Herring Under a Fur Coat

PHOTO by asimojet / Depositphotos
Step by step, layer by layer... learn the trick of the Russian fish “lasagne”

A classical Soviet hors-d’oeuvre, it is a harmonious blend of the sweet and sour, plain and salty, sealed with a mayonnaise stamp. The main trick here lies in the use of mayonnaise, because it must be everywhere, but nowhere at the same time. It’s not mayonnaise salad, but a salad with mayonnaise present.

Herring Under a Fur Coat

Serves 6

potatoes500 g
carrots500 g
beetroots500 g
herring500 g
mayonnaise200 g
saltto taste
ground black pepperto taste
Preparation50 minutes

Peel and boil half a kilo of potatoes and half a kilo of carrots in slightly salted water until cooked. Cool and cut them into small neat cubes.


Boil the beetroots until cooked or use cooked beetroots that are sold in stores; grate the beetroots on a medium grater.


Peel two large apples; remove the seeds and the core and cut them into small neat cubes.


Remove the bones from the herring fillet, if any, and cut it into small neat cubes.


Hard-boil four large eggs, cool them, peel and grate on a medium grater.


Mix all of the components separately with a small amount of mayonnaise, add salt and pepper to taste.


Spread everything in layers: first – potatoes with mayonnaise, then carrots with mayonnaise, then apples with mayonnaise, then eggs with mayonnaise, then herring and, finally, beetroots with mayonnaise. Let the dish sit in the refrigerator for an hour and serve with chopped green onions.