Salad Fox coat with herring and mushrooms

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make Fox coat salad with mushrooms? Prepare all the necessary ingredients. Take champignons of medium size, snow-white color without spots, damage, or the smell of rot. Besides them, you can take absolutely any mushrooms. But if you take wild ones, keep in mind that many need to be boiled before frying.

2. STEP 2

   

   Boil potatoes and carrots in their skins. To do this, pour cold water over the washed tubers and cook for 20-25 minutes after boiling over medium heat. Wash the eggs with soap and boil them hard. To do this, pour cold water over them and cook for 10 minutes after boiling over medium heat. To clean boiled eggs well, fill them with cold water. Cool everything completely and peel.

3. STEP 3

   

   Peel the onion, rinse and cut into small cubes. Heat a frying pan, carefully so as not to burn yourself, pour vegetable oil onto it and add chopped onion. Fry, stirring occasionally, over medium heat until lightly golden brown.

4. STEP 4

   

   Peel the champignons, rinse and finely chop. Add to onions. Champignons can be replaced with mushrooms or boletus, but keep in mind the difference in the sequence and cooking time. Fry until all the liquid from the mushrooms has evaporated. Cool.

5. STEP 5

   

   Remove dark films and seeds from the herring. Cut the fillet into small cubes.

6. STEP 6

   

   Since the salad is layered, it can be laid out in layers in a large salad bowl or in portions. I laid out the salad using a cooking ring, but you can carefully lay out the ingredients in a heap. Grease the bottom with a thin layer of mayonnaise. This is necessary in order to hold the bottom layer together so that it does not fall apart when it is eaten. Grate the potatoes onto a coarse grater and place on top of the mayonnaise. Tamp down a little.

7. STEP 7

   

   Lubricate a little with mayonnaise and place the herring in the next layer.

8. STEP 8

   

   Then again make a thin layer of mayonnaise. Grate the eggs onto a coarse grater and place in the next layer, brush with mayonnaise.

9. STEP 9

   

   Make the next layer of mushrooms and onions.

10. STEP 10

    

    Grease with a little mayonnaise and make the last layer of coarsely grated carrots.

Comments on the recipe

Pirko Rita

13.12.2023

4.5

Ropotushka, thank you so much for such a bright, festive and delicious recipe! When I took note of this recipe, I thought that it would be similar to a herring salad under a fur coat. But after preparing and tasting it, I realized that it didn’t even remotely taste like herring. I decided to layer the salad in a cooking ring so that it would look like a small salad cake. The diameter of the salad turned out to be 18.5 cm. I really liked the decoration of the salad, so I decided not to show off and just repeat it, the only thing is that I replaced the greens with green onion rings. I thought the onions would go better with the salad. I didn’t have enough mayonnaise in this salad; using only 3 tablespoons for such a volume of food it turned out a little dry, so I had to add more to the plate. If we talk about labor costs, it took a long time. I didn’t make it in an hour and a half, since I don’t use store-bought and ready-made herring fillets. I like to peel the herring myself; it makes salads much tastier. But this takes a very long time, since removing all the large and small bones is quite difficult. But I can definitely say that it was worth it. Like the author, I strongly recommend leaving the salad to steep overnight, it really does turn out even tastier. By the way, I always make herring under a fur coat this way. Ropotushka, thanks again for the Fox Fur Coat recipe! Although in our family such fatty, heavy salads are not often on the table, this one will definitely appear sooner or later)

IRINKA

13.12.2023

5

Thanks for the interesting salad design. Do you think herring can be replaced with red fish?