Layered Herring Under Fur Coat Salad
This Russian shuba salad layers savory herring with soft beets, potatoes, and carrots, creating a creamy, colorful dish that slices cleanly and tastes even better the next day.
Ingredients
- 7 oz (200 g) mayonnaise
- 3.5 oz (100 g) sour cream
- 4.5 oz (130 g) pickled herring
- 9 oz (255 g) marinated, grated beets
- 3 boiled eggs
- ½ medium onion (or 1 small onion)
- 1 large carrot, boiled
- 2 medium potatoes, boiled
- a pinch of salt and black pepper
- fresh dill and spring onion for serving
Instructions
- Boil potatoes and carrots with their skin on and peel them after they're cooked and cooled down. Meanwhile, boil eggs separately.
- Cut the herring into small pieces. Grate eggs, potatoes, and carrots. Chop the onion finely.
- Prepare the dressing by mixing mayonnaise, sour cream, and a pinch of black pepper.
- Take a salad bowl (a clear one will work best), a cake-baking tin or a champagne coupe glass and start assembling the salad.Layer in the following order (from the bottom up):potatoes (+ season with salt)dressingcarrots (+ season with salt)dressingherring + oniondressingeggsbeets (+ season with salt)dill and spring onion
Video
Notes
- Salt is not added to the dressing since it'll be added when assembling the salad.
- Use boiled beets instead of pickled ones for a milder taste.
