The recipe for salad "Fur" came to us from distant Soviet times, then, at times of scarcity, this dish was considered almost a luxury, but still every year the Soviet table was decorated with every New Year's family. Times are changing, but one thing remains unchanged - this is a traditional herring salad under a fur coat, as before decorating our festive tables.
The salad is very nutritious and tasty, besides, on the table it looks very colorful, with its colorfulness causing the appetite of the guests. The taste of the salad depends not only on the ingredients used and the variety of fish, but also on the amount of mayonnaise added during the cooking process. Many people prefer to lubricate each layer with a dressing. As a result, the salad turns out to be more tender and not so dry, but the main rule is not to overdo it otherwise because of excess mayonnaise, the salad at the festive feast will simply “float”.
So, we present to your attention the recipe of cooking classic salad "Fur", which is accompanied by detailed step by step photos.
In the photo: ingredients for the preparation of salad "Fur":
- Light-salted herring - 1 pc.
- Onion - 1 pc.
- Potatoes - 3 pcs.
- Carrots - 1 pc.
- Medium beet - 1 pc.
- Eggs - 3 pcs.
- Mayonnaise - 150 grams
Recipe for cooking salad "Fur" (with photo):
Prepare the vegetables for the salad - to do this, thoroughly wash (without peeling) the beets, carrots and potatoes, put in one pot, pour water and put on medium heat. Cooking time for beets and carrots is about 40-50 minutes, and potatoes should be obtained 20 minutes after boiling water. Cool vegetables, peel. In parallel with the vegetables, boil the eggs, and let cool until completely cooled. While the vegetables are being prepared, we will deal with the main ingredient - we clean the herring, release it from the viscera, head and tail, carefully remove the skin, remove the spine, divide it into two fillet pieces. Carefully we clean fish from large and small bones (for this purpose it is most convenient to use small tweezers). Herring fillet cut into medium slices, spread on a flat dish - this will be the first layer of our salad.
Onions cleaned, finely chop, spread over the fish, level. Sprinkle the top of the herring with onion with diluted table vinegar to remove excess onion bitterness.
Coat this layer with mayonnaise.
We take peeled boiled potatoes and rub them on a medium grater over a layer of herring with onions. Carefully level with a spoon. You can salt a little to taste, provided that the herring is taken weak salted.
Next turn the boiled carrots, it is also rubbed on a grater, on top of the potato. We distribute, trying hard not to press the layers, so the salad will be more airy and tender.
Lubricate the potato-carrot layer with a small amount of mayonnaise.
On top of the next layer, grate the eggs.
The final layer - beets, also rub it on a grater on top of the egg. Spread on the surface and sides of the salad so that there are no bright places left.
We mix the top layer with mayonnaise, gently coat it. The salad is almost ready, it remains to insist on it for a couple of hours in the fridge so that it should be soaked and got a richer taste.
Ready salad can be decorated if desired. Serve cold.
