If there’s one dish that instantly screams Eastern European festive table — it’s Herring Under a Fur Coat. Bright, bold, unapologetically layered, and honestly… a little chaotic in the best way.
Salty herring, sweet root vegetables, creamy mayo — it shouldn’t work this well, but it absolutely does. And once you try it, you’ll understand why this dish has survived generations.
Ingredients
- 2 salted herring fillets (about 250–300 g), finely chopped
- 3 medium potatoes
- 2 medium carrots
- 2 medium beets
- 1 small onion (optional, but recommended)
- 3–4 eggs
- 150–200 g mayonnaise
- Salt, to taste
Step-by-Step Instructions
- Boil the potatoes, carrots, and beets (separately or together) until tender.
- Let them cool completely, then peel.
- Grate potatoes, carrots, and beets on a coarse grater
Finely chop the onion
Chop or grate the boiled eggs
Cut the herring into small bite-sized pieces - Assemble the salad
Use a ring mold (for a clean shape) or just layer freely on a plate.
Layer order (classic):
- Herring
- Onion
- Potatoes → light layer of mayo
- Carrots → mayo
- Eggs → mayo
- Beets → generous mayo on top
Spread each layer evenly and gently press down for structure
Top with finely grated egg yolk for that signature bright yellow finish.
Refrigerate for at least 4–6 hours (overnight is even better).
Tips
- Don’t oversalt — herring is already salty
- Use good-quality mayonnaise (it makes a difference)
- Let it rest
- For a cleaner presentation, use a ring mold
