"Fish under coat" is a popular dish of Russian cuisine, which is traditionally served at the New Year's table, and is also an ornament of any celebration. We offer you a few simple recipes for cooking salad "Fish under a fur coat."
Classic salad recipe "Fish under the fur coat"
Ingredients:
- bulb - 1 piece;
- fillet of herring - 350 g;
- potatoes - 3 pcs .;
- carrots - 3 pieces;
- egg - 3 pieces;
- beet - 2 pcs .;
- mayonnaise .
Preparation
Fish fillet is processed, cut into cubes and distributed on the bottom of a glass salad bowl. We peel the onion, shred a little and sprinkle the herring. After that, cover the layer with mayonnaise. Potatoes are boiled in a uniform, peeled off, rubbed with straws and spread the next layer. Again, make a mayonnaise mesh and distribute the cooked carrots, grinded with a grater. To complete the dish, we clean the cooked beets and shred it just as well. We spread the vegetable on top with a dense cap, cover it with mayonnaise and sprinkle with grated boiled egg. The ready salad "Fish under the fur coat" is left for impregnation for 30 minutes, and then served to the table.
"Red fish under the fur coat" salad without beets
Ingredients:
- slightly salted salmon - 300 g;
- egg - 3 pieces;
- carrots - 1 piece;
- bulb - 1 piece;
- vinegar - to taste;
- cheese of hard varieties - 150 g;
- mayonnaise.
Preparation
Carrots and eggs are boiled separately, filling with cold water. Then take the carrots carefully, cool, clean and shred on a large grater. Similarly, we deal with eggs, releasing them from the shell. We process the salmon, take out the bones and cut the flesh into small cubes. The bulb is cleaned, shredded with thin half rings and marinated in vinegar. Cheese grate and begin to spread the salad layers. To do this, we cover the bottom of the salad bowl with red fish, sprinkle onions, distribute eggs and carrots. Each layer is greased with mayonnaise and abundantly sprinkled with grated cheese.
Salad "Under the fur coat" with red fish
Ingredients:
- slightly salted salmon - 300 g;
- potatoes - 4 pcs .;
- carrots - 3 pieces;
- bulb - 2 pieces;
- egg - 5 pcs .;
- beet - 4 pcs .;
- mayonnaise - to taste.
Preparation
Vegetables are well washed, filled with water and cook until soft. Carefully take out them, cool, clean and grind with a large grater, laying them in different plates. In the dipper we boil the eggs, and then we release them from the shell and shred on the grater. We process the ham, cut into small cubes. We clean the bulb, cut it small and scald with boiling water to get rid of the bitterness. Spread the ingredients in layers, lubricating each with mayonnaise. So, first there is a fish layer, then - onions, potatoes, eggs and carrots. The final layer will be beet, which is evenly distributed and lubricated with mayonnaise.