AI-generated
Herring under a fur coat — layered beet salad
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Source: https://recipheon.com/en/recipes/snacks/herring-under-a-fur-coat-layered-beet-salad
About this recipe
Herring under a fur coat is a layered salad of potatoes, carrots, eggs and beets, brought together with mayonnaise. The salty fish balances the sweetness of the vegetables, and chilling helps you scoop up all the layers together. This version uses cooked, peeled beets without vinegar brine, so there is no need to spend a long time cooking them separately. Cook the potatoes and carrots until tender but do not overcook them, and let them cool completely before adding the herring. Grate each vegetable separately to keep the colors distinct. Divide the mayonnaise between three layers rather than mixing the whole salad. The recipe makes six generous appetizer portions; allow time for the vegetables to cool and for the finished salad to chill for two hours.
Ingredients
Fish and vegetables
300 g mild matjes-style herring fillets in oil, ready to eat, without skin or bones, weight after thoroughly draining
400 g raw peeled waxy potatoes
200 g raw peeled carrots
400 g cooked peeled beets, without vinegar brine, weight after patting dry
80 g peeled onion
Eggs and dressing
3 medium eggs, about 150 g without shells
150 g regular mayonnaise, not light: three portions of 50 g
1 g fine salt
0.5 g ground black pepper
Steps
Cut the peeled potatoes into pieces about 4 cm across and the carrots into pieces about 2 cm across. Put them in a saucepan, add enough water to cover the vegetables and bring to a boil. Simmer over low heat for about 20–25 minutes, until a knife slides easily into the center of the pieces but the potatoes have not started falling apart. If either vegetable becomes tender sooner, lift it out with a slotted spoon and finish cooking the rest. Drain thoroughly.
While the vegetables are cooking, put the eggs in a small saucepan, cover with cold water and bring to a gentle boil. Cook for about 9 minutes from when the water comes to a boil. Transfer to cold water and leave to cool, then peel. Refrigerate the eggs until you are ready to grate them.
Spread the drained potatoes and carrots in a thin layer on a large plate and leave for about 30 minutes, until completely cool. If they are still warm, wait before assembling the salad. Coarsely grate the cold potatoes and carrots into separate bowls. Grate the dried cooked beets separately; do not add any liquid from the package. Do not mix the vegetables together.
AI-generated Drain the fillets thoroughly to remove the oil, check that no bones remain and cut into cubes about 1 cm across. Chop the onion very finely. Refrigerate the herring until you are ready to assemble the layers. Coarsely grate the cold peeled eggs into a separate bowl.
Prepare a glass dish about 20 × 20 cm and at least 6 cm deep. Spread all the grated potatoes over the bottom, sprinkle with all the salt and level gently without pressing down firmly. Spread 50 g mayonnaise over them. Next, distribute all the herring and onion on top and sprinkle with all the pepper. The vegetables must already be completely cold before they come into contact with the fish.
AI-generated Spread all the grated carrots evenly over the herring. Cover with another 50 g mayonnaise, spreading it gently with the back of a spoon. Scatter all the grated eggs on top, reaching the edges of the dish. Keep the layers separate and do not mix them together.
AI-generated Mix all the grated beets with the remaining 50 g mayonnaise. Spread them evenly over the eggs, covering the entire surface, and smooth gently. Do not add extra mayonnaise or garnishes: the top should remain a beet layer, with the other layers visible through the sides of the dish.
Cover the dish and refrigerate for at least 2 hours so the salad chills thoroughly and the flavors come together. Divide into six portions, scooping each one from the top right down to the bottom so it contains all the layers. Serve cold. Immediately cover and refrigerate any remaining salad.
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