Salad “Fox Coat” with herring and mushrooms

Salad “Fox Coat” is one of the layered salads that are often prepared for the holiday table. There are quite a lot of recipes for its preparation, since a variety of products can be hidden under the “coat” of vegetables: meat, chicken, crab sticks, canned or salted fish, even olives. When the main ingredient is herring, the composition of the appetizer is reminiscent of the well-known “Herring under a Fur Coat” salad, only without beets, but with mushrooms. In fact, the similarity is only apparent: the taste of the “Fox Fur Coat” salad is unique, and each of the versions of the appetizer hiding under this name is different from the other. The only common thing is the presence of several layers of mushrooms, potatoes, carrots, often with the addition of onions, eggs, less often with the inclusion of other ingredients (cucumbers, olives). So the 9 recipes for preparing the “Fox Coat” salad, collected in this material, do not repeat each other, but allow you to get an appetizer with unique organoleptic qualities.

Culinary secrets

Knowing one recipe for the “Fox Coat” salad (also known as “Chanterelle” and “Fox Tail”), it is difficult to imagine what another will look like. In addition, the mushrooms in it can be fried or canned, carrots - boiled or pickled in Korean, chicken - boiled or smoked. Knowing several recipe options for this dish will not be superfluous, but even more important is knowledge of the general principles of its preparation. Knowing the culinary secrets associated with creating this holiday appetizer, you can assemble it according to your own recipe from the products you find in the refrigerator and surprise your guests with a new taste of a familiar dish.

The basis of the Fox Fur Coat salad can be lightly salted salmon, herring, smoked chicken and other products with a piquant taste. They need a delicate “coat” to soften their spicy taste. Other products, such as boiled chicken fillet and crab sticks, are tender on their own. To add piquancy to the appetizer, you need to add pickled cucumbers, olives, and replace boiled carrots with Korean carrots.
When preparing “Fox Coat”, the products are laid out in layers. They can alternate in different orders, but the first layer almost always contains the main ingredient, fish or meat, and the final layer will always be carrot. Sometimes small areas of egg whites or yolks are laid out on top of the carrot layer to decorate the dish, when it is shaped like a fox's face or a fox's tail.
The layers are coated with sauce. Most often it is mayonnaise. It can be replaced with sour cream or yogurt, mixing them with mustard and lemon juice. This will reduce the calorie content of the dish. If you use mayonnaise, do not pour it on the food too generously - a thin mayonnaise mesh is enough. To keep the sauce layer thin, you can squeeze it out through a narrow hole made in the bag with a thick needle, or through a cooking bag.
Layered salads, which include “Fox Fur Coat,” are made at least 2-3 hours before serving, so that the layers have time to soak in the sauce. At this time, the snack is kept in the refrigerator so that it does not spoil. To protect the top layer from chapping, the salad can be covered with cling film.
A detachable culinary hoop designed for baking cakes will help you give the puff salad the shape of a cake.

The “Fox Coat” salad can decorate a festive table set for any special occasion, be it New Year’s Eve, birthday or other significant event.

Classic recipe for “Fox Coat” (with herring and fried champignons)

salted herring fillet – 150 g;
carrots – 150 g;
potatoes – 150 g;
chicken egg – 2-3 pcs.;
fresh champignons – 100 g;
onions – 75 g;
vegetable oil – 20 ml;
mayonnaise - how much will it take?

Boil, drain, peel the carrots and potatoes. Grate into individual bowls.
Grate the hard-boiled eggs into a third plate.
Fillet the herring and cut into small cubes.
Cut the onion into thin half rings.
After washing and drying the mushrooms with a napkin, cut into slices.
Fry the onions and mushrooms until the liquid released from the champignons has completely evaporated from the pan.
Place herring on the bottom of the salad bowl, potatoes on it, brush with mayonnaise. Place the mushrooms in the next layer and apply a mayonnaise mesh on them.
Sprinkle the mushroom layer with a small amount of carrots and eggs, coat with sauce, sprinkle with the remaining carrots.

Decorate the surface of the salad as your imagination and culinary skills allow. For decoration, you can use herbs and olives, the taste of which goes well with the other ingredients.

“Fox tail” with herring and pickled honey mushrooms

lightly salted herring (fillet) – 0.2 kg;
pickled honey mushrooms – 0.2 kg;
potatoes – 0.3 kg;
carrots – 0.3 kg;
chicken egg – 1 pc.;
sour cream - to taste.

Boil an egg and peel it. Separate the white from the yolk and grind on a grater. Mash the yolk with a fork and mix with sour cream. It will require 60-80 ml.
Boil vegetables in their jackets and cool. Peel and grate coarsely.
Layer in layers, giving the shape of a fox tail, thinly sliced herring, potatoes, pickled honey mushrooms and carrots. Coat the potato layer thickly with sour cream sauce.
Decorate the salad with squirrels by sprinkling them on the tip of the chanterelle tail.

The salad prepared according to this recipe is considered by many to be a good appetizer for strong alcoholic drinks.

Carrot salad with salmon

This option is for gourmets and culinary aesthetes. It looks great not in a common salad bowl, but prepared in special serving rings or glasses.

Ingredients:

lightly salted salmon – 0.3 kg;
onion – 0.1 kg;
egg – 2 pcs.;
carrots – 0.25 kg;
potatoes – 0.25 kg;
mayonnaise – 0.1 kg.

Cooking time: about 15 minutes (excluding cooking time for vegetables).

Calorie content: 147 kcal per 0.1 kg.

Boil vegetables, except onions, cool and peel. Cut the potatoes into cubes and grate the carrots. Peel the onion and cut into thin half rings. Boil the eggs, peel and grate. Cut the salmon fillet into cubes and place in the prepared bowl or serving ring. Place onion rings, potatoes, eggs on top of the salmon, not forgetting to coat the layers with mayonnaise. Place carrots. You can add red caviar on top of the carrots.

Chanterelle salad with smoked mackerel

mackerel (fillet) – 0.2 kg;
onions – 100 g;
potatoes – 0.25 kg;
carrots – 0.2 kg;
chicken egg – 2 pcs.;
canned champignons (cut) – 150g;
light mayonnaise - to taste.

Fillet the mackerel and cut it as finely as possible.
Finely chop the onion, pour boiling water over it so that it does not become bitter, and squeeze. If desired, it can be marinated in apple cider vinegar diluted half and half with water.
Boil or bake potatoes and carrots. When they are cool, peel them. Cut into small cubes or grate coarsely.
Grind the hard-boiled eggs on a grater.
Drain the liquid from the jar of mushrooms.
Having placed a culinary hoop on a dish, place mackerel, onions, potatoes, mushrooms, eggs, carrots inside it in layers. Pour mayonnaise over all layers except the first and last.
After the salad has cooled and soaked in the sauce, remove the wrap - the salad is ready to serve.

Your guests will surely enjoy the spicy taste of this salad. The basis is a rather fatty product, so the “fur coat” is made without the use of oil, and you shouldn’t add a lot of sauce to the salad either, so as not to increase the already not too low calorie content of the snack.

Salad under a fox coat with mushrooms

Cooking time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 1338 kcal.
Purpose: for a snack.
Kitchen: homemade.
Difficulty of preparation: easy.

This salad, Fox fur coat with mushrooms, is distinguished by... the lack of protein. This is not a classic version; men may not be satisfied with it due to its reduced nutritional value, but it will appeal to those who do not eat fish and meat. The salad is good for dinner, especially on a diet. It is recommended to serve under bunches of fresh herbs and in small portioned salad bowls. You can add grated cheese to the mixture of mayonnaise and boiled yolk.

Ingredients:

potatoes – 4 pcs.;
salted honey mushrooms – 260 g;
eggs – 4 pcs.;
mayonnaise – 80 ml;
bulb;
carrots – 280 g.

Cooking method:

Chop the white onion into half rings. Pour the marinade of water with vinegar and sugar (the proportions can be taken arbitrarily, use your own taste) for a quarter of an hour.
Squeeze, grind. Mix with pieces of salted honey mushrooms (it is better to cut in half, as they are small).
Boil the eggs until the yolk sets. Cut the whites.
Mash the yolk and mix with mayonnaise.
Bake the potatoes, peel and chop finely.
Collect the fox coat on a flat dish or in portions, starting with the potatoes. Between all layers you need to lay a mayonnaise-yolk mixture.

“Fox coat” with lightly salted salmon or trout

lightly salted trout, salmon, pink salmon or other red fish (fillet) – 0.3 kg;
canned champignons (cut) – 130 g;
cream cheese –0.2 kg;
walnuts – 50 g;
carrots – 150 g;
chicken egg – 2 pcs.;
garlic – 2 cloves;
potatoes – 0.2 kg;
yogurt – 150 ml.

Cut the cheese into small cubes and divide into three parts.
Place one part of the cheese in a blender bowl, add walnut kernels and garlic fried in a dry frying pan, pour in the yogurt and whisk to obtain a homogeneous sauce.
Boil vegetables and eggs, finely chop or grate with a grater.
Drain the liquid from the jar of champignons.
Cut the salmon fillet into small cubes.
Place the prepared ingredients in a salad bowl or inside a cake pan. Place the salmon as the bottom layer, place some of the cheese on it, then place the potatoes and brush them with the yogurt, cheese and nuts sauce. Place the next layer of mushrooms, eggs, and the remaining cheese on them. Discard the remaining sauce. Sprinkle with carrots.

The delicate taste of the “Fox Coat” salad prepared according to this recipe will captivate you and your guests. The salad literally melts in your mouth. Suitable as an appetizer with champagne and table white wine.

“Fox fur coat” with canned pink salmon

pink salmon canned in its own juice – 1 can;
potatoes – 0.25 kg;
cucumbers (fresh or pickled) – 0.2 kg;
fresh or frozen champignons – 150 g;
carrots – 150 g;
cheese – 150 g;
chicken egg – 1 pc.;
mayonnaise – 100 ml;
vegetable oil – 20 ml.

Boil the egg. Cut it. Remove the yolk. Grind the yolk and white separately.
Grate the boiled potatoes and carrots into separate bowls.
Grind the cheese on a coarse grater.
Cut the cucumbers into small cubes. The taste of the finished dish will depend greatly on what kind of cucumbers you take, pickled or fresh.
When the champignons have thawed, cut them into slices and fry in vegetable oil. Place on a napkin to absorb excess fat.
Coating the layers with mayonnaise, lay out the products in the following sequence: pink salmon, cucumbers, potatoes, champignons, cheese, yolk, carrots. There is no need to cover the top layer with sauce. Use whites for decoration.

Using this recipe, you can prepare two snacks that are completely different in taste, despite the fact that their composition is similar. When preparing a dish for a children's party, give preference to fresh cucumbers, refuse mushrooms - the salad will still be delicious.

Salad “Fox coat” with pink salmon

This recipe is a little reminiscent of the well-known “Mimosa”, because canned fish is used for the base of the salad, in this case pink salmon. To preserve the traditions of the “Fox Fur Coat”, the composition contains mushrooms.

Ingredients:

pink salmon in its own juice – 1 can;
jacket potatoes – 2 pcs.;
boiled eggs – 3 pcs.;
canned champignons – 200 gr.;
pickled cucumbers – 200 gr.;
boiled carrots – 2 pcs.;
mayonnaise.

Preparation:

Peel the vegetables and eggs, drain the liquid from the pink salmon and mash with a fork, removing any stray bones.
Place pink salmon in the first layer, then cucumbers cut into small rings.
Potatoes, grated on a coarse grater, go in the next layer, then mayonnaise is laid out.
The next layer is champignons without marinade and eggs, cut into cubes. Cover with mayonnaise on top.
The last layer is grated carrots.

It is convenient to form a “fox fur coat” in a springform pan: the one used for baking culinary cakes is also suitable. The salad turns out smooth and looks like a cake.

Vegetarian version of the “Fox Coat” salad

salted mushrooms – 0.25 kg;
onions – 100 g;
potatoes – 0.3 kg;
carrots – 0.3 kg;
chicken egg – 3 pcs.;
mayonnaise - how much will it take?

Finely chop the boiled vegetables and eggs.
Cut the onion into thin half rings.
Place mushrooms on the bottom of the salad bowl, cover with onions, and cover with mayonnaise.
Place potatoes and brush with sauce.
Sprinkle with egg, pour over mayonnaise.
Place the final layer of carrots.

The mushrooms in this recipe are not part of the “fur coat”, but act as a separate ingredient. In the “fur coat” they can be replaced with olives cut into slices. Boiled carrots in this version of the “Fox Coat” salad can be replaced with Korean ones.

Salad “Fox coat” with herring and mushrooms

1. Boil the potatoes and carrots in advance. Let the vegetables cool to room temperature so that the hot potatoes do not spoil the taste of the salad. If you don’t have time to wait for the carrots to cook, you can grate them on a fine grater and saute until soft in a small amount of vegetable oil. Hard-boil the eggs, cool, and peel off the shells.

2. Finely chop the onion into cubes or quarters of rings. Heat vegetable oil in a frying pan, add onion, lightly fry.

3. As soon as the onion softens, add oyster mushrooms or champignons, cut into small pieces.

4. After mixing the mushrooms with onions and oil, increase the heat and completely evaporate the juice. Then add salt and pepper, reduce the heat to low and fry the mushroom mixture until tender, slightly browning. Let cool and transfer to a plate.

5. Cut the potatoes into cubes. For puff salad, the cubes need to be made smaller; for regular salad, you can cut them larger.

6. If the herring is whole, remove the fins and entrails, wash and cut the carcass in half along the ridge. We remove the spine and large rib bones, fin bones. We take out the small seeds using tweezers, only then cut them into small pieces. Add to potatoes.

7. Grind the eggs with an egg slicer or finely chop them with a knife and pour them into a bowl with salad.

8. Add mushrooms fried with onions, being careful not to add oil.

9. Finely chop the green onions and add to the salad. Season with thick mayonnaise, mix everything and put in the refrigerator for 30-40 minutes or until serving.

10. If you plan to serve in portions, take a culinary ring or cut off a plastic bottle, a can of peas, or condensed milk. Fill the form with salad, compacting slightly. Sprinkle the top with grated carrots.

11. Sprinkle the salad with green onion rings or finely chopped dill and serve. The “Fox Coat” salad is ready, bon appetit and a delicious feast!

Recipe recommendations:

1. In terms of the ingredients, this salad resembles a herring under a fur coat; see the link for the step-by-step recipe. This recipe does not contain boiled beets, but there are very fragrant mushrooms.

2. Instead of herring, you can take lightly salted or smoked mackerel - it has much less bones, it is fatty and goes well with other salad ingredients.

3. If you don’t want to waste time removing bones, it’s easier to take herring already cut into pieces in a marinade; choose trusted manufacturers.

4. For spiciness, you can add a little more onion to the dish if desired.

5. This salad is quite filling because the vegetables are fried in oil. If you want to reduce its calorie content, prepare a dressing from low-fat yogurt or sour cream with mustard, it will also be tasty.

“Fox coat” with chanterelles and crab sticks

crab sticks – 0.2 kg;
processed cheese – 0.2 kg;
chanterelles – 0.2 kg;
carrots – 0.3 kg;
potatoes – 0.3 kg;
vegetable oil – 20 ml;
fresh dill – 50 g;
sour cream – 150 ml;
salt, pepper - to taste.

Finely chop the dill and mix with sour cream. Salt and pepper the sauce to taste.
Grind the boiled, cooled and peeled potatoes on a coarse grater.
Peel the raw carrots and finely grate.
Fry the chanterelles in oil. If desired, they can be replaced with other mushrooms, even oyster mushrooms, but the taste of the finished snack will, of course, change.
Freeze the processed cheeses a little to make them easier to chop, and grate them.
Cut the crab sticks into cubes.
Assemble the salad by placing the ingredients in the following order: crab sticks, potatoes, chanterelles, cheese, carrots. Pour sauce over all layers except the last one.

The taste of this salad is unlike any other. Having made this for the holiday, you can be sure that one of the guests will almost certainly ask for the recipe.

Korean-style Chanterelle salad with chicken fillet and carrots

boiled chicken breast – 1 pc.;
canned champignons – 1 jar;
onions – 100 g;
chicken egg – 3 pcs.;
Korean carrots – 150 g;
table vinegar (9 percent) – 20 ml;
water – 40 ml;
salt, sugar, pepper - to taste;
mayonnaise – 0.25 l.

Separate the chicken fillet from the bone and cut into thin strips. Season with salt and pepper, place on the bottom layer of salad, and sprinkle with mayonnaise.
Marinate the onion, cut into thin half rings, in a mixture of water, vinegar, sugar and salt for half an hour. After squeezing, spread over chicken.
Cut the mushrooms into small cubes, place them on top, and pour mayonnaise on them.
Chop the hard-boiled eggs with a knife and place on the mushrooms. Pour over the sauce.
Spread the Korean carrots on the top layer.

The salad according to this recipe turns out juicy, satisfying, with a piquant taste. Its distinctive feature is the absence of a potato layer. Chicken fillet can be replaced with boiled beef or pork.

“Fox fur coat” with smoked chicken and fried champignons

smoked or boiled chicken (breast fillet) – 0.2 kg;
fresh champignons – 0.2 kg;
butter – 40 g;
onions – 100g;
boiled potatoes – 0.25 kg;
boiled carrots – 150 g;
chicken egg – 2 pcs.;
pepper - to taste;
sour cream or mayonnaise – 100-150 ml.

Finely chop the chicken meat and place it on the bottom of the salad bowl.
Grease with sauce, pepper, sour cream or mayonnaise.
Place grated potatoes on top. Salt and pepper it, coat it with sauce.
Finely chop the mushrooms and onions, fry in butter, place on the potatoes.
Place the next layer of grated eggs. Cover them with the remaining sauce.
Make the top layer from grated carrots.

A hearty chicken salad under a fluffy coat will warm you up in cold weather. Representatives of the stronger sex treat him very warmly, but many ladies will also like him. Only nutritionists look at this recipe with coolness, but if the mayonnaise in it is replaced with sour cream, and smoked chicken with tender fillet, they also do not have strong objections to including this snack in the holiday menu.

“Fox Coat” salad is a group of appetizers united by a common name, but not very similar to each other. The basis is fish or meat products, but there are also vegetarian options for this dish. The “coat” is potatoes, eggs, mushrooms, and carrots covering the main ingredient, which are laid out on top and resemble fox fur in color. Layered salads, known as “Fox Coat,” are most often prepared for the holiday table. Even an inexperienced housewife can make them.

Description of preparation:

To prepare the “Fox Fur Coat” salad, we will definitely need chicken fillet and champignons, and carrots for the top layer.
If you have time and desire, you can put the salad in the shape of a fox’s face, but this is not important: you can simply serve it on a platter, garnished with herbs. Use mayonnaise as a dressing. Purpose: For lunch / For dinner / For a holiday table / Birthday / New Year / Holiday lunch Main ingredient: Vegetables / Poultry / Chicken / Carrots / Mushrooms Dish: Salads