Fur coat - vegetable "clothes" used in the preparation of salads.
The apples added to it give the snack dishes a peculiar zest, adding a new taste to many familiar salads.
Apples make appetizers not only more tender, but also help to smooth the taste of the main products.
Let's try to surprise guests and loved ones with a new delicate taste and original design of classic salads?
Fur coat with apples - general principles of preparation
• "Fur coat" consists of crushed boiled vegetables, which in most cases are laid out in layers, but often mixed. The most common combination: potatoes, carrots, beets, onions or green onions. Boiled vegetables are ground with a grater, using different sizes of its cells, finely chop the onion with a heavy, sharp knife. Often a fur coat is supplemented with eggs, sometimes crab sticks, red caviar or cream cheese.
• In a fur coat with apples or under it, you can "put on" chicken or any other meat product. But most often herring snack dishes are prepared with a fur coat. Herring is laid under a fur coat or, conversely, the salad is hidden in it.
• Apples must be peeled and cut out from them the middle with seeds. The fruit, like vegetables, is ground with a grater or cut into small pieces with a knife, mixed with the bulk or interbedded with its components. It is not recommended to take sweet and excessively sour fruits, it is best to use sweet and sour apples.
• Fill a fur coat with mayonnaise. Sometimes it is mixed with sour cream or gelatin, but this is for lovers.
• It is advisable to prepare salads in advance so that all layers are evenly saturated with mayonnaise dressing.
Classic recipe "Herring under a fur coat" with apples
Ingredients:
• a pound of potatoes;
• two medium beets;
• three eggs;
• one large sweet and sour apple;
• bitter onion;
• mayonnaise 65% fat;
• large, well salted herring - 1 pc.
Cooking method:
1. Rinse thoroughly with potatoes, onions, carrots and apples.
2. Root crops, not peeling, boil until cooked. Cook the beets separately, adding a little vinegar, then it will not lose color. Cool the prepared vegetables by lowering them in cold water and peel them.
3. Cook hard-boiled eggs and cool them in the same way, then peel, wash again and wipe dry.
4. Gut the herring, peel the fish from the fish, separate the fillet from the bones and cut it into small cubes.
5. Finely chop the onion with a knife, and chop the peeled apples with a medium or large grater.
6. Put the chopped fish in a thin layer on a flat dish and give any shape: oval, round or rectangular. Lay the chopped onion on top of the herring and cover it tightly with an apple grated on a medium grater.
7. Top with a fine grater, grate the potatoes and gently crush the lush layer with a fork, grease with mayonnaise and slightly add salt.
8. On the potato layer, in a medium grater, grate the carrots, evenly distribute it over the entire surface, covering with a thin layer of mayonnaise on top, add salt and slightly pepper.
9. Finely grate the eggs on top of the carrots, and rub the beets coarsely even higher.
10. Give the salad a neat shape and coat it well with mayonnaise.
11. Be sure to keep the coat in the cold before serving, it is best to do this all night.
Meat coat with apples: puff chicken salad - "Delight"
Ingredients:
• 200 gr. boiled chicken breast;
• two boiled potatoes;
• one large boiled carrot;
• 200 gr. champignons;
• three hard-boiled eggs;
• large onion;
• hard cheese - 100 gr.;
• two small pickled cucumbers;
• 300 gr. low-fat mayonnaise.
Cooking method:
1. Chop mushrooms and onions in small cubes and fry in butter, cool.
2. Eggs, potatoes, carrots, and apples, grate with a coarse grater, and cheese - fine.
3. Cut the chicken breast and cucumbers into small cubes, the meat is slightly larger than the cucumbers.
4. Lay the salad in layers, each well-oiled, in the following sequence: mushrooms fried with onions, potatoes, carrots, pickled cucumbers, boiled breast, apple, eggs and grated cheese.
5. The top layer does not need to be greased with mayonnaise.
Herring under a fur coat with apples in gelled sauce
Ingredients:
• 800 gr. salted herring;
• 600 gr. carrots;
• 800 gr. dark beets;
• 700 gr. non-digestible potato:
• 400 gr. sweet and sour apples;
• half a liter of light mayonnaise;
• 20 gr. instant gelatin.
Cooking method:
1. Soak gelatin in cold water until swelling. Then drain the water, and dissolve the gelatin, without stirring, in a water bath. Cool to slightly above room temperature and mix with mayonnaise, stirring vigorously until you achieve uniformity.
2. Cut herring on the fillet, remove all visible small bones. Wash with cold water, pat dry and cut into small thin slices, carefully choosing the remaining bones.
3. Rinse, peel carrots, potatoes, and beets. Boil separately until cooked, be sure to salt with water. Cool vegetables and grate with a coarse grater without mixing.
4. Wash apples, cut thinner peel and grate coarsely. In order not to darken, you can sprinkle apple chips with lemon juice.
5. On a flat dish, form a salad, laying chopped vegetables in layers: potatoes, carrots, apples and beets. Pour each new layer with gelled mayonnaise and peel the slices of herring.
6. Top the salad with the remaining mayonnaise mixed with gelatin and let stand in the refrigerator for three hours.
Fur coat with apples and cream cheese in a herring
Ingredients:
• two small potatoes;
• one large onion;
• carrot - a small root crop;
• whole beetroot;
• medium-sized apple;
• onion feathers;
• mayonnaise, fatty - 150-200 ml.
Cooking method:
1. Boil well-washed, unpeeled vegetables until cooked. Cook the beets separately, otherwise the carrots and potatoes will turn pink. Cool the root vegetables in cold water, peel and grate separately on a fine grater. Squeeze excessively juicy vegetable chips.
2. Add a little mayonnaise to the potatoes and beets, not more than a tablespoon, and mix well. Grind the onion separately with a knife.
3. Gut the herring, remove the skin from it and separate the fillet from the ridge. Carefully select all bones and wipe the fillets well on all sides with a napkin or disposable towel.
4. Place one fillet on a large sheet of cling film folded in several layers. On top lay half the prepared vegetables and apples in thin layers in the following sequence: onions, potatoes, carrots, apples, beets. Each layer should be slightly thinner and slightly narrower than the previous one.
5. Cover everything with a second fillet and tightly wrap the workpiece in a film. In the same way, prepare a second workpiece from the remaining halves of the herring and place the product for two hours in the refrigerator.
6. Put the cooled herring rolls on a cutting board, free from the film and cut, as usual, cut the herring carcass. Gently place on a serving platter and sprinkle with chopped green onions.
Fur coat with apples: herring salad - "For the beloved"
Ingredients:
• three boiled potatoes;
• salted herring fillet - 400 gr.;
• large sweet and sour apple;
• four hard-boiled eggs;
• boiled beets;
• large onion head;
• two tablespoons of 9% vinegar;
• sparse mayonnaise;
• fresh parsley.
Cooking method:
1. Chop the onion into small cubes, mash it slightly with your hands and pour in vinegar mixed evenly with hot water. After 20 minutes, recline on a sieve and dry well.
2. Dice herring fillet into cubes. Carefully select small bones.
3. Separately, grate chilled boiled vegetables, peeled apples and eggs with a fine grater.
4. Take a mold for salads in the form of a heart, or shape the salad in layers without it.
5. Put the potato in the first layer, spread the chopped herring evenly on it. Lay onions on top of the herring and cover with eggs. On top of them, spread the apples chopped on a grater and finish the salad with a beetroot layer. On each new layer, apply a thin, sparse mesh of mayonnaise.
6. Decorate the formed salad with sprigs of fresh parsley, and remove for impregnation in the cold, where soak for at least 3 hours.
Fur coat with apples, herring and cream cheese in a bread coat
Ingredients:
• 300 gr. dark beets;
• two processed "Dutch" cheese;
• two boiled eggs;
• 50 gr. creamy, "Traditional" butter;
• 10 gherkins;
• two sour apples;
• one baguette;
• light-salted herring fillet - 1 pc.;
• a small bunch of dill;
• two tablespoons of 72% mayonnaise;
• medium-sized carrots.
Cooking method:
1. Separately, in slightly salted water, boil carrots and beets until cooked. Add a couple of pinch of citric acid to the water with beets, and a quarter teaspoon of granulated sugar to the carrot. Cool boiled vegetables, fill with cold water, dry and clean.
2. Rub the beets on a fine grater and put on a sieve so that the juice comes off.
3. In the same way grind processed cheese and boiled hard-boiled eggs, mix and add soft butter. Mixing thoroughly with a spoon, bring the curd mass to homogeneity and mix it well with finely chopped dill.
4. Put the strained beets in a bowl and rub boiled carrots on it on a fine grater, and peeled apples on the middle. While stirring, add mayonnaise.
5. Cut the baguette from one edge, open it slightly and select the pulp with your hands, leaving a crumb layer of a centimeter thickness on the crusts.
6. On the walls of the cavity formed, apply a coat of apples mixed with mayonnaise with a not too thick layer, spread the chopped green onion evenly on it and cover everything with a thin layer of “green” cheese mass.
7. On it, closer to the uncut edge, put the gherkins in a continuous row, and next to them cut herring fillets in slices so that their thin portion is on the pickles.
8. On the cut, grease the bread with butter, press the edges so that they stick together and wrap the product tightly with cling film. Clean in the refrigerator for at least two hours.
9. After that, free the baguette from the film, cut it into slices of a centimeter thickness and put it on a flat plate covered with lettuce leaves.
Fur coat with apples, salmon and crab shelves - "Royal"
Ingredients:
• 400 gr. lightly salted salmon;
• one large apple;
• medium-sized boiled beets;
• 200 gr. chilled crab sticks;
• a small jar of red caviar;
• two large potatoes, boiled;
• 45% mayonnaise;
• sour cream 20% fat.
Cooking method:
1. Cut the peeled apples into cubes. Pre-cooked potatoes and beets grate with large chips. Cut the salmon into thin small slices.
2. In equal parts, take mayonnaise with sour cream, about three tablespoons each, and mix well.
3. At the bottom of a deep salad bowl, lay the potatoes in a thin layer, thinly cover it with the prepared sauce. Next, lay out the pieces of fish, cover it with an apple layer, which is sprinkled with ground pepper.
4. On top of the apples, lay the crab sticks chopped into thin, short straws and coat the crab sauce with the sauce.
5. From above evenly distribute the grated beets and grease it with sauce as well.
6. Cover the surface of the salad with red caviar and place the dish to cool for 40 minutes in the general chamber of the refrigerator.
Fur coat with apples - cooking tricks and useful tips
• To make the taste of herring fur coat really tender, you should take whole, light-salted carcasses of herring, which are cleaned and divided into fillets on their own. Fish preserves are not suitable, they will interrupt the main taste of the dish with spices and vinegar used in the manufacture. Salt fish is cut into small pieces or cubes, then covered with vegetable "clothes" or layered with its components.
• Vegetables should be boiled in advance and cooled well before use, otherwise the salad will quickly go bad. In addition, grated warm vegetables can stick together and are difficult to lay out in an even layer.
