Herring under Vegetable Coat

Herring under Vegetable Coat

There is no classic recipe for this dish. Just like with borsch – every cook has her own «perfect» recipe.

Oxana Putan
4 fillets of salted herring (0.7 lbs)
4 potatoes (about 1 lb)
4 carrots (about 1 lb)
4 medium beets (about 1 lb)
4 eggs
2 Granny Smith apples
1.25 cups mayonnaise
Image 1

I'm not offering you the correct recipe but rather the best one. Everyone who has ever used this recipe said that «it was the best herring under the coat in my life».

Image 3

We're not going to argue whether you need onions in this salad. Also no need to discuss what should be the first layer: the herring or the potatoes.

The first layer is definitely the herring because everything on top of it makes the «coat».

I would advise to make this salad in two separate plates: one for the guests and one for yourself, to enjoy later. I’ll bet you won’t get to even taste the one on the table – the guests will make it disappear that fast!

Rinse the carrots, potatoes and beets and place into a pot (or each vegetable into a separate pot, if you wish). Cover well with water, add salt and cook till tender.

Image 5Image 6

It’s always best to add salt when boiling the vegetables for a salad in order to avoid adding more salt to the actual dish later.

Keep in mind that these vegetables require different times for cooking: the potatoes are the first to cook in about 20-30 minutes after boiling. The carrots need an additional half-hour after the potatoes are done, and the beets yet another 30 minutes on top of the carrots (you may have to add more water to keep the beets submerged).

Let the vegetables cool and peel them with a sharp knife.

Image 8

Separately prepare hard-boiled eggs (they need to cook for 7 minutes after boiling). After they are done, cool them under a stream of cold water and peel. Separate the whites from the yolks since the whites will go into the salad itself, while the yolks will be used for decoration.

Chop the herring fillets into small cubes. I recommend buying filleted herring rather than a whole fish – unless you derive special pleasure from cleaning and deboning the whole herring.

Coarsely grate the carrots and the potatoes, keep separate.

Image 11

Peel the apples and grate coarsely.

Image 13Image 14Image 15

Finely grate the beets. If they let out a lot of liquid, pour it out. The softer the beets are before cooking, the more liquid they will have when cooked and grated.

Image 17

Lastly, coarsely grate the egg whites, setting the yolks aside.

Image 19

Take out two flat plates, and let’s start to assemble the herring and its coat.

Image 21

Divide the herring, potatoes and carrots into four parts each.

Image 23

Place one part of the herring on each plate in an even layer.

Image 25

Over the herring layer in each plate spread one part of the potatoes and pat with your hand.

Image 27Image 28

Add one tablespoon of mayonnaise and spread evenly over the potatoes.

Image 30Image 31

Place one part of the carrots evenly on top of the mayonnaise, pat with your hand.

Divide the grated apples in half and place one half on top of the carrots in each plate.

Image 34Image 35Image 36Image 37

The next layer is one half of the grated egg whites.

Image 39

Some of the layers are repeated in this salad, but not the apples or the egg whites – there is only one layer of each.

Pat with your hand again. Spread with one tablespoon of mayonnaise.

Image 41Image 42

Repeat one layer of the herring.

Image 44

Then a layer of the potatoes.

Image 46Image 47

Then another layer of the carrots.

Image 49

Add 1-2 tablespoons of mayonnaise to the grated beets and mix well.  

Image 51Image 52

Then divide the beets in half and spread on top of the previous layer in each plate.

Image 54Image 55

Smooth the beets evenly across with a flat knife. You will see that it’s easy to shape – the beet mixture is very malleable.

Image 57Image 58Image 59Image 60Image 61Image 62

The salad is almost ready.

Wipe the edges of the plates with damp paper towels before anything that may have stuck to them dries up.

Then holding a fine grater over the dish, grate the egg yolks sprinkling them evenly over the whole top of the salad.

Image 64Image 65Image 66

Refrigerate for a few hours, then take out and enjoy!

Оставить комментарий
Другие рецепты
Image 0
Liver and Mushroom Pate
the most delicious pate in your life.
Image 1
Cabbage salad with Cucumber and Sweet Pepper
This is a colorful, delicious yet very healthy salad. It's perfect served on its own or as a garnish...
Image 2
Egg Salad in Tartlets
This salad is as simple and easy to prepare as it is elegant when served in tartlets. It is a popula...
Image 3
Canapés with Herring and Rye Bread
Great snack for hard drinks
Image 4
Tartlets with Red Caviar
Red caviar is a traditional holiday appetizer. It is served on small open-faced sandwiches or tiny t...
Image 5
Open-faced Appetizer Sandwiches with Smoked Salmon
These sandwiches are as delicious as they’re easy to prepare.
Image 6
Stolichny (Capital) Salad
This salad is very similar to the famous Olivier (Russian salad) – the only two differences are that...
Image 7
Carrots Korean Style
No Description
Image 8
Mushroom Julienne
Whenever you encounter a “julienne” dish in the Russian cuisine, you’re going to see hot appetizers ...
Image 9
Eggplant Caviar
This is a delicious appetizer served hot or cold.
Перевод можно на русск.язык?
Image 10
Herring under Vegetable Coat
There is no classic recipe for this dish. Just like with borsch – every cook has her own «perfect» r...
Image 11
Crabmeat Salad
Perfect proportions - great taste.
Image 12
Summer Vegetable Salad
Vegetable salads are especially popular in the summertime when fresh seasonal vegetables are sold ev...
Image 13
Vinegret Salad
This salad is made of vegetables, traditionally stored in autumn to be consumed during winter: potat...
Image 14
Olivier Salad (Russian Meat Salad)
In the rest of the world this salad is probably the most well-known as “Russian salad”, but in Russi...
Image 15
Vitamin Salad
This salad is traditionally made in early spring in Russia.