A layered multi-colored salad with a taste that has been familiar to us since childhood is, of course, “Herring under a fur coat”. Most often - New Year's.
There are many original options for serving “Herring under a fur coat”
But today we suggest that you step back a bit from the traditional canons of home cooking and diversify the classic herring recipe “under the fur coat” with alternative ingredients. The taste of the dish will only benefit from this, and you and your family will gain another favorite salad.
So, for the preparation of the original "Herring under a fur coat" you will need:
- 2 bones and skin peeled herring;
- 3 potatoes;
- 3 carrots;
- 2 small beets;
- 2 chicken eggs;
- 1 sweet apple
- 0.5 medium onion;
- 300 g canned pineapple;
- 1 tbsp chopped walnuts;
- 2 tbsp lemon juice;
- 1 tsp acute mustard;
- 150 g homemade mayonnaise;
- salt, ground black pepper - to taste.
We don’t peel potatoes, carrots and beets, but just wash them, dry them and wrap each individually in foil. We spread on a baking sheet and bake for 1 hour in a preheated oven to 170 degrees.
When the vegetables are ready, remove the baking sheet from the oven, expand the potatoes, carrots and foil beets and let cool. Eggs need to be boiled to a state of hard boiled and also cool.
How about serving “Herring under a fur coat” as rolls?
Cut herring fillet into cubes. If small bones remain after cleaning, we remove them. Cut the half of the onion into very thin strips. Cut the apple into thin strips and fill it with lemon juice, mixing so that they do not darken.
Rub the cooled vegetables on a coarse grater. After it is grated, beets should be slightly squeezed from the juice.
Put the pineapple cubes on a colander so that the glass is excess moisture. When the juice drains, grind the cubes with a large knife into smaller pieces. Knead the eggs with a fork into small crumbs.
Refinement takes place even in traditional salads such as “Herring under a fur coat”
On a large flat dish or in a transparent form, which will allow to consider all the salts of the salad when serving, spread the potatoes evenly. Sprinkle with ground black pepper, and top with a layer of herring, on which thinly chopped onions are evenly arranged. Top with mayonnaise and sprinkle with nuts. Next are such layers: carrots with apples, mayonnaise, beets with pineapple, mayonnaise, beets with nuts, mayonnaise, eggs.
After all the layers are laid out and “finished” with crushed eggs, put the salad in the refrigerator for a couple of hours.
