How to cook herring under a fur coat. The classic recipe for herring under a fur coat. With the addition of apples

Classic recipe consists of fish fillets and boiled vegetables, which are laid out in layers and dressed with a large amount of mayonnaise. A vegetable coat covers the herring, and the salad itself turns out to be lush and very tender. After standing for several hours in the refrigerator, it cools and is completely saturated with sauce.

To make the New Year's dish traditional for our table delicious, you need to know a few tricks. Nothing special, but worth knowing for beginners! Therefore, for those who will cook "Herring under a fur coat" for the first time, I tried to "chew" the classic recipe, providing it with the smallest cooking details, with photos step by step, of course. I would be grateful if you appreciate my efforts by preparing a salad and writing comments 😉

Features of the classic preparation of "Fur coats"

Die cutting? Large or small grater?

For "Fur coats" potatoes, beets and carrots are boiled. In the traditional version, they are boiled “in uniform” - this way they retain more vitamins. But in order to save time, you can cook the beets in the microwave or bake them in the oven in foil. In addition, with such a heat treatment, its taste will improve, and the color will be more saturated, since the beets "do not boil" in water.

As for the method of chopping vegetables, there are two options. Some prefer to cut potatoes, beets and carrots into small cubes, while others prefer to grind on a grater. Who tastes better. But the classic recipe insistently dictates to still use a grater - with a large mesh. And it is better to rub all the vegetables overhead, right into the salad bowl, then the fur coat will turn out to be more airy.

What is the sequence of layers in a salad?

According to the canons, there must be layers in the “Herring under a fur coat”: potatoes, herring, onions, carrots and beets. But with regard to their sequence, here opinions are also divided. Some prefer to put fish on the bottom of the plate, and cover it with vegetables on top. Others (and I am one of them) put half the potatoes in the first layer, and then herring and other vegetables on top of it. Thus, the potato is better saturated with the taste of herring, and the fish itself is, as it were, completely “dressed in a fur coat” from all sides.

Another very common move among culinary specialists is the repetition of layers, when the vegetables are laid out alternately in thin layers and alternate 2-3 times with each other. In such a simple way, it is possible to achieve a special tenderness of the salad, which turns out to be festively high and with a beautiful sectional pattern. And in the serving option “Herring under a fur coat roll” - there are tricks -

How do you lay out layers?

Ingredients

• herring 1 pc.
• potatoes 4 pcs.
• beets 2 pcs.
• onion 1 pc.
• carrot 1 pc.
• lemon juice or 9% vinegar 0.5 tsp.
• salt 2 slivers.
• mayonnaise "Provencal" 150 ml
• egg (optional) 1 pc.

How to cook herring under a fur coat

1. 
   First you need to boil potatoes, beets and carrots until cooked, then cool and peel them. If you're using an egg for garnishing, don't forget to hard-boil it as well. It is better to take a herring from a barrel - it will have to be cleaned of bones and entrails on its own, but it is much tastier than from a can. So, when all the vegetables and herring are cleaned, I start assembling the salad.
2. 
   The first layer is half a potato (after the fish gets on the potato, it soaks it with its taste). I peel two potato tubers and chop them on a coarse grater. Spread in an even layer on a plate. Salt a little on top, literally a small pinch of salt. I generously cover with a mayonnaise net, and then spread it over a layer of potatoes, without pressing with a spoon, so that the salad turns out to be airy.
3. 
   The second layer is herring. I cut the fish into fillets and cut into medium cubes so that the taste of the saddle is clearly present in the salad. I spread it on top of the potato layer. Top with a small amount of mayonnaise (do not spread with a spoon).
4. 
   The third layer is onions. I clean it and cut it into cubes. I spread it on top of the herring, sprinkle with lemon juice and add a little more mayonnaise (I don’t smear it with a spoon). You can use table vinegar instead of lemon juice. If the onion is bitter, you can pre-scald it with boiling water and squeeze it well from excess moisture.
5. 
   The fourth layer is carrots. I grind it on a coarse grater and spread it in an even layer on the salad, pour the sauce on top and gently spread it with a spoon, without pressing down the carrots.
6. 
   The fifth layer is the second half of the potato. Salt on top and cover with mayonnaise. I spread the sauce with a spoon so that the potatoes are well drunk.
7. 
   The sixth layer is beets. Spread evenly and cover with mayonnaise.
8. 
   From above, you can decorate the “Fur Coat” salad with a grated egg, which we had boiled in advance. Or carve flowers from carrots and beets. Or sprinkle with chopped dill. I just decorated the top with mayonnaise mesh.
9. The finished salad should be infused in the refrigerator for at least 2-3 hours so that all its layers are properly saturated with sauce.

Traditionally, a herring under a fur coat is served on holidays, in particular, on New Year.

Serving can be both on a common dish, and in portions. In the latter case, you can additionally decorate the salad with decorative elements, for example, a carrot and bell pepper candle (as in the photo). In a word, feel free to turn on your imagination and decorate the dish the way you like. Bon appetit to you and your guests!

Video "herring under a fur coat roll"

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The famous herring appetizer appeared at the beginning of the last century, but even now in many families the New Year and other festive table is unthinkable without it. For those who are not yet familiar with the technology of preparing this dish, we suggest using our step by step instructions and video tutorial. First, let's look at how to cook herring under a fur coat according to the classic recipe, and then we'll look at some popular variations of this appetizer.

Classic herring under a fur coat: recipe with photo

Information about the dish:

• Servings: 8-10
• Cooking process: 30-35 min
• Calorie content: 180 kcal per 100 g

Ingredients:

• Fatty herring - 1 pc.
• One large beetroot
• A couple of small carrots
• 3 potatoes
• onion head
• Fat mayonnaise - 250 g

• Peel the herring carcass from the skin, remove the head, tail, fins, entrails. If you come across caviar, then you can add it to the dish, or just eat it with a piece of black bread and a ring of onion.

• Remove the ridge from the fish, all small bones. Cut it into small cubes.
• Rinse the root crops, boil in their uniforms in a double boiler, microwave oven or in salted water. Cool and clean.
• In a flat plate, grate potatoes on a medium grater. Distribute it evenly so that the layer thickness is the same - about 8 mm. Lubricate with mayonnaise.

• Then comes a layer of herring: spread it evenly on top of the potatoes.

• Put onions cut into small cubes on a layer of herring.

• On top of the onion, you need to grate the boiled carrots, a layer of it is also smoothed, smeared with mayonnaise.

• Beetroot will form the top layer. Grate it too, smooth it, soak it with mayonnaise. Decorate the dish as you wish.

The best herring snack recipes

How to cook herring under a fur coat roll

Information about the dish:

• Servings: 6-8
• Pre-preparation: 25 min
• Calorie content: 185 kcal per 100 g

Ingredients:

• Barrel herring - 1 pc.
• One boiled beetroot
• Small carrots - 2 pcs.
• Several potato tubers
• Pair of eggs
• one bulb
• Small pack of mayonnaise

1. Boil the root crops, cool and peel. We rub on separate bowls on a coarse grater.
2. Hard-boiled eggs, peel, three on a coarse grater.
3. Onion chop into cubes.
4. Cut the prepared herring into slices.
5. We cover the mat for making sushi and rolls with cling film. We spread a layer of beets on it, coat with mayonnaise.
6. Then comes a layer of potatoes, also soaked in sauce.
7. Spread chopped onions evenly, and grated eggs on it. Lubricate with mayonnaise.
8. Distribute grated carrots on the egg-mayonnaise layer.
9. According to the principle of preparing sushi, we lay out slices of herring along one side of the mat.
10. Carefully, helping ourselves with a mat, wrap the ingredients in a roll.
11. We remove it in a film in the refrigerator so that it is soaked and begins to keep its shape well.
12. After an hour, we take out the roll, free it from the film, put it on a dish. Draw a thin mesh on top with mayonnaise. Cut into slices, serve to the table.

A slightly modified recipe for herring under a fur coat in a roll is presented in the next video tutorial. In the master class, thin pita bread is used between the layers, and the herring is placed on the already cut pieces of the roll. Pretty original!

with apples

A fresh apple gives the dish tenderness, piquant sourness and novelty.
Information about the dish:

• Servings: 5
• Cooking process: 25 min
• Calorie content: 170 kcal per 100 g

Ingredients:

• Barrel herring fillet - 300 g
• One large boiled beetroot
• Boiled small carrots - a couple of pieces
• Boiled potatoes - 2 pcs.
• onion head
• One sour apple
• Mayonnaise - about 200 g

1. Grind boiled root vegetables on a grater on separate plates.
2. Cut the herring fillet into small pieces.
3. Chop the onion into cubes, pour boiling water over it for 7 minutes, so that all the bitterness comes out. Drain the water, put the onion on a paper towel - dry it.
4. Put a layer of herring and onion on a flat plate, soak it with a small amount of mayonnaise.
5. This is followed by potatoes with mayonnaise, after which - carrots with sauce.
6. On carrots, rub an apple on a medium grater in an even layer.
7. The final layer is grated beets soaked in sauce.

with egg

Boiled eggs add an unusual addition to a familiar dish. If you want to surprise your guests, then use this recipe!
Information about the dish:

• Servings - 10
• Preliminary preparation - 20 min
• Cooking process - 35-40 min
• Calorie content - 185 kcal per 100 g

Ingredients:

• Pair of herring fillets
• Several boiled carrots
• One boiled beetroot
• Large onion
• 5 pieces. boiled chicken eggs
• Small package of fat mayonnaise

Cooking sequence:

1. Boiled root crops (beets and carrots) grate on a coarse grater, do the same with eggs. Chop the onion. Cut herring into cubes.
2. We collect the salad in layers: 1 layer - grated potatoes soaked in mayonnaise; 2 - herring with onions; 3 "floor" - grated eggs; 4 - carrots with mayonnaise. We complete the salad with grated beets, which we carefully coat with mayonnaise on top.

Calling such an appetizer “herring” is wrong, because there are no herring among the ingredients at all, but it is quite possible to replace it with nori seaweed, which are used to make sushi. Moreover, this kind of salad will appeal not only to vegetarians, but also to all people who adhere to fasting.

Information about the dish:

• Servings: 8
• Pre-preparation: 20 min
• Cooking process: 20-25 min
• Calorie content: 95 kcal per 100 g

• Nori sheet - 2 pcs.
• One boiled beetroot
• Several boiled carrots
• small bulb
• Lean mayonnaise without eggs - 200 ml
• 10-15 ml soy sauce

Cooking sequence:

1. Grate the vegetables on different plates on a coarse grater, add a little lean mayonnaise.
2. Cut nori sheets with scissors into small layers, pour soy sauce for 5 minutes.
3. Chop the onion into small cubes.
4. Put the potato layer on the dish, then soaked in soy sauce nori sheets. This is followed by a carrot layer, after which we spread the grated beets.
5. Decorate the top of the salad with a mesh of lean sauce.

Finished dish decoration

Most housewives decorate the appetizer with a mayonnaise net, but the dish will turn out to be more festive if you decorate its top with roses, as in the photo of a finished herring under a fur coat. small boiled beets cut with a thin small knife in a circle, making something like a snake out of it. Wrap it in a rosebud and place it on a salad. Make parsley leaves.

The taste of the finished dish directly depends on the quality of the products. When choosing the main ingredient for a snack - herring, consider its freshness, fat content, and degree of salinity. It is better that it be oily and moderately salty. When buying fish, give preference to a whole carcass, rather than pieces of fillets in preserves.
Pay attention to the brine in the barrel: a cloudy color, an unpleasant smell should repel you from buying such a product. Fresh fish is smooth to the touch without visible damage (cracks, cuts).
Do you want to buy herring with caviar? Opt for fish with cloudy eyes, while herring with reddish eyes will be fatter and meatier. The main indicator of fish freshness is the condition of the gills. In fresh herring, they are dark red in color, dense in texture, without a bitter, rotten smell.

• Grate the vegetables directly onto the plate on which you are building the appetizer. So the dish will be more airy, delicate in taste.
• Use carrots and beets in equal proportions, and take twice as many potatoes.
• Buy only whole herring from a barrel, and not fillets in preserves, so that the appetizer is really tasty and nutritious.
• If possible, cook mayonnaise at home with your own hands. Then your dish will definitely not spoil the taste of poor-quality rancid sauce.
• Before serving "Herring under a fur coat", soak it in the refrigerator for a couple of hours.

The history of the name of the dish "Herring under a fur coat"

There is a legend about the cook Aristarkh Prokoptsev, who back in 1918 came up with a cheap hearty dish so that the guests of the tavern would eat it and get less drunk from drinking.
After the high-calorie snacks eaten by visitors, alcohol did not act on their bodies so aggressively. They no longer had heated arguments that turned into fights. In the snack, he used only available and inexpensive products. And the name of the novelty was given to "Chauvinism and Decadence - Boycott and Anathema", the abbreviation of which sounds like "SH.U.B.A.".

And what are the secrets of cooking this popular and beloved by all snacks do you have? Share your tips in the comments or tell us your cooking technology

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How to cook herring under a fur coat

Festive classic herring salad under a vegetable coat.

• 2 small herrings (or 1 large)
• 500 g potatoes
• 500 g carrots
• 500 g beets
• 100 g onion
• 4 eggs
• 250 g mayonnaise
• salt

From this list of ingredients, you get a large dish of herring under a fur coat, just right for a holiday in the company. If you cook on weekdays, you can reduce the amount of ingredients by half.
Herring for the recipe, it is advisable to take the usual barrel (from saline solution). If you use the finished herring fillet in oil, then, in my opinion, the taste of the finished dish is significantly worsened due to oil and spices.
In many regions of the post-Soviet space, a fur coat is prepared not with eggs, but with apples. I still prefer a fur coat with eggs, in my opinion, it tastes more tender. If you decide to cook with apples, simply replace the layer of eggs with a layer of grated apples.

Cooking:

Boil the beets in a saucepan for 1-2 hours (depending on the variety and size of the beets). Cool down.

Boil potatoes and carrots in salted water for 30-40 minutes (the knife should easily pierce vegetables). Cool down.

Boil the eggs for 10 minutes from the moment of boiling. Cool by pouring cold water.

We split the herring.
Cut off the head of the herring, cut along the belly, clean out the insides.
Rinse the herring thoroughly inside and out.
Next, make a cut on the back, cutting out the upper fin at the same time.
Next, evenly grabbing the skin from the head, gently pull and remove the skin like a glove up to the tail (as in the photo). Then do the same on the other side.
Then cut out all the fins and tail.

Carefully inspect and remove any remaining costal bones (as pictured), as well as any bones you can find.

Cut the herring fillet into small pieces.

Peel potatoes, grate on a medium grater.

Peel the eggs, grate on a medium grater.

Peel the carrots, grate on a medium grater.

Peel the beets, grate on a medium grater.

Peel the onion, finely chop, put in a bowl.
Pour boiling water over, drain the water after a couple of minutes (this is done so that the onion does not become bitter and becomes less spicy).

Take a large flat dish (I have a dish with an internal diameter of 20 cm) or take two smaller plates, then you get two fur coats.
If you have mayonnaise in a bag, cut off a very small corner from the bag. If the mayonnaise is in a jar, then put it in a bag and cut off a small corner in the same way.
We begin to lay out the ingredients on the dish.
Put the potatoes, salt, pour evenly with mayonnaise (I didn’t spread the mayonnaise with a spoon so as not to crush the layers, then the fur coat turns out to be more tender and airy).

Put pieces of herring, pour over with mayonnaise.

We tell you how to cook herring under a fur coat tasty and correct, but much faster than usual. You no longer have to wait 2-4 hours for the salad to infuse - this recipe will allow you to serve a juicy “fur coat” to the table in just 30-60 minutes, and if necessary, immediately after preparation.

• No, we do not offer radical recipe changes. The secret is only to mix the mayonnaise with each ingredient separately, and not at the time of laying the salad in layers, as we usually do. As a result, you will get the same classic herring under a fur coat, only faster.

We supplemented the step-by-step recipe for a “fur coat” with a selection of photo ideas for a beautiful salad serving.

How to cook herring under a fur coat - step by step

Ingredients (for 3-4 servings):

• Beets - 1 pc.;
• Potato - 1 pc. ( potatoes and beets should be taken in equal quantities);
• Carrot - 1 pc. ( small);
• Egg - 1-2 pcs. ( needed for decoration);
• mayonnaise - to taste about half a glass);
• Onion - 1/2 small onion about 50 g.);
• Herring - 1 pc. ( can be replaced with herring in oil 150-200 g.).

1. Boil beets, carrots, potatoes and eggs until tender, then cool. It is best to do this in the evening. All vegetables must be cooked in their uniforms.

• Beets are cooked from 35 minutes to 2 hours, depending on the size of the tubers. How to determine that the beets are cooked? Poke it with a knife. If the blade easily passes through the peel, then it's time to get the vegetable. However, it is best not to boil beets for salad, but bake them in foil for 20-25 minutes at 190 degrees. So you can save time and avoid staining the pan.
• Hard boiled eggs are boiled for 10 minutes after boiling.
• Potatoes and carrots can be boiled in the same pan. Cooking time - 20 minutes after boiling.

1. While the vegetables are cooking, cut the herring and then cut it into cubes. Pieces of herring should not be too small, otherwise the chopped fish will turn into mashed potatoes.

How to cut a herring for a salad? Here is one way:

• Cut off the head and pectoral fins;
• Cut the abdomen with a knife in the direction from head to tail;
• Also, remove the caviar and offal with a knife, scrape off the black film;
• Pull the skin off the fish with your fingers;
• Holding the fish with the plane towards you, divide it into two parts by pulling the tail in different directions;
• Pull out the spine and bones;
• Cut off the tails of the two halves of the fillets.

If you don’t feel like messing with cutting fish, then you can buy herring in oil. In this case, the fish pieces should be blotted with a paper towel to remove excess oil.

1. Peel the boiled and cooled carrots and potatoes and cut into cubes, grate the beets on a coarse grater, and the egg on a fine grater. Put each vegetable in a separate bowl (this is important!).
2. Chop the onion (rather finely) and mix it with the herring. The mixture can be a little peppery.
3. Mix potatoes, carrots and beets with mayonnaise (to taste). We do not touch the eggs yet.

• We added a medium amount of mayonnaise (0.5-1 tbsp to each bowl).
• Why do you need to mix each ingredient with mayonnaise? The fact is that this way the salad will be soaked much faster. If necessary, it can be served at the table immediately after preparation.

1. Let's start laying out the salad in layers in the following order:

• Potato;
• Herring with onions;
• Carrot;
• Beet;
• layer of mayonnaise;
• Sprinkling with eggs. Ready! Salad can be decorated with a sprig of greens or green peas.

Many put herring in the first layer, and carrots in the second. Of course, this is a matter of taste, but in our opinion it is precisely the combination of herring with potatoes makes the “fur coat” especially tasty!

If you have time, let the herring stand under a fur coat and soak for at least half an hour to achieve maximum juiciness. If there is no time, feel free to serve the salad to the table, because each layer is already mixed with mayonnaise.

And here is our recipe in video format:

Important nuances

• If there is a lot of time left, then you can cook the salad "Herring under a fur coat" in the usual way. Lay out the chopped ingredients in layers in the following order: potatoes, onions, herring, mayonnaise, carrots, onions, herring, potatoes, onions, herring, mayonnaise, etc. (if vegetables are still left). Then evenly spread the beets on the salad, coat them with mayonnaise, sprinkle with grated egg. The most important thing in this recipe for herring under a fur coat is to let the salad brew for 2-4 hours in the refrigerator.
• You can add a little grated apple to the salad (a third or half per 200 g of herring). The apple layer is placed after the carrot layer.
• If the onion is too vigorous, scald it with boiling water.
• If the herring is too salty, add more potatoes to the salad.

Ways and ideas for a beautiful serving of herring under a fur coat

How beautiful to serve herring under a fur coat? You can do this in different ways:

• Portioned. The salad is laid out in bowls, bowls, glasses and even in small jars. Here are some photo ideas.

Also, servings of salad can be served with “turrets” formed using a plastic ring cut from a bottle.

• Roll. To cook herring under a fur coat roll, you need to cover a large cutting board with cling film, put layers on it in reverse order(starting with beets), lay the herring in the center, then roll the resulting rectangular pillow into a roll. For a detailed recipe, see this video tutorial.

• On toast. Herring goes well with rye bread. Why not serve it as an appetizer on toast? It is convenient and unbanal.

• On a dish without walls. It can be a beautiful dish, a tray, a cake stand or just a large plate. You can “collect” the salad in a baking dish both without a bottom and with a bottom (in this case, the layers are stacked in the reverse order, starting with the beets).

If you have an unusual baking dish (you can buy it on Aliexpress), use it for an unusual serving of herring under a fur coat. So, for example, you can prepare a salad in the shape of a fish.

In order for the herring under a fur coat to keep its shape, its top layer is prepared with jelly.

• In a platter with walls, a lasagna dish, a duck dish. This approach is the easiest and most convenient. It is especially suitable for cooking herring under a fur coat for future use, as well as for a feast with a large number of guests.