Few celebrations do without everyone’s beloved herring under a fur coat. In popularity, it competes quite successfully with the basins of Olivier. But if you don’t like herring, and you don’t look very closely at the price tags on the shelves, you will surely like “Royal fur coat”. Salad is similar to the traditional one with at least two features: it is laid out in layers and always contains fish. But the rest of the ingredients vary from prescription to recipe in a wide range. And the fish used in it is by no means cheap.
Salad Salmon on a fur coat
Unlike the usual dish, the fish here is laid out not from below, but from above. And, of course, it’s not herring taken at all - the Tsar’s fur coat salad is made with salmon, noble and tasty fish. The remaining components are the same, but the spreading sequence is different: first, the grated beets are distributed (a pair of small cooked root vegetables per 1/3 kg of fish), then the grated carrots, followed by a pair of potatoes, then grated eggs (it is not necessary to separate the yolks and proteins) , they are sprinkled with chopped onions (you can soak it for a short time in apple or wine diluted vinegar). Do not forget to coat the layers! Small pieces of salted salmon are laid out at the very top - and in the refrigerator for infusion.
Elegant "royal coat"
It will require not so many components. And there are no simple ones among them: the recipe does not accept either carrots or beets. But, I must admit, the result is a very tasty and truly noble “royal coat”. You need to start cooking the salad by boiling four potatoes and rubbing them on a grater. This will be the first layer (each will traditionally be smeared with mayonnaise). Potatoes are generously sprinkled with chopped onions. The next is slightly salted salmon: two hundred grams of fish is finely cut and evenly spread over the greens. Then everything is sprinkled with egg whites (you need to boil seven, grate proteins - five). Corn is poured on top, grated cheese (150 grams) is placed on it, the last are grated yolks. A rosette is formed from the remaining piece of salmon and placed in the center; it is surrounded by four lotuses, carved from the proteins of two eggs and filled with red caviar. That’s “Royal coat” ready! The salad is infused for about an hour in the refrigerator, and then ready to eat.
Unusual "Royal robes"
And their unusualness is that, unlike most recipes, fish is not salted, but smoked. And two varieties! And the layers should be lubricated with a mixture of non - fat natural yogurt and mayonnaise - half a glass of each. Further actions are as follows:
- Five potatoes are boiled and finely chopped (do not rub). This is the first layer.
- A pound of smoked mackerel without bones and skin is chopped into cubes - this will be the second layer.
- Four salad onions are distributed in thin semicircles over the fish.
- Next up are 200 grams of chopped cooked shrimp.
- Chopped eggs (seven pieces) are placed on top of seafood.
- They are followed by crab meat (a quarter kilo). There was no natural one - high-quality sticks will also go.
- Canned corn is evenly spread out .
- Three fresh carrots are rubbed.
- 400 grams of smoked salmon are thinly sliced. All kinds of decorations are made of them and placed on a salad with sprigs of dill.
That's really "royal coat"! The salad comes out very juicy. A combination of smoked fish with seafood will delight any gourmet.
Imperial appetizer
And finally, we offer you the Tsar’s fur coat salad, the recipe of which from simple ingredients contains only potatoes and beets. Everything else is available to most people only on big holidays. For dressing in this recipe, a mixture of medium-fat sour cream and the same mayonnaise is used (taken equally). We will resend in this order.
1st level. Grated four potatoes.
2nd level. A third of a kilogram of slightly salted salmon, cut into small cubes.
3rd level. Peeled and chopped avocado, marinated in lemon juice for five minutes.
4th level. A can of crab meat.
5th level. Grated boiled beets. Finally, it must be covered with sauce so that it does not shine through.
Finally, a 150-gram jar of red caviar opens - with it in the center is firmly covered our “royal coat”. Salad also needs black caviar. She framed by the edge of the dish. For three hours in the fridge - and we bear to amaze the participants of the feast.