About this recipe:In Russia, this layered salad is a standard dish for any festive occasion. Herring, onion, boiled potatoes, carrots, eggs and beets are layered and dressed with mayonnaise. The herring is on the bottom, under the "fur coat" of vegetables, thus the unique name by which it is known in Russia.
2 large beetroots
350g salted herring fillets, diced
1 onion, diced
200g mayonnaise, or to taste
3 hard boiled eggs, peeled and grated
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:1hr › Cook:20min › Extra time:2hr › Ready in:3hr20min
Place unpeeled beetroots in a saucepan and cover with water. Bring to the boil. Boil beetroots for 45 to 50 minutes, or until they can be easily pierced with fork. Drain, cover with cold water from the tap, and let stand 15 minutes to cool.
Meanwhile, place unpeeled potatoes and carrots in a separate pan. Bring to the boil. Boil for 20 minutes, or until softened and the potatoes and carrots can be easily pierced with fork. Let cool.
Spread diced herring evenly on the bottom of a salad dish or mould. Top with the diced onion. Spread mayonnaise on top in a thin layer.
Once cool, peel and grate the potatoes, carrots and beetroot, keeping them separated.
Layer the potatoes on top of the onion. Spread with a thin layer of mayonnaise. Top with the grated carrot, then another layer of mayonnaise. Next add a layer of grated egg, then mayonnaise. Finally, top with the beetroot and then a final thin layer of mayonnaise.
Cover salad with cling film, then chill in the fridge for a minimum of 2 hours.
If the mayonnaise is too thick and not easily spreadable, you can thin it with water or lemon juice.
This salad is most often decorated with grated boiled egg.