Classic herring under a fur coat is a layered festive salad that is especially associated with New Year, although classic herring under a fur coat also suits birthdays and any holiday table. Classic herring under a fur coat combines mildly salted herring, boiled vegetables, eggs and mayonnaise into a chilled salad that is assembled ahead and served after the layers have had time to soak. Classic herring under a fur coat is loved for the contrast between the salty fish and the soft, sweet vegetables.
The balance in classic herring under a fur coat comes from the role of each main ingredient. Potatoes make classic herring under a fur coat more substantial and help support the lower layers. Carrot adds gentle sweetness, beetroot gives the top layer its colour and earthy taste, and eggs make the texture softer and more delicate. Mayonnaise binds the layers together, while mildly salted herring gives classic herring under a fur coat its characteristic savoury flavour. Green onion is used only at the end for a fresh finish.
The main thing to watch during cooking is the texture of the vegetables and the lightness of the layers. Beetroot cooks longer than potatoes and carrot, so beetroot should go into the pot earlier, or ready-cooked vacuum-packed beetroot can be used to save time. The vegetables and eggs should be grated on a medium grater so the layers stay tender and even. The layers should not be pressed down with a spoon, because classic herring under a fur coat should stay airy rather than dense.
The layering order matters in classic herring under a fur coat. The first layer is potato, followed by carrot, then herring, then another layer of potato and carrot, then eggs, and beetroot goes on last. Every layer except the herring is spread with mayonnaise. A thin stream of mayonnaise is especially practical for this salad, because the sauce is distributed more evenly and less mayonnaise is needed overall.
The source allows a few sensible variations in classic herring under a fur coat. Apple can be added for freshness if desired. Onion can also be added if onion is a favourite flavour, but onion should be chopped very finely and scalded with boiling water first to remove bitterness. Ready-cooked beetroot is also a useful swap for raw beetroot when the goal is to shorten the cooking time without changing the character of the salad.
Classic herring under a fur coat is served cold after chilling. Classic herring under a fur coat can be assembled in a deep dish or on a flat plate with a cooking ring that has been lightly greased inside with vegetable oil. Before serving, classic herring under a fur coat is garnished with chopped green onion. Classic herring under a fur coat is best presented after several hours in the refrigerator, because the layers become more cohesive and the flavour settles.
Storage time for classic herring under a fur coat is short. Classic herring under a fur coat should be covered with film or kept in a closed container in the refrigerator. The source notes that classic herring under a fur coat keeps for up to 24 hours in the refrigerator, and classic herring under a fur coat is best served the next day after assembly. Freezing is not suitable for classic herring under a fur coat, because the vegetables become watery and the mayonnaise separates after thawing.
The total time is 1 hour 20 minutes, with 20 minutes of active preparation. The remaining time goes to boiling the vegetables and eggs, and to chilling the assembled salad for several hours.
Yes, onion can be added if onion is a flavour you like in the salad. Chop the onion very finely and scald the onion with boiling water first to remove bitterness.
Yes, apple can be added if you want a fresher taste. Apple changes the flavour slightly, but the source specifically suggests apple as an optional addition.
The vegetables and eggs should be grated on a medium grater so the layers stay tender and even. The layers should not be pressed down, because classic herring under a fur coat should stay airy.
Classic herring under a fur coat keeps in the refrigerator for up to 24 hours when covered with film or stored in a closed container. Classic herring under a fur coat is best served the next day after assembly.
No, freezing is not recommended for classic herring under a fur coat. After thawing, the boiled vegetables become watery and the mayonnaise separates.
