Herring under a fur coat with green onions

Ingredients for cooking herring under a fur coat with green onions

  1. Herring salted large size 2 pieces
  2. Medium size potato 3 pieces
  3. Medium-sized carrots 2-3 pieces
  4. Green onion (feather) 1 bunch
  5. Medium-sized beets 2-3 pieces
  6. 72% fat mayonnaise for salad dressing
  7. Salt to taste
  8. Table vinegar (for cooking beets) 1 tablespoon
  • Main Ingredients: Herring, Potato, Carrot, Beetroot
  • Serving 5 servings
  • World Cuisine


Medium pan - 3 pieces, Bowl - 5 pieces, Knife, Cutting board, Medium grater, Tablespoon, Serving dish, Kitchen tweezers, Kitchen brush, Kitchen gloves, Kitchen stove, Refrigerator, Kitchen paper towels

Cooking herring under a fur coat with green onions:

Step 1: prepare herring fillet.

We spread the herring fillet on a cutting board and manually check for small bones. If they are in our ingredient, then using small kitchen tweezers, remove them from the fish fillet. Then, using a knife, finely chop our ingredient into small pieces, the size of approximately 0.5-0.7 mm, and transfer them to a free plate. Attention: rinse herring fillet under running water is not necessary.

Step 2: cook the potatoes.

We wash the raw potatoes thoroughly with a kitchen brush under running warm water and transfer them to a pot with cold water so that it completely covers our vegetable. We put the container on a big fire. So that the potato peel does not crack during cooking, add a pinch of salt to this pan and cover it with a lid. Bring the water to a boil and after - make a small fire. Cook potatoes for 20-25 minutes. To check the readiness of our vegetable ingredient, just pierce it with a fork, preferably in the middle. If the potato is soft, then it is ready. Using a kitchen tack, we rearrange the pot with the prepared root crop from the burner into the sink and put it under running cold water. Thus, the potatoes will not only cool faster, but will also be easier to peel. We clean the root crop using a knife. Then, using a medium grater, rub our vegetable ingredient in a free plate and set aside.

Step 3: cook the beets.

We carefully wash the beets under warm running water with a kitchen brush to remove dirt and earth from it. Pour cold water into a clean pan so that it covers our root crop during cooking. We shift the vegetable into this container without cutting its tail. So that our vegetable ingredient does not lose color during cooking, be sure to add a little vinegar to the pan. We will cook the beets over medium heat without covering the pan with a lid for 50-60 minutes. The readiness of the vegetable can be checked with a fork, piercing it with a root crop in the middle. Ready beets will be soft. We put the container with the finished ingredient under cold water. Then, using a knife, cut the tail and peel the vegetable. Using a medium grater, rub the beetroot ingredient onto the vegetable chips, and then transfer it to a separate plate. Attention: Beets do not need to be boiled in containers with other vegetables for the reason that the cooking time is much longer.

Step 4: cook the carrots.

We wash the carrots well under running water and transfer it to a pan with cold water. Water in which our vegetable ingredient will be boiled does not need to be salted. The root crop must be boiled in a separate bowl from potatoes and beets. Cook carrots over medium heat for 25-30 minutes under the cover. After this time, turn off the burner, and put the pan under cold water. Then, using a knife, remove the peel from the root crop and, using an average grater, grind the beets. We shift the carrot chips into a separate plate.

Step 5: prepare the green onions.

We wash the green onions under running water and put them on a paper towel so that excess liquid comes out of it. Then we shift the onion onto a chopping board and finely chop it with a knife. After - we shift the vegetable into a separate plate.

Step 6: prepare a classic salad "herring under a fur coat".

When all the vegetable components are ready, you can begin to prepare the classic salad "herring under a fur coat". To do this, take a medium-sized flat dish and use a tablespoon to spread the first layer of potatoes on it. The first layer, as the base of the salad, must be laid very tightly, so it can be well taken with your fingertips. It must be remembered that the diameter of the potato layer should be slightly less than the diameter of the dishes so that in the future our salad does not go beyond the edges of the plate. Pour a little mayonnaise onto the bottom layer. Attention: do not need to generously grease with mayonnaise all layers of the dish. It is enough to make a mayonnaise grid on them, since excess of this ingredient can flow out from the layers of salad and thereby spoil not only the appearance of the dish, but also its taste. The second layer of "fur coat" will be herring fillet. Pieces of fish with a tablespoon evenly spread on the mayonnaise layer. Since the herring is very well combined with onions, so the next layer will be chopped green onions. It also needs to be carefully laid out over the entire surface of the fish layer. Then, using the same cutlery, transfer the carrot chips to the onion layer and evenly distribute it over the entire surface of not only the third layer, but also not forgetting to beautifully cover the sides of the salad with chopped carrots. Next, coat with a thin layer of mayonnaise the whole salad, evenly distributing it with a tablespoon. Then we spread a layer of chopped beets on the dish, not forgetting also about the sides of the salad. On the beetroot layer, spread the mayonnaise again. Using a tablespoon, evenly cover the beets on all sides of the salad with a mayonnaise layer, leveling the sauce at the base of the dish. Before serving our salad on the festive table, it must be put for several hours in the refrigerator and thus give our dish a good soak. I advise you to cover the salad plate with a convex lid or foil so that our dish is not saturated with the smells of other products that are also in the refrigerator.

Step 7: serve the classic salad "herring under a fur coat".

After our salad stood in the refrigerator and soaked well, we get it from there and let it still brew for 30-40 minutes already at room temperature. Before serving, our "herring under a fur coat" can be decorated with sprigs of parsley, dill or finely chopped onion, or, if desired, olives. Good appetite!

Recipe Tips:

- - To prepare the salad, it is better to take well-salted fillet, otherwise the “coat” will turn out unsalted. If you have lightly salted herring, then lightly add layers of salad.

- - To prepare our dish, you need to take mayonnaise with a high percentage of fat content so that the salad does not subsequently flow.

- - You can add, in addition to the vegetable layers listed in the recipe, a layer of boiled and chopped eggs. Thus, the salad is no less tasty.

- - Chives can be replaced with chives. For this, it also needs to be finely chopped on a cutting board with a knife.

- - If you have a whole herring, then first of all it is necessary, before preparing the salad, clean it. To do this, remove the head and tail, cut the abdomen and clean the insides, then rinse under running water, make an incision along the ridge, pick up a thin skin and remove it alternately on both sides of the carcass. Divide the fish lengthwise into halves and take out the spinal bone. From the resulting fillet, remove the costal bones with tweezers and only then cut the fillet into pieces for the preparation of the salad.