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Herring under a fur coat with mushrooms
Herring under a fur coat with mushrooms is an improved version of the classic salad, in which aromatic fried mushrooms are added to the traditional layers. This touch makes the dish even more rich, with a deeper flavour and a pleasant aftertaste. Mushrooms go well with herring and beetroot, creating a harmonious balance of saltiness, sweetness and tenderness.
Variations
You can use both champignons and wild mushrooms for a more pronounced aroma. Instead of classic mayonnaise, try a lighter version based on yoghurt or sour cream. For freshness, add finely grated apple or a little lemon juice between the layers.
Secrets of tenderness and taste
The herring should be lightly salted and fresh — this is the basis for a harmonious taste. The mushrooms should be fried until golden brown to get rid of excess moisture. Grate the beetroot on a fine grater — this will make the layer more tender and saturated.
Tips on ingredients
Choose medium-sized beetroot — young beetroot has a brighter colour and a more delicate texture. Do not overcook the carrots and potatoes so that they retain their shape when sliced. For convenience, use ready-made boneless herring fillets.
Small culinary nuances
After laying out all the layers, leave the salad in the refrigerator for at least 2-3 hours — this will help the layers ‘merge’ with each other. Before serving, decorate the surface of the beetroot layer with greens or mushrooms. It is best to cut the salad with a sharp knife cooled in the refrigerator.
Ingredients for the recipe
Ingredients
Lightly Salted Herring Fillet
300 g
Potato
3 pcs
Carrot
2 pcs
Beetroot
2 pcs
Onion
1 pcs
Romantic Dinner Champignons Mushrooms 250g
200 g
Kvochka Premium Chicken Eggs C0 10pcs
3 pcs
TORCHYN® Europeiskiy mayonnaise 72% 300g
200 g
Carmencita Pepper and Salt in Mill 225g
to taste
Preparation steps
01
Cooking vegetables and eggs. Boil potatoes, carrots and eggs until tender. Cook beetroot separately to preserve its colour. ⏱ 20 min. Guideline: vegetables should be soft, eggs should be hard-boiled.
02
Preparing mushrooms. Slice the mushrooms and fry in oil until golden brown, then season with salt and pepper. ⏱ 7 min.
03
Peeling and cutting. Dice the herring and vegetables or grate them. ⏱ 10 min.
04
Assembling the salad. Arrange the layers in the following order: potatoes → herring → onions → fried mushrooms → carrots → eggs → beetroot. Spread a thin layer of mayonnaise on each layer. ⏱ 15 min.
05
Infusing. Cover the salad with cling film and leave in the refrigerator for at least 2 hours. ⏱ 120 min. Guideline: the flavours should blend together.
06
Tip⏱ Prepare the salad the day before the holiday meal — it will soak overnight and acquire the perfect flavour. For a spectacular presentation, use a transparent mould or individual glasses to show off the colourful layers.
Where to order ingredients
Select the required ingredients in one of the stores
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