Pages

Labels

*Gluten free* (18) *Low Carb* (37) Appetizers (40) Baking Tips (3) Bread (12) Breakfast (28) Cakes (47) Dinner (36) DIY Body Care (2) Dough (2) Drinks (9) Fish (20) For Kids (48) Giveaway (3) Holidays (37) Lunch (44) Meat (31) Raw (11) Russian (112) Salads (38) Sandwiches (8) Side (48) Soups (11) Sushi (4) Sweets (76) Tutorial (12) Vegetables (63)

Sunday, November 18, 2012

Herring Under Fur Coat Salad "Селедка под шубой"

It’s hard to know what to make of this dish at first glance. From a distance, its vaguely cake like appearance often leads it to be mistaken for a dessert, when it is actually a type of salad. In fact, this dish, which consists of one layer of salted herring, vegetables and eggs, with a topmost coating of mayonnaise and grated beets lending a rich purple color, is probably the most popular of all Russian salads. It is found on nearly every New Year’s table, and often makes an appearance at birthdays and other holidays as well. I been eating this salad as long I can remember. My mom always made it for us. It became my favorite salad since I can remember.

Ingredients: ( For large 12 inch plate)
12-16 oz Herring Fillet (or Smoked salmon)  
7 large beets (Boiled or Baked)
4 med-large potatoes (Boiled or Baked)
3 med carrots (Boiled or Baked)
9 large eggs (Boiled)
1 med sweet onion
1 cup mayonnaise 
salt to taste 

 Boil or bake beets, carrots, potatoes, eggs until ready. Peel bake beets, carrots, potatoes and eggs.
Grate beets on small size grater. Let all liquids come out. Pour liquids out and pat it with a paper towel.
Mix beets with 5-6 tbs of mayo. 
Cut  herring filet into small pieces. 
This is optional: add unrefined sunflower oil to the herring.  
Mince onion and mix in with the herring; or you can make it as a separate layer. 
Use a zip lock bag for mayonnaise. Fill it up and cut a small hole in one corner. It's easy to spread it like that.    
Grate potatoes on large size straight to the plate. Sprinkle salt. It will make the salad airy. Add mayo on top. I use unrefined sunflower oil to sprinkle the potato too.
Add herring with onion gently spread it. Do not press it in. Add mayo.
Grate carrots next. Sprinkle salt and spread mayo on top. 
Grate eggs and spread mayo, sprinkle a little bit of salt.
Very gently spread beets all around the salad. Keep the salad in the fridge. 
Enjoy!!!  

12 comments:

  1. This is one of our favorite dishes for holidays. Have to have shuba or olivye on our party table, my mom also adds pickes between layer

    ReplyDelete
    Replies
    1. This is a perfect holiday salad. My favorite any time:) I only like pickles in the oliv'e. This salad is perfect with out pickles:))) Happy Thanksgiving!!!!!!!
      Enjoy♥¸.•*´¯*♥

      Delete
  2. had this for lunch today:) YUMMY!

    ReplyDelete
  3. what can be used instead of herring? can that be omitted all together? and can the eggs be omitted too without much consequence?

    ReplyDelete
    Replies
    1. You can use smoked salmon instead of herring or meat. I never made it with out eggs before. Let me know how it turns out for you:)
      Enjoy!!!

      Delete
  4. That's not how you make this, at all.

    ReplyDelete
    Replies
    1. Well, I make it like my mom used to make. That's the way I love it!!! :)

      Delete
  5. Mix mayo and creame fraiche. Use bowl instead of plate. Last layer could be mayo mix.

    ReplyDelete
    Replies
    1. I made it with mayo all my life, that's how I love it!!! What matters is the taste:)
      Enjoy!!!

      Delete
  6. I recommend to try to blend grated rootbeets with grated pear. I use very sweet juicy tipe Alexandra (the one with the golden skin). Mix rootbeets and pear with may and spread them on top. Some people use green apples, but I think pear goes much better. By the way, no other mayo layers inbetween are necessary, they make the salad just too fat.

    ReplyDelete
    Replies
    1. Good tip:) Pear does sounds delish:)
      Thank you.

      Delete

Related Posts Plugin for WordPress, Blogger...