Pickled Herring Under a Fur Coat

Name: Pickled Herring Under a Fur Coat
Total time: 270 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Salted herring fillet — 80 g; Potatoes — 100 g; Carrots — 60 g; Beetroot — 120 g; Eggs — 1 pcs; Onions — 20 g; Mayonnaise — 35 g; Salt — 1 g

A layered salad of pickled herring, onion, potato, carrot, egg, and beets bound with mayonnaise. Must be chilled before serving.

Time: 4 h 30 min
Serving: 627 kcal
Ingredients: ≈ $2.27
Protein: 25 g

Salad Hearty

Ingredients

1 Salted herring filletpack 250 g ≈ $4.50 80 g
2 Potatoes≈ $2.19 per kg 100 g
3 Carrots≈ $1.50 per kg 60 g
4 Beetroot≈ $2.50 per kg 120 g
5 Eggspack 10 pcs ≈ $1.93 1 pcs
6 Onions≈ $1.60 per kg 20 g
7 Mayonnaise 35 g
8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Boil potatoes² and carrots³ in their skins for 20–25 minutes until tender, beets⁴ for 40–50 minutes, and hard-boil the egg for 10 minutes. Cool and peel everything.
Cut the herring into 0.5–1 cm cubes and finely chop the onion⁶. Grate the potatoes², carrots³, beets⁴, and egg separately on a large grater.
On a flat plate, spread the herring, sprinkle with onion⁶, then layer with potatoes², lightly season with salt¹, and top with a thin layer of mayonnaise.
Add a layer of carrots³ and spread mayonnaise over it, then layer with egg and a bit more mayonnaise.
Top with beets⁴, smooth the surface, and cover completely with the remaining mayonnaise.
Refrigerate for at least 3 hours, preferably overnight. Serve cold.

Tips

Why it works: Boil potatoes in their skins to prevent them from turning gray and losing starch when cooled. Peel only after cooking to keep texture firm.
Substitutions: Replace beets with 100g of cooked red cabbage for a sharper taste, or swap carrots for 50g of grated apple to cut richness.
Common mistakes: If the layers collapse or look watery, you used too much mayonnaise. Check for puddles between layers before stacking.
Storing and reheating: Keeps 3 days in the fridge; reheat by slicing and warming at 160°C for 10 minutes to crisp edges. Freeze without mayo for 1 month.
Serve with: Pair with rye bread and a glass of dry white wine for a hearty, no-cook meal on cold evenings.

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Nutrition

Per serving and share of 2000 kcal

Calories	627 kcal	31%
Protein	25 g	33%
Fat	42 g	60%
Carbs	34 g	13%
Per 100 g	133 kcal

Cost

≈ $2.27per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is salted herring fillet.