Obviously, salads are an integral part of the New Year's table. Therefore, on the threshold of the winter holidays, every housewife strives to prepare the most original, tasty and beautiful dishes. Below I will give several recipes for the most common “Shuba”, which is served in a less usual form. Therefore, I urge you to abandon traditional salad bowls and surprise your guests with an original and very appetizing appetizer.
“Herring under a fur coat” classic recipe with the correct sequence of layers
The famous Russian salad "Shuba" is a mixture of grated vegetables, chopped herring and chopped onions, dressed with mayonnaise sauce. It is an integral part of the New Year's table in almost all Russian families.
Required Products:
- 3 carrots;
- 3 small beets;
- 3 potatoes;
- 1 large onion;
- boneless fillet from two fish;
- mayonnaise.
Cooking principle:
1. Boil the vegetables in their jackets until fully cooked, let them cool, peel and grate them on a coarse grater. Chop the onion into small cubes, and also cut the herring into cubes.
2. Place a layer of potatoes on the bottom of a flat dish.
If you think there are a lot of vegetables, you don’t need to cram them all into one salad, but it’s better to take another dish and prepare 2 servings of a great appetizer.
3. Next, spread the onions over the potatoes. Lubricate the top of the workpiece generously with mayonnaise.
4. Lay out the carrots in the next layer, then lightly press down the layers and arrange pieces of chopped fillet over the appetizer. Apply a layer of mayonnaise to the slightly crushed fish.
5. Cover the salad with the last layer consisting of grated beets. Decorate with mayonnaise mesh.
6. When everything is ready, the salad should sit for 2 hours at room temperature so that the taste of the vegetables mixes with the taste of the fish. Then place the salad in the refrigerator overnight. The next day, it can be served as an appetizer or as a main course, given its complex composition.
Fur coat with cheese
If you want to surprise your guests at the holiday table, then you shouldn’t prepare the usual salads. Each of the traditional recipes can be modified by adding one or another ingredient. So here, too, cheese was added to everyone’s favorite “fur coat.”
Ingredients:
- Carrots – 3 pcs.
- Potatoes – 3 pcs.
- Herring – 300g
- Onion – 1 pc.
- Eggs – 3 pcs.
- Cheese – 100 g
- Garlic
Preparation:
Boil the vegetables. Hard boil the eggs, peel them. We'll start laying out the salad with the herring; it needs to be peeled and cut into cubes, then sprinkled with oil. Grate the potatoes on a coarse grater and brush with mayonnaise.
To make the salad juicier, mix each ingredient with mayonnaise, and then lay it out as a layer.
Then add onions, carrots and eggs. Spread mayonnaise between all layers, or mix vegetables with it. Now grate the cheese on a fine grater, grate the garlic there and place it as the penultimate layer. Then grate the beets and coat with mayonnaise.
“Herring under a fur coat” in a new way in a beautiful design
Unusual rolls with lightly salted fish are an extraordinary serving of everyone’s favorite salad that will decorate the holiday table. The recipe is very simple. All you need to do is peel the vegetables, cut the fish and roll the ingredients into a roll. Guests will definitely appreciate this culinary delicacy!
Grocery set (vegetables are taken boiled):
- 2 beets;
- 1 carrot;
- 1 potato;
- 150 grams of lightly salted fish fillet (you can use both herring and salmon);
- 0.5 heads of onion;
- 4 leaves of green salad;
- 1 tbsp. a spoonful of freshly squeezed lime or lemon juice;
- 1 teaspoon granulated sugar;
- mayonnaise.
Cooking method:
1. Cut half of a peeled onion into semicircles, transfer them to a bowl, add sugar and lemon juice. Mix the ingredients well and set aside for marinating.
2. Peel the beets and cut them with a sharp knife or using a special grater into very thin slices. We use 1.5 vegetables, putting a piece aside.
3. Next, take a bamboo napkin, wrap it in cling film and begin to form the salad. To do this, carefully lay out the beet slices overlapping each other on the work surface.
4. Rub the remaining piece of beets onto the lined surface, not reaching the edge.
5. Grease the grated vegetable with a layer of mayonnaise, grate the carrots on top, which we also grease with mayonnaise. The preparation will be completed with a layer of grated potatoes, pour it with mayonnaise and use a spoon to distribute it over the salad. Thus, we will slightly compact the layers, making them more dense.
6. In the middle of the workpiece, lay out the leaves of green salad, on which we place the pieces of fish. Next, take the pickled onion, squeeze it lightly and place it on top of the fillet.
7. Now all that remains is to roll up the salad. To do this, carefully supporting the products, roll the workpiece into a tight roll.
8. Wrap the resulting roll in the cling film that was wrapped in the napkin, carefully transfer it to a cutting board and put it in the refrigerator for 1-2 hours so that the vegetables “set.”
9. Align the edges of the chilled appetizer and cut it into pieces, which we arrange beautifully on a flat dish.
Portioned herring under a fur coat
This option is best prepared for some holiday; it will not only surprise guests, but also delight their stomachs.
Ingredients:
- Carrots – 1 pc.
- Potatoes – 4 pcs.
- Beets – 1 pc.
- Eggs – 2 pcs.
- Herring – 300 g
Preparation:
Boil potatoes, peel and crush. You don’t need to add anything to the puree, just crush it. While the potatoes are hot, it is easy to form boats from them. In order to easily form boats, take an appropriate shape, for example a glass of cottage cheese. Form the potatoes into the desired shape and put them in the refrigerator. In the meantime, prepare the ingredients. Boil the beets and grate them on a fine grater. Cut the herring fillet into small cubes. Cut the onion into cubes. We will also boil carrots and eggs and grate them on a coarse grater. Mix onion and herring. We take out the boats and grease them with mayonnaise. Now lay out the ingredients in layers. First, herring and onions, then eggs, carrots and finally beets. Let's paint the boats with beet juice.
Bon appetit.
Recipe for “herring under a fur coat” in the form of strawberries - an original serving for the holiday table
Every year we celebrate the New Year on an unprecedented scale. The tables are laden with a variety of dishes, but New Year's dinner would lose most of its charm if it were not saturated with the mixed smells of freshly cut spruce, tangerines and the much-loved snack - herring under a fur coat. And the original presentation will only cause admiration in the eyes of the guests.
Products:
- 1 boiled beets;
- 2-3 boiled potatoes;
- 1 onion;
- 1 boiled carrot;
- 3 hard-boiled eggs;
- 200 grams of lightly salted herring fillet;
- 2 tbsp. spoons of mayonnaise;
- sesame seeds;
- leaf parsley.
Cooking technology:
1. Cut the onion into very small cubes, grate the eggs on a fine-mesh grater, cut the herring into small cubes. Place the ingredients in a deep cup and add 1 tbsp. spoon of mayonnaise and mix the mass thoroughly. Let's put the workpiece in the refrigerator for half an hour.
2. Grate the potatoes and carrots on a fine grater. Then add a very small amount of potato chips to the carrots to increase the viscosity of the vegetable. Grate the beets into the remaining potatoes in a small cell and mix the vegetables. If desired, you can lightly salt the vegetable mixtures and add ground pepper.
3. Form strawberries from the chilled herring-egg mixture, place them on a flat dish and put them in the freezer for half an hour.
4. For further preparation, place literally half a tablespoon of the beetroot-carrot mass on the palm of your hand, place just a little carrot on the edge, lightly distributing everything over the palm.
5. Place the cooled workpiece in the middle of the palm so that the sharp end is in contact with the carrots and, with gentle movements, wrap it in a vegetable coat, adding beets if necessary.
6. Make strawberry leaves from a small sprig of greenery and place the portioned snack on a flat plate.
7. We proceed in a similar way with the remaining ingredients.
8. The final step of preparation is the most painstaking, since you need to carefully arrange the sesame seeds in a checkerboard pattern over the finished snack, giving it the appearance of a real strawberry.
Original recipe for salad with walnuts
Everyone's favorite snack that evokes holiday associations can be varied by adding new ingredients. Then the taste of the salad will sparkle with new colors. The first time I tried this salad was visiting friends, then I made it several times for my family. Try it too!
Ingredients:
- Lightly salted herring – 1 piece
- Beetroot - 3 pcs.
- Carrots - 2 pcs.
- Potatoes - 3 pcs.
- Onion - 1 pc.
- Chicken eggs - 2 pcs
- Dijon mustard - 1 tbsp. spoon
- Mayonnaise - to taste
- Salt - to taste
- Ground black pepper - to taste
- Walnuts - 4-5 pcs.
- Greens - for decoration
Cooking sequence:
1. The cooking principle is not much different from the classic version. The first thing to do is boil the vegetables until tender, cool, peel and chop on a coarse grater.
2. The potato layer will be the first, brush it with mayonnaise, a small amount. Pepper as desired, no need to salt the potatoes. Add more mustard, spreading it carefully and evenly.
3. Fillet the fish, cut into small pieces, and place on top of the potatoes. Add diced onion.
To prevent the onion from becoming bitter, scald it with boiling water before adding it to the salad.
4. Place carrots and herring evenly on top of the herring and onions. Lubricate with mayonnaise. Pepper and salt lightly.
5. Place chopped boiled eggs in the next layer. Apply mayonnaise in a thin layer or make a mesh out of the sauce.
6. We complete the salad with grated beets, finely chopped nuts and a mayonnaise mesh.
7. You can decorate the appetizer as shown in the photo or at your discretion and imagination.
Good luck with your cooking and bon appetit!
Very tasty Shuba with salmon (with red fish) for the New Year's table 2021
A savory snack cake with salmon is a real culinary masterpiece that anyone can prepare. Prepare it just once, and it will definitely be present at every holiday. From the simplest ingredients you will get a good, juicy and tasty snack that melts in your mouth. It will not leave anyone indifferent, it will immediately conquer even the most sophisticated gourmets, and the hostess will bask in praise and applause.
Product set:
- 300 grams of lightly salted red fish;
- 400 grams of boiled potatoes, beets and carrots;
- 2 hard-boiled eggs;
- 150 grams of mayonnaise;
- a bunch of green onions.
Cooking principle:
1. Since we will be preparing the salad in layers, it is best to collect it in a ring or in a transparent bowl with high sides. We will form the bottom layer from grated beets, this way the remaining products will not be colored, and the snack will look elegant. We level the beets placed on the bottom (without compacting them!) and grease them with mayonnaise.
2. Next, lay out a layer of carrots coated with mayonnaise. This is followed by a layer of grated potatoes, also soaked in mayonnaise. The top is sprinkled with finely chopped white part of the green onion, which is first sprinkled with grated white, and only then the yolk is used.
3. Next we take on the fish. The top of the cake can be decorated with fillet roses, you can simply cut the fish into cubes and cover the top of the salad, or decorate the middle of the snack with roses, and cover the sides with cubes and sprinkle all this beauty with chopped green onions.
4. Now let the salad soak in mayonnaise for 2-3 hours. If the beets give juice, you need to carefully collect it with a napkin, and only then remove the ring from the cake.
Herring salad under a fur coat in jelly
A great option to diversify the usual version of your favorite salad.
Ingredients:
- Onion – 1 pc.
- Vinegar – 20 ml
- Gelatin – 20g
- Potatoes – 3 pcs.
- Beetroot - 3 pcs.
- Carrots – 3 pcs.
- Herring – 200g
Preparation:
Pour gelatin into 100 ml of water. Mix well and leave for 20 minutes. Finely chop the onion and add vinegar to water, adding a teaspoon of sugar. Leave for 20 minutes. Boil the vegetables, peel and grate on a coarse grater. Cut the herring into cubes.
Squeeze the onion from the marinade and mix with herring.
Melt the gelatin in a steam bath and mix with mayonnaise. Now cover the dish in which we will collect the salad with cling film and begin laying out the layers. First of all, mix the beets with mayonnaise and lay them out as the first layer. Now mix the potatoes with mayonnaise and place half of them on the beetroot layer. Now herring ss
Jelly herring under a fur coat
I present a great snack recipe. You will receive a very beautiful and appetizing dish, ideal for a festive table. Although it takes time to cook, even a culinary novice can master it eventually. Surprise your guests and family with a delicious delicacy, and their praise for you will not be long in coming!
Required Products:
- one boiled root vegetable (beets, potatoes, carrots);
- small onion head;
- fillet of one lightly salted herring;
- Art. a spoonful of instant gelatin;
- a full stack of hot water;
- 150-200 grams of mayonnaise.
Cooking principle:
1. Root vegetables are boiled in their skins until fully cooked, cooled, peeled and grated on a coarse grater.
2. Cut the peeled onion into fairly small cubes, transfer to a small bowl, lightly salt, mix and leave for 10 minutes.
During this time, the vegetable will get rid of bitterness, but will remain crunchy.
3. Cut the herring fillet into small cubes.
4. Stir the gelatin in hot water so that all the lumps disperse, and leave it until it swells completely.
5. In a separate bowl, mix mayonnaise with cooled and swollen gelatin, previously ground through a fine strainer.
6. Divide the gelatin-mayonnaise mass into 4 parts, add each of them to the grated root vegetables and mix well. Leaving only a small amount for the fish.
7. Now let's start forming the salad. To do this, take a silicone or plastic mold in the shape of a fish and distribute the beetroot-mayonnaise mixture over it.
8. Place carrots in the second layer. After this, mix the fish fillet and pickled onions in a bowl, add the remaining mayonnaise, mix well and distribute in the form.
9. Place the last layer of potato-mayonnaise mixture and level the surface. Cover the filled form with cling film and place in the refrigerator for 2-3 hours.
10. Carefully transfer the gelled snack onto a dish, decorate and serve.
Appetizer herring under a fur coat “Strawberry”
Well, it’s a very beautiful dish and it’s easy and simple to prepare.
Ingredients:
- Potatoes – 2 pcs.
- Herring – 200 g
- Eggs – 1 pc.
- Beets – 1 pc.
- Cheese – 100 g
- Butter
- Sour cream
Preparation:
Boil beets, potatoes and eggs. Peel and grind in a blender with a small amount of butter and sour cream. Place the resulting mixture in the refrigerator. Add ground crackers to the vegetable mixture. Now you need to wrap pieces of herring in a tablespoon of the mixture, and then form a strawberry. Sprinkle each berry with sesame seeds. We will make leaves with parsley. Grate the cheese on a fine grater and make a pillow.
Bon appetit.
“Shuba” salad in potato boats
The buffet version of the snack “herring under a fur coat”, familiar to many from childhood, looks very colorful and remains incredibly tasty.
Required Products:
- 5-6 potatoes;
- 2 hard-boiled eggs;
- fillet of one lightly salted herring;
- small boiled beets;
- one boiled carrot;
- onion head;
- mayonnaise.
Cooking principle:
1. Wash the unpeeled potatoes well, put them in a saucepan, fill them with cold water and let them cook until tender. When the vegetables are cooked, add salt to the broth, let them cool a little, then peel them and mash until pureed.
2. Without letting the potatoes cool, prepare the boats using a mold suitable in size and volume. In my case, this is a jar of yogurt, but you can use a bowl, a bowl, a muffin tin, or any other item. Cover the selected form with plastic wrap, take some hot plastic potato mass and knead it into the form with your hands. Next, carefully remove the boat, remove the film and place it on a flat dish.
3. When all the boats are formed, place the dish in the refrigerator until the puree has cooled completely and acquired a dense consistency.
4. Cut the herring fillet into small cubes and chop the onion. We grate the eggs on a coarse grater, and the root vegetables on a fine-mesh grater. In a bowl, mix fish and onion.
5. Coat the inside of the chilled boats with mayonnaise, then fill 2/3 with the fish-onion mixture.
6. Next, lay out a layer of eggs and carrots, lightly compact the salad and complete the formation of the “coat” with boiled beets.
For convenience, grated beets must be squeezed out before use.
7. To make the appetizer look more festive, the sides of the boats can be painted with squeezed beetroot juice.
8. At the final stage of preparation, decorate the top of the salad with mayonnaise mesh and herbs.
Herring under a fur coat - modern interpretation
As you know, herring under a “fur coat” is a fairly old recipe, so today dozens of analogues have appeared that include new ingredients.
Ingredients:
- Herring – 300 g
- Onion – 1 pc.
- Egg – 3 pcs.
- Beetroot - 1 pc.
- Green onion
- Cucumber – 1 pc.
- Potatoes – 3 pcs.
Preparation:
Boil eggs and vegetables until tender, peel and grate separately on a coarse grater.
Peel the onion, cut into thin rings and marinate in vinegar. You can also add a pinch of salt and sugar.
Peel the herring from skin and bones and cut into cubes. Cut the cucumber into cubes.
Now let's start assembling the salad.
- Potato
- Mayonnaise
- Onion
- Herring
- Cucumber
- Eggs
- Mayonnaise
- Beet
- Mayonnaise
Bon appetit.
Salad “Herring under a fur coat” with pancake roses
There are several recipes that are familiar to us from childhood and are present at any holiday feast. One of them is the classic herring under a fur coat. The unique combination of vegetables and fish has a stunningly balanced taste. There are a lot of variations of this recipe, because over the years, inventive housewives make changes to the order of layers, change the proportions of products, coming up with new, original design options.
Product set:
- 350 grams of lightly salted herring;
- 1 lightly salted cucumber;
- 3 small boiled potatoes;
- 2 boiled carrots;
- 1 boiled beets;
- 3 eggs;
- 200 ml mayonnaise;
- 2 pancakes;
- salt to taste.
Cooking process:
1. Take a flat dish on which we will serve the salad, cover the bottom with boiled potatoes, cut into small cubes, and flavor the layer with mayonnaise. Place herring on top, also cut into cubes, onto which we apply a small amount of mayonnaise.
2. Then distribute the grated beets over the salad. Place grated carrots on top, leaving some beets and carrots for roses, about 4-5 tbsp. spoons Coat the workpiece with mayonnaise.
3. Then lay out layers of grated pickled cucumbers, mayonnaise and eggs. The salad is set aside.
4. Next, lay out the pancakes on the work surface. On one of them we apply a layer of beets, on the other - carrots. Then we roll the pancakes into tight rolls.
5. Cut the rolls into small pieces, 3-4 cm high.
6. Coat the egg layer with mayonnaise and place a composition of ready-made “roses” on top. We decorate all this beauty with fresh emerald greens and place the dish on the table.
You can use all the recipes I suggested or choose the cooking method that you like best. Cook with pleasure!
Herring in the apple orchard
This salad got its name because in addition to the traditional ingredients of the well-known “Herring under a Fur Coat” salad, an apple is also added to it.
Ingredients:
- Salted herring – 300 g
- Carrots – 2 pcs.
- Apple – 2 pcs.
- Potatoes – 3 pcs.
- Eggs – 3 pcs.
- Beets – 1 pc.
- Onion – 1 pc.
Preparation:
Traditionally, any salad under a fur coat begins with peeling the onion and chopping it into small cubes. The onion will be the first layer of this salad. We already put pieces of fish on it and pour 40 ml of oil over it all. Place grated potatoes on top, which have previously been boiled along with carrots and eggs. Coat it with mayonnaise. In this salad, each layer is coated with mayonnaise. Next, three carrots, then eggs. After that, you need to peel the apple from the skin, seeds, and grate it on a coarse grater with the next layer.
Since the salad is still a layered salad, which means it is important to preserve its aesthetic properties, sprinkle the grated apple with lemon juice so that it does not darken.
Finally, finely grate the beets and place them on the salad. Don’t forget to coat the top layer with mayonnaise too.
