Herring under a fur coat in glasses

Fish 602 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Herring under a fur coat in glasses
  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 100
  • Calories: -
  • Difficulty: Easy
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Herring under a fur coat is a salad that Russians love just like Olivier. Try changing its presentation this time by placing it in cocktail glasses, for example.

Ingredients

Directions

  1. Cook or bake whole skins until tender. Cool under cold water and peel.
  2. Remove the head, tail and fins from the herring. Gut. If you have caviar or milk, save it. Cut the herring into fillets, remove the small bones with tweezers. Cut the flesh into 7-9 mm cubes
  3. Prepare the onion: peel, cut into the smallest cubes, pour 2-3 tbsp. l. bite, salt, sprinkle with a pinch of sugar, stir. Pour in about 0.5 liters of boiling water, stir, after 20 seconds. discard on a sieve and pour over with very cold water. Dry. Mix herring with onion, season with oil
  4. Grate the beets, salt, season with mayonnaise. Cut the potatoes and carrots into 5–7 mm cubes, salt separately and mix with mayonnaise.
  5. Hard-boiled eggs, cool with cold water, peel, save 2 yolks, mash everything else with a fork, salt, mix with mayonnaise.
  6. Layer in a deep dish: half potatoes, herring with onions, eggs, leftover potatoes, carrots and beets. Sprinkle the top with yolk, rubbing it on a grater. Cover with foil and refrigerate for at least 4, preferably 12 hours.

Herring under a fur coat in glasses



  • Serves: 10 People
  • Prepare Time: -
  • Cooking Time: 100
  • Calories: -
  • Difficulty: Easy

Herring under a fur coat is a salad that Russians love just like Olivier. Try changing its presentation this time by placing it in cocktail glasses, for example.

Ingredients

Directions

  1. Cook or bake whole skins until tender. Cool under cold water and peel.
  2. Remove the head, tail and fins from the herring. Gut. If you have caviar or milk, save it. Cut the herring into fillets, remove the small bones with tweezers. Cut the flesh into 7-9 mm cubes
  3. Prepare the onion: peel, cut into the smallest cubes, pour 2-3 tbsp. l. bite, salt, sprinkle with a pinch of sugar, stir. Pour in about 0.5 liters of boiling water, stir, after 20 seconds. discard on a sieve and pour over with very cold water. Dry. Mix herring with onion, season with oil
  4. Grate the beets, salt, season with mayonnaise. Cut the potatoes and carrots into 5–7 mm cubes, salt separately and mix with mayonnaise.
  5. Hard-boiled eggs, cool with cold water, peel, save 2 yolks, mash everything else with a fork, salt, mix with mayonnaise.
  6. Layer in a deep dish: half potatoes, herring with onions, eggs, leftover potatoes, carrots and beets. Sprinkle the top with yolk, rubbing it on a grater. Cover with foil and refrigerate for at least 4, preferably 12 hours.

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