Good afternoon, my reader. Herring under a fur coat salad is a classic of Russian cuisine. However, this recipe came to us from Scandinavian cuisine, where herring was also used to prepare the salad, which was laid out on the bottom of the dish and then covered with a layer of boiled beets, potatoes, pickled cucumbers and grated apples.
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Today, there are a lot of variations of this dish. All of them have a right to exist, because there is no comrade in taste and color. However, due to the huge amount of mayonnaise, with which each layer of salad is sometimes so abundantly coated, all the taste and zest of the herring under the fur coat is lost.
How to lay out the salad layers?
The “Herring under a fur coat” dish is a flaky salad. Think in advance in which salad bowl you will serve it. To make each layer clearly visible, you can take a transparent container.
Many believe that the order of the layers does not matter, because one way or another, everything will mix in the mouth and this will not affect the taste of the "fur coat". However, we stick to the classic version of the salad and propose to prepare it as they did in the second half of the 19th century.
The order of layers will be presented from bottom to top
- Boneless and finely chopped fish fillets.
- Pickled onions, cut into rings.
- Boiled potatoes, chopped on a grater.
- Mayonnaise.
- Boiled carrots, grated.
- Chopped hard-boiled eggs.
- Boiled beets, grated.
- Another layer of mayonnaise.
- The final layer.
The finishing layer serves as a decoration for the salad. For it, you can use chopped or finely grated yolk, herbs or pomegranate seeds. Try not to overdo it with mayonnaise.
In order for the mayonnaise to cover the salad layer as evenly as possible, use a table knife to smooth the sauce. A table knife with a wide tip is perfect for this.
How to pickle onions for "Shuba"
To marinate onions, you need vinegar, water, salt and sugar. To give the marinade a more unusual flavor, sugar can be substituted for honey. So, the composition:
- peeled chopped onions - 100 g;
- water - 100 ml;
- vinegar 9% - 3 tbsp. l;
- sugar or honey - 1 tsp l;
- a pinch of salt
Water must be taken hot, but not boiling water. Combine vinegar, sugar and salt in hot water and pour over onion. The solution should be hot, so excess bitterness will leave the onion.
How to choose fish for salad
The taste of the dish as a whole will depend on how fresh and tasty the herring is used in the salad. Do not assume that the herring flavor can be corrected with mayonnaise or that it will not be very noticeable in the salad. Prefer more oily looking fish, it should not look dry. If you come across salted fish, you can try soaking them in water.
It is very important to carefully remove all bones from the fish. This is a very time-consuming and time-consuming process, but if you or your guests come across a bone in the salad, it will be quite awkward.
The finished salad should be infused in a cool place for about 12 hours.
Do you know how to cook "Herring under a fur coat" so that the salad is perfect?
Original articleand many other materials, you can find on ourwebsite.
You can also read about pickled eggplants in the following article:Pickled eggplant - lick your fingers