Our herring under fur coat recipe will elevate your celebrations to an entirely new level. Treat all your friends to one of the most delicious and flavorful salads from Russia and the Balkans.
Herring Under a Fur Coat Recipe (Seledka pod Shuboi)
This Russian and Balkan salad is a standout. This dish is rich in flavour, with the saltiness of the herring and the earthy softness and sweetness of the potatoes.
What is Seledka pod Shuboi/Hering under a Fur Coat?
This layered salad is called “herring under a furcoat” in English. It is made up of diced herring on top of the potato. Layers of vegetables such as carrots, beetroot and mayonnaise are added to the potatoes. Finally, it is topped with crumbled boiled egg yolks.
It is instantly recognisable for its colour and composition. ‘Seledka pod Shuboi’, also known as scuba,’ is a popular Russian food salad, which is often prepared for holidays like Christmas.
Ingredients
First, gather the following ingredients to make herring under a fur-coat salad:
Beets 4 small beets
Potatoes – 3 medium potatoes
Carrots Medium
Herring (Seledka) – 400 grams (14.1 oz)
Mayonnaise – 150 grams (5.3 oz or ~ 3/4 cup)
Eggs – 4 medium eggs
Red Onion 1 small red onion
Fresh Herbs – parsley for decoration
Step-by-Step Instructions
This recipe is very simple to prepare. We’ll first boil any raw vegetables. Then, we will grate and dice the ingredients to create the layers of the seldom pod.
Part 1 – Boil the vegetables and prepare them
Step 1: Place the carrots and potatoes in a saucepan with cold water. Bring to a boil on medium heat. Boil the carrots and potatoes until they are fully cooked. This will take approximately 20-25 minutes, depending on how large the potatoes are. Drain the water from the potatoes and let them cool in the pan.
Step 2 – Place the eggs in a saucepan with cold water. Bring to a boil and boil for 5 minutes. Transfer the eggs to a bowl with cold water after 5 minutes. Let them cool down for 10 minutes before peeling them.
If you are using raw beetroots, boil them for 30-40 minutes, depending on their size. We are using pre-cooked beetroots in this recipe.
Part II: Chop or grate all ingredients as shown below.
Step 3 Grat the pre-cooked beetroots.
Step 4 — Dice the herring.
Step 5 Chop the onions and add to the herring.
Step 6 Mix the onion with the herring.
Step 7 Finely chop eggs. Save 2 yolks for decoration later.
Step 8 Grate the cooked and cooled vegetables.
Step 9 Chop the cooked and cooled potatoes.
Step 10 Get all the ingredients in a bowl and assemble the layers. To achieve a smooth finish, we will use a cake ring. However, you can also freehand assemble it.
Step 11 Place the cake ring onto a plate. Next, place the potatoes on top. Smoothen it with a spoon.
Step 12 Adding the second layer, the herring-onion mix. The potatoes below will absorb the delicious juices from the onion and herring.
Step 13 Add a thin layer (about 2 tbsp) of mayonnaise.
Step 14 Add the next layer. This will be the grated carrots.
Step 15 Add a thin layer (about 2 tbsp) of mayonnaise.
Step 16 – Next layer, the layer of chopped eggs.
Step 17: Apply a thin layer (approximately 2 tbsp) of mayonnaise.
Step 18 – Next layer is the grated beets.
Step 19 Add a thin layer of mayonnaise (about 2-3 tablespoons mayo or the rest of the mayo) to finish.
Step 20 Now, we’ll use the 2 egg yolks we kept for decoration and sprinkle them over the seldom pod shhuboi.
Step 21 Decorate with fresh parsley (either chopped or whole leaves)
Step 22 Now, take out the cake ring. The seldom podshuboi should be ready. It is best to refrigerate the mixture for at least one hour so the flavours can meld and the scuba can be served chilled.
This magnificent salad will bring wide-eyed admiration and wide-mouthed smiles to your table. This salad is rich in colour and texture, beautifully arranged in a ringed arrangement.
When filling plates at any gathering or celebration, this favourite Russian, Balkans and Eastern European food deserve to be the star. Enjoy a generous serving and be surrounded by the people you love.
