Herring Under a Fur Coat Salad

Quick Recipe Version (TL;DR)

• Yield: 8 servings
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 13 hours 45 minutes (includes overnight chill)

Quick Ingredients

• 2 salted herring fillets (250–300 g), skinned, boned, diced
• 1 medium red onion (150 g), finely diced
• 3 medium beets (about 450 g)
• 3 medium potatoes (about 600 g)
• 3 medium carrots (about 300 g)
• 4 large eggs
• 3/4 cup (180 ml) mayonnaise, plus 2 tbsp for topping
• 1 tbsp white vinegar + 1 tsp sugar + 2 tbsp water (for onion)
• 2 tsp neutral oil; fine salt and black pepper
• Dill or chives, for garnish

Do This

• 1. Boil beets (45–60 min), potatoes (20–25 min), carrots (15–20 min), and eggs (10 min). Cool completely.
• 2. Peel and coarsely grate beets, potatoes, carrots; grate or finely chop eggs. Keep each in separate bowls.
• 3. Dice herring; toss with 1 tsp oil and a pinch of pepper.
• 4. Soften onion: soak in 1 tbsp vinegar, 1 tsp sugar, 2 tbsp water, and 1/4 tsp salt for 10 min; drain well.
• 5. In an 8-inch ring or dish, layer: herring, onion, potato + thin mayo, carrot + thin mayo, egg + thin mayo, beet + mayo.
• 6. Cover and chill at least 8–12 hours. Unmold, smooth edges, garnish with dill, and serve cold.

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Why You’ll Love This Recipe

• Classic, celebratory Russian “salad-cake” with gorgeous jewel-toned layers.
• Balanced flavors: silky, briny herring under sweet beets, tender potatoes, and creamy mayo.
• Make-ahead friendly—improves as it chills and the layers mingle.
• Beautiful centerpiece that slices cleanly yet is spoonable and luscious.

Grocery List

• Produce: Beets, potatoes, carrots, red onion, fresh dill or chives
• Dairy: Eggs
• Pantry: Salted herring fillets, mayonnaise, white vinegar, sugar, neutral oil, salt, black pepper

Full Ingredients

For the Salad

• 2 salted herring fillets (250–300 g total), skinned, boned, cut into 1/4-inch dice
• 1 medium red onion (150 g), finely diced
• 3 medium beets (about 450 g)
• 3 medium potatoes (about 600 g), waxy or all-purpose
• 3 medium carrots (about 300 g)
• 4 large eggs
• 3/4 cup (180 ml) mayonnaise, plus 2 tbsp for finishing
• 2 tsp neutral oil (sunflower or canola), divided
• 1/2 tsp fine salt, divided, plus more to taste
• 1/4 tsp freshly ground black pepper

Onion Soak

• 1 tbsp white vinegar
• 1 tsp sugar
• 2 tbsp cold water
• 1/4 tsp fine salt

To Finish & Garnish

• 2 tbsp finely chopped dill or chives
• Extra black pepper

Step-by-Step Instructions

Step 1: Cook the roots and eggs

Scrub beets, potatoes, and carrots. Place beets in a pot, cover with cold water by 1 inch, and bring to a simmer. Cook 45–60 minutes until a knife slides in easily. In a second pot, cover potatoes and carrots with cold water by 1 inch, add 1 tsp salt, and bring to a simmer. Cook carrots 15–20 minutes (remove when tender) and potatoes 20–25 minutes (fork-tender). For eggs, bring a small pot to a boil, add eggs, and cook 10 minutes; transfer to ice water.

Step 2: Cool, peel, and grate

Drain all cooked items and cool to room temperature (about 30 minutes), then refrigerate until cold for clean grating. Peel beets, potatoes, and carrots. Coarsely grate each on the large holes of a box grater and keep in separate bowls. Peel eggs; grate them or chop finely. Pat the grated beets with paper towels to remove excess moisture so their color doesn’t bleed.

Step 3: Prepare the herring

Remove any remaining skin and pin bones from the herring. Dice into 1/4-inch pieces. Toss with 1 tsp neutral oil and a pinch of black pepper. Set aside. Lightly oil the inside of an 8-inch springform ring or cake ring with the remaining 1 tsp oil and place it on a flat serving plate. (Alternatively, use a 2-quart casserole dish.)

Step 4: Soften the onion

To mellow the bite, combine the diced onion with 1 tbsp white vinegar, 1 tsp sugar, 2 tbsp water, and 1/4 tsp salt. Toss and let sit 10 minutes, then drain thoroughly and pat dry. This keeps the onion soft and sweet without overpowering the salad.

Step 5: Season the layers

Season the potato and carrot bowls with a pinch of salt each. Keep the mayonnaise nearby; you’ll spread a thin veil (about 2–3 tbsp) between layers to bind the “cake.” If your mayo is very thick, loosen it with 1–2 tsp water so it spreads in whisper-thin coats without weighing down the salad.

Step 6: Assemble the salad-cake

Layer into the ring in this order, pressing gently after each layer for clean edges:

1) Herring (all of it) → 2) Onion (all, evenly scattered) → Thin mayo layer → 3) Potato (about 2 cups) → Thin mayo layer → 4) Carrot (about 1 1/2 cups) → Thin mayo layer → 5) Egg (all) → Thin mayo layer → 6) Beet (about 2 cups). Smooth the top and finish with 2 tbsp mayonnaise spread very thinly for a glossy, protective “fur coat.”

Step 7: Chill, unmold, and garnish

Cover and refrigerate at least 8–12 hours (overnight is best) so the layers set and flavors meld. To serve, warm the outside of the ring briefly with your hands, run a thin knife around, and lift off the ring. Smooth edges with a spatula. Garnish with dill or chives and a grind of pepper. Slice into wedges or spoon onto plates; serve cold.

Pro Tips

• Chill the cooked vegetables before grating; cold veggies grate cleanly and layer neatly.
• Pat grated beets dry to prevent their color from bleeding into lighter layers.
• Spread mayo as ultra-thin layers—just enough to bind. Too much can make the salad heavy.
• Use an 8-inch cake ring or springform for sharp sides; line with a strip of parchment for effortless unmolding.
• Season the potato and carrot layers lightly; the herring is salty, so taste as you go.

Variations

• Apple Twist: Add 1 medium tart apple (peeled and coarsely grated) between the carrot and egg layers for a fresh, sweet note.
• Lighter Cream: Use a 50/50 blend of mayonnaise and plain Greek yogurt for a tangier, lighter finish.
• Smoked Fish Swap: Replace salted herring with smoked trout or mackerel for a different savory backbone (adjust added salt accordingly).

Storage & Make-Ahead

Assemble up to 24 hours in advance; the flavor improves as it rests. Keep covered and refrigerated. Leftovers hold well for 2–3 days, tightly wrapped and chilled. Not freezer-friendly.

Nutrition (per serving)

Approximate: 380 calories; 26 g fat; 24 g carbohydrates; 11 g protein; sodium varies based on herring and mayo. These values are estimates.