry the vegetable mixture until tender. This will be the last layer, which we also coat with mayonnaise.

That's it, the salad is ready. It needs to be allowed to brew and can be served.

If there is not much time left before the start of the feast, then each component of the salad can be mixed with mayonnaise and laid out in this form as a layer. This trick will save time and will not affect the taste of the appetizer at all - the salad will turn out great.

Herring under a fur coat in a classic design and design - video recipe

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

The famous herring snack appeared at the beginning of the last century, but even now 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, 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 - 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 the boiled carrots on top of the onion, level the layer of it, and coat it with mayonnaise.

• The beets will form the top layer. Grate it too, smooth it out, 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

1. Boil the root vegetables, cool and peel. Grate into separate bowls on a coarse grater.
2. Boil the eggs hard, peel them, and 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 circles 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!

HERRING UNDER A FUR COAT Herring in lavash - cold appetizer

With apples

A fresh apple adds tenderness, piquant sourness and novelty to the dish.
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

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.

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 salad 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

• 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, add a little lean mayonnaise.
2. Cut the nori sheets into small layers with scissors, 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.

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: a cloudy color and an 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 way the dish will be 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

Discuss

How to cook herring under a fur coat

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 a 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.

Glad to meet you again))

The “delicious” New Year holiday has already ended, but I still can’t stop - I continue to publish culinary recipes))

Although this is easily explained, firstly, the months ahead are rich in holidays and today’s recipe will definitely come in handy, and secondly, I prepared it for the New Year (as well as in the past, and the year before, and in .... years 😉) and therefore I have fresh photos, fresh reviews and fresh comments on the recipe.

That’s why today we’re going to talk about how to cook herring under a fur coat, tasty and detailed))

I recommend today’s article not only to novice housewives, but also to experienced ones, since I myself, having prepared a fur coat for the hundredth time and getting ready to make it for the 101st, read a way to make it even tastier. At the same time, herring under a fur coat has retained the classic recipe and layers, the sequence of which remains the same as we like.

As always, I will first give a short cooking recipe, and step by step I will describe in detail what needs to be done additionally.

Recipe for herring salad under a fur coat, with photos step by step

We will need:

(The photo does not entirely correspond to the truth, since I accidentally deleted some of the recent photos; the photo left was from the last time, when I tried to prepare a salad with beets, which are sold ready-made in vacuum packaging - I didn’t like it.)

• Herring – 1-2 pcs.
• Beetroot – 3 pcs.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Onion – 1 small
• Eggs – 3 pcs. (1 of them for decoration)
• Mayonnaise
• Black pepper
• Vegetable oil

Brief recipe

Boil beets, potatoes, carrots and eggs, cool and peel. Remove the bones from the herring and cut into small cubes. Finely chop the onion.

Place in a salad bowl in layers: potatoes, herring, onions, carrots, eggs, beets. Coat with mayonnaise. I repeat the layers again.

Now in more detail.

How to cook herring under a fur coat, step-by-step recipe with photos

If you take the ratio of products as written by me, then the “shuba” will have a slightly sweet taste due to the rather large amount of beets (but we love that kind). If you take less beets and more potatoes, the sweetness will go away, try it to your taste.

Boil vegetables (except onions) over low heat: cook carrots for about half an hour, potatoes for about 45 minutes, beets for an hour and a half, depending on the size. At the same time, do not forget that

We put the vegetables in boiling water, because we want them to turn out tasty, and not the water in which the vegetables are boiled.

Everything is cooked, let it cool.

During this time we will prepare the herring. The last time I tried to make it with vacuum-packed, already cut and without bones, I must say it’s also good, especially since the herring in these packages is already with salt and vinegar, that is, delicious.

This time I bought 300 grams of Matias fillet, which turned out to be just the right amount. Cut the fillet into small squares.

Peel the vegetables and grate them on a coarse grater. It’s most convenient to make this salad in a salad bowl with high sides, but it just so happens that I put everything in a herring bowl, placing a fur coat in it is still a task, but what can I do? This is exactly what a traditional herring under a fur coat looks like to me))

Now about what I would like to pay special attention to.

A few years ago I came across advice that grated vegetables should be salted and a little sunflower oil added to them. I tried it and, indeed, it turned out to be tastier; at least this New Year, the herring under the fur coat was one of the first to be eaten.

To do this, grate the potatoes into a separate plate, salt them, add a little pepper and add a little, about half a tablespoon, of odorless vegetable oil.

Mix carefully with a fork (so as not to spoil the “airiness”).

I taste it, and if something doesn’t seem like it’s enough, I add it.

We also add a little salt and sunflower oil to the beets.

I just add a little pepper to the carrots.

If the herring is not “mathias”, but a whole fish, it is not too salty, I would say that for this salad it is even tasteless, so after cutting the herring into pieces, you can add a little sunflower oil and a little vinegar.

The question that is most often asked when preparing a fur coat is about layers. Herring under a fur coat, its classic recipe, has layers arranged in the following sequence: - herring; - onion; potato; carrot; - beets, in this version, over the herring you get a “fur coat”, so a “fur coat”, a real one.

But at this point I’m deviating from the recipe, try it, maybe you’ll like it better too.

Now coat the top with mayonnaise. In general, it is recommended not to coat it, but to wait until the mayonnaise spreads itself and is distributed throughout the salad, but it never works out for me, usually there is not enough time, besides, I take fatty mayonnaise and for it to spread, you need to have angelic patience)) That’s why I use mayonnaise I spread it carefully with a spoon.

In principle, we can stop here, but we are not looking for easy ways)) so I’m building another layer, it seems more elegant and tastier to me.

I usually prepare this salad in advance and leave it in the refrigerator to soak overnight.

The next day all that remains is to restore beauty. You can cut out vegetable flowers and leaves, you can sprinkle with fresh herbs, I decorate with grated egg.

What else would I like to add? I suggested preparing a salad “Herring under a fur coat” » the classic version, in which the recipe contains an egg, but it is often prepared without eggs, without compromising the taste at all. So if you don’t like eggs, feel free to remove them from the recipe. I tried cooking this way, but I returned to the usual version; I personally like it better.

The cross-sectional appearance of a fur coat may not be the most aesthetically pleasing, but it is bright, colorful and appetizing.

And further. I tried the most delicious “fur coat” from a work colleague, and the secret of the “taste” turned out to be not in the products or their special arrangement, but in the fact that when chopping vegetables she used a manual grater, in my opinion from Mulinex. I grated it directly into the salad bowl, the layers turned out more voluminous, fluffy and were better soaked. So if you have a similar device in your arsenal, be sure to use it.

“Herring under a fur coat” is a regular on our New Year’s table along with “Olivier”, although sometimes it also includes not the most festive dishes, like eggs stuffed with onions (everyone loves them, but I find them easy and quick to prepare 😉 you can see them in the photo in the corner). your attention if you are thinking about what appetizer to prepare for your dinner or lunch today.

Well, I highly recommend preparing the more festive dish options. When the days before the New Year holidays fall on the weekend and there is more time for cooking, then I definitely cook something that requires more of my “attention”))

Bon appetit :)