Главная » Cooker » Herring under a fur coat «: a classic recipe, the sequence of layers, cooking with an apple, egg, cheese, mushrooms, gelatin, shelf life reviews

Herring under a fur coat «: a classic recipe, the sequence of layers, cooking with an apple, egg, cheese, mushrooms, gelatin, shelf life reviews

Good housewives tend to find their culinary style. Whatever it is — close to retro, modern or fusion — a special place in it is given to the legendary domestic salad «Herring under a fur coat.» Snack «a la rus» is recognizable around the world as well as Tchaikovsky’s music.

The classic recipe for any audience acts «magically», this effect is enhanced by the New Year holidays.

“Herring under a fur coat” is a real gastronomic “hit”. Salad preparation does not require overwork and breathtaking flights of fancy.

The dish is appropriate on the table and on weekdays, and on weekends and holidays. For decades now, a tasty multi-layered snack made from boiled vegetables and salted fish is considered a classic and a must-have attribute of the New Year’s menu.

Salad, which appeared in the Soviet era of shortage, consists of inexpensive products. In addition to the traditional sequence of cooking, there are some nuances that will make it even more interesting.

  • Preparation of vegetables. Pre-boiled in the skin of beets, carrots, potatoes. It will be tastier if the vegetables, wrapped in foil, baked in the oven.
  • Cleaning the fish. While the vegetables are cooling, they clean the fish. This is hard work: they get rid of herring from the head, tail, fins, skin, viscera, ridge, bones. The fillet must be absolutely boneless, the thinnest bones are picked up with tweezers. The alternative is to buy already cleaned fillets.
  • Cutting. Vegetables are crushed: cut into cubes or rubbed on a grater, chopped onions. With grated vegetables, the salad is soaked faster.
  • Sandwiching Components are stacked layers, alternately blotted with mayonnaise (moderately). The sequence of layers can be arbitrary, but more often it looks like this: bottom is herring, onion, then carrot, potato, top — beetroot. Many housewives before sandwiching sprinkle fish pieces and onions with sunflower oil for greater juiciness.
  • Impregnation. Before serving, the dish should be soaked (at least an hour in the cold). “Having spent the night” in the fridge, “Herring under a fur coat” becomes even richer and more aromatic.
  • Marinating To soften the characteristic taste of onions, give a pleasant crunch and sweet and sour savor, pre-marinate it. This culinary procedure can be replaced by simple scalding of onions with boiling water.
  • Additional components. The base of the salad can be enriched with eggs, green apple, cheese, nuts, garlic, herbs or spices. Some like a salad without carrots or potatoes, while others — mayonnaise is replaced with sour cream or homemade yogurt.
  • Storage. The shelf life of the finished salad in the refrigerator is not more than three days at a temperature of 0-5 ° C. This is the maximum that can withstand the most perishable ingredients of the dish — onions in combination with herring. If the dish is seasoned with homemade mayonnaise cooked on fresh eggs, then it should not be stored for more than a day.

Women love to experiment: with looks, shopping, as well as in the kitchen. By the simplest recipe, they can go outside the box, turning it into a culinary masterpiece. Interestingly, the opposite sex treats complex and creative dishes with distrust.

However, men are usually grateful for the systematic «introduction» to the classics. Due to its versatility and variability, the salad with beets and herring is able to «please» the motley company, it is pleasant to both the «conservatives» and the «innovators».

Description. The salad with light-salted barrel herring resembling a fat, lightly salted ivasi, popular 30-40 years ago, will taste best. In the classic «coat» no eggs.

  • two herrings;
  • potatoes, carrots — three pieces of each component;
  • two small beets or one large;
  • one onion;
  • 200 ml of mayonnaise;
  • to taste salt and pepper.
  1. We cut the cleaned herring into small pieces.
  2. Boiled vegetables, peeled, we will rub.
  3. Chop the onion with a knife.
  4. Put the salad in layers, starting with the fish and ending with beets.
  5. Layers with mayonnaise. So that the appetizer does not turn out fresh, lightly salt it.
  6. Let the dish stand in the refrigerator for two to three hours.

Description. This recipe is for those who believe that salted fish and sweet beets are absolutely incompatible products. In the summer version of the salad, the herring is “dressed” in an elegant “coat” of red tomatoes.

  • fillet of two herrings;
  • a pair of potatoes;
  • one small onion (preferably Yalta or white salad variants);
  • egg yolk (boiled);
  • green onion feathers;
  • a pair of dill sprigs;
  • two ripe tomatoes.
  1. Boiled potatoes cut. Laying a layer on a dish, grease with mayonnaise.
  2. Bulb nashinkuem semirings, we will issue a second layer.
  3. Chop the salted fish fillets into small cubes, put them in the third row, on top — mayonnaise sauce.
  4. We cut the tomatoes in a similar way, we will cut the red dice with herring, season with mayonnaise and pepper.
  5. Top layer will be decorated with chopped green onions and dill, grated egg yolk.

Description. Mushroom improvisation salad is considered one of the most exquisite. On top of the beetroot layer, you can rub 100 g of hard cheese or try replacing it with soft varieties and “hide” inside the “Fur Coat”.

Cheese snack will be more calorie.

  • one beet;
  • two carrots;
  • one onion;
  • herring — one, but larger;
  • three eggs;
  • 200-300 g of mushrooms;
  • salt, mayonnaise — to taste.
  1. Cook or bake vegetables in the oven.
  2. Rinse the champignons, leave five or six pieces for decoration.
  3. The rest of the mushrooms cut into small pieces, fry.
  4. Mushrooms for decoration turn into slices (along with the legs).
  5. Mushroom plates will be browned in a pan.
  6. Grind with a knife fillet herring.
  7. Vegetable components, eggs rub.
  8. All ingredients lay out layers, a little salt and seasoning with mayonnaise.
  9. Decorate the top of the salad and side walls with fried mushroom slices.
  10. Cool in the fridge.

Description. New flavor notes of salad will give carrots in Korean, replacing the usual boiled. The dish has a pleasant sharpness, which becomes richer in a day.

Perhaps this recipe will appeal to not all fans of the classic version.

  • potatoes — five pieces;
  • pickled onions — one piece;
  • one or two herrings;
  • Korean carrot — no more than 150 g;
  • one beet;
  • in equal parts mayonnaise and sour cream — about 100 ml.
  1. Boiled vegetables cut into small squares or rub.
  2. Combine sour cream and mayonnaise.
  3. Fish fillet cut into cubes.
  4. Alternately lay out the layers, smearing them with a creamy mayonnaise sauce.
  5. Korean carrots lay out before the top layer of beetroot.

Description. Dietary option.

Prepared without mayonnaise. If the traditional version of “Herring under a fur coat” is very high in calories (in 100 g of lettuce from 155 to 210 kcal), then in the slim version, the calories are 1.5-2 times smaller.

  • salted herring — one;
  • potatoes — two pieces;
  • three boiled chicken eggs;
  • one large beet;
  • natural yoghurt — 200 ml;
  • a tablespoon of French mustard;
  • tablespoon of lemon juice;
  • salt, pepper to taste;
  • sprig of greenery.
  1. Boiled vegetables grind grated.
  2. Egg yolks and whites will rub separately. One yolk set aside for decoration.
  3. Fish fillet cut into small cubes.
  4. To fill the dish, mix yogurt, lemon juice and mustard seeds, beat the sauce, add salt and pepper.
  5. In miniature salad bowls in layers, distribute all the ingredients so that the herring and beets repeat twice. Each row is saturated with a spoon of a dressing.
  6. Decorate with grated yolks and greens.

Description. For jellied herring, you need a high silicone mold or small portions. This salad looks unusual, spectacular.

  • one large herring;
  • potatoes — three or four pieces;
  • carrots — two pieces;
  • sweet pickled onions — two pieces;
  • one large beet;
  • 250 ml of mayonnaise (preferably homemade);
  • 250 ml of water;
  • cheese — 100 g;
  • gelatin — 25 g;
  • salt to taste;
  • to decorate a few sprigs of parsley.
  1. Pre-prepared and peeled ingredients, cut into small cubes, arrange in separate plates.
  2. Gelatin we will fill in with slightly warm water for swelling.
  3. After 20-30 minutes, heat the gel-like liquid until gelatin is completely dissolved (do not bring to a boil).
  4. In the cooled mass interfere with mayonnaise, lightly salt.
  5. In each component of the salad, add equal parts of the mixture (leave one portion).
  6. Extremely quickly in the form lay out layers: beets, potatoes, onions, fish, in the center — carrots, and again repeat the sequence of layers. The last fish row grease deferred mayonnaise-gelatin mixture.
  7. Let the salad be cold until it is fully frozen. It will take from two to four hours.
  8. Shape the frozen snack just before serving, turn the dish over.

Description. The dish can be served as a roll. The recipe itself does not differ much from the traditional. But it is more difficult to master the step by step assembly of the roll, which requires a certain skill.

Wrap the grated ingredients in cling film or pita bread.

  • big beets;
  • large herring;
  • three or four pieces of potatoes;
  • two carrots;
  • 100 g of hard cheese (optional);
  • two sour apples;
  • four chicken eggs;
  • two sweet bulbs;
  • about 200 ml of mayonnaise.
  1. On the kitchen table, unfold a sheet of pita. If you use food film, be sure to lubricate it with vegetable oil so that the finished roll can be easily separated from the polyethylene.
  2. We arm ourselves with a large spoon and a silicone spatula, with which we will level and tamp down crushed products.
  3. We lay out a flat rectangle, the layers of which go in reverse order than in the classic version.
  4. Each layer is subtly smeared with mayonnaise.
  5. We roll up the roll: if it is a food film, we bring it together together, compact it with our hands, turning the “construction” into a smooth, dense roll. With lavash easier — gently turn it «roll.»
  6. Lettuce roll is sent to the refrigerator for at least a couple of hours to soak and “fix” the form.
  7. Serve “wrapped” salad in portions or whole roll.

Note a few more interesting compositions and methods of cooking your favorite salad.

  • With salmon. Cooking technology remains unchanged. Herring can also give way to salmon, red caviar, calamari, shrimp.
  • Vegetarian. Instead of herring in the recipe includes wakame seaweed or kelp. It is also advised to add marinated mushrooms and avocados to the appetizer. Filled with mayonnaise salad.
  • Gentle. If you want to get a salad with a more delicate flavor, skip the peeled herring through a meat grinder and change the sequence of layers: start with potatoes, then carrots, onions, herring, eggs, and finally beets. It is the egg layer on the herring that gives the necessary tenderness.
  • Lazy. This is the name of the salad variant, when the crushed ingredients are not laid out in layers, but simply mixed and dressed with mayonnaise.

Salad «Herring under a fur coat» has an interesting history of occurrence. It is usually thought that the name of the dish is due to its layering.

In fact, everything is not so prosaic. According to one version, this is an ancient dish of Jewish cuisine, known as “Herring Matias”.

According to another, the salad debut took place on the eve of 1919 in one of Moscow taverns. His guests pretty drunk, staged fights, smashed a diner. The new dish, the author of which is cook, Aristarkh Prokoptsev, saved the situation: after such a very tasty snack, the visitors got drunk less and didn’t mess around.

The salad was called «ShUBA», the abbreviation was read as «chauvinism and decline — a boycott and anathema.» Over time, the bourgeois decoding was forgotten, and the appetizer with a simple recipe and wonderful taste has firmly taken root under the name known today.

In its classic recipe it is a stylish dish of «economy class», ideally combined with strong alcoholic drinks.

A herring under a fur coat is a traditional dish, but you can also add something new to it. So, what am I doing to “update” the herring? You can take caviar instead of herring — it comes out very tasty and original.

You can experiment with the ingredients — between the layers of potatoes and beets, you can put a layer of sour apple, it will give a spicy salad. And sometimes I add grated hard cheese to the salad «herring under a fur coat».

And the salad becomes different, finding the original taste. In short, even with this seemingly traditional salad, you can experiment.

Sel under a fur coat is cool for me is not a holiday if not her. I like to cook myself. when you cook with the soul. then the fur coat turns out!

Vlad Kudryavtsev, https://lady.mail.ru/article/474506-kak-pridumali-seledku-pod-shuboj/

Salad «Herring under a fur coat» has become my favorite salad since childhood. It is best to take a herring as lightly salted, as fat as possible, and beet vegetables, carrots, potatoes, by proportions, whoever loves them.

For airiness and ease of taste of vegetables, I pierce a small hole in mayonnaise, or take a pastry syringe and draw a grid over vegetables. Recently, I started adding eggs and apples to the salad, sometimes a bit of mustard for piquancy (you can dilute mustard with mayonnaise).

The taste has become even richer when children do not really want to eat vitamins, this salad becomes indispensable. Well, the money is very cheap.

A terrible fat mash, like Olivier and similar salads, is much more useful to eat herring separately, and not to drown it in a kilogram of mayonnaise.

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