Herring Under a Fur Coat Salad
A spectacular layered salad featuring pickled herring, root vegetables, and a creamy dressing, topped with grated beets.
Equipment
- Mixing Bowl
- Grater
- Large Serving Dish
Ingredients
Ingredients
- 400 grams Pickled Herring Well-preserved in brine or vinegar solution.
- 300 grams Beets Boiled until tender, peeled, and grated.
- 400 grams Potatoes Boiled until soft, peeled, and grated.
- 200 grams Carrots Boiled until tender and grated.
- 100 grams Onion Finely chopped; soak in cold water for milder taste.
- 3 large Hard-Boiled Eggs Boiled, peeled, and grated.
- 200 grams Mayonnaise Store-bought or homemade.
- 1 tablespoon Mustard Adjust according to taste preferences.
- Salt and Pepper To taste.
- Fresh Dill For garnish.
Instructions
- Boil the beets, potatoes, and carrots in separate pots until tender. Drain and let cool. Peel and grate each one separately.
- Drain the pickled herring, pat dry, chop into small pieces, and mix with finely chopped onion.
- Spread the herring and onion mixture evenly across the bottom of a large serving dish.
- Add the grated potatoes as the next layer, seasoning lightly with salt and pepper.
- Layer the grated carrots on top of the potatoes, seasoning again with salt and pepper.
- Add the grated hard-boiled eggs as the next layer.
- Mix mayonnaise and mustard, then spread over the grated eggs.
- Top with the grated beets, pressing down gently.
- Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
- Garnish with fresh dill before serving.
Notes
This salad can be prepared a day ahead for better flavor. Serve with dark rye bread or pickled vegetables.