home → First meal Herring under a fur coat: a classic recipe with photos, layers step by step. Very tasty herring under a fur coat. Classic recipe for herring under a fur coat Dish with herring under a fur coat

Herring under a fur coat: a classic recipe with photos, layers step by step. Very tasty herring under a fur coat. Classic recipe for herring under a fur coat Dish with herring under a fur coat

Which one New Year without champagne, tangerines, Olivier, aspic and everyone’s favorite “Herring under a fur coat”. We invite you to take a closer look at the last item on this New Year’s list, but first, a little history and interesting facts.

A little history

The main ingredient of this salad, jokingly nicknamed “Venus in Fur,” is herring. A few centuries ago, before mass fishing began, this fish was the most common in the waters of the World Ocean.

Until about the 15th century, herring, due to its unpleasant smell and slightly bitter taste, was considered food worthy only of the poorest segments of the population or monks who accustomed their flesh to all sorts of deprivations.

The situation changed when a simple fisherman, Willem Jacob Beukelzoon, determined that all the unpleasant properties of this inhabitant of the deep sea are concentrated in the gills; if they are removed, the taste of the fish changes dramatically for the better. Later, a monument was even erected to this worthy man in all respects.

In Russia, this fish is more widespread than other varieties; the market capacity is estimated at more than 500 million tons.

According to legend, it was first served in the network of canteens and taverns of the Moscow merchant Anastas Bogomilov. The main visitors to his establishments were not the most luxurious audience - workers and peasants. And since the year 1918 was very turbulent and eventful, the main topic of the feasts was the political situation in the country.

Each of the participants in these conversations with a high alcohol level was ready to defend their point of view to the last. The final arguments were often fists, dishes and completely apolitical furniture of drinking establishments. The salad, symbolizing this controversy, was first served on New Year's Eve 1919.

Its components: herring (the favorite food of the proletarians), carrots, onions and potatoes (representing the peasants), beets (similar in color to the Bolshevik banner), and French Provencal sauce served as a dressing. The success of the new dish, called “Sh.U.B.A” (“Fight and Anathema to Chauvinism and Decadence”), was simply deafening.

Thanks to its vegetable-rich composition, herring salad under a fur coat enriches the body with many vitamins and amino acids, improves intestinal motility, promotes the removal of toxins and increases the amount of hemoglobin. And the calorie content of the classic version of “Shuba” is 193 kcal per 100 g (the calorie content of the salad largely depends on the mayonnaise).

Classic herring salad under a fur coat - photo recipe step by step

We offer classic step by step photo recipe for everyone's favorite dish, herring under a fur coat.

Ingredients:

three potato tubers;
large carrots;
fillet of one herring (up to 300 g);
three eggs (hard-boiled);
two not very large beets;
large onion head;
thick olive (any other) mayonnaise;
a dessert spoon of sugar and the same amount of lemon juice;
some cheese shavings for decoration.

Cooking herring under a fur coat

1. Wash all vegetables well. Boil potatoes, eggs, beets and carrots in a separate bowl. Cut the herring into small pieces or strips.

2. Cool and clean the finished products.

3. Then grate coarsely.

4. Finely chop the onion (without peel), add sugar and lemon juice, mix the ingredients, leave in this state for a quarter of an hour.

5. Next, you should arrange the herring salad under a fur coat in the form of a kind of cake. As the first layer, place an even layer of potatoes, then a row of pieces of herring, even higher - prepared onions, then place carrots.

6. Finish the design with grated beets. Distribute it throughout the culinary structure, decorate with cheese shavings and herbs.

7. Separate each vegetable layer, including the top one, with mayonnaise. Determine the amount of sauce to taste. The classic herring under a fur coat is ready!

The bright colors of the presented herring under a fur coat dish can perfectly highlight the overall splendor of the upcoming celebration. It is important to thoughtfully and correctly prepare a holiday meal.

Roll herring under a fur coat

It would seem that combining these two different dishes It’s simply impossible, but there’s simply no limit to the flight of our imagination, originality and culinary ideas. To prepare one of the most original interpretations of the classic herring under a fur coat, you will need the following ingredients:

boiled vegetables: carrots, potatoes and beets – 1-2 pcs. (depending on size);
eggs – 2 pcs.;
onion- 1 PC.;
lightly salted herring – 1 pc.;
mayonnaise – about 50 g;
noria seaweed – 2 sheets;
vinegar, preferably balsamic;
hard cheese – 1 tbsp.

Stages of preparing a wonderful portioned snack - “herring under a fur coat” roll:

Boil eggs and all vegetables except onions, peel them;

We cut the herring, separate the fillets, discard the entrails and bones. If you wish, you can simplify your work and buy ready-made herring fillets. Cut it into longitudinal strips;

Cut the peeled onion into half rings, pour boiling water over it, then drain the water and pour vinegar on the onion;

Place a sheet of noria seaweed on a bamboo mat, so that the rough side is on top;

Place grated beets on the noria, then carrots, grease with mayonnaise;

Place grated cheese and potatoes on top. We compact it well, then grease it again with mayonnaise;

Lightly squeeze the onion and place it on the potatoes;

Approximately in the middle of the layer, place a strip of herring and roll the roll with extreme care. Try to keep it tight. To do this, use cling film, or better yet, a bamboo mat.

We put our roll in the refrigerator for about 1.5-2 hours. During this time, the noria will soften a little, but will continue to hold its shape perfectly.

Before serving, cut the roll. We serve the “herring under a fur coat” rolls cold and receive well-deserved surprise and praise from those around us.

Recipe for herring under a fur coat with apple

There are probably countless variations of the famous “Herring under a Fur Coat”. Adding one apple will help to slightly diversify the taste of the usual herring-vegetable composition; except for it, all the ingredients remain the same. You will find a list of them in the first recipe of our article.

The procedure for preparing herring under a fur coat with an apple:

Boil all the ingredients that need it (beets, potatoes, carrots and eggs). We recommend cooking the vegetables separately, otherwise the beets will color their neighbors in the pan, causing your entire salad to turn purple. Let them cool completely.

The herring, as in previous versions of the salad, is separated from the peel and bones. Cut it into small cubes.

Peel the onion, cut it, sprinkle with salt and sugar, sprinkle with vinegar. Leave for 15-20 minutes so that it has time to marinate.

We're done with the preparations, let's start collecting our fur coat. Place grated potatoes on the bottom of the dish and coat with mayonnaise.

Place pieces of herring and onions on the potatoes.

Cover the onion with grated boiled carrots and again grease with mayonnaise;

Now it’s time for the highlight of our recipe - sour apple. If it is juicy enough, then you can slightly reduce the calorie content of the salad and do without lubricating this layer with mayonnaise.

The top layer of our “Shuba” is traditional - beetroot, so it definitely needs to be greased with mayonnaise.

Before serving, give your creation a couple of hours to soak and set in the refrigerator.

How to make herring under a fur coat with an egg?

Among the rather exotic options, in which we are offered to diversify the usual taste of avocado, pomegranate, pineapple, replace herring with smoked chicken, and the like, the recipe with an egg looks almost innocent and modest. But, nevertheless, this “Herring under a fur coat” will delight you with its airiness and pleasant taste.

Regarding the ingredients, we leave the same classic reference composition from the first recipe and supplement it with 2-3 chicken eggs.

The procedure for preparing herring under a fur coat, supplemented with eggs:

Wash all vegetables except onions and add cold water and boil until done. Since large beets can take several hours to cook, choose smaller root vegetables;

After the vegetables have been boiled, cooled and peeled, grate them and place them separately;

Boil the eggs and treat them the same way as vegetables, that is, peel and grate on a fine grater;

We fillet the herring, removing bones, skin and entrails, and cut into small cubes.

Now let's start assembling the salad. The layers are quite standard: herring, onion, mayonnaise, then a potato and carrot layer and again mayonnaise. We compact the lower layers a little, after which we can lay out our egg raisin. The top layer of “Shuba” is traditionally beets, drizzled with mayonnaise.

If desired, you can separate the whites and yolks, leaving the latter to decorate the salad.

Herring under a fur coat without herring - the impossible is possible!

If you do not belong to the large group of herring lovers for moral, taste or ethical reasons, this is not a reason to refuse a tasty and nutritious salad.

The vegetable set of the vegetarian “Shuba” remains the same, but approximately doubled in volume - potatoes (4 pcs.), carrots (2 pcs.) and beets (2 pcs.), but the rest of the ingredients may surprise even such an experienced culinary specialist:

seaweed – 100 g;
cheese “Zdorovye” or similar – 150 g;
mayonnaise - about 100 g (mayonnaise can be replaced with high-quality sour cream, preferably homemade).

Stages of preparing “Vegetarian fur coat”:

Boil potatoes, beets and carrots separately. It’s better to start with beets, as their cooking time can reach several hours;

Peel the cooled vegetables and grate them into separate containers.

Let's start assembling the salad. Place half of the potatoes as the bottom layer, and wash and chop them on top seaweed, after it half grated cheese and carrots.

Without sparing, spread the carrots with mayonnaise or sour cream;

Now we lay out the remaining potatoes, cheese and carrots in layers, which we grease again.

We cover our vegetarian “Shuba” with a thick layer of grated boiled beets, smeared with sour cream.

Preparing traditional herring under a fur coat takes quite a lot of time, which is why we suggest you try a simpler, faster, but still the same tasty option everyone's favorite salad.

eggs – 8 pcs.;
beets – 1 pc.;
carrots – 1 pc.;
mayonnaise;
bulb;
herring fillet – 300-400 g.

Stages of preparing a lazy version of herring under a fur coat:

Boil beets and carrots.

We fillet the herring, freeing it from bones, skin and entrails. Cut the fillet into transverse pieces approximately 2 cm wide.

We clean the hard-boiled eggs, cut them in half, remove the yolk and fold it separately.

After waiting for the boiled vegetables to cool completely, peel them and grate them.

Chop the onion as finely as possible.

Mix the yolks with prepared vegetables in a separate container, season with mayonnaise to taste.

Place the mixture prepared in the previous step into the egg whites and place 1 piece of herring on top.

We decorate our appetizer lazy herring under a fur coat with herbs at our discretion.

Original herring under a fur coat - an unusual recipe

We are all accustomed to seeing a red beet coat on the herring, which, as it turned out, according to the creators’ idea, was supposed to symbolize the Bolshevik banner and their struggle. We suggest you dress up your favorite fish in white fur. It will turn out not only original, but also very tasty.

fillet of one herring;
sour apple (preferably Semerenko) – 1 pc.;
eggs – 2 pcs.;
1 onion;
bread - 2 slices;
walnut kernels – 1 cup;
mayonnaise;
salt and pepper to taste and optional.

The procedure for preparing herring in a white “coat”:

We fillet the herring, rid it of bones, entrails and skin. Cut into small cubes.

Peel and chop the onion.

Cut the bread slices into squares.

Peel the apple and grate it or cut it as finely as possible.

We peel the boiled eggs and grate them;

Let's start assembling the salad. Layer herring, onions, and bread on a dish. Lightly compact and grease the bread with mayonnaise. Place apple slices and eggs on top of it, again generously grease with mayonnaise.

Sprinkle the top layer of salad with ground walnuts, decorated with greenery if desired.

Another very original recipe herring under a fur coat in the next video.

Herring under a fur coat - layers. Correct order, sequence of salad formation

Traditionally, each of the ingredients of the Herring under a Fur Coat salad is laid out in layers; their order is not strictly regulated. Each housewife arranges the ingredients in an order convenient for her. Below is the classic order of layers from bottom to top, accepted in establishments Catering and restaurants:

The lowest layer is traditionally herring. In some versions of salads, it is placed on a potato base, but, according to experts, in this variation the taste of the fish can be lost in the vegetables. The fillet of your favorite fish is cut into small cubes with sides of 5*5 mm.

Finely chopped onions or cut into thin half rings are placed on the herring. If desired, you can lightly marinate it by pouring boiling water over it and soaking it in vinegar for 15-20 minutes.

Boiled potatoes, grated. Traditionally, it is boiled, but if you decide to bake potatoes, there will be much more trace elements useful for the human body. From the boiled and cooled root vegetable, its skin is removed, then it is rubbed onto coarse grater.

Boiled chicken or quail eggs After cooling, peel and grate.

Carrot. The potato-carrot tandem will soften the saltiness of the beets. It is also boiled or baked, peeled and grated.

The final layer of the classic “Shuba” is boiled or baked beets, grated.

Mayonnaise is used to add juiciness to the salad; it is used to lubricate each layer. If you want to reduce the number of calories in your favorite salad, you can reduce the number of greased layers. It is also possible to replace mayonnaise with soft cream cheese(like Philadelphia), which will reduce the calorie content of your favorite snack and increase its usefulness.

How to decorate a herring under a fur coat?

You can surprise guests not only with unusual ingredients that change and complement classic taste, but also original decoration dishes, as well as the method of serving.

Methods for serving herring under a fur coat when preparing at home:

It is laid out on a round or oval dish, and a kind of dome is built from the layers.

In a transparent deep salad bowl, through the walls of which you can see the layers of appetizer;

Portion serving in small bowls or wide glasses.

To decorate the herring salad under a fur coat, the simplest and most affordable ingredients are used:

Beet slices.

Carrot sticks.

Lemon zest and slices.

Olives.

Greenery.

Egg yolk.

Pomegranate seeds.

Walnuts.

Fresh cucumber peel.

Egg white or yolk;

Green peas or corn.

Craftswomen decorate “Fur Fur” with carrot clocks, beet and cucumber roses, lemon swans, egg flowers and birch trees. Decorating a traditional salad with red fish and caviar looks expensive, appetizing and very beautiful. Housewives, combining these products with herbs, create real masterpieces, as well as entire aquariums.

Ways to present “Fur Fur Coats” beautifully

Culinary rings, which are now fashionable, allow you to form original portioned towers from your favorite snack. If such an accessory has not yet appeared in your kitchen, you can give the herring under a fur coat a similar shape using the cut off middle of a plastic bottle.

To prevent your tower of Pisa from falling apart and tilting to one side, all the ingredients in the mold are well compacted by hand or with a mashed potato masher.

With this method of serving, it is better to make potatoes as the bottom layer. You can decorate your “turret” with shrimps, caviar, roses from fresh cucumbers or caviar, egg slices.

An original, but rather troublesome way to serve herring under a fur coat is to prepare a roll from its layers. We lay out the layers of salad on cling film in the reverse order, that is, starting with the beets. We do not stretch the herring layer over the entire surface of the salad layer, but place it only in the center along the entire length. Then, with the utmost care, roll up the roll or simply connect the edges of the beet layer.

If you add a little gelatin to mayonnaise, you can prepare the salad in a beautiful silicone form. If there is a beautiful pattern at the bottom, it will be imprinted on the top of our “Fur Coat”.

The snack itself looks like a beautiful and very appetizing cake. For this method of serving, it is not necessary to take exactly silicone mold, it can also be an ordinary round detachable one. Just don't forget to decorate the top of your masterpiece beautifully.

An interesting way to serve portioned herring under a fur coat is in clear glass glasses. Their size can be almost any, from cognac glasses to ordinary shot glasses.

Since the main ingredient of our salad is herring fish, it is often served at the table, figuratively laid out in the shape of a fish. Its fins and scales are decorated using onion rings, beets, carrots, black olives, red caviar.

For more rich taste favorite salad, it needs to be given several hours to soak, ideally about 6 hours. Therefore, make sure that “Shuba” is not prepared just before the guests arrive.

When there is a shortage of free time, each of the layers can be mixed separately in a bowl with mayonnaise. This will make the impregnation process much faster.

It is not possible to know the taste of the herring you are buying in advance; if you come across an overly salty sample, we advise you to soak it in milk. And if, on the contrary, it is too lightly salted, after cutting and cutting the fish into pieces, add additional salt and mix it.

Typically, recipes contain a fairly small number of ingredients, but if you expect a lot of guests to come, feel free to double or triple them. This will allow you to cook “Shuba” on several dishes.

You can reduce the fat content and, accordingly, the calorie content of the salad by lubricating not all layers with mayonnaise, or using a minimal amount of it.

Finely chopped pickled cucumbers will help add some piquancy to the herring under a fur coat. Place them between a layer of carrots and eggs.

The taste of the fur coat is significantly improved if you marinate not only finely chopped onions, but also grated beets.

Finely chopped boiled meat placed on an onion layer will help add satiety to the herring salad.

It is better to use our tips for decorating herring under a fur coat immediately before serving, otherwise the beets will turn all other products and edible decorative elements bright purple.

Changing the herring to lightly salted salmon, you will receive a premium version of your favorite salad, called “Tsar’s Fur Coat”.

New Year's holidays are ahead, you can experiment. We hope that you will like the delicious and original recipes for this salad that we have collected.

Herring under a fur coat or “Herring under a fur coat” is the most popular holiday dish in Russia! In order for the salad to turn out correct and very tasty, you need to place all the layers in order, in strict sequence, on a plate. Let's turn to the classic recipe (photos attached).

Layer by layer - classic step by step recipe herrings under a fur coat

Traditionally, it is most often served as an appetizer on the festive table. puff salad from herring. The layers are generously greased with mayonnaise, and the vegetables are grated on a coarse grater (if you follow the classic recipe).

Layers in order Herring under a fur coat layers in order, photo step by step:

According to the classic recipe, herring was initially laid out as the first layer. But later we came to the same opinion - it’s better to put the potatoes on the bottom first. This way the potatoes will be more tenderly soaked in the fish. And the herring itself will end up between layers of vegetables - as if “in a fur coat”.

All vegetables must be grated on a coarse grater. And not all at once, all in a row, but sequentially. We prepare layer by layer and three of each product.

By the way, it is better to hold the grater directly above the container where you will season the salad. This way the fur coat will gain its natural fluffiness.

Choose fresh herring (advice: do not take already cut herring - such as preserves in stores, natural ones are the best). And specifically spicy pickling. Fatty will add a unique taste to the dish.

What do you need for a herring under a fur coat?

Ingredients (for 8 persons):

The herring itself spicy salting, fresh – 1 pc. (about 400 gr.)
Medium carrots – 2 pcs.
Beets – 1 pc. (large) or 2 pcs. (average)
Potatoes – 2-3 pcs.
Onions as well as beets - 1 pc. (large onion) or 2-3 pcs. (small)
Dressing in the form of "Provencal" mayonnaise - 1 pc. (150-200 gr.)
Chicken egg – 2-3 pcs. (By the way, there were no eggs in the initial classic recipe. They were added a little later, which affected the taste of the salad)
A little salt - to taste

How to cook very delicious herring under a fur coat classic recipe? All layers in the photo step by step

The process of preparing such classic salad not fast. But it's worth it. Any dish, if prepared with love and desire, can become a masterpiece on the table. Guests and loved ones will appreciate your culinary creation.

Now let's get started:

Let's take vegetables and eggs. Boil potatoes, beets and carrots “in their jackets” for half an hour to an hour. While the food is being cooked, we move on to the most important ingredient.

First, we cut the herring - separate the fillet from the bones (we get rid of any small bones, this will make it more pleasant to taste the fur coat, without the unpleasant moments of catching and removing the remains). Here is a video on how to quickly cut the bones from a herring:

Then cut the fish fillet into small cubes.

When the eggs and vegetables are cooked, cool and peel them (shells).

Cut the onion into medium-small pieces

Now, as mentioned above, lay out layer by layer. The first, as many advise, is grated potatoes. Don't forget to grease with mayonnaise (can be in the form of a mesh).

Then, the second layer is herring.

On top of the herring - onions.

The fourth layer is boiled eggs crushed with a fork.

Fifth - carrots.

The sixth one is potatoes again.

The very last thing, according to the classic recipe, is to lay out a layer of beets.

Be sure to put it in the refrigerator for 2-3 hours. So that the “herring under a fur coat” salad is soaked and acquires a unique taste.

Before serving, decorate the top with grated egg and finely chopped herbs (dill, parsley, celery).

Here is our “herring under a fur coat” according to the classic recipe is ready. Bon appetit!

Video Recipe:

To make the “fur coat” lush, many people distribute thinner layers one by one, repeating each layer anew. You can also choose this recipe option.

If you have questions or want to add something, be sure to share and comment. "One head it's good, but two better".

Herring under a fur coat: calorie content of salad per 100 grams in finished form

For “slimmers” and for those who care about their figure, we tell you “how much to weigh in grams” - the calorie content of the finished dish.

This is 195 kcal per 100 grams (Proteins - 5 g, Fats - 16 g, Carbohydrates - 7.5 g) - is this a lot or a little, you can compare it with other products. Thus, the Caesar salad weighs as much as 300 kcal, and the festive New Year’s Olivier salad weighs 197 kcal, and the herring vinaigrette weighs 120 kcal. Think for yourself, decide for yourself...

Of course, you shouldn’t overeat this salad, otherwise your stomach won’t “understand” you. But still beneficial features The “fur coat” contains: vitamins A, B, E, PP, potassium, magnesium, fiber, folic acid, iodine, iron, amino acids and others.

Consumption helps eliminate toxins, cleanse blood vessels and improve digestion. It also helps in the construction of hemoglobin.

Did you know:

Why is the salad called “Herring under a fur coat” and what does “FUR COAT” mean? It turns out that during the revolutionary years, in 1918, there lived a very famous merchant Anastas Bogomilov. He owned a network of taverns.

And in them, as you understand, “rebellious” people gathered. And so, in order to calm them down, they decided to feed them heavily. But an extraordinary snack, but with a twist.

Abbreviation "SH.U.B.A." means “Chauvinism and Decadence – Boycott and Anathema.”

Beets meant the red banner of the revolution, potatoes, onions and carrots meant the people, and mayonnaise was a close connection or tribute to the French Revolution.

Why did this salad become a classic and New Year's salad? It was first served on New Year's Eve in 1919. "Live and learn…"

“Herring under a fur coat” with apple

An awesome salad is obtained when you add an apple and pickled onions to the basic classic composition.

What products will you need (for 6-8 people):

Herring fillet – 1 pc. (average)
Beets – 1 pc. (closer to large)
A couple of carrots and potatoes
One large onion
Big apple
Vinegar for marinade – 1 tablespoon
Salt and pepper
Bunch of dill
And of course, mayonnaise

Cooking herring under a fur coat with an apple is similar to the classic recipe. The only difference is that before laying out layer by layer, you need to prepare the pickled onions and grate the apple on a coarse grater.

Cut the onion into small cubes. Sprinkle with vinegar, salt and pepper. Add just a little water. Mix everything so that the onions are saturated with the marinade. Give it time to stand.

Now that all the ingredients are ready, add each layer in order: fish, onions, potatoes, mayonnaise, apple, carrots, beets, mayonnaise. Decorate with dill.

“Herring under a fur coat” roll

In an unusual format, you can prepare our favorite holiday (often for New Year) salad “herring under a fur coat” in the form of a roll.

Enough for 5 people (ingredients):

Spicy salted herring – 300 gr.
Beets – 2 pcs.
Carrots – 1-2 pcs.
Potatoes – 2 pcs.
Onion – 1 pc.
Eggs – 2-3 pcs.
Mayonnaise – 100-150 gr.

The process of preparing “herring under a fur coat” with a roll consists mainly of laying out the layers in the reverse order, in contrast to the classic recipe. And one more thing - all vegetables must be cooled. This way the roll will not fall apart and can be easily prepared.

And also, to prevent the beets from falling apart, you should squeeze out some of the moisture from them. And to create a rectangular “cake” of beets, cover both sides (bottom and top) with cling film - this will form a dense and regular first layer of roll.

Do not forget that the layers should be thin - not like a “fur coat”.

So, let's begin:

As in classic version– Boil all the vegetables “in their uniforms”. At the same time, boil the eggs and clean the herring from the bones.

Cool the boiled vegetables and eggs and place them in the refrigerator for some time (1-2 hours).

Finely chop the onion and mix with the fish.

We take food out of the refrigerator. Peel and grate on a medium grater.

We squeeze out the grated beets and put them on film, then cover them again with film and press them down with our palm.

Remove the top film and add the second layer - carrots. Add a little salt, press down with a spoon and season with a little mayonnaise.

The next layer is potatoes, followed by eggs. Lubricate with sauce each time.

Now in the center, in the form of a “stripe”, lay out the herring and onion.

Roll the puff salad into a roll and connect the edges. We tighten it and wrap it in film. Place in the refrigerator overnight to soak.

Before serving, decorate with mayonnaise “monograms” and herbs.

Video recipe:

An even more original recipe, but very similar to a roll. This time, instead of film, you need to use real lavash.

What is needed for this recipe (for 6 people):

Lavash – 3 pcs.
Salted herring – 1 pc.
Beets – 1-2 pcs.
Carrots – 1-2 pcs.
Egg – 4 pcs.
Onion – 1 onion
Mayonnaise – 200 gr.
Greens – 1 bunch

How to cook an unusual yummy “herring under a fur coat” in lavash?

The process is similar to the classic one. Therefore, you can scroll up and read in more detail about the preparation of the preparation. Now let's briefly repeat:

Prepare and wash vegetables: carrots, beets.

Leave “in its uniform” and cook until fully cooked.

While they are cooking, start cutting up the fish. Remove all seeds from the herring, even the smallest ones. Cut it into cubes and squares.

Cool the cooked products and place them in the refrigerator to cool for 1-2 hours.

Then grate the beets and carrots on a fine grater.

Tear the pita bread into two equal parts (halves). And this should be done with everyone. Take the foil and place the first half on it. Lubricate, but not generously, with mayonnaise.

Place the beets in a thin layer on the pita bread and top with another half. Lubricate again.

The next layer is carrots and cover with the other half of pita bread. And again mayonnaise.

Grind the boiled and peeled eggs on a grater. This is another layer of “herring under a fur coat”. Cover with another sheet of pita bread and mayonnaise.

Finely chop the greens and onions. Stir in fish. And this will be the last layer.

Connect the edges and you get a roll. The foil helps the roll not fall apart and maintains its shape. Let it “breathe” and soak in the refrigerator.

All. Our “herring under a fur coat” in lavash is ready. Bon appetit!

Video recipe:

Herring under a fur coat in a loaf, step-by-step recipe with photos

Did you guess it? This time, instead of a fur coat, we will use a real loaf. “The need for invention is cunning,” as the wise folk proverb says. And the people decided to try something unusual and create something original for the holiday table.

A snack salad turns into a full-fledged appetizer - very filling and piquant.

As always, we need (ingredients for 4-5 people):

Loaf – 1 pc.
Lightly salted herring – 1 pc.
Lightly salted cucumbers or gherkins – 1 medium cucumber or 5-6 gherkins
Cheese durum varieties– 100 gr.
Medium beets – 1 pc.
Eggs – 2-3 pcs.
Dill – 1 bunch
Mayonnaise – 100 gr.

The process of preparing herring under a fur coat in a loaf:

Cook the beets and chicken eggs. Cool and clean.

Cut the fish and cucumbers lengthwise into long, small pieces.

Grate the eggs and beets on a fine grater. Do the same with cheese. Only the grated cheese needs to be divided into two parts.

Add one mass of cheese to the beets, another to the eggs. Then mix each individual resulting mass with mayonnaise (a tablespoon at a time).

Our “bread coat” is coming. Cut the loaf lengthwise down the middle from the side. Remove the crumb so that only the walls remain.

We spread the beets and cheese in the first layer and distribute them throughout the entire interior of the loaf.

The second layer is a mass of cheese and eggs.

The third and final layer is cucumbers and herring.

We connect the edges of the loaf and wrap it in cling film. Place in the refrigerator for at least 2-3 hours.

It's better to leave it to soak overnight.

What is a “lazy herring under a fur coat”? Recipe in egg

Many people are tired of the classic recipe or have become completely lazy. We present to you lazy herring under a fur coat in eggs. Although there is another recipe when, instead of layer by layer, all the ingredients are mixed together - the lazy way. It turns out the same salad.

Herring under a Fur Coat lazy recipe in an egg step by step:

Boil eggs (4 pieces) and beets (1-2 pieces). Tip - to make the beets cook faster, use a slow cooker. If in a saucepan, then after the water boils, drain it and add new water. This makes it really faster.

Let's prepare the pickled onions. To do this, take half a large onion and finely chop it. Marinade – one tablespoon of sugar, half a teaspoon of salt, one tablespoon of vinegar (9%) and 100 grams of water. Place the onion in the marinade and let it sit for 20 minutes.

Finely grate the beets. Cut the fish into thin slices.

Divide the eggs in half and carefully remove the yolks. A teaspoon is very convenient.

Mix the crushed yolk with onions, beets and mayonnaise. You can add processed or grated cheese to the mixture if desired.

All that remains is to stuff the egg halves (whites) with this mixture. Makes one teaspoon per half.

You can decorate the top with a cilantro leaf or a small bunch of dill.

Video recipe:

This is such a tasty, simple and appetizing appetizer for a festive table, for example, for the New Year.

What are your associations with the “herring under a fur coat” salad? What synonyms can you find? Write in the comments below.

Forgot, there are many others various recipes and variations of this salad. Increasingly, people began to “move away” from the classic recipe and add unusual products part. You can find a recipe with the addition of caviar or another fish altogether (such as salmon). Fruits or even berries, such as pomegranate, are also added.

In general, “no matter what the child amuses himself with...”

I think there is hardly a single person in our country who has not tried and does not know what kind of salad this is - “Herring under a fur coat”. I'm just sure that this popular layered beet and herring salad is the main favorite on most New Year's holiday tables. Why New Year's Eve? Yes, because this salad was traditionally considered “winter”, since it contained long-lasting vegetables, which were present all year round in Soviet-era stores and in the bins of summer residents. And although nowadays you won’t surprise anyone with salads made from fresh cucumbers and tomatoes in winter, nevertheless, herring under a fur coat remains a favorite holiday salad for most children and adults.

Today I want to present a classic recipe for herring under a fur coat, which, in my opinion, is the most delicious and balanced. The sequence of layers in this salad is not so important and everyone chooses it to their own taste, the main thing is that the beets and mayonnaise are at the very top. I used to think that the herring should always be the bottom layer, however, in this case, when putting the salad on the plate, some of the most valuable ingredient is lost, so now I prefer to put the potatoes on the bottom, which creates a stronger base for subsequent layers.

Ideally, for herring under a fur coat, you should take a whole herring and fillet it yourself, since in this case the fillet turns out to be more juicy, fatty and, accordingly, tasty. But since this is a rather labor-intensive process, for which there is not always enough time and effort, sometimes it is quite possible to use ready-made fillets purchased in a store. When choosing herring fillets in a store, you should give preference to whole fillets rather than pieces in oil, since for such products, selected herring of the best quality is usually taken.

Layers of herring salad under a fur coat are usually laid out in a deep form or salad bowl and served in this form. But for festive feast you can make a more beautiful and elegant design in the form of a chic layer cake, which will become a real decoration for the upcoming celebration. By following these simple and detailed instructions, you can easily prepare the most delicious, tender and juicy salad “Herring under a fur coat”, which will whet the appetite and amaze the imagination of your guests!

Useful information How to cook herring under a fur coat - a classic recipe for herring under a fur coat step by step with photos, sequence of layers in order

INGREDIENTS:

300 g herring fillet
2 medium beets (500 g)
3 medium potatoes (500 g)
2 medium carrots (400 g)
6 eggs
1/2 small onion
120 g mayonnaise

COOKING METHOD:

1. To prepare the salad “Herring under a fur coat” according to the classic recipe, you must first boil all the necessary vegetables. To do this, thoroughly wash the potatoes, carrots and beets without peeling them and place them in a deep saucepan. Pour cold water over the vegetables, bring to a boil over medium heat and cook until tender.

Advice! It is advisable to cook beets separately from other vegetables, since their cooking time is usually longer, and in addition, it can color the vegetables red. Potatoes and carrots need to be cooked for about 40 - 50 minutes after the water boils, while beets can be cooked for 1 to 2 hours depending on their size. The readiness of the vegetables must be checked with a sharp knife - it should enter the middle of the fruit easily and without cracking.

2. Boil the eggs in boiling water for 10 minutes, then add cold water and leave for 10 - 15 minutes to make them easier to peel.

3. Peel the potatoes and grate them on a coarse grater.

4. Peel the carrots and grate them on a coarse grater.

It is not at all necessary to wash the grater before each new ingredient, since there is nothing to worry about if one component of the salad becomes slightly “contaminated” by another. The main thing is to leave the beets for last, otherwise they will stain both the grater and the other salad ingredients.

5. Peel the eggs and grate them on a coarse grater.
6. Peel the beets and grate them on a coarse grater.

7. Peel the onion and chop it very finely.

Advice! For preparing salads, it is better to use red or white lettuce onions, which have a not very strong and slightly sweet taste. It is advisable to scald ordinary onions with boiling water or marinate for 10 - 15 minutes in a weak solution of vinegar (2 tablespoons of any 9% vinegar per 100 ml of water).

8. Cut the herring fillet into small cubes and you can start assembling the salad.

9. Herring under a fur coat can be served in any deep salad bowl or baking dish, but today I will show you how to place this salad on a dish in the form of an appetizing multilayer cake. To do this, we need a round ring from a springform baking dish with a diameter of 22–24 cm without a bottom, which must be fastened with a lock, placed on a flat dish and lightly greased from the inside with vegetable oil.

10. Place grated potatoes on the bottom of this structure, lightly compact them, add salt and grease with mayonnaise.

You don’t need to spread the mayonnaise with a spoon, but simply apply it in the form of a fine mesh over the entire surface. To do this, you need to take a pastry bag with a thin nozzle or use mayonnaise in a small bag, cutting off one corner of it.

11. Place chopped herring on a layer of potatoes.

12. Evenly distribute the chopped onion over the herring.

13. Next, put the grated carrots, lightly salt them and grease with mayonnaise.

14. Place grated eggs on the carrots and lightly salt them.

15. Place grated beets on the last layer of salad, lightly salt them and grease with mayonnaise.

16. Keep the herring under the fur coat in the refrigerator for at least 2 - 3 hours so that the salad is thoroughly soaked, after which you can unfasten and carefully remove the ring.

Before serving, the herring under a fur coat in the form of a cake can be decorated according to your taste and imagination. I garnished it with green onions and egg white, grated on a fine grater.
Familiar from childhood and loved by everyone holiday salad“Herring under a fur coat” according to the classic recipe is ready!

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 it traditional for our table New Year's dish It turned out delicious, 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 😉

Peculiarities classic preparation"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. Moreover, 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

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.

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.

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).

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 can be used table vinegar. If the onion is bitter, you can first scald it with boiling water and thoroughly squeeze out excess moisture.

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 carefully spread it with a spoon, without squeezing the carrots.

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.

The sixth layer is beets. I spread it in an even layer and cover it with mayonnaise.

On top you can decorate the “Shuba” salad with grated egg, which we had 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.

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 carrot candle and bell pepper(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”

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 the most simple products It was very difficult to get, but Soviet housewives knew how to set masterpiece tables, having 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 appearance of the original Soviet recipe“fur coats” there are many more variants of this hearty salad. 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 what I like most is 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.