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Herring under a fur coat with tuna
Herring under a fur coat with tuna is an original interpretation of the classic salad, combining the familiar layered structure with a modern maritime accent. Tuna adds lightness and delicacy to the dish, making it less salty but just as bright and festive.
This combination of flavours — from delicate tuna to rich beetroot and sweet carrots — creates a harmony that is suitable for both a family dinner and an exquisite feast. The dish looks colourful, is easy to prepare and always impresses.
Variations
You can add a layer of boiled beans or an apple for a milder flavour.
If you want something spicy, use tuna in oil with pepper or add a pinch of paprika.
For a diet-friendly option, make the dressing with Greek yoghurt, lemon juice and a spoonful of mayonnaise.
Secrets of tenderness and taste
For a balanced taste, mix the tuna with a spoonful of oil or a small amount of mayonnaise.
Don't forget to chill all the ingredients before assembling — this will help keep the layers even.
Use a fine grater for the beetroot — this will make the dish more tender.
Let the salad sit in the refrigerator for at least 2 hours — this will allow the flavours to blend.
Tips on ingredients
Choose tuna in its own juice or in olive oil, without strong aromas.
It is better to boil or bake beetroot — baked beetroot has a richer colour and less water.
Mayonnaise can be replaced with a light sour cream or yoghurt dressing.
For flavour, you can add a pinch of lemon zest to the tuna layer.
Small culinary nuances
For the best appearance, use a transparent mould or salad ring.
Before serving, garnish the salad with greens, onion rings or pomegranate seeds.
The dish tastes best the day after preparation.
Ingredients for the recipe
Ingredients
Light Salted Herrings
200 g
Calvo Tuna Steak in Water 80g x 3pcs
200 g
Potato
400 g
Carrot
300 g
Beetroot
350 g
Yasensvit Molodylni Chicken Eggs С0 10pcs
4 pcs
Onion
1 pcs
TORCHYN® Europeiskiy mayonnaise 72% 300g
200 ml
Schedro Honey Mustard 120g
1 tsp
Pripravka Himalayan Pink Salt 200g
0.5 tsp
Pripravka ground black pepper 20g
0.25 tsp
Preparation steps
01
Cooking vegetables — Boil potatoes, carrots and beetroot in salted water until soft. Cool. ⏱ 40 min. Guideline: vegetables should be soft but not overcooked.
02
Boiling eggs — Boil the eggs for 10 minutes in boiling water, then cool in cold water. ⏱ 12 min. Guideline: the yolk should be firm.
03
Cutting the ingredients — Cut the herring into small cubes and chop the onion. Grate the beetroot, carrots, potatoes and eggs. ⏱ 10 min. Guideline: all ingredients are prepared.
04
Dressing — Mix the mayonnaise with mustard, salt and pepper. ⏱ 2 min. Guideline: smooth consistency.
05
Prepare the tuna — Drain the liquid, mash the tuna with a fork and mix with a spoonful of mayonnaise if desired. ⏱ 2 min. Guideline: soft texture.
06
Assembling the salad — On a plate or in a ring, layer the ingredients in the following order: potatoes (coat with dressing) → herring → onions → carrots → tuna → eggs → beetroot (coat with dressing). ⏱ 10 min. Guideline: even, distinct layers.
07
Chilling — Place the salad in the refrigerator for 2–3 hours to allow the flavours to blend. ⏱ 120 min. Guideline: the dish should be chilled and dense.
08
Tip Serve the herring under a fur coat with tuna chilled, garnished with greens or slices of boiled eggs. For an original presentation, you can form mini layers in glasses or cups. The dish tastes great the next day — the flavours become even deeper and more harmonious.
Where to order ingredients
Select the required ingredients in one of the stores
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