How to cook herring properly under a fur coat: classic step-by-step recipe
Herring under a fur coat is one of the most recognizable and beloved multi—layered salads of Russian cuisine, which traditionally occupies a central place on the festive table, especially on New Year's Eve and Christmas. This recipe combines savory salted herring and tender, juicy vegetables with mayonnaise, forming a signature bright layer of beetroot fur coat. Proper preparation requires careful handling of the ingredients and the sequence of layering in order to preserve the rich taste and beautiful appearance of the salad. Izvestia tells you more about how to cook herring under a fur coat according to a classic recipe.
How the herring salad appeared under a fur coat
The salad "Herring under a fur coat" has an interesting history dating back to the beginning of the 20th century. According to one of the most popular legends, the salad was created in Moscow in 1919 by merchant and owner of a chain of taverns Anastas Bogomilov. During that difficult revolutionary time, Bogomilov was looking for a way to prevent frequent drunken brawls in his establishments, which arose against the background of political disagreements among visitors.
The new salad combined simple and affordable products: salted herring, which symbolized the proletariat, grated potatoes and carrots, and on top — a layer of beetroot, symbolizing the red revolutionary banner. Mayonnaise, a foreign "bourgeois sauce," served as a kind of advocate against the "enemies of the Soviets." The first appearance of the dish is associated with the New Year's Eve in 1919, and it was then that the salad became widely known.
The classic recipe and the widespread use of salad were already in Soviet times, especially since the 1960s and 1970s. However, the predecessors of the salad had been found before — at the end of the 19th century in Russia there were fish salads where herring (or anchovies), beets and potatoes were combined. Analogues of the dish were also found in Scandinavian cuisine, where the famous salad Sillsallad "Herring salad", which appeared in the cookbooks of Norway back in 1851.
Preparation of ingredients
For a classic herring under a fur coat, you will need:
— about 150-200 g of salted herring (fillet);
— 3-4 medium potatoes;
— 1 large carrot;
— 3-4 medium-sized beets;
— 3-4 chicken eggs;
— 1 medium onion;
— mayonnaise and salt to taste.
The vegetables should be thoroughly washed and boiled in their skins until tender. Beetroot is often baked in foil in an oven at 190 ° for brightness and richness of taste.With about 50 minutes. The eggs are boiled hard and cooled. The onion is peeled and finely chopped, then doused with boiling water or poured with lemon juice to remove the bitterness. The herring is separated from the bones and skin, cut into small cubes. It is important to carefully remove all small bones. After cooling, vegetables and eggs are peeled and grated on a coarse or medium grater separately from each other.
Step-by-step layering of salad layers
A transparent salad bowl or a mold with high walls is used to form the salad. The layers are laid out in this order:
— onions (some skip this layer or replace it with green onions);
— herring;
— grated potatoes;
— grated carrots;
— grated eggs;
— beetroot.
Each layer is smeared with mayonnaise, while the beets are usually covered more generously to create a "fur coat" effect. The salad is carefully tamped so that the layers are evenly distributed and do not sag.
How to serve herring salad under a fur coat
After the salad is formed, it is covered with cling film and put in the refrigerator for at least 2 hours, preferably overnight — for impregnation and mixing of flavors. The finished dish is decorated with herbs as desired. Due to careful observance of the cooking sequence and the quality of the ingredients, the salad will turn out juicy, fragrant and beautiful, as in the best festive traditions.
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