Salad "Herring under a fur coat": layers, proportions of ingredients, classic recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Everyone knows and deeply loves the salad "Herring under a fur coat". It was known to our grandmothers and is one of the main dishes on the modern table. But from year to year, culinary specialists come up with new recipes for how to lay out layers. Each recipe remains unique in its own way, in "Herring under a fur coat" each hostess chooses the proportions of ingredients for herself, and thus the dish turns out to be unique. Next, let's try to choose the most common methods of cooking "Herring under a fur coat." Layers in order in classic and modern recipes will be discussed in this article.

Herring under a fur coat

Ingredients:

• two medium sized herrings;
• one large onion;
• four eggs, pre-cook;
• four potatoes, also boiled;
• one medium boiled beetroot;
• two medium-sized boiled carrots;
• mayonnaise.

Cooking:

The "Herring under a fur coat" is laid out in layers. First of all, it is necessarylay out the fish fillet, cut into small pieces. Then - onion cubes. To get rid of the unpleasant smell and bitter taste of this vegetable, you need to pour boiling water over it and leave it for several hours. Next, potatoes, carrots, eggs and beets are laid out, which must first be grated on a medium-sized grater. Do not forget to grease each layer of salad with mayonnaise.

"Fur coat" with green peas

Everyone has long known how to lay out the layers of "Herring under a fur coat" according to the traditional recipe, but modern technology does not stand still, and there are some advances in the field of cooking.

Ingredients:

• herring fillet - about 500 grams;
• boiled beets - no more than four pieces, depending on size;
• a few boiled potatoes;
• two or three boiled carrots;
• one bulb;
• four boiled chicken eggs;
• mayonnaise;
• green peas;
• a few sprigs of parsley.

Cooking:

It is not recommended to add s alt to this salad. Because herring and mayonnaise do a great job.

First of all, you need to boil the ingredients that require it. While the vegetables and eggs are cooling, you can start cutting the fish. It is important that the meat is completely pitted. You also need to peel the onion and cut into small cubes. If necessary, as in the previous recipe, you can pour boiling water over it. Cooled eggs and vegetablesclear.

Put pieces of fish fillet on the bottom of the salad bowl. You can grate vegetables and eggs in advance so that they are ready. Put the onion on top of the herring, then the potatoes, which should completely cover the previous products. And also this layer must be well greased with mayonnaise. This is followed by grated eggs, which should also be covered with mayonnaise. The penultimate layer is carrots, which are lubricated according to the principle of the previous two. And the beetroot salad completes. It must be evenly distributed over the surface of the salad, and then decorate using green peas, herbs and mayonnaise.

Before serving, the salad should be infused. It is better to prepare the dish a day before eating.

"Shuba" with apples

We are all used to cooking "Herring under a fur coat" according to the classic recipe. Layers, the sequence of the hostess are trying to comply. But it's much more fun to try something new. Add other products, change the sequence of layers.

Ingredients:

• one s alted herring;
• a few potatoes;
• three chicken eggs;
• medium-sized beets - 2 pcs;
• one or two carrots and the same number of apples;
• one bulb;
• mayonnaise;
• s alt if needed.

Cooking:

Eggs and all vegetables, except onions, are washed well and boiled until tender. Onions should be cut into small cubes. Some housewives prefer to pickle this vegetable. For the marinade, you will need one teaspoon of vinegar, a teaspoon of sugar and a littles alt. In this solution, the onion should stand for no more than fifteen minutes.

Herring should be cleaned from the smallest bones and skin, and then cut into small pieces. All other products are rubbed on a coarse grater. Next, pay attention to how to lay out the layers of "Herring under a fur coat" in this recipe. The first will be lightly s alted potatoes, which should be greased with mayonnaise. Next - fish, onions and carrots, the last grease with mayonnaise.

After carrots put apples, and then - eggs, which should also be covered with mayonnaise. And traditionally beets complete the layers, mayonnaise is evenly distributed over it. You can decorate the salad as you wish. Before serving, it is advisable to let it brew a little.

Salad "Obsession"

If someone is tired of "Herring under a fur coat" (classic recipe, layers, sequence and set of products), then there is a great alternative to this dish.

Ingredients:

In addition to the usual products that we use to make "Fur Coats", you will need: approximately 150 grams of hard cheese, some garlic and herbs.

Cooking:

Pre-boil vegetables, cool and peel. Grate potatoes and mix with mayonnaise, s alt to taste. Do the same with beets, only here you need to add crushed garlic. Carrots do not need to be boiled. It should be grated, slightly s alted and also mixed with mayonnaise. The cheese is rubbed and set aside.

Now you can uploadlayers. The first will be potatoes, and then beets. The third layer is herring, which is covered with onions, cut into half rings. The final layer is carrots and hard cheese.

Salad "New Year's Eve"

Another alternative to "Herring under a fur coat". Very tasty and easy to prepare salad. It will become a decoration for the New Year's table in every home.

Ingredients:

• 200 grams of herring fillet;
• about 400 grams of boiled potatoes;
• the same amount of boiled beets and carrots;
• 250 grams of pickles;
• one small onion;
• 250 grams of apples;
• about 150 grams of hard cheese;
• 3 boiled chicken eggs and 6 quail eggs;
• 3 tablespoons fresh cranberries;
• parsley and dill;
• mayonnaise;
• 3 tablespoons of vinegar;
• 0, 5 teaspoon sugar;
• s alt and other spices as desired.

Cooking:

Better start by preparing the onion. It should be cut into cubes and put in a marinade, which is prepared using vinegar and sugar. Cut pickles and herring into cubes, and simply grate all other products.

Fish will traditionally be used for the first layer. Next - onions, and after it - beets, it is smeared with mayonnaise. Then - cucumbers, carrots and again mayonnaise. Then there will be apples, cheese and potatoes, which also need to be well greased. And the salad is completed with a layer of chicken eggs. The remaining products are used forsalad decorations.

"Herring under a fur coat" roll

This is a more convenient salad design option. So each guest will be able to take a piece for himself, and not climb his spoon into a common salad bowl, which is quite common on holidays.

To traditional products you will have to add only Armenian lavash.

Lavash sheet spread on foil, very thinly smeared with mayonnaise and grated beets are placed on top. Another sheet of pita bread is placed on top, also smeared with mayonnaise, and grated carrots are placed on top. Now it's the turn of the third sheet, on which the eggs are placed. Now you can roll the pita bread into a roll and wrap it in foil. In this state, the salad is sent to the refrigerator for at least thirty minutes.

The chilled rolls are cut into small pieces, and a leek, cut into rings, and a piece of herring are placed on top. Delicious and original salad is ready to eat.

Santa Claus

Here we will add marinated mushrooms, pomegranate and olives to the usual ingredients.

At first glance, an ordinary "Herring under a fur coat" is being prepared. The layers are laid out in order traditionally, but you need to immediately form the shape of the head for Santa Claus. The third layer will be beets, which are placed only on the lower part of the head. The last layer is potatoes. You need to distribute it evenly over the entire surface. Now you can start decorating.

The middle of the face is grated yolk. Made from beetscap at the top. The rest of the space is filled with grated protein. Olives are used for the eyes and carrot pieces for the mouth and nose.

Conclusion

As you can see, there are many recipes for "Fur Coats", and each of them is unique in its own way. But no matter what products modern chefs add, few dare to change the traditional composition. After all, it is impossible to imagine a "Fur coat" in which there will be no beets or herring.

It is important when preparing the salad "Herring under a fur coat": in what order the layers are indicated in the recipe, in this they should be laid. Otherwise, the taste performance will be significantly lower.