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Fox Fur Salad with Herring and Mushrooms
Instructions
I prepare the produce. I peel the carrots and potatoes, take the skin off the onion and the shells off the eggs.
I chop the onion finely.
I cut the champignons into cubes.
I heat a skillet, add vegetable oil and put the chopped onion into it.
Stirring from time to time, I fry the onion until golden.
Next I add the chopped champignons to the onion.
I fry the champignons, stirring, until all the liquid has evaporated from them. I take the pan off the heat and leave it until completely cool.
I grate the boiled potatoes on a vegetable grater.
On the same grater I grate the hard-boiled eggs.
On the same grater I grate the boiled carrots.
I cut the herring fillet into cubes.
Using a pastry ring, I start forming the salad. For the first layer I spread the grated potatoes, distribute them evenly inside the ring and pipe a net of mayonnaise on top.
Next, a layer of the chopped herring under mayonnaise.
The next layer is the grated eggs, covered with a net of mayonnaise.
Then a layer of the fried champignons with onion, covered with mayonnaise.
The final layer is the grated boiled carrots, which give the salad its "fox-like" orange colour.
I decorate the salad and put it in the refrigerator for a few hours.
I remove the pastry ring and serve the "Fox Fur" salad to the table.Enjoy your meal!
Tips
- 1
Cook the mushrooms until dry – otherwise the salad will be watery, it will "float" and separate into layers. Fry them over high heat, stirring.
- 2
Carrots on top is the key idea. It is precisely the carrot layer that gives the "fox-like" orange colour that sets this salad apart from "Herring Under a Fur Coat" made with beetroot.
- 3
Clean the herring thoroughly to remove the bones – you can buy ready-made boneless fillet or pick the bones out of a whole fish with tweezers.
- 4
Let it soak for at least 2 hours – the layers will "make friends" and the mayonnaise will soak into the ingredients. It is best made the night before. The same principle works in other layered fish salads.
Video
FAQ
Which herring should I choose? +
The ideal choice is lightly salted herring in brine (not in oil). Fatty Atlantic herring (Icelandic, Norwegian) is the classic – juicy and tender. Pacific herring is "leaner" and falls short on flavour. As for size, a medium fish of 300–400 g yields about 250 g of fillet. Buy ready-made boneless fillet to save time. Check that the flesh is firm and not mushy, with a fresh smell and no bitterness. Avoid "spiced-cure" herring – too many spices will overwhelm the flavour. "Matjes" is the most tender lightly salted version, perfect for salads.
What can I use instead of champignons? +
The alternatives are: oyster mushrooms (firmer, with a "meaty" flavour), porcini (more aromatic, premium), chanterelles (which would literally live up to the name – a "fox fur" with chanterelles), marinated honey mushrooms (a more "pickled" note), and tinned champignons (a time-saver, but less tasty). For dried porcini, soak them in water for 30 minutes, boil for 20 minutes and fry with onion. Important: fry the mushrooms until the moisture has fully evaporated – raw mushrooms will "weep" and spoil the texture of the salad. For a lighter version, dry-fry the mushrooms in a pan without oil.
How long does the salad keep? +
In the refrigerator, in a closed container, it keeps for 1–2 days. It is ideal served after 3–4 hours of soaking or the next day, when the layers combine perfectly. I do not recommend storing it longer than 48 hours – the herring gives the whole salad a "fishy" aftertaste and the mayonnaise oxidises. It cannot be frozen – after thawing the potatoes and eggs turn "rubbery" and the mayonnaise separates. Make the salad in single portions for the festive table – one portion for 6 people is enough for a spread alongside other appetisers. Do not leave it at room temperature for more than 2 hours.
What should I serve it with? +
It is a classic of the Russian festive table: served with strong drinks (vodka, moonshine, infusions), dry wine and sparkling wine. With dark or rye bread, toast and crackers. As a stand-alone dish for a buffet. Alongside hot dishes – meat, poultry, fish. For New Year, Christmas and Easter tables. For a buffet, serve it in single portions in tartlets or little moulds. Garnish with a sprig of dill and a slice of lemon for effect. For a "lighter version", replace the mayonnaise with a mixture of yoghurt and mustard (1:1). It does not pair with borscht or shchi – it is better served with cold dishes.
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