Herring under a fur coat with an apple and an egg classic

8 servings
12 hours

The first presentation of the salad took place on New Year's Eve 1919! The author of the salad is considered to be the merchant Anastas Bogomilov/owner of the largest Moscow - Tver network of taverns and canteens/. But the cook Aristarkh Prokoptsev invented it. The salad was served as a cold snack for alcohol, which contributed to less intoxication and rioting of visitors, in connection with which it instantly became the most popular food at every feast in the turbulent post-revolutionary time and to this day. The dish will turn out to be more airy if you rub the vegetables directly into the salad bowl, and not into individual bowls. The taste of the finished dish largely depends on the taste of the herring itself, so it is better to buy not finished fillet, but herring. How to choose it correctly?
1) We look at the gills: dark red/means fresh/.

2) Eyes are red - low-salty/this will be fat/.

3) Cloudy eyes - in caviar/it is low-fat, because it moved a lot in spawning/.

4) Mouth - round, small - samka-narrow, elongated - male/they tasty

5) When pressing on the body - it should be elastic

6) If there are black or red veins on the surface, the fish did not lie in brine for a long time, which is bad. If the onion is mustard, it is better to scald it with boiling water, you can marinate it. Beets should be chosen with maroon, sweeter and tender flesh. And take potatoes of starch, crumbly varieties. Following these recommendations, we will get a delicate, amazing salad. I suggest a Classic Salad-themed Option. Such a salad in my family is asked to cook for every New Year and I must say - not tired, precisely due to the additives that I constantly change. I can add red fish, pickled cucumber, prunes, cheese, caviar. . And of course serve and decoration, in the form of cake, roll, with gelatin. . The taste will be different every time, but so recognizable and loved! I indicate the time taking into account the preparation of vegetables and impregnation in the refrigerator. The salad can be cooked in advance, which is relevant on the holiday, the taste will only win it.

How to make a classic herring under a fur coat with an apple? Prepare products, be especially careful about the choice of herring. You can also take finished fillet, but it loses in taste, although it saves time. Boil the eggs hard-boiled for 8-9 minutes, immediately fill with cold water, it will be so easy to clean the shell.

Boil carrots, beets, potatoes in a convenient way in advance, they will be needed cooled. Vegetables can be cooked in a uniform, I prefer to pre-peel, so I like the taste more. And it is better to steam without digesting. In the slow cooker, I cook carrots for 15 minutes, 20 potatoes, 25 beets. If I cook in a steamer, put beets on the lower tray, potatoes on the middle tray, carrots on the upper tray, set a timer for 30 minutes, take them out when cooked.

How to cut fish into fillets? Cut the head off the carcass. Indenting from the caudal fin, cut 0. 5 cm deep into the abdomen. Clean the insides, rinse the fish under cool water, well remove the rest of the film from the abdomen. Dry with a towel and make a shallow incision along the back, clipping the fin on both sides, also along the abdomen to the very tail.

Remove the upper and caudal fins. Gently pick up and remove the skin, it is more convenient for me to do it from the head. Then remove the ridge - use your thumb to draw along the notch of the back, point the knife to help free the large bones, then easily pull the ridge, it will easily separate from the carcass. Carefully remove all bones, better with tweezers.

Cut the resulting fillet first lengthwise into strips, then across into pieces that are convenient for you. The remaining bones will be so clearly visible, which are easy to remove even with your hands.

Cut the bulb onions into a small cube. If the onion is very sharp, you can throw boiling water over it to remove excess bitterness. Sometimes the onions are marinated or lightly fried. I love fresh, I choose juicy, sweet varieties.

If cooking in a large salad bowl, rub the vegetables on a large grater directly into the salad bowl, so the salad will have a more tender taste. If a portion is supposed to be served in a small dish, it is more convenient to rub all the vegetables on separate bowls, then collect, alternating layers. The first layer we have is potatoes. Put it on the bottom of the salad bowl.

2nd layer - herring, 3rd - onion. I do not lubricate the first two layers with mayonnaise.

But the third layer, onion, grease with mayonnaise.

The 4th layer goes to the onion - carrots.

Then the 5th layer is boiled proteins with yolks. To do this, grate the eggs.

The 6th layer is an apple. You can take any, even sweet, even sour. Remember to cut the peel off the apple.

The 7th layer is beet, which is then smeared with mayonnaise. If your salad salad is tall, repeat all the layers. But the top layer will always be beetroot and mayonnaise. Gently flatten the layers. When all the layers are laid out in a salad bowl (choose their thickness yourself), cover the dishes with cling film and refrigerate for soaking for 1-2 hours, better for the night. Before serving, you can grate the boiled yolk on top, sprinkle with herbs.

The delivery and decoration methods may be different. I got one big salad or some medium salad. It is good when the walls are transparent, then all layers are beautifully and appetisingly visible.

When serving portioned, layers are also clearly visible in flutes or creams. This is not a classic & quot; fur coat & quot;, so with layers you can improvise as you like!

When serving on a platter or in a herring, it is better to arrange a salad in the form of a funny fish, such a serve is very much loved by children and even the & quot; unloved & quot; beets are bitten with pleasure! Have a pleasant appetite and fun holidays!