Selyodka Pod Shuboy Herring In A Fur Coat Recipes

SELYODKA POD SHUBOY (HERRING IN A FUR COAT)

Steps:

• Stir the sour cream, mayonaisse, and black pepper together.
• Layer the fish and vegetable ingredients in a deep dish with a few spoonfuls of the cream and mayonaisse mixture between each layer. It is recommended that you keep the layers in the following order: herring (retain a few pieces for garnishing), onion, potato, carrot, beet root.
• Garnish with chopped egg and herring pieces. Chill and serve.

SELYODKA POD SHUBOY (DRESSED HERRING)

Steps:

• Place potatoes, carrots, and beets into a medium pot and boil until all vegetables are tender. Boil eggs hard. Cool all vegetables and eggs.
• Soak the herrings in milk, covered, in the refrigerator for 2 hours. Rinse and pat dry with paper towels. Cut the fillets into 1 inch pieces.
• Arrange the pieces on a large dish side by side. Put herring meat evenly on the bottom. Evenly place rings of onion on the herring. Using a rubber spatula, spread mayonnaise evenly in a thin layer.
• Mince the potatoes and make the next layer of it. Again spread the mayonnaise over the potatoes.
• Then mince the carrot and spread over the mayonnaise.
• Mince 3 of the eggs and spread in the next layer, add mayonnaise and then the beets. Spread mayonnaise on the beets and mince and spread 1 egg on it to make the dish beautiful.
• This salad must look like a cake.
• Put the dish in the fridge for an hour.

RUSSIAN SHUBA SALAD (HERRING UNDER FUR COAT)

Steps:

• Gather the ingredients.
• In a large saucepan, bring 3 quarts of water to a boil.
• Add the beets and cook for 20 minutes.
• Add the potatoes and cook for another 20 minutes.
• Add the carrots and continue cooking for an additional 20 minutes. Add more boiling water to keep the vegetables covered, if needed.
• Drain the vegetables and let cool for 10 minutes before handling.
• While still warm, peel the potatoes, carrots, and beets.
• Set aside to cool completely.
• Shred the carrots and beets.
• Place in separate bowls.
• Finely chop the potatoes.
• On a pretty serving platter, place a ring mold or the ring from a springform pan . This salad can also be assembled free form in a round or oval shape or in a 13 by 9-inch pan.
• Place all of the chopped potatoes in the ring, covering the bottom. Pat carefully into an even layer.
• Spread 1/3 of the mayonnaise to completely cover the potatoes.
• Place half of the beets in a thin layer on top.
• Then add half of the carrots.
• Place half of the finely chopped onion on top of the carrot.
• Use all of the chopped pickled herring to cover the onions.
• Spread another 1/3 of the mayonnaise to cover the herring.
• Layer with the remaining carrots and then the onion.
• Add the chopped eggs on top.
• Sprinkle over black pepper to taste.
• Cover with the remaining mayonnaise.
• Add the rest of the beets.
• Carefully pack down the beets so there's nothing else showing.
• Refrigerate for at least 6 hours.
• When it's time to serve, carefully remove the ring, if using, so the layers of the salad are shown.
• If desired, place the sliced hardboiled eggs on top of the salad to decorate it.
• Garnish with chopped dill or parsley.
• Serve and enjoy.