Herring under a fur coat
Non-vegetarian
Сельдь под шубой · Sel'd' pod shuboy
A festive layered salad of pickled herring, onion, boiled potato, carrot and egg, finished with a vivid 'coat' of grated beetroot and mayonnaise and chilled until sliceable.
Herring under a fur coat is a Russian salad, ready in about 5 hours 15 minutes and made with beetroot, pickled herring and mayonnaise. It serves 8 and is rated intermediate to cook.
- Prep
- 30 min
- Cook
- 45 min
- Rest
- 4 h
- Total
- 5 h 15 min
- Serves
- 8
- Level
- Intermediate
- Calories
- 378
Method
Step 1
Boil the beetroot (opens in a new tab) until tender (40–60 minutes). In another pan, boil the potatoes (opens in a new tab) and carrots (opens in a new tab) in their skins until tender (20–25 minutes) and hard-boil the eggs (opens in a new tab) for 10 minutes. Cool everything completely and peel.
- 45 min
- medium heat
- Saucepan (opens in a new tab)
Food safety: Hard-boil eggs until both white and yolk are firm (about 10 minutes from the boil) and refrigerate within 2 hours.
How it looks · Photo: Lionel Ntasano on Pexels Step 2
Grate the potatoes (opens in a new tab), carrots (opens in a new tab), beetroot (opens in a new tab) and eggs (opens in a new tab) separately on the coarse side of a grater (opens in a new tab), keeping them in separate bowls.
How it looks · Photo: Klaus Nielsen on Pexels Step 3
In a deep dish, layer the potato (opens in a new tab), seasoned with the salt, and spread thinly with mayonnaise (opens in a new tab). Scatter over the herring and onion (opens in a new tab), then build up layers of carrot (opens in a new tab), egg (opens in a new tab) and finally beetroot (opens in a new tab), spreading a thin layer of mayonnaise over each.
- 12 min
Step 4
Cover and refrigerate for at least 4 hours, preferably overnight, so the layers settle and the beetroot (opens in a new tab) colours the top. Garnish with dill (opens in a new tab) and serve in slices.
- 2 min
Food safety: Mayonnaise-dressed salads should not sit at room temperature for more than 2 hours (1 hour above 32 °C).
About this dish
- Origin
- Russia · Commonly attributedA Soviet-era festive salad now eaten throughout the former USSR, especially at New Year.Also popular in Ukraine, Belarus, Latvia, Lithuania, Estonia, KazakhstanMore food from Russia
- Dish
- Lunch · Dinner · Salads · Appetizers & starters
- Cooking method
- Boiled
- Taste
- savoury, creamy, earthy, salty
- Diet
- Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Pescatarian · Non-vegetarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb - Good for
- Festive & celebration · Make-ahead
- Cook more with
- Beetroot · Pickled herring · Mayonnaise · Potato · Carrot · Egg
- Techniques
- Boiling
Allergens
- Contains: Eggsfrom egg, mayonnaise
- Contains: Fishfrom pickled herring
- May contain: Mustardfrom pickled herring, mayonnaise
- May contain: Sulphitesfrom pickled herring
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
378 kcal per serving
Calculated1 serving ≈ 216 g · recipe makes 8
Where the energy comes from
- Protein 11%
- Carbohydrate 24%
- Fat 65%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 378 kcal | 175 kcal |
| Protein | 10.3 g | 4.8 g |
| Carbohydrate | 22.7 g | 10.5 g |
| Net carbohydrate | 19.5 g | 9 g |
| Sugars | 7.3 g | 3.4 g |
| Added sugars | — | — |
| Fibre | 3.2 g | 1.5 g |
| Fat | 27.4 g | 12.7 g |
| Saturated fat | 4.4 g | 2.1 g |
| Trans fat | — | — |
| Cholesterol | 85 mg | 39 mg |
| Sodium | 629 mg | 291 mg |
| Salt equivalent | 1.6 g | 0.7 g |
Vitamins & minerals per serving
- Potassium
- 555 mg
- Calcium
- 63 mg
- Iron
- 1.8 mg
- Magnesium
- 34 mg
- Vitamin A (RAE)
- 257 µg
- Vitamin C
- 18 mg
- Vitamin D
- 1.5 µg
- Vitamin B12
- 1.8 µg
- Folate (DFE)
- 67 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: dill.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Squeeze excess juice from the grated beetroot so it doesn't bleed into the layers below.
Common mistakes
- Assembling while the vegetables are warm — the mayonnaise splits and the salad weeps.
Serve with
- As part of a New Year's Eve zakuski table with Olivier salad and black bread.
Food safety
- Mayonnaise-dressed salads should not sit at room temperature for more than 2 hours (1 hour above 32 °C).
- Keep the pickled herring refrigerated until assembling.
Storage
- Keeps 2 days covered in the fridge.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Sauces, chutneys & dips for this dish
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
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