Dressed Herring Salad Recipe
Dressed Herring Salad, also known as "Herring Under a Fur Coat," is a traditional layered salad that combines savory, sweet, and creamy flavors. This classic dish features tender pickled herring, grated potatoes, carrots, and beets, all layered with a rich mayonnaise dressing. The vibrant colors and balanced textures make it a festive favorite!
Servings 8 servings
Calories 198kcal
Ingredients
- 500 g pickled herring or herring in oil
- 2 beets boiled
- 1 carrot boiled
- 2 potatoes boiled
- 2 eggs boiled
- 1 onion finely chopped
- 200 g mayonnaise
- chopped fresh herbs to serve optional
Instructions
- You can pre-boil all the vegetables, cook them ahead of time, and then combine all the ingredients into the salad whenever it is convenient for you. I usually boil potatoes together with carrots together and beets in a separate pot. This is the salad where ingredients are layered over each other and every layer is smeared with mayo.
- Potatoes are the first layer. Before peeling boiled potatoes, let them cool down first. Grate potatoes using the coarse side of your grater. Cover the first layer with mayo.
- The second layer is herring cut into small pieces. If you bought the whole herring, divide it into fillets, peel them, get rid of bones, and cut fillets into small cubes. Smear this layer with mayo.
- Cut the onion the way you`d like it to be in your salad (thin and small slices in my case). You can also have it marinate for 10 minutes in vinegar + a pinch of salt and sugar. Add mayo over it.
- Peel cooled down carrot, grate it the same way as potatoes, and layer it over the onion. Do not forget to cover it with mayo again.
- Boil eggs until firm (at least 10 minutes after water boils); let them cool down. Separate yolks from whites. Grate whites over the layer of grated carrots using the same type of grater. Yolks we will use later. Smear the layer with mayo.
- The last layer of vegetables is grated beet. You have a choice to cover it with mayo or not.
- I decided to finish layers of this “shuba” salad with finely grated egg yolk to make this salad more vibrant. Leave it in the fridge for at least an hour for mayo to soak through all the layers. Before serving, add some leaves of fresh parsley.