Herring Under Fur Coat Layered Russian Salad

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Russian holiday classic, this layered salad stacks briny pickled herring under a 'fur coat' of grated potato, carrot, egg, and vivid beetroot, all bound with silky mayonnaise. Cooled overnight, the layers meld into a striking crimson dome that is sliced to reveal ribbons of color on every plate.

Nutrition Facts

Per serving (estimated)

• 470 kcalCalories
• 32 gFat
• 6 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 9 gSugar
• 18 gProtein
• 780 mgSodium
• 640 mgPotassium
• 75 mgCalcium
• 2 mgIron
• 12 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the herring base

• 2 large pickled herring fillets (about 300 g), boneless and skin removed
• 1 small yellow onion, very finely diced
• 1/2 tart green apple, peeled and grated
• 1 tablespoon freshly squeezed lemon juice

For the layered vegetables

• 3 medium russet potatoes (about 450 g)
• 2 medium carrots (about 200 g)
• 2 medium raw beets (about 250 g)
• 2 large eggs
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper

For the dressing and garnish

• 1 cup (about 225 g) good-quality full-fat mayonnaise
• 2 tablespoons sour cream
• 1 teaspoon Dijon mustard
• 2 tablespoons chopped fresh dill
• 2 tablespoons thinly sliced green onion tops

Directions

1. Place potatoes, carrots, and beets in separate pots, cover with cold salted water, and bring to a boil. Simmer potatoes 20 minutes, carrots 25 minutes, and beets 40 to 50 minutes until a knife slides easily through each. Meanwhile, hard-boil the eggs 10 minutes, then chill in ice water.
2. Peel all the vegetables and the eggs while still slightly warm. Grate each on the large holes of a box grater into separate bowls, seasoning the potato and carrot lightly with salt and pepper. Pat the herring dry and chop into 1/4-inch dice, then toss with the onion, grated apple, and lemon juice.
3. Choose a 9-inch springform pan, a 7-inch culinary ring set on a serving platter, or a glass trifle bowl. Spread a thin layer of mayonnaise on the base. Add the grated potatoes and press into an even 1/2-inch layer, then top with a thin drizzle of mayonnaise.
4. Scatter the herring-and-onion mixture evenly over the potato layer and press down gently. Add the grated carrots as the next layer, smoothing the surface and covering with another thin coat of mayonnaise.
5. Crumble the grated eggs into an even layer, then spread with a thin veil of mayonnaise. Finish with the grated beets as the crowning 'fur coat,' pressing gently and sealing the top with a final light coat of mayonnaise.
6. Whisk the remaining mayonnaise with sour cream and Dijon, then spread a smooth topcoat over the beets. Cover with plastic wrap pressing directly onto the surface and refrigerate at least 8 hours, preferably overnight, to let the layers set and meld.
7. To unmold from a springform or ring, run a thin knife around the edge and lift away the ring. Garnish the top with a lattice or circle of remaining mayonnaise, then sprinkle with dill and green onion just before serving.
8. Slice with a sharp knife dipped in hot water and wipe between cuts for clean edges. Serve chilled with dark rye bread, butter, and a shot of chilled vodka if desired.

Cook’s Notes

• Use a 9-inch springform pan for the cleanest unmolding and prettiest presentation with defined layers.
• Chill at least 8 hours, ideally overnight; the layers need time to compact so slices hold their stripes when cut.
• Wrap each vegetable separately in foil and roast at 400 F for a sweeter, more concentrated beet and carrot flavor if you prefer.
• For a less rich dressing, swap half the mayonnaise for thick Greek yogurt or extra sour cream.
• A small pinch of sugar on the grated beet layer balances its earthy notes and intensifies the color against the dressing.

You might also like

European

Mimosa Fish Salad Classic

European

Russian Green Sorrel Borscht

European

Russian Cold Yogurt Cucumber Soup

European

Vinaigrette Classic Beet Salad