We make herring under a fur coat according to the best recipes. Herring under a fur coat in a new way

If you ask any person what kind of salad must be on the New Year's table, then among the first they will call "Herring under a fur coat." And let them treat it from year to year, let it get a little fed up, let it be crowded by competitors - interesting emerging new items, but all the same, if our people love something, then this can often be love for life.

In addition, the cooking method itself, by which it has always been prepared, does not stand still. Every housewife from year to year strives to improve her favorite dish, making it more beautiful and more skillful.

And rolls with the same name already appear on the menu, beautiful samples in the form of cakes drenched in gelatin, thematic pictures are set, and original images are created on their basis. The ingredients are laid out both in deep bowls and on flat plates, their shape is limited by detachable forms, culinary rings, bowls, glasses and tartlets.

And besides the beetroot, the herring has already got new clothes in the form of a fox and green fur coat. And somewhere she even managed to completely change her image, and changed the composition of the components.

Can you imagine what people's love leads to?! And after all, all these changes are only for the good. With each newly invented recipe, we get not only a new design, but also the same taste!

And the task of today's article is just to talk about the many different forms and incarnations of our favorite New Year's (and not only) dish called "Herring under a fur coat"!

First of all, consider, of course, the classic preparation of the dish. It is the most popular, and millions of people prepare it for the holidays in this version.

Only the sequence of layers can differ, there is no clear rule here. Although behind the scenes it is believed that the color should move from the lightest to the darkest. But now they are making varieties that the beets are laid out first of them, and the top one is covered with proteins, or carrots.

The main thing is that it does not spoil the taste. And all changes in the sequence are due only to the habits of the culinary specialist and the desire to decorate the finished masterpiece more beautifully!

Today we will also look at these options. And I will share my way, how I do it. I consider one of the main parameters delicious salad not so much the sequence of layers, but the exact ratio of all ingredients.

We will need:

• herring - 2 fillets
• beets - 1 - 2 pcs (about 300 gr)
• carrots - 1 - 2 pieces (also about 300 gr)
• potatoes - 2 - 3 pcs (300 gr)
• eggs - 3 - 4 pcs
• onion - 0.5 pcs
• green onion for decoration - 2 - 3 stems
• walnuts - 1 tbsp. spoon for decoration
• mayonnaise - 300 - 350 gr
• salt to taste

I will collect the salad in a detachable form with a diameter of 19 cm. If your form is larger or smaller, then a slightly different amount of ingredients may be needed.

Cooking:

1. First of all, you need to boil vegetables and eggs. It is advisable not to overcook vegetables, otherwise they will not be as tasty as they could be. And when they are rubbed, they will simply crumble in the hands, turning not into small neat chips, but into mashed potatoes.

The puree will lie in its place not with a loose layer, but with a heavy mass and we will not get the desired taste.

Vegetables can not even be boiled in water, but baked in the oven or microwave. So, beets, for example, I baked in the microwave, right in the bag. It turns out faster and more reliably, and beets in this case do not boil soft and give less juice.

2. It is also important to cool them well. So, for example, if you rub a warm potato, it will become like a slurry and will stick to everything that is touched to it - to hands, a spoon.

I even briefly put the cooled potatoes in the refrigerator, and then it rubs great. All its rubbed particles become like fluff.

By the way, another important fact - vegetables should be tasty, beets with carrots are sweet, juicy and have color !!! It is important! Where does the taste in the salad come from if the components are not of proper quality ?!

3. If you use onions in cooking, then it is better to remove bitterness from it so that it does not interrupt the main taste. To do this, it should be cut into small cubes and pour boiling water for 10-15 minutes. Then drain the water and squeeze the onion.

If it is not saved very well nice smell from it, and excites the nostrils, then the onion slices can be washed in chilled boiled water and squeezed again.

Transfer for the time being, for the time being, into a separate cup.

4. Peel the herring, removing the insides and all the bones. Can use her own homemade salting, but you can buy it in the store.

I'm in Lately I'm afraid to buy loose salted herring in stores, too much of it began to be sold of poor quality. Therefore, I prefer vacuum-packed fish from trusted manufacturers. And if there is a herring fillet in the store, I buy it.

The fish should also be tasty. It should not have an old yellowed appearance and a "rusty" smell. Discard this immediately, it will spoil the whole taste of the dish.

5. Cut the fillet into small cubes and transfer to a bowl while waiting for your turn.

I know that there are housewives who, along with fish, cut milt here and lay out caviar. I do not recommend doing this. Especially if you cook for guests. Not everyone understands this, I know about it from people who told me about such incidents.

6. Also rub all other components into separate bowls. It is better to start with the lightest ones, for example, with protein.

Yes, we divided the eggs into whites and yolks. We will need the latter for decoration.

After the eggs, three potatoes, followed by carrots.

And lastly we rub the beets. Even if particles of carrots or potatoes get into it, they will turn into the desired burgundy color and become invisible.

7. Now that everything is ready, we begin to collect our salad into shape. To do this, its edges should be greased with oil, so that later you can separate the walls without damaging the finished dish.

bottom in this case we will not use. Therefore, we immediately put the rounded walls of the mold on a plate, in which we will subsequently serve the dish on the table.

8. Put the chopped herring mixed with onions as the first of the components.

They should lie on the bottom so that there are no gaps left.

If your mold is too big, then the fish will need to be cut and supplemented. Smooth over the entire surface in an even layer.

Put a thin mesh of mayonnaise on top of it and spread thinly enough over the entire surface.

If you have prepared your own in advance, then this will be a huge plus.

But whatever sauce you use, the golden mean is important here. It cannot be reported and cannot be shifted. In the first case, the salad will turn out dry, in the second - fatty. In addition, the taste of the sauce will kill the rest of the taste.

I am always guided by intuition and eye. I smeared mayonnaise on the surface with a thin addition and do not add more, while leaving no dry islands.

9. Put potatoes on top of the onion. Try not to crush it, the more magnificent the layout is, the better all the layers will be saturated with the sauce and the tastier it will turn out.

Potatoes should be salted, and only after that grease with mayonnaise. Here you can give it a little more. This vegetable is rather dry, so fats and grease will not interfere with it.

10. The next layer will consist of proteins. It also needs to be salted and greased.

We do not use the yolks yet, leaving them for decoration. We do not have so many of them, so a full-fledged layer will not work.

11. Now carrots, if she started up the juice, then this is generally wonderful. The sweetish juice will saturate the lower ingredients, and they will turn out to be even tastier.

Carrots are also lightly added and greased with sauce.

12. We have beets left.

This is of course the brightest we have, which is why we left it for completion. By the way, I rubbed the beets on coarse grater so that she retains more juice inside herself.

Lubricate the beets with mayonnaise and while putting the salad to infuse and soak with juices and dressing.

Leave it at room temperature for two hours. You will need to decorate before serving. Therefore, if after a two-hour impregnation, the time to put it on the table has not yet come, then you will need to put it in the refrigerator.

13. Decorate ready meal it will be possible after removing the ring from the split mold. Do this carefully, make sure that it does not drag the sides of the lettuce into different sides. If this is observed somewhere, help with a knife.

You can use any decoration you like.

I chose my option, as I usually do for the festive table. It is very simple, fast and effective. No fuss, and a 100% guarantee of beauty and sophistication.

Sprinkle the reserved yolks around the perimeter of the circle. Scatter some of them around the edge of the plate. And to make the transition from yellow to red more attractive, place chopped green onions next to the yolks. It will smooth out all the bumps, and also give a bright spot of light, which always looks very positive in green.

Sprinkle the rest of the onion along the edge of the plate.

And sprinkle the red center with chopped nuts. They will smooth out all the bumps and give additional zest and sophistication.

In this form, the salad can be served at the table and delight guests with its unsurpassed taste!

Recipe Herring under a fur coat in gelatin with a sequence of layers in order

The more favorite the dish, the more cooking options are invented for it. And the more refined the presentation is thought out.

When I first saw the familiar “fur coat” cooked in gelatin, I was simply speechless. It was such a magnificent sight that it was simply impossible to look away from it. And it seemed to me that it was simply impossible to repeat such a miracle.

Later I learned how to cook this dish myself. And also came up with a beautiful simple decoration for him. And since then I have been able to surprise all the guests who come to me not only with beauty, but also with renewed taste.

Yes, yes, do not be surprised ... the taste is also different from its standard performance.

We will need:

• slightly salted herring - 200 gr
• beets - 200 gr
• carrots - 200 gr
• potatoes - 250 gr
• onion - 0.5 pcs
• mayonnaise - 230 - 250 gr
• salt to taste
• gelatin - 14 - 15 gr
• water for soaking gelatin 75 ml

For decoration:

• boiled chicken egg - 1 pc.
• red caviar - 1 tbsp. spoon
• parsley - 1 sprig

In general, if there is a little more, or less than that or another ingredient, then nothing bad will happen. It is not necessary to measure everything down to the gram.

Cooking:

1. Prepare all the ingredients in advance: boil the vegetables, let them cool and cool completely. Clean the herring from skin and bones, and also remove the insides. If it is possible to use a fillet, then that will also be good.

Cut it into medium sized cubes.

2. Grate carrots and potatoes on fine grater. It is better to grate beets on a large grill. So she will give less juice, keeping it inside, and it will look more spectacular in the end.

After the beets stand for a while, they will give juice anyway, it needs to be squeezed out a little.

We do not combine all the components, but place each of them in a separate bowl. We also salt them to taste if necessary.

3. Onion cut into cubes and pour boiling water to eliminate bitterness. After 10 - 15 minutes, drain the water and rinse the onion in a cool boiled water, then press.

Mix it with herring cubes in one bowl.

4. Soak gelatin. How to do this is written on the packaging of each type.

I have sheet gelatin which is very easy to prepare. I soak it for 10 minutes in cold water. Simple gelatin should be soaked a little more, somewhere it takes 30, and somewhere 40 minutes.

5. Put the mayonnaise in a bowl. Now we have all the components that we will use in bowls. In the future, it will be necessary to act quickly, so we will not have time for additional actions.

6. It remains to prepare a bowl in which we will collect all this. The “changeling” will look very nice in this version, that is, the first layer that we will make in the bowl will be the first after turning it over.

Choose a deep bowl beautiful forms. I use the regular one with bevelled edges. It should be rinsed with cool water and lined with cling film crosswise, while leaving long hanging edges with which we can later cover the contents.

Rinse with water is required in order to subsequently make it easier to remove the salad from a deep container. Oil can also be used for the same purpose.

7. When everything is ready, and we are preparing to do everything quickly and quickly. First of all, put the swollen gelatin in the microwave, leave it there for 10 seconds. During this time, all of it should mix with water into a single transparent mixture without lumps. If there is not enough time for this, then you can hold for another 5 seconds.

It is impossible for gelatin to boil, otherwise it will lose all its gelling properties.

8. Immediately, in a warm state, mix it with mayonnaise. You should get an even, slightly watery, homogeneous mixture.

9. Then we lay it out in all the bowls in equal proportions. First, put 4 tablespoons into each bowl, and if there is left, then divide it further and additionally.

Mayonnaise with gelatin should get into fish, carrots, beets and potatoes. The last ingredient has a little more, because we also have the largest amount of it.

10. Now lay out the layers, leveling each of them with a spoon. I'll write how to distribute them:

• 1 beetroot

• 2 half potatoes

• 3 herring with onions

• 4 second half potatoes
• 5 carrots

If you do everything quickly, then nothing will freeze ahead of time. But if this suddenly happens, then the bowl with the contents can be put in hot water, as in water bath and stir the mixture quickly.

11. Cover the collected ingredients with the hanging free edges of the cling film and put the bowl in the refrigerator for at least 4-5 hours. And best of all at night, during this time it gels exactly as it should.

12. Before serving, extract our beauty and decorate it to your liking. Do not decorate before, so that the beets do not stain the components.

Prepare a large flat plate on which we will spread the resulting slide. Bend the edges of the cling film from the bowl and cover the top with a plate. Then just turn over. Pull the edges of the film and the salad will be on a plate, the water on the walls will allow it to jump out easily.

Remove the film and do the most interesting - decoration.

This is my way of decorating. I rub the eggs on a fine grater, separate the whites and yolks. And I sprinkle the squirrels along the perimeter of the upper edge, lowering them along the walls a little lower.

I spread red caviar in the center formed, which I decorate with small parsley leaves.

And along the edge of the plate I give a yellow accent in the form of a yolk scattered over it. The colors are varied and beautiful at the same time.

Our work itself looks great: the layers are clearly visible in it, while the beetroot has light and dark blotches. This is due to the fact that we rubbed it coarsely, and the mayonnaise did not have time to color all the particles.

I prepared this salad for the arrival of guests. And when I brought it to the table, the guests gasped at such beauty. And when I cut it and put it on plates, everyone looked at the contents for a long time, trying to guess what was inside. There was no limit to their surprise when they found out that this was their favorite "herring under a fur coat."

It also tastes great, fresh, rich and has nothing to do with the usual.

Friends, it is impossible to describe it, it is better to try to cook such a miracle.

Video on how to make a jelly coat for herring

Friends, the last recipe turned out to be quite voluminous according to the description. But I know that some people are annoyed by a long description, although how could it be without it, when there are so many nuances !!!

By the way, we already have a lot of such videos on the YouTube channel. Therefore, if you are not with us yet, subscribe!!! I invite you!!!

As you can see, there are no particular difficulties in cooking. And I tried to explain everything in the most understandable and accessible way. Therefore, boldly take up the preparation, and I am sure that you will succeed.

Herring with vegetables and crab sticks in a lavash coat

This recipe is relatively new to me, and I started cooking it not so long ago. I cook not so often, mainly when I want variety for receiving guests, or just to please my family with a delicious dish.

I must say that the dish deserves attention. It turns out such a multi-colored roll that can be eaten without bread. After all, all the vegetables and the herring itself are in a coat of pita bread. At the same time, the content does not connect with each other, and from this everything seems to come together, although separately.

The roll can be stored in the refrigerator for some time (a day for sure), it does not stain or spread.

We will need (for about 10 servings):

• lavash - 2 pcs
• herring - 1 - 2 fillets
• beets - 1 pc.
• carrots - 1 pc.
• potatoes - 2 pcs
• egg - 1 pc
• mayonnaise to taste (about 200-250 grams)
• salt to taste

I have two orphan crab sticks left from past salads, and I decided to add them to my composition. At the same time and try how it will taste. But this is an experiment, so adding them is not necessary.

Cooking:

1. Boil all vegetables and eggs in advance. Then refrigerate them. Peel the herring from bones, skin and entrails. You can immediately cut it into transverse pieces, as we usually cut slices for the table.

I only had one fish fillet, so I came up with the idea to supplement it with crab sticks.

2. Prepare pita bread. I will use two, although I need 4 layers. But if you cook from 4 pieces, then it will turn out to be too large. We can't eat this. So I just cut each half into two pieces. Let them not be completely even, we will later trim them.

Lavash choose soft, which is conveniently twisted and does not tear. Now there are those that are impossible to twist without breaking. But there are good, soft, fried plates that wrap up beautifully.

Choose exactly these, otherwise nothing will work!

3. Choose the first quarter of the plate without damage and breaks. It will be our basis, and it is clear that if it is flawed, then the whole roll will turn out the same. Especially check the integrity in the center. Imagine if there is a hole. And when you wrap the roll, it will probably spread even more.

4. Put the layer on the table and grate the potatoes directly above it. If this is not convenient, then you can first rub it over a plate, and then shift it. Grate all the ingredients on a coarse grater.

The layer will turn out loose and not dense, but it should be so. In this case, we do not need a very thick roll, otherwise it will tear from its density. Therefore, we only designate each of them. Look at the photo how it should be located.

Salt the potatoes and throw a net of mayonnaise. It is not necessary to mix it so as not to touch the delicate bread layers once again.

It is convenient to make a mesh if you cut off a thin tip from a mayonnaise bag, or place the product in a plastic bag and cut off a small tip there.

5. We impose the second plate, but not symmetrically, but with the round end on the contrary, turn it to a straight one. Grate the beetroot on top, also in weight, so that it does not release too much juice. Do not forget that we grind everything on a coarse grater.

We also lightly salt the beets and apply the same light mayonnaise net on it.

6. Next we will have eggs. Here everything is the same, asymmetrically put a layer of pita bread, first three of them on a coarse grater, and then apply mayonnaise sauce. Oh, and don't forget to add some salt.

7. And finally, the last element of our design - it will consist of several additives. The carrots will go first, we also three them on a coarse grater right above the layer of pita bread.

Slightly salt and apply mayonnaise.

Then, at intervals, we put slices of fish and, at the end, chopped crab sticks. If they are not, then only fish, but it is desirable then to have two fillets.

8. Starting with one of sharp ends, wrap the pita bread with the filling diagonally into a roll. Try to make it tighter, however, accuracy is also needed here so as not to tear our foundation.

However, the roll is wrapped perfectly, without any special difficulties. After obtaining the desired shape, cut off the empty ends, and cut the roll into two equal parts. It turned out to be very beautiful.

Put each half in a bag, or wrap it in cling film and put it in the refrigerator for a while so that the pita bread becomes a little tougher. But in general, this is not a mandatory procedure, the roll can be cut immediately.

But I still give him the opportunity to lie down for at least half an hour.

9. To serve, cut the roll into pieces about 1.5 cm thick and arrange on a plate. Decorate to your liking. For decoration, I used chopped green onions, black sesame seeds and paprika.

To ensure that no red marks remain on the top of the pieces, each piece must be cut with a clean knife. In this case, the feed will be accurate.

Many say that herring under a fur coat in this design is much tastier than usual. It is difficult to argue with them, as well as with lovers of classic options. But one thing is for sure, this dish is delicious. And it is true! Try to cook and you will see for yourself.

Similarly, you can cook a snack with red fish. In this case, instead of herring, simply add your favorite fish, everything else remains unchanged.

By the way, she didn’t say anything about crab sticks. The experiment was a success. Though barely noticeable, but flavor variety they contributed. And many noticed this, asking what was added there ?!

Snack salad of herring in the form of a roll

This method has recently become just mega-popular. It can be found in all popular culinary magazines, especially if they are specially published for such a holiday as the New Year.

And it's no coincidence appetizer salad in the form of a roll looks very impressive on the table. His serving is also top notch. And of course it's very tasty.

However, I know that it doesn't work for everyone. And I can even guess why. There are several little secrets in cooking, without knowing which, he simply will not keep his shape and fall apart.

And today we will cook your favorite salad in the form of a roll and learn all the secrets.

We will need:

• herring fillet - 4 pcs
• beets - 3 pcs
• carrots - 4 - 5 pieces (small)
• potatoes - 3 - 4 pieces
• onion - 1 pc (small head)
• mayonnaise - 150 gr (or to taste)
• salt to taste
• parsley leaves for decoration

Cooking:

1. Boil all vegetables in advance and allow them to cool in vivo. Without keeping them in cold water. Then peel and rub each of them through a fine grater into a separate bowl.

2. If the carrot is too juicy, squeeze it through cheesecloth.

3. It is imperative to squeeze the beets, as a rule there is always a lot of juice in it. And if you leave it, then our roll will not keep its shape and will simply spread.

This is the very first and main secret.

4. Cut the herring fillet into small cubes.

5. Cut the onion into smaller cubes. There are two options here: leave the onion right in this form, or pour boiling water over it for 10 minutes to remove excess bitterness and smell.

Therefore, choose the option yourself. In the second case, after being in boiling water, rinse the onion in cool water and squeeze.

6. Prepare cling film and lay it out on the table in several turns. If there is a rectangular placemat for plates, made of bamboo, or other material, then you can put it down. It will even make it better if you are preparing such an appetizer for the first time. With its help, it will be easier and easier to form the roll itself.

7. First of all, put the squeezed beets on the film. Give it a rectangle shape. The layer will turn out to be thin, but you need to try to distribute it more evenly at a given place.

Sprinkle lightly with salt and brush with mayonnaise.

Everyone loves salads of different fat content, so adjust its layout yourself, you can do it a little more, or you can even smear it as thin as possible.

8. The next layer will be carrot. It will also be thin and besides, it needs to be made smaller than the previous one.

We do not report two centimeters from each of the edges.

Carrots also need to be lightly salted. If desired, you can apply a thin mesh of mayonnaise on it, but I do not do this. For us, this will already be too much fat for one dish, so we will alternate mayonnaise layers.

But to keep them all well, they can be lightly tamped. To do this, put a bag over the carrots and lightly press on it with your palms.

This is the second secret.

9. Lay out the potatoes. This layer should be even smaller than the carrot layer. On each side, leave a couple more centimeters.

It is also pressed down with the help of an auxiliary bag. We again leave the mayonnaise on the sidelines (although, if you want, you can give a thin mesh here too).

10. Now it's the turn of the bow. This rectangle will be even smaller than the previous one. But we will not regret mayonnaise for him and we will not grease him very thickly.

11. And we still have herring left, it should be laid out with a long sausage in the very center. But you should not skimp, it should turn out impressive.

12. And now we are faced with the most difficult and responsible task. We need to form a roll. To do this, we take the film from one of the edges and slightly lift it up.

This is where a bamboo napkin can help, which will act as a mat for making rolls.

In the meantime, we also pick up the opposite edge, connect both ends of our workpiece in the center. At the same time, we stretch the opposite ends of the film as tight as possible and thereby fasten the beet edge to each other.

There we left free edges, so they need to be superimposed on each other. At the same time, pressing from two edges on the sides of the roll through the film, we form the desired shape.

13. When you get an even tight roll, gently press the edges, as if pushing them towards each other and making the sausage not so long.

Now you can put it on a dish, carefully remove the film and, already in place, trim the shape with your hands. As a rule, the very tips always turn out to be not quite even, and since we still didn’t report the ingredients there when we reduced the sizes of the subsequent layers, they turned out to be half empty there.

This is where we need to cut them.

14. The roll can be covered with a bag and removed for 3-4 hours in the refrigerator.

Then take out and decorate as you like. Usually the decoration is quite simple. Apply to the top surface fine mesh from mayonnaise, and additionally decorated with parsley leaves.

But in general, this is of course to the taste of everyone. You can decorate however you like.

If we did not try too hard to soak all the components with the sauce, then here we will refrain from it. And decorate very modestly, although no less impressive.

And cut edges can be sprinkled with chopped green onion so as not to immediately show all the beauty!

Incredibly tender "fur coat" with an apple for a delicious herring

If you want to add a new touch to the familiar and familiar taste, then add an apple to the traditional composition of the ingredients. Just one component will refresh your perception and give your favorite salad even more tenderness and sophistication.

This recipe will be very short, since the whole cooking process comes down to the classic way. The only difference is that another extra layer is added.

We will need:

• herring fillet - 1 - 2 pieces
• beets - 2 pcs
• apple - 1 pc
• potatoes - 1 pc.
• carrots - 1 pc.
• eggs - 2 pcs
• mayonnaise to taste
• salt to taste
• lemon juice - 1 tbsp. spoon

Cooking:

1. Boil and cool all vegetables and eggs in advance. Prepare everything you need so that it is at hand and do not forget anything. And also prepare a dish on which we will collect all the components.

The form can be determined in advance. It can be a transparent deep bowl, or just a flat plate. You can collect the contents in a culinary ring or a larger detachable form.

2. Clean the herring, or use a ready-made fillet. Cut it into small cubes.

3. Grate vegetables, eggs, or cut into small cubes. Peel the apple and also grate or cut. Also sprinkle it with lemon juice. so that it doesn't darken.

It is better to choose a sweet and sour variety.

4. Lay out the prepared ingredients in the following order:

• potato
• herring
• apple (lightly squeeze out the juice)
• carrot
• beet

Lightly salt each of the layers, except for herring and apple. Mayonnaise can be covered, both each of them, and through one. It depends on your taste and love for this product. But it is important not to shift it, otherwise the salad will spread right on the plate.

And of course, if you put it a little, then it will turn out to be dryish in taste, which is also not desirable.

5. You can decorate to your liking. Someone does not decorate it at all, but simply sprinkles green onions on top. And you can leave the egg in the end, and then the top design will not be red, as in the classic version, but more elegant and attractive.

If you have never cooked this dish with an apple, then be sure to try it. After the test, be sure to include it in the category of permanent and favorite!!!

Original diner Strawberry from herring in a beetroot coat

This is one of my favorite options. I cooked it once for a test, and this recipe was registered in my notebook. Now I often cook on it both on weekdays and on holidays. And on the blog this recipe has already appeared in the selection

The main convenience of this dish is, of course, serving. A small "strawberry" is eaten in two bites. This is especially appreciated when the table is simply bursting with an abundance of food. And I want to try everything, and already there are no forces. And here is such a convenient treat! If you make it exactly according to the number of guests, then the appetizer never remains on the table.

But still, do not forget to make a few things for a reserve. Suddenly someone wants extras.

We will need:

• herring fillet - 2 pcs
• beets - 1 large or 2 small
• potatoes - 3 - 4 pieces
• onion - 1 pc (preferably Crimean, red)
• mayonnaise to taste
• salt to taste
• parsley, a few sprigs
• white sesame seeds - 1 teaspoon
• oil for lubrication

Cooking:

Since the snack we get is quite small, the number of products and layers for it is very limited. Otherwise, such mutant berries are obtained, which will already have a rather dubious resemblance to the original berry.

1. Boil beets and potatoes, or bake in the oven (microwave) until tender. Let cool and grate on a fine grater. The juice from the beets should be lightly squeezed so that you can later form the desired shape from it.

2. Mix both components in one bowl until a homogeneous, even and plastic mass is obtained.

3. Cut the herring fillet into small cubes and mix them with cubes of chopped onion. It is better to use the red Crimean variety for this, it tastes sweet and is not as strong as white.

To eliminate the strength and bitterness, white onion cubes can be poured over with boiling water and then washed. As we have already done in previous recipes.

4. Season the sliced ​​\u200b\u200bwith a small amount of mayonnaise.

I do not know how many blanks you will form. I got 10 - 11 pieces, and there was a little herring left. She was, of course, instantly eaten, but I must say so.

5. Grease your hands with oil, preferably olive oil. It will not only make it easier to form the desired figure, but also add additional flavor. Put a spoonful of beet and potato mixed puree on the palm of your hand and form a cake.

Put a teaspoon in the middle herring filling. And form a blank, similar in shape to a strawberry. Put it on the prepared plate.

6. Form all blanks in the same way. Insert a couple of sprigs of parsley from the thick edge and sprinkle the “berries” with white sesame seeds.

7. Put in the refrigerator for about an hour, after which you can serve our positive dish to the table.

Anyone who sees such a presentation for the first time is simply delighted! It looks so impressive and bright. And needless to say, the appetizer is very tasty. Be sure to try cooking it. After all, the New Year is coming soon!

By the way, you probably noticed that it is prepared quite easily and simply!

Favorite and tasty herring under a fox coat

And now I bring to your attention a very unusual recipe. Here, one of the main components contains mushrooms. Moreover, with all this, the coat of the herring turns out not red, but orange.

And we do not use beets here at all. Why does all the herring show off in the same fur coat ?! In this she is also a miracle, how good!

We will need:

• herring fillet - 200 gr
• champignons - 300 gr
• onion - 1 pc (medium head)
• carrots - 250 gr
• potatoes - 250 gr
• sour cream or mayonnaise to taste - 150 - 200 gr
• salt, ground black pepper to taste
• greenery for decoration
• vegetable oil for frying

Cooking:

1. Boil potatoes and beets in advance. Then cool them and rub on a medium grater.

2. Mushrooms cut into small slices and fry on vegetable oil with chopped onion. Before the end of frying, about 5 minutes, salt to taste.

Mushrooms should become darker, and onions should become soft. Having tasted the finished dish, it will be possible to understand that it is enough to fry the mushrooms. And approximately for this action we may need 10-12 minutes.

3. We will form the salad in a detachable form. Salt and pepper each layer to taste, and also grease with mayonnaise or sour cream. Adjust the amount of sauce to add according to your taste and preferences. You can not even coat all the components with it.

And so we get the following sequence of layers:

• potato

• herring

• mushrooms with onions

• carrot

Although there are not so many components, everything here is combined and everything is delicious!

4. After the end of their formation, the form with the contents can be put in the refrigerator for an hour. Then take it out and decorate the salad to your liking.

Then carefully remove the mold and serve the most beautiful dish on the table. As you can see, it turned out very beautiful. And be sure to try it out. This is the only way to know how delicious it is.

Video on how to cook herring under a green fur coat

In the preface, I wrote that our herring can change coats. And that's exactly what we're going to talk about in this section. And here it's not just a fur coat, even the image has changed here.

Instead of the usual ingredients, completely different ones are used - such as cucumber, cheese, and fresh herbs! And I must say that this option is very good! First, it is incredibly fresh and delicious. Secondly, it is light and easy to prepare.

And what else is needed for a modern hostess and guests sophisticated in various delicacies ?!

Friends, I highly recommend cooking such a yummy. The new image and new clothes of our heroine will not leave you indifferent. And you will certainly want to put a bold tick in front of this recipe and start cooking according to it quickly.

Lazy herring in a beetroot coat - a recipe with a step by step description

If there is absolutely no time for cooking, but you want to eat something tasty, then such a “lazy” way of cooking will come to the rescue.

But if you are smart and turn on your imagination, then such a creation can even be served for the festive table. Let's see how this can be done.

We will need:

• herring fillet - 250 gr
• boiled beets - 250 gr
• onion - 100 gr
• sour cream or mayonnaise - 80 gr
• salt to taste and desire

For cooking dietary option instead of sour cream and mayonnaise, you can take natural yogurt.

Cooking:

1. Cut the herring fillet into small cubes. Put the cut into a deep bowl.

2. Also cut the onion into cubes. If it is too bitter, then you can first pour the chopped cubes with boiling water. Hold in boiling water for 5 - 10 minutes, then drain the hot water and rinse in boiled cool.

Send the sliced ​​\u200b\u200bto the bowl with the fish. Mix.

3. Rub the beets on a coarse grater. Or it can also be cut into small cubes. You can choose the method that you like best. Move the beets to the total mass and mix.

4. Taste the mass. If you want a more salty taste, then lightly salt the mixture and, after stirring, season with mayonnaise, sour cream or yogurt.

A couple of tablespoons of dressing is enough to make the contents more attractive and tasty.

5. Transfer to a clean bowl. You can decorate to your liking: either sprinkle with fresh green onions or grated egg, or use the yolks alone. It turns out beautiful and tasty if the top is sprinkled with nut crumbs.

Whatever you like best, or what is at hand, then use it!

And for a festive table, you can place the contents in halves of eggs without an egg. If you put another piece of fish on top, then it will look more impressive.

You can also fill tartlets with the mixture. Or lay out layers in them and in classical sequence. Then you get such nice-looking mini-fur coats.

In general, there can be many fantasies on this topic, and all of them, of course, can be embodied in diligent and sensitive hands.

For example, the following video also gives food for thought.

Red fish on a coat of vegetables and eggs

Instead of herring, you can use red fish of any variety in your favorite recipe. Moreover, it can be placed in one of the layers, cut into cubes. And you can make such cute roses and place them not under a fur coat, but on a fur coat.

And really, why hide such beauty under clothes.

This one is truly festive. Moreover, he "screams" about this with his design, and taste, and the composition of the components. Red fish is more expensive than herring, and therefore, as a rule, we buy it only for the holidays.

There are also options where red caviar is added to this refinement. At the same time, only one spoon can be used in decoration. But from this addition, certainly no one will say that the salad is ordinary. On the contrary, it receives such names as "royal", "royal", "imperial".

Well, in general, if we talk about today's selection, then all of its options are simply great. It is impossible to single out from the entire list what is more tasty, what is less.

Each recipe is unique and original. And it's wonderful that there is such diversity. If you love the salad, then you can cook it every time in different variations. And you can be 100% sure that he will not get bored and will not get bored.

While I was preparing the article, I was preparing many options for “herring under a fur coat”, filming recipes for photos and videos. And of course, all this beauty was tasted and eaten by my relatives. And what pleased me was that no one ever said that they were tired, that's enough ... On the contrary, everyone ate and every time they did nothing but smack their lips with pleasure.

Therefore, friends, I advise you too - cook your favorite dishes more often, each time decorating them and filling them with new content!

May your salads always be balanced and tasty.

Bon appetit!

Herring under a fur coat or "Herring under a fur coat" - the most popular dish in Russia for a holiday! To make the salad correct and very tasty, you need to put all the layers in order, in strict sequence, on a plate. Let's turn to the classic recipe (photo attached).

Layer by layer - a classic step-by-step recipe for herring under a fur coat

By tradition, a puff herring salad is most often laid out as an appetizer on the festive table. The layers are generously smeared with mayonnaise, and the vegetables are ground on a coarse grater (if you follow the recipe classics).

Layers in order

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

According to the classic recipe, herring was originally laid out as the first layer. But later they came to one opinion - it is better to put potatoes on the bottom first. So the potatoes are more tenderly saturated with fish. And the herring itself will be between the 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 consistently. We prepare layer by layer and three each product.

By the way, it is better to hold the grater directly above the container where you will fill the salad. So the fur coat will find its natural splendor.

Choose fresh herring (tip: do not take already cut - such as preserves in stores, natural is the most). And exactly spicy salting. Oily will give peculiar taste dish.

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

Ingredients (for 8 persons):

• Herring itself spicy salting, fresh - 1 pc. (about 400 gr.)
• Medium carrot - 2 pcs.
• Beets - 1 pc. (large) or 2 pcs. (medium)
• Potatoes - 2-3 pcs.
• Onion as well as beetroot - 1 pc. (large onion) or 2-3 pcs. (small)
• Dressing in the form of mayonnaise "Provencal" - 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 played on palatability lettuce)
• Salt a little - to taste

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

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

And now let's get started:

1. Take vegetables and eggs. Boil potatoes, beets and carrots "in uniform", half an hour or an hour. While the products are being cooked, we proceed to the most important ingredient.
2. First, we cut the herring - we separate the fillet from the bones (we get rid of any small bones, so it will be more pleasant to taste the fur coat, without the unpleasant moments of catching and extracting the remains). Here is a video on how to quickly cut a herring from the bones:
   
3. Then cut the fish fillet into small cubes.
4. When the eggs and vegetables are cooked, cool and peel them (shells).
5. Onion cut into medium-small pieces
6. Now, as mentioned above, lay out layer by layer. The first, as many advise, grated potatoes. Do not forget to grease with mayonnaise (you can in the form of a mesh).
7. Then, the second layer - herring.
8. On top of the herring - onions.
9. The fourth layer is mashed boiled eggs with a fork.
10. Fifth - carrots.
11. Sixth - again potatoes.
12. The very last, according to the classic recipe, lay out a layer of beets.
13. 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.
14. Before serving, decorate with a grated egg and finely chopped herbs (dill, parsley, celery) on top.

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

Video Recipe:

Many, in order to make the “fur coat” lush, distribute thinner layers in turn, repeating each layer again. You can also choose this version of the recipe.

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 "slender girls" and for those who care about their figure, we suggest "how much to hang 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) - this is a lot or a little, you can compare with other products. So the Caesar salad weighs as much as 300 kcal, and the festive New Year's Olivier - 197 kcal, vinaigrette with herring - 120 kcal. Think for yourself, decide for yourself...

Of course, you should not overeat this salad, otherwise the stomach will not “understand” you that way. But still beneficial features as part of the "fur coat" there are: vitamins of groups A, B, E, PP, potassium, magnesium, fiber, folic acid, iodine, iron, amino acids and others.

Eating helps eliminate toxins, cleanse blood vessels and improve digestion. And also assists in the construction of hemoglobin.

Did you know:

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

And in them, as you understand, "rebellious" people gathered. And so, to calm them down, we decided to feed them tightly. But an unusual snack, but with a twist.

Abbreviation "S.U.B.A." means as "Chauvinism and Decadence - Boycott and Anathema".

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

And why did this salad become classic and New Year's? It was first served under New Year 1919. "Live and learn…"

"Herring under a fur coat" with an apple

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

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

• Herring fillet - 1 pc. (medium)
• 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 classic recipe. The only difference is that before laying out layer by layer, you need to cook pickled onions and grate an apple on a coarse grater.

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

Now that all the ingredients are ready, put 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 cook our favorite festive (often for the 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” roll consists mainly in the fact that the layers are laid out in the reverse order, unlike the classic recipe. And one more thing - all vegetables must be cooled. So the roll does not fall apart and can be easily cooked.

And yet, so that the beets do not crumble, it is worth squeezing out some of the moisture from it. And to give a rectangular “cake” of beets on both sides (bottom and top), cover with cling film - this will form a dense and regular first layer of the roll.

Do not forget that the layers should be thin - not in a "fur coat".

So let's start:

1. As in the classic version, we boil all the vegetables “in uniform”. At the same time, boil the eggs and clean the herring from the bones.
2. Boiled vegetables and eggs are cooled and placed in the refrigerator for a while (1-2 hours).
3. Finely chop the onion and mix with the fish.
4. We take food out of the refrigerator. We clean and rub on a medium grater.
5. Squeeze the grated beets and put on the film, then cover again with the film and press down with the palm of your hand.
6. Remove the top film and add the second layer - carrots. Salt a little, press down with a spoon and season with a little mayonnaise.
7. The next layer is potatoes, followed by eggs. Brush with sauce each time.
8. Now in the center, in the form of a “stripe”, lay out the herring with onions.
9. We turn the puff salad into a roll, connect the edges. Stretch and wrap in cling film. Put in the fridge overnight to soak.
10. Before serving, decorate with mayonnaise "monograms" and greens.

Video recipe:

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

What you need 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 pita bread?

The process is similar to the classical one. Therefore, you can go over and read in more detail about the preparation of cooking. Now let's briefly recap:

1. Prepare and wash vegetables: carrots, beets.
2. Leave "in uniform" and cook until fully cooked.
3. While they are cooking, start butchering the fish. Clean the herring from all the bones, even from the smallest ones. Cut it into cubes, squares.
4. Cool the cooked products and put in the refrigerator to cool for 1-2 hours.
5. Then grate the beets and carrots on a fine grater.
6. Lavash tear into two equal parts (halves). And so it is necessary to do with everyone. Take the foil and put the first half on it. Lubricate, but not abundantly with mayonnaise.
7. Put the beets in a thin layer on the pita bread and on top of another half. Lubricate again.
8. The next layer is carrots and cover with the other half of pita bread. And more mayonnaise.
9. Grind 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.
10. Finely chop the greens and onion. Mix with fish. And it will last layer.
11. Connect the edges and get a roll. The foil keeps the roll from falling apart and retains its shape. Let it "breathe" and soak in the refrigerator.

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

Video recipe:

Herring under a fur coat in a long loaf step by step recipe with photo

Guessed? This time, instead of a fur coat, we will use a real loaf. "Necessity for inventions is cunning," as the wise folk proverb. And the people decided to try something unusual and original on the festive table.

An appetizer salad turns into a full-fledged appetizer - very satisfying and savory.

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

• Baton - 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 cooking herring under a fur coat in a loaf:

1. We cook beets and chicken eggs. Cool and clean.
2. Fish and cucumbers cut lengthwise in small pieces.
3. Grate the eggs and beets on a fine grater. Do the same with cheese. Only grated cheese needs to be divided into two parts.
4. Add one mass of cheese to the beets, the other to the eggs. Then we mix each individual resulting mass with mayonnaise (a tablespoon).
5. Our "bread coat" is on the way. Cut the loaf along the middle side. We remove the crumb so that only the walls remain.
6. We spread the beets with cheese in the first layer and distribute them throughout the inner space of the loaf.
7. The second layer is a mass of cheese and eggs.
8. The third and last layer is cucumbers and herring.
9. We connect the edges of the loaf and wrap with cling film. Put in the refrigerator for at least 2-3 hours.

It is better to leave it soaked all night.

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

Many are tired of the classic recipe or they are already completely lazy. We present you a 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 - a lazy way. It turns out the same salad.

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

1. 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 a new one. So it's really faster.
2. Prepare pickled onions. To do this, take half a large onion and finely chop. Marinade - one tablespoon of sugar, half a teaspoon of salt, one tablespoon of vinegar (9%) and 100 grams of water. Dip the onion in the marinade and let stand for 20 minutes.
3. Finely rub the beets. Cut the fish into thin slices.
4. Divide the eggs in half and carefully remove the yolks. A teaspoon is very handy.
5. Mix the crumpled yolk with onions, beets and mayonnaise. You can optionally add melted or grated cheese to the mixture.
6. It remains to stuff the egg halves (proteins) with this mixture. It turns out one teaspoon per half.
7. Top with a cilantro leaf or a small bunch of dill.

Video recipe:

So tasty, simple and appetizing snack turned out to festive table, for example, for the New Year.

And what are your associations with salad "herring under a fur coat"? What synonyms can you choose? Write in the comments below.

Forgotten, there are many other different recipes and variations of such a salad. Increasingly, people began to “leave” the classic recipe and add unusual products part. You can find a recipe with the addition of caviar or even other fish (such as salmon). Fruits or even berries such as pomegranate are also added.

In general, “no matter what the child is amused by ...”

The herring under a fur coat was invented at the beginning of the last century by a resourceful restaurant owner, whose goal was to combine several of the most popular products. As a result, this puff salad became so popular that it survived to this day, and also acquired a lot of varieties and ways of serving. Herring under a fur coat is undoubtedly delicious on any day, but this is how traditions have developed that most often we cook it for the holidays, and especially. Along with Olivier or Mimosa, this is the most popular salad.

By the way, many people make it without fail and it is strongly associated with the New Year, as well as tangerines and sweets. It may also happen to you that you eat herring under a fur coat only once a year. It may be worth learning new ways of preparing this dish and eating it more often, after all, it is nutritious and healthy.

If you have not refreshed your knowledge in the field of cooking herring under a fur coat for a long time, then it may come as a surprise to you that now this salad is prepared both in the form of a roll and wrapped in pita bread, there is even a lazy herring under a fur coat on eggs and in tartlets. The imagination of culinary specialists is truly limitless, so why should we lag behind them, given that the dish only becomes tastier and more interesting from this. As often happens, a new serving of an old salad gives it a second life.

But no matter how the recipe for herring under a fur coat changes, most of the ingredients in it still remain unchanged. Or at least some part of them. For example, there are options for cooking herring under a fur coat with or without eggs, as well as with the addition of apples. By the way, it was apples that were in the 1918 recipe, from which it all began.

Beets are one of the most important products along with the herring itself. Many people love and recognize this salad primarily by the characteristic pink color of the top layer. So many design options are played on this pink color, which can not be counted. The main thing is that it is obtained due to beets, which are always placed on top. And if the salad is seasoned with mayonnaise, then its layer covers the beetroot, forming pink. True, in order to achieve the correct color of the herring under a fur coat, it is necessary to let the salad brew for several hours. Plus, the tastes of other products will mix.

In this article I want to talk about the usual ways to cook herring under a fur coat and unusual ones that may well surprise you.

Herring under a fur coat with an egg - a classic simple recipe

One of the simplest and most popular recipes for this salad is a herring under a fur coat with an egg, which is one of the layers of delicious “clothing” for everyone and their favorite salted fish. There are many lovers of cooking herring in a fur coat with an egg, as well as those who prefer to use only vegetables. I like both options. And most of the time I just alternate them. Although I can say that with an egg, additional tenderness appears in the salad, apparently due to the protein.

Such a herring under a fur coat is wonderfully cooked in a salad bowl, laid in layers, and with the help of various molds. It turns out very beautifully when the layers are laid out in a slide, and decorations from greens, vegetables and mayonnaise are collected on top. For example, such as in the photo.

A herring under a fur coat is a real springboard for creativity, in no way inferior to birthday cake. Patterns, flowers, mosaics, whatever culinary specialists come up with for decoration.

For cooking you will need:

• herring - 1 piece of medium size (1 pack),
• potatoes - 4-5 pieces,
• beets - 2 pcs,
• carrots - 2 pcs,
• eggs - 2 pcs,
• onion - 1 pc (small),
• mayonnaise - 250 grams,
• greenery for decoration
• salt to taste.

Cooking:

1. For this salad, you can take any good and proven herring. Someone buys whole salted fish, and someone can use a factory-made herring in a package. It all depends on your tastes and capabilities.

Potatoes, carrots and beets must be boiled in their uniforms in advance. Beets need to be boiled separately, since their cooking time is from 1 to 1.5 hours, but carrots and potatoes can be boiled together, especially if the potatoes are medium-sized. Eggs are also hard-boiled and peeled.

2. All vegetables must be thoroughly cleaned and grated on a coarse grater into separate plates. Potatoes, if desired, can be grated, or can be cut into cubes.

If you want to make roses on top of the salad, then take the peeled boiled beets and cut a long thin layer in a circle with a knife or vegetable peeler, as if you were still peeling the vegetable. The resulting lenka, due to its slight unevenness, can be twisted into rosebuds. It will turn out very nice.

3. Feel free to grate the egg too. There is no need to separate the protein from the yolk, in this egg recipe we will have an inner layer that is responsible for the taste. An alternative would be to use, for example, the yolk to decorate a salad in ready-made, then it must first be separated from the protein, and then grated separately on a fine grater.

4. Peel the herring, remove all the bones and cut into small cubes.

5. Onion for salad is best finely chopped and scalded with boiling water so that it loses its hotness. Just put the chopped onion in a bowl and pour freshly boiled water from the kettle for two minutes. After that, drain the water and let the onion cool.

6. When all products are ready, you can start laying layers. The flat dish option requires a good lettuce height, not square footage, so we will have some layers repeated and reduced in diameter.

In the first layer, put half of the herring and half of the onion, and spread them with mayonnaise, squeezing it out in a thin stream.

8. The next layer will be grated eggs, put everything at a time and tamp a little so that they do not fall apart later. Top with mayonnaise.

9. Now repeat the herring and onion layers again. Make them a little smaller so that the salad is slightly rounded. Mayonnaise is not needed between the herring and onions, but you can spread it on top.

10. Once again, the potato layer.

11. Grated carrots covered with mayonnaise will be the penultimate layer.

12. And the most upper layer traditional beets. Without it, the desired pink color will not work. Depending on whether you have enough leftover beets, lay them on top or on all sides in an even layer. Then grease it with mayonnaise, and be sure to even out the mayonnaise layer with a spatula or spoon so that no holes remain.

13. Let the herring under a fur coat brew a little in the refrigerator until the color of the beets appears through the mayonnaise. After that, the salad can be served. Roll the beetroot strips into small buds and arrange them on the surface. Draw beautiful patterns with a thin stream of mayonnaise. Make rose leaves from parsley leaves.

This is how a herring under a fur coat with an egg can already be served on the table to the enthusiastic sighs of the guests. Believe me, such beauty will also be a pity to eat. But that's why it's a holiday to pamper yourself.

Bon appetit!

Herring salad under a classic fur coat without eggs - layer order and festive decoration

Here is such a beautiful herring under a fur coat without eggs is obtained in our next recipe. Here a slightly different way of laying the salad is used, it must be collected in reverse order into a deep form, and then turned over like a cake. This will make a very even salad of almost any shape. In this case, a rectangular baking dish was used in which bread loaves or muffins are baked.

In order for the herring under a fur coat to successfully fit on the dish when turned over and not stick to the form, the bottom of the container must be laid out with a layer of cling film and the lowest layer, which will be at the bottom of the form, should not be greased with mayonnaise. Mayonnaise is applied after the salad is removed from the mold, but it is completely and easily separated from it.

There is almost no need to be a wizard here, but there is another little trick that will help the salad keep its shape well. This trick is gelatin added to mayonnaise. With gelatin, the mayonnaise will become thicker and will be great to hold the layers together, and at the end you can make amazing decorations from it like a real cream on a cake.

You will need:

• slightly salted herring - 1 piece (250 grams),
• potatoes - 4 pcs,
• beets - 2 pcs,
• carrots - 2 pcs,
• onion - 1 pc,
• mayonnaise - 300 grams,
• gelatin - 5 grams,
• greens and berries for decoration.

Cooking:

1. Herring under a fur coat, in any case, begins with the preparation of vegetables and the preparation of the herring itself. Beets, potatoes and carrots must be boiled, cooled and peeled. And clean the herring and get rid of the bones if you use a whole fish, and not a store fillet.

2. To make mayonnaise thicker and more stable, which is necessary for decorations, we will add some gelatin to it. It won't affect the taste at all. Take 5 grams of gelatin, pour it into a cup and pour 50 grams cold water. Mix thoroughly and leave to dissolve.

3. Cut the herring into very small cubes. Do the same with onions. These two layers should always be together, so either when you lay out the layers, do them one after another, or go the second way and immediately mix the herring with onions.

4. During this time, the gelatin has swollen and now it must be dissolved to liquid state heating in a water bath. Pour liquid gelatin into mayonnaise through a strainer so that lumps do not get caught. Stir the mayonnaise thoroughly and set it aside for now. We will coat them with layers and make decorations at the end.

5. Now let's start laying layers of herring under a fur coat. Since we do them in reverse order, then turn them over, the beets will be the very first. Cover the form with a layer of cling film and put the beets grated on a coarse grater into it. Seal it with a spoon.

6. Spread a layer of beets with mayonnaise. Not too thick so it doesn't get too greasy. Some people like to leave the inner layers without mayonnaise at all, it's also delicious, choose your own preferred option.

7. The next layer is grated carrots. Distribute it evenly and also grease with a very thin layer of mayonnaise.

8. Potatoes can be cut into small cubes, or grated in the same way. Herring under a fur coat turns out to be a very pleasant consistency if all products are rubbed (except for herring, this is problematic). Put in only half of the potatoes. Lubricate this layer with mayonnaise if desired.

9. The next layer is the most delicious, the same herring under a fur coat. Put the herring all at once and evenly distribute it, tamp it a little with a spoon so that the layer is more dense and then does not fall apart.

10. And the last layer is potatoes again, which will be the foundation of our salad. Grate the other half of the potato and mash it well. You can grease with a thin layer of mayonnaise.

11. Now cover the form with cling film and refrigerate for 3-4 hours to soak the salad.

12. Well, the classic herring under a fur coat without eggs is almost ready and only decorations will remain. To do this, remove the salad from the refrigerator, remove the top film, cover with a flat dish of a suitable size and turn the form over with the dish. A herring under a fur coat should easily separate from the mold and remain on the dish.

13. Now we take the top layer. To get a classic pink layer, you need to spread the beets with mayonnaise. You can also spread the side walls of the salad, about it according to your desire. Open multi-colored layers look very nice too.

Let the salad stand for a while so that the mayonnaise is colored from the beets.

14. Then turn on your imagination and decorate the salad. You can take a pastry bag or a syringe with nozzles, and squeeze mayonnaise out of it in the form beautiful patterns. You can make patterns just in a thin stream. Arrange beautifully slices of vegetables or berries, put leaves of fresh herbs. Let the herring under a fur coat without eggs look like a birthday cake.

In this form, a herring under a fur coat can already be put on the festive table to treat guests!

Herring under a fur coat with an apple and an egg - a step by step recipe with a photo

It was the apple that was an important and integral ingredient in the very first recipe for herring under a fur coat, so this option can be safely considered a classic. But after a while, most cooks forgot it and stopped adding apples to the salad. Perhaps not everyone liked a certain sweetness that the fruit added, or maybe it was not always easy to find fresh tasty apples in winter. Now the season is, of course, not a problem. Apples can also be found in winter, albeit a little more expensive. But some people forgot about the recipe.

I suggest you get acquainted with the salad Herring under a fur coat with apples on own experience, suddenly it will become your favorite option and you will regret that you did not prepare it earlier.

The egg in this version is also not necessary and you can easily add or remove it.

For the salad you will need:

• herring fillet - 300-350 grams,
• potatoes - 2 pcs (medium),
• beets - 2 pcs,
• carrots - 1 piece,
• apple - 1 piece,
• eggs - 2 pcs,
• onion optional - 1 pc,
• mayonnaise,
• greenery for decoration.

Cooking:

1. Traditionally, we start by boiling vegetables for salad. Beetroot takes longer to cook, so put it first and in a separate saucepan. Potatoes and carrots will be ready fairly quickly. It is best to cook them in their uniforms, so more useful substances are preserved.

Hard boil eggs. We clean the herring very carefully, no one will like the bones in the salad, especially if you decide to treat the children.

2. We begin to lay the layers on a flat dish or in a salad bowl. You can use a springform pan without a bottom so that the salad folds exactly like a cake. In my opinion, the bottom layer is best to put grated potatoes. But some will not agree with me and will put a herring. You can do that, and the taste won't change much. It just seems to me that potatoes stick together better and keep their shape than herring.

3. So that the salad does not turn out to be too greasy, I suggest spreading mayonnaise not on every stop. According to mine taste sensations between potatoes and herring mayonnaise not needed at all. Therefore, we spread the herring on a layer of potatoes. If you use onions in a salad, then we put it on top of the herring and only after that we grease it with mayonnaise.

4. Now it's time for the apple. A fairly firm, sweet and sour apple is best. It needs to be grated, and so that it does not darken in the salad, sprinkle it with a little lemon juice. Before putting the apple on the salad, lightly squeeze it out of the juice or let it drain.

5. Immediately rub the eggs on the apples. You can leave one yolk to decorate the salad. Between apples and eggs, mayonnaise is also not needed. spread it over the eggs.

7. The most important and bright top layer of beets. We lay it evenly, tamp it a little and spread it with mayonnaise.

8. And the final stage is decoration. Chop the left yolk or grate it on a fine grater and sprinkle the herring under the fur coat with patterns, add green leaves. Don't be afraid to experiment.

Herring under a fur coat with an apple is ready. It is best to put the salad in the refrigerator for several hours. It has been experimentally proven that the infused salad becomes much tastier. But if you are in a hurry and the guests are already at the table, then you can serve immediately.

Happy holidays and delicious discoveries!

Herring under a fur coat roll - a detailed video recipe

About it original form I have known the recipe for a long time, but only recently decided to try it out. It seemed to me that it was quite difficult to roll the herring salad under a fur coat into a roll. I thought maybe there was some kind of special recipe. But it turned out that the recipe for herring under a fur coat is classic with vegetables and eggs, and the whole point is how to prepare it and how to roll it up.

This will require a little skill, but nothing more. The thing is that the layers of finely grated vegetables are laid out very thinly on cling film so that they can be collapsed. One by one, starting with beets and ending with herring. The fish itself becomes the central axis of the roll, like its filling, around which vegetables are wrapped. If everything is rolled out well, then rolling the roll is not at all difficult.

You can see for yourself by watching this short but very clear video.

Herring under a fur coat - in the form of a bouquet of flowers

Not so long ago, they learned how to serve a herring under a fur coat incredibly elegant and beautiful way. Like a bouquet of real roses, the main thing blooms on the festive table a fish dish. For all incoming guests, it causes a real delight and a lot of questions. What roses are made of, how to cook a herring under a fur coat with roses. You probably have questions too. I will answer them with a very detailed video, which just shows the weight of a laborious process with an amazing result.

It turns out to make such a beautiful herring salad under a fur coat with roses is not at all difficult. Be sure to find inspiration in yourself to cook this dish.

Original and beautiful design of a herring under a fur coat - 27 photo options

And now let's move on to something that is often very difficult to come up with on your own. After all, it’s one thing to put the layers of lettuce in the right order and not forget the ingredients, but it’s quite another thing to figure out how to beautifully arrange a herring under a fur coat for the festive table and for the New Year.

In order not to rack your brains, I suggest you various options designs of herring under a fur coat, from which you can choose the one that you like, or be inspired and come up with a design yourself.

Option 1. Decorations in the form of flowers from carrots and greens.

Option 2. Radish flowers

Option 3. Mosaic of vegetables

Option 4. Chrysanthemum

Option 5. Minimalism portioned

Option 7. Cheese

Option 8. Hill

Option 9. With lemon

Option 10. Black lily

Option 11. Glade

Option 12. Bouquet

Option 13. Graceful

Option 14. White lilies

Option 15. Square

Option 16. Elegant carpet

Option 20. Gentle

Option 21. Jelly

Option 22. Christmas tree on Red Square

Option 23. Cups

Option 24. Mitten

Option 25. Necklace

Option 26. Two hearts

Option 27. Ring

And that, of course, is not all. Options beautiful design herrings under a fur coat simply cannot be counted, but I hope I was able to give direction to your flight of fancy. Let your holidays be decorated with such a simple, beautiful and beloved salad Herring under a fur coat!

What is the New Year without champagne, mandarin, "Olivier", aspic and everyone's favorite "Herring under a fur coat". With the last item on this New Year's list, we invite you to get to know each other better, but first, a little history and interesting facts.

A bit of history

The main ingredient of this salad, jokingly nicknamed "Venus in Furs" by the people, is herring. A few centuries ago, before mass fishing began, this fish was the most common in the waters of the oceans.

Until about the 15th century, herring, because of its bad smell and a little bitter taste was considered food worthy only of the poorest segments of the population or monks who accustomed their flesh to all sorts of hardships.

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

In Russia, this fish is more common 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 1918 was a very turbulent and eventful year, the main topic of the feasts was the political situation in the country.

Each of the participants in these conversations with increased alcohol degree was ready to defend his point of view to the last. The last arguments were often fists, dishes and completely apolitical furniture of drinking establishments. The salad symbolizing these disputes was first served on New Year's Eve 1919.

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

Thanks to the composition rich in vegetables, 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 “Fur Coats” is 193 kcal per 100 g (in many ways, the calorie content of the salad depends on mayonnaise).

Salad classic herring under a fur coat - photo recipe step by step

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

Ingredients:

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

Cooking herrings 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 the finished products, clean them.

3. Then grate coarsely.

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

5. Next, you should decorate 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 the carrots.

6. Finish the construction with grated beets. Distribute it throughout the culinary facility, decorate with cheese chips, 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 dish of herring under a fur coat are the best way to set off the general splendor of the upcoming celebration. It is important to thoughtfully and properly prepare a festive meal.

Roll herring under a fur coat

It would seem that to combine these two such different dishes simply impossible, but the flight of our imagination, originality and culinary ideas there is simply no limit. To prepare one of the most original interpretations 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.;
• onions - 1 pc.;
• slightly salted herring - 1 pc.;
• mayonnaise - about 50 g;
• noria algae - 2 sheets;
• vinegar, preferably balsamic;
• hard cheese - 1 tbsp.

Cooking steps a wonderful portioned snack - roll "herring under a fur coat":

1. Boil eggs and all vegetables, except for onions, peel them;
2. We cut the herring, separate the fillets, discard the entrails and bones. If you wish, you can simplify your work and buy a ready-made herring fillet. We cut it into longitudinal strips;
3. We cut the peeled onion in half rings, pour boiling water over it, after which we drain the water, and pour the onion with vinegar;
4. On bamboo mat put a sheet of noria algae, so that the rough side is on top;
5. On the noria we put grated beets, then carrots, grease with mayonnaise;
6. Put grated cheese and potatoes on top. We tamp well, then grease again with mayonnaise;
7. Squeeze the onion lightly, put it on the potatoes;
8. Approximately in the middle of the layer we put a strip of herring, with the utmost accuracy we twist the roll. Try to keep it tight. To do this, use cling film, and preferably a bamboo mat.
9. We remove our roll in the refrigerator, for about 1.5-2 hours. During this time, the elevator will soften a little, but will continue to keep its shape perfectly.
10. Before serving, cut the roll. We serve rolls "herring under a fur coat" cold, we get a well-deserved surprise and praise from others.

Recipe for herring under a fur coat with an apple

Variations of the famous "Herring under a fur coat", probably, can not be counted. The addition of one apple will help to slightly diversify the taste of the usual herring and vegetable composition, except for it, all the ingredients remain unchanged. You will find a list of them in the first recipe of our article.

Cooking order herring under a fur coat with an apple:

1. Boil all the ingredients that need it (beets, potatoes, carrots and eggs). We recommend cooking vegetables separately, otherwise the beets will color their neighbors in the pan, which is why your entire salad will turn purple. Let them cool completely.
2. Herring, as in the previous versions of the salad, is separated from the peel and bones. Cut it into small cubes.
3. We clean the onion, cut it, sprinkle with salt and sugar, sprinkle with vinegar. Leave it for 15-20 minutes so that it has time to marinate.
4. With the preparation finished, we proceed to the collection of our fur coat. Put grated potatoes on the bottom of the dish, grease with mayonnaise.
5. We put slices of herring and onions on potatoes.
6. We cover the onion with grated boiled carrots and again grease with mayonnaise;
7. Now it's the turn of the "nail" 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.
8. The top layer of our “Shuba” is traditional - beetroot, so it definitely needs to be smeared with mayonnaise.

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

How to make a 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, such a “Herring under a fur coat” will please with its lightness and pleasant taste.

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

Cooking order herrings under a fur coat, supplemented with eggs:

1. All vegetables, except for onions, wash, pour cold water and boil until done. Since large beets can take several hours to cook, choose smaller root vegetables;
2. After the vegetables are boiled, cooled and peeled, grate them and put them separately;
3. Boil the eggs and treat them the same way as with vegetables, that is, clean and rub on a fine grater;
4. We mill the herring, removing the bones, skin and entrails, cut into small cubes.
5. Now let's start assembling the salad. The layers are quite standard: herring, onion, mayonnaise, then potato and carrot layer and more mayonnaise. We tamp the lower layers a little, after which we can lay out our egg zest. The top layer of "Shuba" is traditionally beetroot, poured with mayonnaise.

If desired, you can separate the proteins from the yolks, leaving the latter to decorate the salad.

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

If you do not belong to a 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 chef:

• seaweed - 100 g;
• cheese "Health" or similar - 150 g;
• mayonnaise - about 100 g (mayonnaise can be replaced with high-quality sour cream, preferably homemade).

Cooking steps"Vegetarian coat":

1. Boil potatoes, beets and carrots separately. It is better to start with beets, as their cooking time can reach several hours;
2. We clean the cooled vegetables and three on a grater in separate containers.
3. Let's start assembling the salad. Put half the potatoes in the bottom layer, and washed and chopped potatoes on it. sea ​​kale, after it half grated cheese and carrots.
4. Without regret, we spread carrots with mayonnaise or sour cream;
5. Now lay out the layers of the remaining potatoes, cheese and carrots, which we grease again.
6. We cover our vegetarian "Fur coat" with a thick layer of grated boiled beets, smeared with sour cream.

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

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

Cooking steps lazy option herrings under a fur coat:

1. Boil beets and carrots.
2. We fillet the herring, freeing it from bones, skins and entrails. Cut the fillet into transverse pieces about 2 cm wide.
3. Peel the hard-boiled eggs, cut them in half, remove the yolk from them and put it separately.
4. Waiting for complete cooling boiled vegetables, peel them and rub them on a grater.
5. Chop the onion as finely as possible.
6. We mix the yolks with prepared vegetables in a separate container, season with mayonnaise to taste.
7. IN egg whites spread the mixture prepared in the last paragraph, put 1 piece of herring on top.
8. We decorate our appetizer lazy herring under a fur coat with greens at our discretion.

Original herring under a fur coat - an unusual recipe

We are all used to seeing red herring beetroot coat, which, as it turned out, according to the idea of ​​the creators, was supposed to symbolize the Bolshevik banner and their struggle. We offer you to 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, pepper to taste and optional.

Cooking order herring in a white "fur coat":

1. We fillet herring, rid it of bones, offal and skins. Cut into small cubes.
2. We clean and chop the onion.
3. Cut slices of bread into squares.
4. Peel the apple and grate it or cut it as small as possible.
5. Boiled eggs are peeled, grated;
6. Let's start assembling the salad. On a dish lay out layers of herring, onions, bread. Lightly tamp and grease the bread with mayonnaise. Put on top of it apple slices and eggs, again generously grease with mayonnaise.
7. Sprinkle the top layer of lettuce with ground walnuts, decorated with greenery if desired.

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

Herring under a fur coat - layers. The correct order, the sequence of formation of the salad

Traditionally, each of the ingredients of the salad "Herring under a fur coat" is laid out in layers, their order does not have strict regulation. Each and from the hostesses puts the ingredients in the order convenient for her. Below is the classic order of layers from bottom to top, adopted in institutions Catering and restaurants:

1. The bottom layer is traditionally herring. In some versions of salads, it is placed on a potato substrate, but, according to experts, in this variation, the taste of fish can be lost in vegetables. The fillet of your favorite practically fish is cut into small cubes with sides of 5 * 5 mm.
2. Finely chopped or chopped onions are placed on the herring. If desired, it can be slightly marinated by dousing with boiling water and soaking for 15-20 minutes in vinegar.
3. Boiled potatoes, grated. Traditionally, it is boiled, but if you decide to bake potatoes, useful for human body there will be much more microelements in it. From the boiled and cooled root crop, its uniform peel is removed, then it is rubbed on a coarse grater.
4. boiled chicken or quail eggs after cooling, they are peeled and rubbed on a grater.
5. Carrot. A potato-carrot tandem will soften the salinity of the beets. It is also boiled or baked, peeled and grated.
6. The final layer of the classic "Fur Coat" is boiled or baked beets, grated.

Mayonnaise is used to give the salad juiciness, each of the layers is smeared with it. If you want to reduce the number of calories in your favorite salad, the number of smeared layers can be reduced. It is also allowed to replace mayonnaise with soft cream cheese (such as 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 unusual ingredients changing and supplementing classic taste, but also the original decoration of the dish, as well as the method of serving.

Submission methods herring under a fur coat when cooking at home:

1. It is laid out on a round or oval dish, and a kind of dome is erected from the layers.
2. In a transparent deep salad bowl, through the walls of which you can see the layers of appetizers;
3. Portion serving in small bowls or wide glasses.

To decorate a salad herring under a fur coat uses the simplest and most affordable ingredients:

1. 1. Beetroot slices.
   2. Bars of carrots.
   3. Lemon zest and slices.
   4. Olives.
   5. Greenery.
   6. Egg yolk.
   7. Pomegranate grains.
   8. Walnuts.
   9. Peel of fresh cucumber.
   10. Egg white or yolk;
   11. Green peas or corn.

Craftsmen decorate the "Fur Coat" with carrot clocks, beetroot and cucumber roses, lemon swans, egg flowers and birch trees. The decoration of a traditional salad with red fish and caviar looks expensive, appetizing and very beautiful. Mistresses, combining these products with greenery, decorate real masterpieces, as well as entire aquariums.

Ways to beautifully serve "Fur Coats"

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

So that your tower of Pisa does not turn out to be crumbling and not tilting to one side, all the ingredients in the form are well tamped by hand or with a potato masher.

The bottom layer with a similar method of serving is better to make potatoes. You can decorate your “turret” with shrimp, caviar, rosettes from fresh cucumbers or caviar, egg slices.

An original, but rather troublesome way of serving herring under a fur coat is the preparation of a roll from its layers. On cling film lay out the layers of lettuce in the reverse order, that is, starting with the beets. We do not stretch the herring layer over the entire surface of the lettuce layer, but put it only in the center along the entire length. After that, with the utmost care, we roll up the roll or simply connect the edges of the beet layer.

If you add a little gelatin to mayonnaise, then you can prepare a salad in a beautiful silicone mold. If there is at its bottom beautiful drawing, he prints on the top of our "Fur Coat".

The appetizer itself looks like a beautiful and very delicious cake. For this method of filing, it is not necessary to take exactly silicone mold, it can also be an ordinary rounded detachable. Just do not forget to beautifully decorate the top of your masterpiece.

An interesting way to portion serving herring under a fur coat is in transparent glass glasses. Their size can be almost anything, from cognac glasses to ordinary piles.

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

1. For more rich taste favorite salad, it needs to be given a few hours to soak, ideally about 6 hours. Therefore, make sure that the “Fur Coat” is not prepared just before the arrival of the guests.
2. When with free time there is a shortage, each of the layers can be separately mixed in a bowl with mayonnaise. So the impregnation process will go much faster.
3. It is not possible to know the taste of the purchased herring 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, additionally salt and mix it.
4. Usually recipes contain a fairly small amount of ingredients, but if you expect a lot of guests to arrive, feel free to increase them by two or three times. This will allow you to cook "Fur Coat" on several dishes.
5. You can reduce the fat content and, accordingly, the calorie content of the salad by lubricating not all layers with mayonnaise, or using its minimum amount.
6. Finely chopped pickles will help to add some piquancy to the herring under a fur coat. They are placed between a layer of carrots and eggs.
7. The taste of a fur coat improves significantly if you marinate not only finely chopped onions, but also grated beets.
8. Finely chopped boiled meat, laid on the onion layer, will help to add satiety to the herring salad under a fur coat.
9. It is better to use our tips for decorating herring under a fur coat immediately before serving, otherwise the beets will turn bright purple all other products and edible decorative items.
10. By changing the herring to slightly salted salmon, you will get a premium version of your favorite salad, called "Tsar's coat".

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

During cooking, many hostesses add something of their own, new, and in this way, we gradually move further and further away from the very source.

Someone likes to add apples, someone prefers eggs, and someone likes cheese. But the taste of this favorite dish does not get any worse from this, but it only acquires additional notes. Although sometimes you really want to cook the very classic version of this dish, which inspired many housewives for those experiments with various ingredients.

So, as you already understood, in today's article I will tell you how to properly cook a herring under a fur coat in a classic way and not only!

Ingredients:

• Herring fillet - 300 gr
• chicken eggs - 2 pcs
• potatoes - 150 gr
• carrots - 150 gr
• beets - 150 gr
• mayonnaise - to taste.

Cooking method:

To begin with, we need to boil, in uniform, until cooked, the above vegetables and eggs. Then peel and grate potatoes and carrots on a medium grater, and rub beets and eggs on a coarse grater.

Cut the fillet of the fish into small squares and put the first layer in a suitable salad bowl.

The next is a layer of potatoes, which is well covered with mayonnaise.

Then comes the carrot layer.

Now lay out the beets, which we cover with mayonnaise on top.

Here is such a one, on the one hand, simple, and on the other, very tasty, we got a salad that can decorate the table not only in holidays but also on normal days.

Herring under a fur coat with an egg - Step by step cooking recipe

Ingredients:

• Herring - 1 pc.
• potatoes - 3 pcs
• carrots - 2 pcs
• egg - 2 pcs
• onion - 1 pc.
• beetroot 1 large
• vinegar for marinade - 1 tbsp. l
• mayonnaise and herbs - to taste.

Cooking method:

To begin with, we clean and finely chop the onion, transfer it to a bowl, fill it completely with boiling water and pour in one tablespoon of vinegar. Then leave to marinate for 5-10 minutes.

Next, we cut the herring fillet into small cubes, but if you suddenly come across bones, be sure to remove them.

Now we rub on a coarse grater boiled in salted water and peeled potatoes with carrots. And we also rub boiled bright burgundy, sweet beets.

Then, for decoration, we rub on a fine grater, separately boiled yolk and separately protein.

Now that all the ingredients are prepared, we begin to collect the salad. And for this you need to prepare a salad bowl, but if one was not found, you can do it simply, fold the foil into a ring according to the desired diameter of your dish, and then we already connect the layers in it.

The first layer over the entire area is laid out from herring.

Next comes the onion, which was pre-marinated, and then squeezed out of excess moisture.

Behind it we lay out a layer of potatoes, which we lightly press down with our hands and coat it with a thin layer of mayonnaise.

It remains only to lay out the beets, treat them well with mayonnaise, wrap in cling film and put in the refrigerator for 2-3 hours so that the salad is infused.

After the time has elapsed, we take it out of the refrigerator, remove the film and the foil rim from it. Decorate with grated eggs and herbs, and then serve to the table!

Delicious herring under a fur coat with an egg

Ingredients:

• Herring - 400 gr
• chicken egg - 4 pcs
• potatoes - 3 pcs
• onion - 1 pc.
• medium beets - 2 pcs
• carrots - 2 pcs
• mayonnaise - 250 gr.

Cooking method:

To begin with, boil, peel and grate all the vegetables and eggs indicated except onions. On big dish, first lay out the fish cut into small pieces. Then comes the finely chopped onion. The third layer of grated potatoes. Then spread evenly with mayonnaise. The fifth layer is laid grated carrots and mayonnaise again. Now comes the grated chicken egg and a layer of mayonnaise. We lay out the beets in the ninth layer and carefully process it with mayonnaise, which we carefully level with a knife.

Then wrap in cling film and remove almost ready salad in the refrigerator to infuse and soak for 2-3 hours.

Then we serve the dish to the table!

Herring under a fur coat with an apple (video)

Very appetizing video recipe. Watch and cook this wonderful dish!

• It is better to use slightly salted herring, otherwise your salad will turn out salted. And if suddenly you have heavily salted fish, in this case you can soak it in milk, and then rinse it in running water and dry well.
• We take potatoes for this dish not crumbly.
• We choose sweet varieties of beets, not fodder.
• Before adding to the salad, for piquancy, onions can be marinated in water with half a teaspoon of salt and the same amount(2 tablespoons each) sugar and vinegar. But this procedure is not for everyone.
• In addition to the main ingredients, you can add to “Shuba”: apples, mushrooms, pickled cucumbers, processed cheese, green peas, nuts (but not all at once, and not more than one additional ingredient!). It turns out very tasty and original, but this is no longer a classic recipe.
• If you want to replace classic herring other fish, in which case you can try lightly salted salmon or mackerel, it turns out an unusually tasty salad.

Bon appetit!!!