In Russia, probably no festive menu costs without such a salad like herring under a fur coat. Even people who observe the diet once a year try this dish. Namely - in the New Year. After all, they are associated with the smell of ate in the apartment, the taste of mandarins and herring under the fur coat on the table. Salad, invented at the beginning of the twentieth century, is not at all prepared.
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Weird for most foreigners, but so your favorite dish is prepared by layers. Each hostess is trying to bring something to his classic recipe, but still there is a standard list of necessary products. To prepare herring under the fur coat, potatoes, beets, several eggs, carrots, onions and of course the main ingredient - Herring fillets are needed. The refill to the "fur" is mayonnaise. It can also be made independently, but more often use the purchase.
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All vegetables (potatoes, carrots, beet) must be pre-booked to the finished soft state and cool. Eggs should also be cooked into a cool. From fish should be separated by fillet, carefully clean it from the bones and finely cut. If caviar or milk came across in the pasheus, it can also be used to salad. It will give the dish interesting consistency and taste. You can take ready-made fillet in banks. In this case, you can choose herring in oil, with spicy herbs, in wine sauce, with smoke and other options. If the bow is very sad, it is better to pickle it, chop finely and put into the water with the addition of vinegar for 10-15 minutes.
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For this salad preferred dishes with a flat wide bottom and high edges. So, lay out the first layer. In a classic recipe is a herd. All layers that will be top, it is her "fur coat". The pieces are unfolded evenly, not a thick layer, but that the bottom plates do not break through the fish. Onions are laid out on the herring, as a thin uniform layer. Then it all needs to be well lubricated by mayonnaise.
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Salad will get very gentle and air, if potatoes do not cut into cubes, but grate. This will be the next, fourth layer of lettuce. Potatoes are covered with mayonnaise, not very thick, so that it does not work out too fat, but it's not necessary to regret much, and then the dish will be dry. Next goes terrifying carrots. It is placed for beauty, as in the context this layer looks quite colorfully. From above, just like all the previous layers, refueling mayonnaise.
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It turns out a good taste combination if the subsequent layer consists of grained eggs. The egg, most often, rubs entirely, although some prefer to use or only protein, or one yolk, it all depends on personal preferences. After the mass is uniformly covered with mayonnaise, the final layer of beets and mayonnaise is laid out. The finished salad should stand in the refrigerator or another cool place at least an hour and soak. Solit or disturb the salad is a personal matter of everyone, but, as a rule, fish and mayonnaise give enough rich taste that does not require additions.
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When "fur coat" was blown away, namely before serving on the table, salad can be decorated. Here, only fantasy and skill can be limited. You can simply sprinkle with greens and grated yolk or carrots. You can build edible flowers: roses from egg squirrel or cucumbers, chamomiles from onion and carrots. For the most sophisticated there is a win-win version - make a salad in the form of fish. Methods of execution a large set. Cups can be made of onions, tomato or carrots, chopped by semirings, olives, chopped with mugs and just sauce shown figure on the dish. For fins, any vegetables and greens are suitable, cut in shape. For the tail you can use a real tail from herring. From black olives, expressive eyes will turn out.
Regarding the deception of herring under the fur coat, or rather its absence, it is not necessary to argue. But the taste of her, of course, like it very much. In this salad, any improvisation is allowed. You can change the layers in places, putting the potatoes at the bottom so that it is more juicy. Not all ingredients are mandatory. You can not put carrots, eggs or onions. On the contrary, you can bring the "highlight" by paving the layer of Antonovsky apples or melted cheese. There is even a vegetarian "fur coat", where the fish is replaced with sea cabbage. The main thing is that the dish is done with the soul. Bon Appetit!
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