Herring Under a Fur Coat Salad
Herring Under a Fur Coat or Shuba salad Recipe is a classic Russian layered salad made with pickled herring fillets, eggs, mayo, and cooked vegetables.
Equipment
Ingredients
- 2 large cooked potatoes or 3 medium potatoes, chilled, peeled, and grated
- 1 cup mayonnaise
- 9 ounces (250g) herring fillets drained from oil, and chopped
- 2 small yellow onions finely diced
- 1 teaspoon apple cider or distilled vinegar
- Salt & pepper to taste
- 4 medium cooked carrots chilled, peeled, and grated
- 5 large boiled eggs peeled and grated
- 2 large cooked beets chilled, peeled, and grated
- Fresh dill or green onions to garnish
Instructions
- Cook the carrots and the potatoes in boiling water until soft (about 20 minutes), then grate using a small grater.
- Cook the beets in boiling water as well, until soft (about 1.5 hours), then grate using a small grater. If too liquid is produced you can pat dry using a paper towel if you don't want a soggy salad.
- Finely chop the onion, and pour hot water on it, then get rid off the water. Again pour cold water on it, and get rid off it. This will help you get rid of the bitter taste. Pour white vinegar on it and keep it for 5 minutes, then again wash with hot water and then get rid off it.
- Take a huge plate preferably round, and start layering the salad. Layer half of the beets on the plate, then layer half of the shredded potatoes, and then layer a thin layer of mayonnaise.
- Layer all of the onions, and again layer with a thin layer of mayonnaise.
- Cut the herring fillets in pieces, and layer all of it.
- Layer with the other half of the potatoes followed by thin a layer of mayonnaise.
- Layer all of the carrots, followed by a thin layer of mayonnaise. And then the rest of the beets followed by more mayonnaise. Make a pattern with the mayonnaise using a fork.
- Decorate with greens, I decorated with chopped scallions.
- Refrigerate overnight, and serve on the next day.
Notes
- Mold: I used a 9-inch (23cm) springform pan to create the layered salad. You can also use a cake mold, a trifle dish, or just a glass bowl to assemble and serve the salad. This recipe can be halved, but be sure to use a smaller mold.
- Individual Portions: This layered salad is great for making individual portions! Use small cake molds, springform pans, bowls, or cups.
- Add Garlic: A little bit of crushed garlic added to the mayo makes it delicious!
- Be Careful with The Salt: The herring is pickled and salted, so be careful when you add salt to the onions or the potatoes. I usually skip the salt and only add it to the onions.
- Eggs are Optional: You can totally skip the eggs if you don't like them in salads.
- Storing: Is it important that you chill the salad for at least 6 hours before serving. Store the leftovers covered with plastic wrap in the fridge for up to 3 days. I do not recommend freezing this salad.
Nutrition
Calories: 339kcal | Carbohydrates: 12g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 321mg | Potassium: 495mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5328IU | Vitamin C: 7mg | Calcium: 61mg | Iron: 1mg