Classic herring under a fur coat with apple and egg

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   How to make a classic herring under a fur coat with an apple? Prepare your food, be especially careful when choosing herring. You can also use ready-made fillet, but it will lose in taste, although it saves time. Boil the eggs hard for 8-9 minutes, immediately cover with cold water, this will make it easy to peel the shell.

2. STEP 2

   

   Boil carrots, beets, and potatoes in advance in a convenient way; they will be needed cooled. You can boil vegetables in their skins; I prefer to peel them first, as I like the taste better. And it’s better to steam it without overcooking. In a slow cooker, I cook carrots for 15 minutes, potatoes for 20, and beets for 25. If I boil them in a double boiler, I put the beets on the bottom tray, the potatoes on the middle tray, the carrots on the top, set the timer for 30 minutes, and take them out when ready.

3. STEP 3

   

   How to fillet fish? Cut off the head from the carcass. Moving away from the caudal fin, cut the abdomen 0.5 cm deep. Clean the insides, rinse the fish under cool water, and thoroughly remove any remaining film from the belly. Dry with a towel and make a shallow cut along the back, trimming the fin on both sides, also along the belly to the tail.

4. STEP 4

   

   Remove the top and tail fins. Carefully pick up and remove the skin; I find it more convenient to do this from the head. Then remove the ridge - run your thumb along the back cut, using the edge of a knife to help release the large bones, then lightly pull the ridge, it will easily separate from the carcass. Carefully remove all the seeds, preferably with tweezers.

5. STEP 5

   

   First cut the resulting fillet lengthwise into strips, then crosswise into pieces that are convenient for you. This way the remaining bones will be clearly visible and can be easily removed even with your hands.

6. STEP 6

   

   Cut the onion into small cubes. If the onion is very spicy, you can pour boiling water over it to remove excess bitterness. Sometimes the onions are pickled or lightly fried. I love fresh, I choose juicy, sweetish varieties.

7. STEP 7

   

   If you cook in a large salad bowl, grate the vegetables directly into the salad bowl, this will give the salad a more delicate taste. If you plan to serve portions in a small bowl, it is more convenient to grate all the vegetables into separate bowls, then assemble, alternating layers. Our first layer is potatoes. Place it on the bottom of the salad bowl.

8. STEP 8

   

   2nd layer - herring, 3rd - onion. I do not lubricate the first two layers with mayonnaise.

9. STEP 9

   

   But brush the third layer, onion, with mayonnaise.

10. STEP 10

    

    The 4th layer goes on the onion - carrots.

11. STEP 11

    

    Then the 5th layer - boiled whites with yolks. To do this, grate the eggs.

12. STEP 12

    

    6th layer - apple. You can take anything, sweet or sour. Don't forget to cut the peel off the apple.

13. STEP 13

    

    The 7th layer is beets, which are then smeared with mayonnaise. If you have a tall salad bowl, repeat all the layers. But the top layer will always be beets and mayonnaise. Carefully level the layers. When all the layers are laid out in a salad bowl (choose their thickness yourself), cover the dish with cling film and place in the refrigerator to soak for 1-2 hours, preferably overnight. Before serving, you can grate the boiled yolk on top and sprinkle with herbs.

14. STEP 14

    

    Methods of serving and decoration may vary. I got one large or several medium salad bowls. It’s good when the walls are transparent, then all the layers are beautifully and appetizingly visible.

15. STEP 15

    

    When served portionwise in wine glasses or bowls, the layers are also effectively visible. This is not a classic “fur coat,” so you can improvise with layers as you please!

16. STEP 16

    

    When serving on a platter or in a herring bowl, it is better to arrange the salad in the form of a funny fish; children love this serving and even eat the “unloved” beets with pleasure! Bon appetit and happy holidays!

Comments on the recipe

Irina

22.08.2023

4.9

I cook it the same way only without the apple.

Natalia M

22.08.2023

4.7

With the onset of cold weather, I crave “winter” salads. One of our favorites is classic herring under a fur coat with apple and egg. In addition, I found my mother’s Soviet vase and formed the salad in it. I cooked potatoes, carrots and beets in advance. I always cook beets in a dark saucepan, otherwise a yellowish coating may remain. I took a green sour apple, I think it suits best. She scalded the onion with boiling water and marinated it in apple cider vinegar. But it’s best to take purple, it’s not so spicy and juicier than usual. I put the mayonnaise in a bag so that I could pour it on top and not disturb the layers. Special thanks to the author for the detailed description of cutting herring! And there are many other useful tips! I also decorated my salad in Soviet style). It turned out delicious and very juicy! A true childhood memory!

ELENKA

22.08.2023

4.6

Herring under a fur coat with apple and egg is truly a classic recipe that serves as a decoration for our family’s holiday table. You can, of course, buy already cut herring fillets, but I noticed a significant difference in price and therefore I always buy uncut herring. By the way, it usually tastes better than fillet. Thanks for reminding me of the recipe!