Recipe courtesy of
Liza Zeneski
for
Food Network Kitchen
Recipe courtesy of
Liza Zeneski
for
Food Network Kitchen
Watch how to make this recipe.
Herring Under a Fur Coat
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- Level: Easy
- Total: 9 hr (includes chilling)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 443
- Total Fat
- 33 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 15 g
- Cholesterol
- 132 mg
- Sodium
- 771 mg
Popular in Russia, Ukraine and many of the former Soviet states, this showstopper cold salad known as Herring Under a Fur Coat consists of layers of herring, eggs, potatoes, beets and other vegetables. As it rests, the flavors of the fish soak into the potatoes, adding incredible depth. I can’t recall a single holiday or family gathering when I was growing up where this colorful layered salad didn’t take center stage. As a kid, I found the combination of preserved fish and roasted beets that my Russian family adored a bit odd, but over the years I’ve grown to love the contrast of the salty herring and sweet beets. There are as many variations on this fantastic salad as there are cooks, but when I assemble it, I like to start with a layer of onions followed by boiled potatoes and then herring. Next come egg whites, grated carrots and a generous layer of mayonnaise. Then it’s time for the crown jewel: shredded beets, topped off with another slather of mayo and diced egg yolks — the “fur coat” for the herring. Plan ahead since the salad should be made a day in advance to give the layers time to meld together.
- Level: Easy
- Total: 9 hr (includes chilling)
- Active: 1 hr
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 443
- Total Fat
- 33 g
- Saturated Fat
- 6 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 15 g
- Cholesterol
- 132 mg
- Sodium
- 771 mg
Ingredients
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Directions
Special equipment:
a 9-inch springform pan- Preheat the oven to 375 degrees F.
- Slice off any greens from the beets and discard or reserve for another use. Drizzle the beets with the oil, season with salt and pepper and wrap individually in foil. Place on a rimmed baking sheet. Roast the beets until very soft when pressed (protect your hands with gloves or a folded cloth), about 2 hours. Set aside to cool. When cool enough to handle, peel and shred on the large holes of a box grater.
- Place the carrots in a medium pot and fully cover with water. Bring to a boil, adjust the heat and simmer until just tender, about 15 minutes. Drain and place the carrots in a bowl of ice water to cool for about 5 minutes. Remove and shred on the large holes of a box grater.
- Place the potatoes in a medium pot and fully cover with water. Bring to a boil, adjust the heat and simmer until just cooked through,10 to 12 minutes. Drain and set aside until cool enough to handle. Cut into bite-size pieces.
- Bring a small pot of water to a boil. Add the eggs and cook until hard boiled, about 12 minutes. Transfer the eggs to a bowl of ice water and let sit for 5 minutes. Peel the eggs and separate the whites and yolks. Chop both into small pieces, keeping them separate.
- Time to layer! Place the onions in an even layer over the bottom of a 9-inch springform pan. Top with an even layer of potatoes. Season with pepper and a very light pinch of salt. Layer the herring evenly over the potatoes. Layer the egg whites evenly over the potatoes. Layer the carrots evenly over the egg whites. Season with salt and pepper. Add 1/2 cup of mayonnaise to the pan and spread into an even layer over the carrots. Add the shredded beets and season again with salt and pepper. Spread the remaining 1/2 cup mayonnaise evenly over the beets. Tightly cover the pan with plastic wrap and refrigerate for 8 hours or overnight. Place the egg yolks in an airtight container and refrigerate.
- When ready to serve, uncover the pan and sprinkle the egg yolks over the top of the salad. Release the sides of the springform pan and carefully remove it. Sprinkle lightly with parsley if using and serve.
Cook’s Note
For the freshest and sweetest beets, look for bunches with the greens still attached. Once the greens and stems have been removed, your beets should weigh about 2 pounds. When shopping for herring, make sure to choose the kind preserved in oil, not vinegar, since vinegar-cured herring will be overpoweringly sharp in this salad. If you prefer your fish less salty you can look for packages labeled “lightly salted.” Two 250-gram jars or about one and a half 16-ounce jars will yield the 2 cups needed for this recipe.
