Selyodka pod Shuboy (Herring Under a Fur Coat)

🧂 Ingredients

• 400 g Salted herring fillets
• 3 medium Beets
• 3 medium Potatoes
• 2 medium Carrots
• 300 g Mayonnaise
• 1 small Yellow onion
• 1 tbsp Vinegar
• 1 tsp Sugar
• to taste Salt
• to taste Black pepper

👨‍🍳 Instructions

1. 1

   Prepare the root vegetables: Wash the beets, potatoes, and carrots thoroughly. Place them in separate pots, cover with cold water, and add a pinch of salt to each. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until fork-tender. Beets will take the longest (about 45-60 minutes), followed by potatoes (30-40 minutes), and then carrots (25-35 minutes).

   ⏱️ 1 hour 15 minutes
2. 2

   Cool and peel the vegetables: Once tender, drain the hot water and let the vegetables cool completely. This is crucial for easy peeling and grating. Once cool enough to handle, peel the skins off the beets, potatoes, and carrots.

   ⏱️ 30 minutes
3. 3

   Grate the vegetables: Using the large holes of a box grater or a food processor with a grating attachment, grate the peeled beets, potatoes, and carrots into separate bowls. Avoid over-processing or making them mushy.

   ⏱️ 20 minutes
4. 4

   Prepare the herring and onion: Finely dice the herring fillets into small, bite-sized pieces. If using the optional marinade for the onion, combine the finely diced onion with 1 tbsp vinegar and 1 tsp sugar in a small bowl. Let it sit for about 10-15 minutes while you prepare other ingredients, then drain any excess liquid.

   ⏱️ 15 minutes
5. 5

   Assemble the salad: Choose a serving dish, preferably a deep glass or clear bowl, or a springform pan for easy unmolding. Start layering: 1. Spread the diced herring evenly over the bottom of the dish. Season lightly with black pepper. 2. Add a thin, even layer of the marinated (or raw) diced onion over the herring. 3. Spread a layer of grated potatoes over the onion. Gently press down and spread a thin, even layer of mayonnaise on top. Season lightly with salt and pepper. 4. Spread a layer of grated carrots over the potatoes. Spread a thin, even layer of mayonnaise on top. Season lightly with salt and pepper. 5. Spread the grated beets as the final top layer. Cover this layer generously and evenly with the remaining mayonnaise, ensuring no gaps. Smooth the top surface.

   ⏱️ 30 minutes
6. 6

   Chill the salad: Cover the assembled salad tightly with plastic wrap, pressing it gently against the top layer of mayonnaise to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to meld and the layers to set.

   ⏱️ Minimum 4 hours, ideally overnight
7. 7

   Serve: If using a springform pan, carefully release the sides. If serving directly from a bowl, you can decorate the top with a few reserved strands of carrot or parsley. Serve chilled, cut into wedges.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓For best results, boil the root vegetables whole with their skins on. This prevents them from becoming waterlogged and losing flavor.
• ✓Ensure each vegetable layer is distinct and evenly spread before adding the mayonnaise.
• ✓The final beet layer should be thick and completely cover the mayonnaise layer beneath it, creating the 'fur coat' effect.
• ✓Adjust the amount of mayonnaise to your preference, but don't be too sparing, as it binds the layers and adds moisture.
• ✓If the herring is very salty, you can soak it in cold water or milk for 30 minutes before dicing.

🔄 Variations

• Add a layer of grated hard-boiled eggs between the carrot and beet layers.
• Include a layer of finely chopped fresh dill for added freshness.
• Use different types of pickled or marinated herring for a variation in flavor.

🥗 Nutrition

Per serving