How to cook "Herring under a fur coat"

How to cook

“Herring under a fur coat” is one of the most popular holiday salads of the Soviet era, with which many of our fellow citizens still celebrate the New Year. The dish was presented on the eve of 1919 in the taverns of Afanas Bogomilov under the name “STONE”: it was an abbreviation denoting “chauvinism and decline - a boycott and anathema”. The snack was designed to encourage proletarians to have a snack on vodka and thereby reduce the number of fights. The goal was achieved, and people liked the salad so much that for a long time it became one of the most favorite dishes. The recipe of “Herring under a fur coat” has not undergone major changes, but many variations and even more options for decorating your favorite snack were invented.

Cooking Features

One of the secrets of the popularity of “Herring under a fur coat” is in the availability of ingredients included in the composition of the snack. Simple salad preparation technology also played a certain role. However, when cooking “Herring under a fur coat,” some inexperienced housewives make mistakes that make the dish less tasty.

  • “Herring under a fur coat” is a layered salad, and its taste depends not only on what products are used to prepare it, but also in what order they are laid. You should not change the sequence of layers specified in the recipe.
  • Salad “Herring under a fur coat” was conceived as an appetizer, which symbolized the struggle of the working class for freedom. All the layers in it were associated with social layers or symbols of the revolution, and the “Provençal” by which they were associated, meant the availability of bourgeois cuisine to the people. For this reason, a number of products from the recipe is unacceptable. These are herring, onions, potatoes, beets and mayonnaise, although most often they include carrots. If one of the named ingredients is removed from the composition of the dish, it will cease to be “Herring under a fur coat”, becoming another snack.
  • For “Herring under a fur coat” all products, except for onions and herring, are ground on a grater. Herring and onions just finely chopped.
  • Salad “Herring under a fur coat” is not recommended to be served immediately after cooking - the layers need time to soak in the sauce. Then the salad will be much tastier.
  • The shelf life of the salad “Herring under a fur coat” is limited to 48 hours when stored in the refrigerator. You should not do it long before the celebration or in an excessively large amount, so that later you do not have to throw away the spoiled remains of the snack.
  • Some housewives, in order to make their task easier and not spend time cleansing salted herring from bones, use preserves for salad. The option is valid, but undesirable. The fact is that it does not affect the taste of snacks in the best way. Classic recipes suggest the use of herring spiced salted, ideally - ivasi.

“Herring under a fur coat” has an original taste that is incomprehensible to many Europeans. The Russians, accustomed to it from childhood, find it pleasant and harmonious. Knowing all the subtleties of cooking snacks, even an aspiring cook will be able to make her beautiful and tasty.

The classic recipe for the salad “Herring under a fur coat” (without eggs)

Calorie dishes: 1498 kcal, per 100 g: 125 kcal.


  • herring spiced salting - 0, 35 kg;
  • potatoes - 0, 3 kg;
  • carrots - 0, 2 kg;
  • beets - 0, 2 kg;
  • onions - 100 g;
  • mayonnaise - how much will go.

Method of preparation:

  • Free the onions from the husk, cut into small cubes. If you do not like spicy onions, then boil it with boiling water to remove the bitterness, or replace with white salad onions.
  • Wash other vegetables and boil them in uniform. Let them cool down - if you combine them with other warm ingredients, the salad will quickly sour.
  • Clean the herring, cut it into fillets, remove the bones. Cut the fillet into small cubes.
  • Peel and grate potatoes, carrots and beets, spreading chopped vegetables on different plates.
  • Place herring on the bottom of the salad bowl, sprinkle it with onions. Pour with mayonnaise. Try not to use this sauce a lot, just make a small net of it. A culinary syringe will help to make such a mesh.
  • Put potatoes on top, cover with mayonnaise, even with a spoon.
  • Place carrots on potatoes, cover them with a thin layer of sauce.
  • Put beetroot in top layer, spread it with mayonnaise.

Put the salad in the fridge for at least 2 hours - this time will be enough for the layers to soak. Before serving, decorate the salad to your liking.

“Herring under a fur coat” with eggs

Caloric value of the dish: 1649 kcal, per 100 g: 125 kcal.


How to cook
  • light-salted herring - 0, 3 kg;
  • potatoes - 0, 3 kg;
  • carrots - 0, 2 kg;
  • beets - 0, 2 kg;
  • chicken egg - 3 pcs .;
  • white onion - 100 g;
  • mayonnaise - to taste.

Method of preparation:

  • Wash carrots, beets and potatoes, boil until done. Boil should be in different pans, as the cooking time of vegetables is not the same.
  • Boil eggs separately.
  • Cool vegetables and eggs, peel.
  • Rub, placing in different plates, eggs, carrots, potatoes and beets.
  • Peel and finely dice the onion.
  • Gut, clean, and cut up the herring, freeing it from skin and bones. Cut herring fillets into small cubes.
  • Put the products in a salad bowl in layers, coating each layer except the lowest one with mayonnaise. Alternate the ingredients as follows: herring, onions, potatoes, carrots, eggs, beets.

Do not forget to decorate the appetizer before serving to the table - it will not take much time and effort, but will make the dish more festive and appetizing.

“Herring under a fur coat” with an apple

Caloric content of the dish: 3023 kcal, per 100 g: 102 kcal.


How to cook
  • spicy salted herring - 0.6 kg;
  • potatoes - 0.5 kg;
  • carrots - 0, 4 kg;
  • white onions - 0, 2 kg;
  • green apple - 0, 6 kg;
  • chicken egg - 4 pcs .;
  • beets - 0, 4 kg;
  • mayonnaise - to taste.

Method of preparation:

  • Clean the herring, divide, select from the fillet bones. Cut the herring meat into small pieces.
  • Cool boiled eggs in water, peel, coarsely rub.
  • Vegetables (carrots, beets and potatoes) boil or bake until tender. To speed up the process, you can use a microwave.
  • Peel and chop the onion with a knife.
  • Boiled vegetables, when they cool, peel. Coarsely rubbed, placing in different plates.
  • Peel the apples, remove the cores. Grind on a coarse grater. Press to remove excess juice.
  • The sequence of laying layers of this variant of the salad is different from the traditional one. First put potatoes, then onions, then herring, carrots are laid on it, then eggs follow, apples are laid on them. Completes the composition of beets.

When collecting lettuce, do not forget to coat with mayonnaise. The taste of this salad is different from the traditional, but has a characteristic basis for it.

“Herring under a fur coat” with melted cheese

Calorie dishes: 1775 kcal, per 100 g: 137 kcal.


  • light-salted herring - 0, 3 kg;
  • potatoes - 0, 3 kg;
  • carrots - 0, 2 kg;
  • beets - 0, 2 kg;
  • onions - 100 g;
  • processed cheese - 150 g;
  • mayonnaise - how much will go.

Method of preparation:

  • Chop onion, boil it, squeeze.
  • Boil the rest of the vegetables. Cool, clean. Separately rub.
  • Put the cheese in the freezer for half an hour, then chop it in a grater.
  • Cut the herring fillet into small cubes.
  • Collect the salad by laying out the food in layers in the following sequence: herring, onion, potato, carrot, cheese, beet. Grease each layer with sauce.

Some housewives prefer pickled onions for this salad. For this, a spoonful of table vinegar (9%) is diluted with water in the ratio 1: 4, some sugar is added and the onion is dipped in the marinade for 20-30 minutes. After a specified time, squeeze the onion and spread on the herring.

Video: The most famous holiday salad! How easy it is to cook herring under a fur coat

How to decorate the salad “Herring under a fur coat”

Decorations of salad “Herring under a fur coat” are various and often depend on the occasion of which holiday the table is laid.

  • Traditionally, the salad “Herring under a fur coat” is collected in a salad bowl. The snack looks most beautiful in a transparent dish, through which layers are visible. Increasingly, salad dressing uses culinary hoops of various diameters, laying out the layers inside them. For batch serving, these molds can be made from cans.
  • The top layer of lettuce can be decorated using a Christmas theme. To do this, use dill, resembling a spruce paw, and pieces of vegetables that make up the dish, which serve as Christmas-tree decorations.
  • Often, beetroot and carrot flowers are made to decorate the top layer of lettuce. To do this, boiled vegetables are cut into thin pieces and rolled up in the form of a rose. If the composition of the snack includes eggs or cheese, flowers can be made from them.
  • Using the herring or oval dish, you can lay out the layers on it so as to give the salad the shape of a fish. Scales can be depicted using onion half-rings or mayonnaise, an egg can serve as an eye, the fins and tail will replace carrot slices or greens.
  • By mixing mayonnaise with a small amount of gelatin and using a cooking syringe, you can decorate the salad dressing like a cream cake, making a beautiful border, flowers, lettering. Instead of mayonnaise, you can use whipped cream, but only savory.

When making a salad “Herring under a fur coat” you should show imagination and think up non-standard options for its decoration. It is only important to remember that for the decor they do not recommend using products that are not in the composition of the snack, unless it is a question of fresh greens.

Salad “Herring under a fur coat” has a century-long history, and during this time the interest of our compatriots to this dish has not extinguished. The unique taste and appetizing appearance of the snack make it desirable on a festive table. The availability of ingredients and ease of preparation allow you to enjoy the taste of the salad to people of various means, to prepare the dish on weekdays.

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