Russian Layered Herring Salad (Coated Herring)

Thursday, September 20, 2012

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This is a recipe for a traditional Russian salad, to add to my small arsenal of traditional Russian salads which would typically be served on a holiday (such as on New Year's Eve). It is a layered salad, with herring on the bottom, topped with several different root vegetables, including beets. In Russian, the salad's name literally translates to "Herring Under a Coat" because the herring is covered or "coated" by the other ingredients.

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Because direct translations never work well (ask my husband, for whom many a translated Russian joke told at my parents' table has fallen flat alongside the crickets that follow it), "Coated Herring" seems to make slightly more sense. Sometimes this salad is also referred to as dressed herring or layered herring salad.

In making this salad, each ingredient is layered on top of one another, similar to a layered cake. For greater visual effect, you can use a trifle or a tall-sided round glass dish to display each layer of this colorful salad. The top of the salad is covered by beets followed by a layer of mayonnaise. As with a lot of things, this salad will do better if you let it stand, refrigerated, for a little while before serving. As the salad stands, the flavors begin to combine and the beets bleed onto the mayonnaise layer, coloring it a striking mauve.

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For this salad you will need two herring fillets, preferably preserved in salt brine (you can read more about it, along with how to fillet a whole herring, here). You can also use the equivalent amount of jarred herring pickled in vinegar which should be more readily available in some places (simply drain and rinse it first).

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Russian Layered Herring Salad
(Serves 6-8)

Ingredients:
3 medium potatoes
4 medium carrots
3 small beet roots
2 pickled herring fillets
1/2 of white onion
Mayonnaise
1 large egg for garnish (optional)
Sprigs of dill for garnish (optional)

Instructions:
1. Bring two pots of water to a boil, one medium and one large. Place carrots and potatoes, skins on, in the large pot. Place the beets, skins on, in the medium pot. Bring each pot back to a boil, reduce the heat slightly, cover and let cook until the vegetables are done (about 30 minutes for potatoes and carrots; the beets will take about 40 to 50 minutes). You can test whether the roots are done with a knife, you should feel little to no resistance when it is inserted into the center of the root. Drain the vegetables and let cool. Peel the vegetables with a pairing knife.
2. If using the egg, bring another pot of water to a boil and add the egg. Boil to a hard boil, about ten minutes. Drain and let cool before peeling.
3. Slice the herring fillets into 1/4 inch pieces and place in a single layer of a large round serving dish.* You will next add layers of vegetables on top.
4. Finely chop the onion and sprinkle as an even, single layer on top of the herring. Grate the potatoes and add them as a single layer on top of the onion. Grate the carrots and add them on top of the potato layer. Grate the beets and add them on top of the carrots. Spread mayonnaise in a thin layer on top of the beets. If using, grate the egg, and sprinkle it on top of the mayonnaise layer. Garnish with sprigs of dill. Chill before serving.

*You can use either a shallow serving dish or tall-sided dish. For a shallow dish, each layer of the salad should completely cover the previous layer like a bowl (so that e.g. beets would completely cover the top and the sides of the salad), followed by the top mayonnaise layer which should cover the salad similar to the way frosting does a cake. For a tall-sided dish simply place each layer evenly on top of another. You can also make individual salad portions as shown in the photos by using ramekins or small trifles.

12 comments:

Katherine said...

You've made this salad look to appealing and appetizing, and it's not normally my thing. Thanks for sharing!

Pretzel Thief said...

Oh I am SOOOOO making this! Yuuummmmmm.

Agree wholeheartedly about direct translations and nigh-on-impossible attempts at interpreting a joke...it just doesn't work. There's so much cultural context around the joke, isn't there? :-)

Also, MISSED YOU and your fantabulous blog!!

xo

Willow said...

A gorgeous salad! I'm not very familiar with using herring, but it certainly sounds (and looks) like something I would enjoy!

Niken said...

omg!
i just found your blog and read your posts. and now i'm drooling!

From Valeries Kitchen said...

So pretty that it almost looks like dessert!

Eat, Shop, Sleep and Repeat said...

looks so gourmet!

Paula Montenegro said...

The colors are outstanding Kat! I don´t eat fish but I bet it tastes as good as it looks (for those who want to eat it...)

Angie's Recipes said...

This looks so beautiful served in a glass! Gorgeous photos, Kat.

DEZMOND said...

yep, you made it look really gorgeous in those lovely glasses!

Real Food Runner said...

This is SO beautiful, Kat!

Last day to enter this So Delicious health food giveaway :)

http://therealfoodrunner.blogspot.com/2012/09/so-delicious-giveaway.html

Marina Janovska said...

Hi! It's wonderful, that not only Russians tastes this salad.
But there is one little problem - there shouldn't be potatoes. It is tasty to eat salad together with baked potatoes, but not like an ingredient of this.
Please try to eat potatoes separately, and if You will like it, you can add that idea like a NOTE. :)

Kat said...

Hi Marina. In my family this recipe has always been made with potatoes as part of the recipe. Your method is an interesting variation!

 

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