Herring under a Fur Coat salad became a traditional dish on the Russian holiday table long ago. It quite nourishing also differs in a pleasant flavor at the expense of a harmonious combination of various products. And that this salad turned out especially successful, the ingredients which are its part need to be alternated correctly among themselves.
Structure and layers of Herring under a Fur Coat salad
Classical salad "Herring under a Fur Coat" is made surely of a salty herring, boiled potatoes, eggs, vinegretny beet, carrots and onions. And in qualities of gas station mayonnaise is always used – with it it is greased all layers, including the last. In some recipes it is also possible to meet green apple, however its existence depends only on preferences of the cook. Potatoes, carrots, eggs and beet are boiled previously until ready in unsalted water. Then all ingredients are cut by small cubes of the identical size or grated. In the latter case nevertheless it is better for fillet of a herring to cut small – then salad will turn out more juicy. Then ingredients keep within layers in a certain sequence. The first layer in this dish herring, as a rule, gives all the best. Then there are onions, potatoes, eggs and carrots. And the last layer always consists of beet – thanks to this ingredient "Herring under a Fur Coat" always it turns out with a beautiful violet top. For appearance the beet greased with mayonnaise can be strewn lightly a little with a small amount of the yolk which is passed through a small grater.
If in salad there is an apple, it is better to lay out it a penultimate layer – it will be fine to be combined with beet.
Recipe of Herring under a Fur Coat salad
The following products will be necessary for you for preparation of this salad: - 1 large light-salted herring; - 2 large potatoes; - 5 eggs; - 1 carrots; - 1 vinegretny beet of the average size; - onions head; - 250-300 g of mayonnaise.
Instead of herring it is possible to use a light-salted hamsa, however with it salad will turn out not such gentle.
Open potatoes, eggs, carrots and beet until ready, cool and cut in small cubes, postponing each product for a separate plate. Cut onions on 4 parts and lower for a couple of minutes in boiled water to remove from it excess bitterness, and then crush. At herring cut off the head, a tail and fins. Remove a thin film from skin and gut fish. Then remove a spine and all large sticking-out bones. Cut fillet into small pieces, without forgetting to delete the coming across bones. Lay out on a flat plate an even layer herring and grease it with a small amount of mayonnaise. From above evenly distribute small cut onions. Then put potatoes and eggs, greasing them with mayonnaise. Distribute carrots on eggs, grease with mayonnaise and evenly spread out grated beet. Also accurately cover the last layer with a large number mayonnaise. Put a ready-to-serve salad in the fridge for 4-6 hours that it became impregnated.