Comments on: Herring Under Fur Coat (Herring Salad)

By: Marishka

Marishka — Mon, 19 Dec 2011 07:37:07 +0000

You don’t have to use a lot of mayo, just spread a couple oh tsp. between the layers and have a little more mayo on top, its will be enough. And I put the fish layer on a bottom followed by a thin layer of finely chopped onions and then I put potatoes, chopped egg whites, carrots and beets.

By: John

John — Mon, 07 Nov 2011 12:51:06 +0000

Love this salad! Used to buy, make, eat it back when I was in Russia!

By: Masha

Masha — Mon, 12 Sep 2011 22:14:10 +0000

I disagree, I’ve never had it without the eggs on top (that is what gives it the fur look). My mom grates them but then covers it with plastic wrap till it is served. It stays fresher, and the eggs prevent the wrap from sticking to the top mayo layer. Plus if you do wrap the salad it won’t pick up all the other possibly yucky smells that often come from the fridge. My family also uses regular onions not the green ones, and the hearing is on the first bottom layer with some oil. Everything else is the fur it is under

By: MeCooking

MeCooking — Tue, 19 Apr 2011 02:03:35 +0000

Kim, girls on facebook recommended this recipe of “Kiev Torte”, to me to get beze layers right is the hardest part, and even then it will probably get some time to make to get layers the same size and shape… I think in worst case you can shape it a bit with knife.

Will try to make it myself when we are done with moving in into our new house )

I really-really hope it will work for you (but can’t be sure if I got the measurements and translations right). So there recipe is here:

Ingredients:

For 1 layer (You will need 2 layers in total, so double products.):

4 egg whites
1 cup of white sugar
1 cup of hazelnuts, chopped in big pieces
2 tablespoon of starch

For cream:

3 egg yolks
1 cup of white sugar
1 cup of milk
10 oz of butter
1 tablespoon of cocoa powder

How to prepare:

Layers:
- Beat egg whites into strong foam with mixer
- Gradually add sugar and continue until fully dissolved
- Using sieve powder starch over egg whites
- Arrange nuts on top
- And carefully mix with spatula from top to the bottom
- Arrange sheet of parchment paper on baking sheet (or round baking form)
- Pour batter in and even it with spatula
- Warm up oven 340 F, put baking pan in for 20 mins
- Then reduce heat to 300F and continue baking for 1h 40 mins – layer should double in size
- Take prepared layer from oven.
- Increase heat to 340F.
- Prepare batter for second layer the same way as for first and bake it the same way.

Cream:

- Mix egg yolks, sugar and milk in cooking pot
- Put over moderate low heat and cook until thickened, then let it cool down till room temperature
- In softened butter spoon by spoon beat cooked egg, milk and sugar mix
- Then at the end add cocoa

To assemble cake: arrange one layer, spread cream over it; put secant layer over and cover with cream on top and on sides.

By: MeCooking

MeCooking — Mon, 18 Apr 2011 00:34:22 +0000

I am very glad smetannik worked for you, it is one of my favorites and really-really easy to do You are more than welcome to share some pictures, if they are food related I think the best way to do it would be using EnjoyYourCooking facebook page here: https://www.facebook.com/EnjoyYourCooking (you will need a facebook account to do so).

About Kiev Torte I am very sorry to disappoint you: I never cooked it myself, it involves 2 beze layers and those are hard to get right – that is probably why I was always hesitant to even try…

By: Kim P.

Kim P. — Mon, 18 Apr 2011 00:09:45 +0000

I made the Sour Cream cake recipe (smetannik) you suggested for me to make and i must say ” IT WAS DELICIOUS”. I never thought in my life sour cream would taste so wonderful on cake maybe in Borsch, the cake was very easy to make and even easier to eat. I just love your recipes and so does Boris now he wants me to make Kiev Torte and i’m sure you can help me. It’s his birthday in a week and i would love to give him Russin Dinner at home and suprise him with Kiev. I wished i could share some pictures with you some kind of way because these dishes always turn out so beautiful. I love pretty food! that taste good. Thank you so much!

By: MeCooking

MeCooking — Sat, 12 Feb 2011 22:10:31 +0000

This cake is pretty russian and not that hard to cook, maybe try it out.

I am very glad you have patience to cook “herring under fur coat”, your boyfriend is a lucky guy

By: kim price

kim price — Sat, 12 Feb 2011 20:23:08 +0000

back in june of last year i tried this recipe for the first time and since then i’ve made this dish for my boyfriend and some russian party’s several times and i’m telling you they ” Love It ” and so do i, I’m now called the “Black Russian”, My boyfriend is Russian and I’m African American so i really appreciate your recipes, they help me to make him the happiest Russian alive, lol…..(laugh out loud!) Spaceeba! (thank You) can u help me to make something sweet for him that’s tasty?

By: SLAM ONLINE | » Links: Ron Goes? Ron Stays!

SLAM ONLINE | » Links: Ron Goes? Ron Stays! — Wed, 02 Feb 2011 20:16:23 +0000

[...] from the Google Translator gods, or if there was actually such a salad. Turns out there is indeed such a dish! Guess I know what I’m having for [...]

By: MeCooking

MeCooking — Mon, 13 Dec 2010 14:02:13 +0000

You made my day

I am in committed relationship, but thanks for the offer…

By: CasperImproved

CasperImproved — Mon, 13 Dec 2010 08:00:03 +0000

Are you in a position to be married?

I need someone like you in my life.

I will make a commitment if you so desire.

I love your cooking… we could at least be friends.

And yes, I have a sense of humor.

Bob (btw)

By: Ramadan Recipes

Ramadan Recipes — Fri, 30 Jul 2010 09:21:26 +0000

I tell you something! This is a great Salad Recipe.

By: MeCooking

MeCooking — Mon, 28 Jun 2010 14:14:41 +0000

Yep, just onion will work fine here too, raw or marinated.

I don’t agree about eggs, they are nice for decoration on top, but then they get dried very fast if salad is stored more than 1 day in a fridge… I don’t like that. But then, I guess everybody is free to improvise, so feel free to use eggs when you cook this salad.

By: luciform

luciform — Mon, 28 Jun 2010 13:57:12 +0000

You can replace green onion here with just onion. It goes great with the herring (even raw, but if you don’t like the taste, you coul cut onions first, put them in vinegar and leave to marinate while you cut other ingredients). And boiled eggs are essential ^^.

By: MeCooking

MeCooking — Fri, 11 Jun 2010 12:58:58 +0000

You don’t need to cover it, just put to the fridge for several hours after it is assembled, so it can settle down. Hope you will like it!

By: KIM PRICE

KIM PRICE — Fri, 11 Jun 2010 03:32:51 +0000

I’m making this salad right now for my boyfriend but I’m not sure if i should cover the salad or when to cover it. So far so good. I can’t wait to eat it thanx for posting this great dish

By: MeCooking

MeCooking — Tue, 23 Mar 2010 20:50:15 +0000

You are welcome

By: Evgeni

Evgeni — Tue, 23 Mar 2010 20:45:47 +0000

One of my favorites. I love this stuff! I always eat it when it’s made, but never knew how to make it. Thanks!

By: links for 2010-02-02 « Kaigani’s Arbor Vitae

links for 2010-02-02 « Kaigani’s Arbor Vitae — Wed, 03 Feb 2010 00:44:54 +0000

[...] Herring Under Fur Coat (Herring Salad) Recipe | My Homemade Food Recipes & Tips @EnjoyYourCookin… (tags: food recipe salad fish russian) [...]

By: MeCooking

MeCooking — Sun, 22 Nov 2009 19:38:14 +0000

Dennis, which brand of pickled herring in the jar/pallet you use? I was not able to find a proper one.

By: Dennis Pitts

Dennis Pitts — Sun, 22 Nov 2009 18:50:07 +0000

Filleting the herring is really a lot of unneeded work. You can use pickeled herring, even from a jar. It’s not as good, but readily available, and straight salted herring might be a bit much for many American palets.

What this recepie above also does not do, is garnish the salad with slices of hard boiled egg and sprigs of fresh dill. The contrast with purble is quite stunning.

Traditionally I prepare this salad in 9″ round pie plates or a large pyrex oblong pan. this is necessary if you are going to transport the salad.

By: MeCooking

MeCooking — Tue, 29 Sep 2009 02:53:22 +0000

Welcome

By: Петр

Петр — Tue, 29 Sep 2009 02:05:36 +0000

Сохранили мне кучу времени! спс.