To prepare russian herring salad, “Herring Under Fur Coat”, you need to have whole salted herring. And of course you need to know how to fillet it, so read this post if you don’t.
Herring Under Fur Coat is a word-to-word translation of russian name of this salad: “Seledka pod Shuboj”, which represents salted herring under a “coat” of boiled vegetables. So, as you’ve probably guessed, you will also need boiled vegetables (potatoes, carrots and beats) and green onions. In the rest, this is 5-layers salad with a lot of mayonnaise.
This salad requires some time and agility to assemble it, also it needs at least 12 hours for layers to soak after it is assembled. So make sure you have enough time before you plan to serve it.
- 1 big or 2 small whole herrings (pickled with a salt)
- 1 big potato
- 3-4 middle size carrots
- 3 medium size beets
- Bunch of green onions
How to make, step-by-step:
Prepare ingredients: boil carrots, potatoes and beets for salad, let them cool till room temperature and and skin; fillet salted herrings:
Take big flat plate, grate boiled potato on big slots of grater and form round layer in the middle of the plate (make sure you have about 2 inches left till the edges of the plate):
Dress layer of grated potato with mayonnaise (yes, you need liquid mayo which is easy to pour):
Dice herring fillets (and pick bones if you see any) and layer it above potato:
Add chopped green onions as third layer and dress with mayonnaise:
Cover whole thing with an even layer of boiled carrots grated on big slots, use your hands to form the shape:
Spread mayonnaise on the surface:
Cover whole thing with an even layer of boiled beets grated on big slots:
And again cover it with mayonnaise:
Let salad to rest at room temperature for 2 hours, after put it to the fridge. Prepare this salad in advance, it needs at least several hours of “rest” after assembled so layers can soak juices of each other and mayonnaise. I usually prepare this salad night before I am planning to serve it:
Herring Under Fur Coat or Seledka pod Shuboj (how it is called in Russian) is ready to be served: