“Herring Under Fur Coat” is very popular Soviet Holiday salad with a lot of mayonnaise. There are several variations of this salad. One of the differences in the way of cutting. Someone cuts the vegetables into small cubes, someone ground it on a grater. Another difference – the presence of boiled eggs and pickles.
whole (light) salted/pickled (not marinated) herring (about 200 g), fillet
2 russet potato, boiled
2 medium carrots, boiled
3 medium beets, boiled
1/2 sweet onion, thin sliced
Grate boiled potato on big slots of grater and form layer in the middle of the serving plate. Dice herring fillets and layer it on potato. Add thin sliced sweet onions, add some mayonnaise to cover (use the convex part of spoon to spread it). Add the layer of boiled carrots, grated on big slots of grater. Cover with layer of boiled beets, grated on big slots of grater. Spread mayonnaise on the surface. Let salad to rest at fridge for 2 hours.
* for homemade mayonnaise:
1 large egg yolk
1/2 tsp. Russian mustard
3/4 cup olive or vegetable oil, divided
1 tsp. white vinegar
Whisk together yolk, mustard, and pinch of salt until combined well. Add oil drop by drop, whisking constantly until mixture thick. Whisk in vinegar and pepper.