Herring Under a Fur Coat

A simple homemade version with eggs. Use a salad bowl or an 18–20 cm cake ring.

Ingredients

• Lightly salted boneless herring fillets — 250–300 g
• Potatoes — 3 medium (about 350 g)
• Carrots — 2 (about 200 g)
• Beetroot — 2 medium (about 400 g)
• Eggs — 3
• Onion — ½ small
• Mayonnaise — 150–180 g, to taste
• Salt — if needed

Method

1. Cook the vegetables and eggs

Boil the unpeeled potatoes and carrots until tender, about 20–30 minutes after the water comes to the boil, depending on their size. Cook the beetroot separately for 45–90 minutes, testing with a knife. Boil the eggs for 10 minutes after the water comes to the boil. Cool everything completely and peel.

2. Prepare the layers

Check the herring for any remaining bones and cut into small cubes. Finely chop the onion. If it is too sharp, cover with boiling water for 30 seconds, drain through a sieve and cool. Coarsely grate the vegetables and eggs, keeping each ingredient separate.

3. Assemble the salad

Layer the ingredients in this order: potatoes, herring, onion, carrots, eggs and beetroot. Spread a thin layer of mayonnaise over the potatoes, carrots, eggs and beetroot. You can lightly salt the vegetables, but taste the herring first: it is already salty.

4. Chill

Cover and refrigerate for at least 4 hours, preferably overnight. If using a cake ring, remove it just before serving.

A little tip

Do not pack the layers too firmly: a lighter touch makes a more delicate salad. Gently squeeze very juicy beetroot before assembling.