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Recipe Fish salad with fur coat

  

The original name of the salad is "Herring under a fur coat" (Seledka pod shuboi), because it is salted herring that is used in the original recipe. But as there is no herring on the fish market in Brazil, I used the fish I always have on hand - canned fish.

Herring salad under a fur coat has been very popular in Russia since Soviet times. This hearty snack is a direct competitor to "Olivier" on New Year's tables. The recipe for the "Olivier" salad can be found here. And a recipe for another salad popular in Russia during the New Year holidays - "Vinegret" - has already been published on the blog.

Herring under a fur coat has a simple and short history of its name. It was first mentioned in culinary literature in the 1960-70s. Culinary historians believe that the idea for the salad came about due to the wide availability of salted herring. It was sold everywhere in huge barrels. The hostesses combined simple vegetables with the available fish and seasoned it with caloric mayonnaise. At the festive table, such a plentiful and beautiful snack, similar to a fur coat, was very useful.

Ingredients:

  • Sardines in oil - 2 cans;
  • Onion - 1 pc;
  • Potatoes - 2-3 pcs;
  • Carrots - 1 pc;
  • Eggs - 2-3 pieces;
  • Beet - 1 piece;
  • Mayonnaise - to taste
  • Herbs to decorate the dish.

The basic idea is that all the ingredients are arranged in layers and the layers are spread with mayonnaise. The layers can be arranged however you like, but the fish is always the lowest layer and the beet is always the top layer. The thickness of the layer and the amount of mayonnaise can be adjusted to taste. And you can also be guided by the height of the plate on which you plan to make the salad. The higher the plate, the thicker the layers. I recommend keeping the salad in the fridge for 4-5 hours (or even overnight) so that it absorbs the mayonnaise well.

Cooking method

I cook vegetables in their skins: potatoes, carrots and beets. I cook the eggs until they are hard. I recommend soaking finely chopped onions for 10 minutes in boiling water so they don't get too spicy. There are two options for chopping vegetables: diced or grated. I like to grate the vegetables and eggs on a fine grater, as I find the salad is softer that way. When all the ingredients are ready, I start layering.

Bottom layer 1. Fish. I drain the oil from the canned fish, place the fish on the bottom of the plate and carefully mash and flatten the fish with a fork.

Layer 2: Onions. Drain the water from the onions and spread the onion layer evenly over the fish. Press down lightly and level the layer with a fork or spoon. Smear with mayonnaise. 

Layer 3: Potatoes. Spread the grated potatoes evenly. Press down lightly and level the layer with a fork or spoon. Grease with mayonnaise.

Layer 4: Carrots. Spread the grated carrots evenly. Press down lightly and level the layer with a fork or spoon. Grease with mayonnaise. 


Layer 5: Egg. Spread the grated egg evenly. Press down lightly and level the layer with a fork or spoon. Grease with mayonnaise.

Top layer 6: Beet. Spread the grated beet evenly. Press down lightly and level the layer with a fork or spoon. Grease with mayonnaise.


Decorate the salad. You can spread the beet layer with mayonnaise and sprinkle finely chopped herbs on top: parsley or chives. As my plate wasn't very deep, I decided to mix the beet with the greens and just spread mayonnaise on top. You can do the same.


Enjoy your meal!

More photos can be seen here.

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