“Herring under fur coat” Salad

This dish is so named for the airy layers covering the herrings.


1 lb herrings fillets Matties (lightly salt, not brined, de-boned)
2 large beetroots
3 carrots
1-2 sour apples
3-4 hard-boiled eggs
Mayonnaise on taste


Boil beetroots in salt water (do not peel!) for about 45 minutes, check if they are mild with a knife. If not, boil for 15 more minutes, then place in cold water and let cool.

At the same time, boil peeled carrots for about 25-30 minutes, or until they are ready.
Drain, and let cool.

Drain the herring fillets, and cut them into small cubes. Place in a bowl. Set aside.

Drain the beetroots, peel, and cut into green-pea-sized cubes, then place in a medium-size bowl.

Cut the carrots into green-pea-size cubes, and place them in another medium-size bowl.

Peel the eggs, cut into green-peas-sized cubes, and place them in a third medium-size bowl.

Peel the apples, cut into green-pea-sized cubes, and place them in a forth medium-size bowl.

Mix beetroots with 1 tbsp Mayo (or less), then do the same with the carrots, apples, and eggs.

To create the dish, place half of the beetroot bits on a round or oval plate evenly.

Place a layer of herring fillets bits evenly over the beetroots. The idea is that every spoon of the prepared dish will have 1-2 herring bits.

Cover evenly with a layer of carrots.
Cover evenly with a layer of apples.
Cover evenly with a layer of eggs.

Add another layer of beetroots, then herrings, then carrots, apples and eggs.
Make accurate borders.

Decorate with ground hard-boiled eggs and greens.
Cover with clear wrap, and place in a refrigerator for 1 hour.

Serve with Russian rye bread.

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