Herring Under a Fur Coat

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Full recipe

From time to time we share with you classic recipes that are widely known in our area. Today it comes to Herring Under a Fur Coat.

This is one of the most popular salads in the Europe, which is most associated with the New Year. Variations of “dressed herring” were prepared more than 100 years ago, so it can’t be called young. The Scandinavians suggested layering herring together with vegetables, without mixing. And with the popularization of mayonnaise, there appeared the very ingredient, without which I personally can hardly imagine this salad. It is responsible for the zest and turns all the individual components into a complete and wholesome dish. I should note right away that there are a lot of variations of recipes, so we are going to share the one that our family likes the most. We’re sure you’ll like it, too!

It is best to start cooking the salad with the vegetables, since they take the longest time to cook. We will use potatoes (400 g), carrots (400 g) and beets (400 g).

The vegetables can be boiled or baked. Especially for this recipe I used both methods, but you can decide on one, more convenient for you. I will tell you more about each option and share the nuances. The more simple, from the point of view of personal labor costs, method of boiling. To do it, you should wash the vegetables well, and put them into a saucepan with water. Bring the water to a boil, salt (2 tbsp) and leave to boil for about 25 minutes.

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The boiling time of the vegetables depends on the amount and size of the vegetables. On average, it takes 25-30 minutes for the carrots and potatoes to cook. Then we take them out of the water and continue to cook the beets. Since the beetroot is a large vegetable, it should be boiled for about an hour.

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Now let’s move on to the second method – baking. I like this option better, because the vegetables do not boil the juice, and the vitamin composition, when cooked in the oven, remains richer. The easiest way to bake is to put all the vegetables in foil and wrap them. But I recommend wrapping each vegetable in its own piece of foil so that it cooks on its own.

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And for beets, there is a separate recipe that deserves attention. Wash the beets well from the dirt and pierce them with a toothpick all over the surface.

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Next, lay it on the foil and sprinkle oil on top. Now sprinkle with salt and pour 1 teaspoon of balsamic vinegar.

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After baking in this way, the beetroot is incredibly delicious and flavorful, and it can be served as a separate dish. Place all the vegetables on a baking tray and bake in the oven at 200° for 1 hour.

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Cooked vegetables cooled and peeled.

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Before you chop them and start assembling the salad, you need to peel the herring and prepare the onions. I had a homemade pickled herring, so I used it.

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Prepare a fillet of fish and remove all the bones from it. In order not to suffer and tear your nails, I recommend using kitchen tongs.

Chop the onion finely and put it in a deep bowl. Pour a spoonful of vinegar and pour boiling water over it. Leave it for 30-60 seconds and drain the water.

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During this time the onions do not have time to boil, but they lose their bitterness. And the vinegar adds flavor and brings certain flavors.

When all the ingredients are ready, you can begin to assemble the salad. Here the question arises – how to alternate the layers? In my personal experience, it is best to start with the potatoes. They are the driest of all the ingredients, and it is great when the salad soaks in the juices from the herring while it is in the fridge. Grate the potatoes on a coarse grater and tamp them to the bottom of the salad bowl. Then smear it with a spoonful of mayonnaise.

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Next place the onion and finely chopped herring. Once again put the mayonnaise on the herring.

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Grate carrots on top. Again, distribute it evenly over the entire surface and smear it with mayonnaise.

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The last layer is the beets. For shredding we use the same coarse grater. Finish the assembly of the salad with a layer of mayonnaise.

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If desired, you can decorate the dish with herbs or flowers from carrots or beets. Now the salad needs to infuse, so send it to the refrigerator for at least 3-4 hours, or better overnight.

If you are planning to host guests and have small salad bowls, it is better to prepare the coat in them. This way guests won’t have to juggle salad over white tablecloths.

Tip

The finished Herring Under a Fur Coat is well-balanced in taste. The sweetness of the vegetables, the saltiness of the herring and the tanginess of the mayonnaise are in perfect harmony with each other.

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I recommend baking homemade rye bread to go with the salad, but you can also eat it just like that, without anything, enjoying the full, bright flavor of the salad.

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Bon appetit! Don’t starve 😋