Herring under a fur coat
In Russia and Ukraine it is “herring under a fur coat” (selyodka pod shuboy), one of the must-have salads on the New Year table. Layers of grated potato, herring with onion, carrot, egg and beetroot, spread with mayonnaise, chilled for several hours until the flavours meld. The beetroot on top turns the salad a vivid purple, and each bite pairs salty herring with the sweetness of beetroot and carrot. The layers should be thin and lightly spread with mayonnaise — not drowned in it.
Your own work in that: 30 min.
- Cooking the vegetables 60 min
- Cooling 60 min
- Layering 30 min
- Chilling 360 min
Step by step
0 / 8 doneCook the vegetables
Scrub the potatoes, carrots and beetroot and boil them in their skins — the potatoes and carrots about 25 minutes, the beetroot separately, 50–60 minutes, until tender. Hard-boil the eggs (10 minutes).
Ingredients: 300 g matjes herring fillets · 1 pcs small onion · 3 pcs potatoes · 2 pcs carrots · 3 pcs beetroots · 3 pcs eggs
Cool
Run cold water over the vegetables and eggs and cool them completely, about an hour. You can also cook them a day ahead and keep them in the fridge. Warm vegetables melt the mayonnaise and the salad slumps.
Ingredients: 300 g matjes herring fillets · 1 pcs small onion · 3 pcs potatoes · 2 pcs carrots · 3 pcs beetroots · 3 pcs eggs
Grate the vegetables
Peel the vegetables and grate each separately on the coarse side of a grater into separate bowls. Grate the eggs finely.
Ingredients: 300 g matjes herring fillets · 1 pcs small onion · 3 pcs potatoes · 2 pcs carrots · 3 pcs beetroots · 3 pcs eggs
Each vegetable separately — the layers stay distinct.Prepare the herring
Dice the herring into 1 cm pieces and chop the onion very finely. If the herring is very salty, soak it in milk or cold water for about 30 minutes (for example while the vegetables cool) and pat dry.
Ingredients: 300 g matjes herring fillets · 1 pcs small onion · 3 pcs potatoes · 2 pcs carrots · 3 pcs beetroots · 3 pcs eggs
Layer potato and herring
On a flat serving plate, ideally inside a cake ring about 20 cm across, spread the potato, press lightly and spread thinly with mayonnaise (about 3 tablespoons). Scatter the herring and onion on top.
Ingredients: 300 g matjes herring fillets · 1 pcs small onion · 3 pcs potatoes · 2 pcs carrots · 3 pcs beetroots · 3 pcs eggs
Herring on potato — the salty heart of the salad.Add carrot and egg
Spread the carrot, then a thin layer of mayonnaise (about 3 tablespoons), then the egg and another thin layer of mayonnaise (about 3 tablespoons).
Ingredients: 200 g mayonnaise · ¼ bunch dill to garnish
Cover with beetroot
Spread the beetroot on top, press it down and cover with the rest of the mayonnaise (about 4 tablespoons). If you are not using a ring, coat the sides with mayonnaise too.
Ingredients: 200 g mayonnaise · ¼ bunch dill to garnish
Beetroot on top — the purple fur coat.Chill several hours
Cover and refrigerate at least 6 hours, ideally overnight — the flavours meld and the layers slice neatly. Before serving, remove the ring if using and garnish the salad with dill.
Ingredients: 200 g mayonnaise · ¼ bunch dill to garnish
Before you start
Layer order
The order varies from home to home. Some add a grated sour apple between the carrot and egg — it freshens the flavour and lightens the mayonnaise.
Lighter
Replace half the mayonnaise with thick sour cream or Greek yoghurt. The salad is lighter and a little tangier.
Storage
A salad with mayonnaise and fish must stay in the fridge — it keeps 2 days there. Do not leave it on the table for more than 2 hours.
