"Herring under a fur coat" - recipe and layering order

When housewives prepare a "Herring under a Fur Coat" salad in the kitchen, it means they're preparing for a special occasion. Indeed, this dish is prepared for special occasions, and the whole family eagerly awaits it. Why do people love this salad? Firstly, the combination of herring and vegetables produces an incredible result. Few people refuse a little extra. Secondly, "Herring under a Fur Coat" is a budget-friendly recipe, as it doesn't contain meat, which is considerably more expensive than fish. So, if you prepare a large portion for your guests, no one will go hungry; there's enough for everyone.

There's nothing complicated about making the classic "Herring under a Fur Coat" salad. The key is to buy high-quality, fresh ingredients. The choice of herring is crucial. It should be lightly salted for a harmonious flavor, ensuring the salad is perfectly balanced. To make things easier, buy pre-cleaned fish fillets. This will make assembling the salad layers easier and save your hands from getting too dirty. If you're not in a rush, you can buy a whole herring and clean it for the salad.

Today, we'll look at a salad recipe where all the layers are in the right order. There are countless variations on how to assemble "herring under a fur coat," but we'll prepare a classic recipe and share detailed photos with you.

Ingredients:

How to make a Herring under a Fur Coat salad

Before preparing the salad, boil all the root vegetables and eggs until done. Cool and peel the potatoes, carrots, and beets. Cool the eggs and remove the shells.

The first and second layers will be onions and herring. Place diced onions on the bottom, and arrange diced herring on top.

Don't add salt to these layers, but just lightly coat them with mayonnaise. Press each layer lightly with a fork to ensure the ingredients are coated.

Then grate the boiled and cooled potatoes, lightly salt them, and coat them with the sauce. It's best to use a heavier mayonnaise, at least 60%.

Now take the cooked carrots and grate them into the salad. Lightly salt the carrots and coat with a thin layer of mayonnaise.

Grate hard-boiled eggs on a fine grater, add a little salt and soak in the sauce.

Grate the beets, do not add salt, but simply coat with mayonnaise.

Let the salad marinate in the refrigerator for at least 1 hour before serving. You can prepare the salad in a deep salad bowl or in individual serving containers.

Bon appétit and have a good mood at the festive table!