Herring in a fur coat

Herring in a fur coat

"Herring in a fur coat" is one of the most popular Russian salads along with "Olivier". Without this layered salad no party is complete, especially at New Year's Eve it is a must-have.


  • 500 g of beetroot
  • 200 g of potatoes
  • 1 big apple
  • 1 medium carrot
  • 300 g of herring
  • 1 red onion
  • 2 chicken eggs
  • 1 slice of lemon
  • 250 g mayonnaise or sour cream


"Herring in fur coat" or simply "fur coat" can easily be attributed to the Russian New Year's accompaniments. During the times of socialist construction, this bright burgundy salad adorned every festive table on New Year's Eve. Surprisingly, this salad tastes different with each cook, despite identical recipe and almost same ingredients – yet the result is always unique and very delicious.

The origin of the legendary "fur coat" dates back to the first half of the 19th century. It comes from the Scandinavian and German cuisine and was called at that time "herring salad". In the 1960s, Russian cooks startet to season their own version of this salad with mayonnaise. By the way – if you want to try an option lower in calories: use sour cream instead of mayonnaise as a dressing.

Herring in a fur coat detailed photo recipe

3 hours

1. Peel the apple and cut into pieces.

2. Boil beetroot, potatoes and carrot and peel them.

3. Boil the eggs, separate egg yolks from egg whites.

4. Chop the onion. To avoid a bitter aftertaste, drizzle the onion with lemon juice. The unpleasant bitter odor and sharpness disappear.

5. Dice herring.

6. Roughly grate carrot, beetroot, potatoes, egg whites and apples or chop them with a food processor.

7. Place the beetroot on the bottom of the salad bowl and spread mayonnaise over it.

8. Add herring and onion.

9. Cover again with mayonnaise. Repeat this step after every layer.

10. A layer of carrots and mayonnaise follows next.

11. Apple and mayonnaise.

12. Potatoes and mayonnaise.

13. Egg whites and mayonnaise.

14. Beetroot is the last layer.

15. Cover on all sides with a thin layer of mayonnaise. Refrigerate for 2 hours. Decorate before serving with egg yolks.

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