Herring Under a Fur Coat: Authentic Russian Layered Salad Recipe
Selyodka Pod Shuboy
Today on the Takrecipe website, we are diving into one of Russia’s most beloved holiday salads: Selyodka Pod Shuboy, also known as Herring Under a Fur Coat. This vibrant, layered dish is a staple at New Year’s Eve and other festive gatherings. Combining salty herring with creamy, earthy layers of root vegetables and rich mayonnaise, it offers a unique blend of textures and flavors. Whether you’re new to Russian cuisine or looking to impress your guests with an authentic Slavic dish, this salad is a must-try!
Ingredients (Serves 6)
- 2 salted herring fillets, finely chopped
- 3 medium potatoes, boiled and grated
- 2 medium carrots, boiled and grated
- 2 medium beets, boiled and grated
- 3 eggs, hard-boiled and grated
- 1 small onion, finely diced
- 1 cup mayonnaise
- ½ teaspoon salt (optional)
- ½ teaspoon black pepper
- Fresh dill or green onions for garnish
Prepare the Ingredients
Boil the potatoes, carrots, and beets in separate pots until they are fork-tender. Let them cool completely before peeling and grating them.
Hard-boil the eggs, then cool and grate them. Finely chop the salted herring fillets into small cubes. If the herring is very salty, you can soak it in water for 15–20 minutes before chopping. Dice the onion finely. If you prefer a milder taste, soak the diced onion in cold water for a few minutes and then drain.
Layer the Salad
First layer: Spread the chopped herring evenly on the bottom of a serving dish or a deep plate. Sprinkle the diced onions on top. Second layer: Add a layer of grated potatoes and press gently with a spoon to even it out. Spread a thin layer of mayonnaise over it. Third layer: Add the grated carrots, followed by another light layer of mayonnaise. Fourth layer: Spread the grated eggs evenly. Fifth layer: Top with the grated beets, ensuring full coverage of the salad. This layer gives the dish its signature vibrant purple color. Final touch: Cover the entire salad with a generous layer of mayonnaise, smoothing it out to create a uniform “fur coat.”
Let It Chill
Cover the salad with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the flavors to meld together beautifully. Before serving, garnish with fresh dill or chopped green onions for an extra pop of color and freshness.
Tips:
Use homemade mayonnaise
🟢If you want a fresher taste, try making your own mayonnaise with egg yolks, mustard, lemon juice, and vegetable oil.
Chill for best results
🟢The longer the salad sits in the fridge (preferably overnight), the better the flavors will meld together.
Layer in a mold for a professional look
🟢Using a ring mold will help you achieve a perfectly shaped, restaurant-style salad.