Fur coat salad is a folk recipe that has long been loved by many. There are a great many variations of its preparation. And if you apply imagination, then each time you will get new original dishes, an example of this is this recipe.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Herring salad under a fur coat is a classic salad of Soviet times. He was born in an era of scarcity, but surprisingly took root in the culinary culture and is still relevant today. For many, this appetizer is a symbol of the New Year, like Olivier. All recipes for the dish do not differ in particular complexity, and all products are inexpensive and affordable. However, from the same ingredients, herring salad under a fur coat can be prepared in different ways. On the site you can find examples of such a salad in different designs. Today I will tell you another interesting recipe where the herring will be stuffed and rolled up.
At the same time, no matter what version of such a salad you cook, in all cases you need to know some tricks that will help you get an interesting and tasty dish. The first tip is to pickle the onions first. It acquires a spicy sweet and sour taste and a pleasant crunch, which makes the appetizer more refined and tasty. In addition, the harsh onion taste will soften. For pickling, it will be enough to pour chopped onions with an amount of water with a spoonful of vinegar and leave for 15 minutes. The second secret is to grate the vegetables on a fine grater, not cut into cubes. Then the salad will be softer and better saturated. The third rule is to always use fresh, slightly salted herring, otherwise the fish will have to be soaked.
- Caloric content per 100 g - 134 kcal.
- Servings - 1 roll
- Cooking time - 30 minutes for cooking, plus time for boiling vegetables
Ingredients:
- Herring - 1 pc.
- Carrots - 0.5 pcs.
- Beets - 0.5 pcs.
- Potatoes - 0.5 pcs.
- Onions - 0.5 pcs.
- Mayonnaise - for dressing
A step-by-step recipe for making Shuba salad in herring:
1. Peel the herring from the film, cut off the head, tail and fins. Open up the belly and remove the entrails. Cut along the back to the ridge and divide the fish into fillets. Remove the black film from each loin and remove the seeds. Then rinse under running water and dry with a paper towel.
2. Place the fillet on a plank, cover it with cling film and beat on the inside with a kitchen hammer.
3. It is necessary that the fillets are of the same thickness over the entire area.
4. Fold the two fillets together, overlapping each other. Internal side upstairs.
5. By this time, boil and completely cool vegetables: potatoes, beets, carrots. Next, peel and grate each vegetable on a medium grater. Place each of them in different bowls, add mayonnaise and stir. Repeat this procedure with beets.
6. Next with carrots.
7. And the same with potatoes.
8. Peel the onions and chop them into half rings. Add mayonnaise to it in the same way and mix. Leave it to sit for 15 minutes. During this time, it will marinate and become more tender. Instead, you can marinate it in vinegar for 15 minutes.
9. Next, start shaping the snack. Lay the beets in an even layer on the herring layer.
10. Place the carrots on top.
11. After the potato layer.
12. And put onions in the middle. The sequence of layers can vary depending on your taste and desire.
13. Roll the herring into a roll.
14. Wrap with cling film and refrigerate for one hour. Then carefully remove the bag, cut the roll into slices about 1-1.5 cm thick and serve.
See also a video recipe on how to cook herring under a fur coat roll.
