Salad “Fish under a fur coat” is known to many, but not everyone knows the history of its creation. If you ask why this dish is so called, the majority will say: “Well then! After all, in herring herring is hidden between layers of potatoes, onions and beets - "dressed" in a kind of fur coat. " The answer is logical, however, incorrect. Here we look at the curious history of creating snacks and, of course, give a recipe for its preparation.
Back in 1918, a certain Aristarkh Prokoptsev, who served as a cook in the tavern of the merchant Anastas Bogomilov, came up with the idea to honor the recently happened Great October Revolution. He not only decided to devote some new dish to this great deed, but wanted the dish itself to reflect the liberation of the working class from the yoke of capitalism. Then he took the herring, which he associated with the lean proletariat, potatoes - a symbol of bonded peasantry, beets - the red color of which meant blood shed during the revolution, French sauce "Provence" (after all, the revolution has no boundaries) and laid out all the components in layers. An ideologically savvy cook called his creation intricately: "Boycott and anathema to chauvinism and decline." Sh.U.BA.A. came out abbreviated, which eventually transformed into the salad “Herring under a fur coat”.
During the NEP and a new wave of emigration from Russia, the recipe penetrated abroad. Among the capitalists, against whom Aristarchus Prokoptsev turned his revolutionary anger, the fish took root very well under the fur coat. In restaurants in Paris, New York and other big cities, this dish is simply called "Shooba." It is easy to prepare, inexpensive and very nutritious. Let's try and we cook this salad.
What do we need for him? By itself, herring is whole, not in oil or in sauce. One fish is enough for a large plate. Further cooked in a peel or baked vegetables: potatoes, carrots, beets. Necessarily need mayonnaise, preferably the classic "Provence", and a hard-boiled egg. And, last but not least, an absolutely flat plate or dish so that the fish under the fur coat lay in even layers.
We start cooking. First things first, let's deal with herring. It must be cleaned, freed from all bones, and cut the fillet with medium cubes (up to 1 cm). But do not rush to put herring in a dish: our fish under a fur coat should rest on a “pillow” of jacket cooked and peeled potatoes. We rub it on a grater so that at the bottom of it a layer 1 cm thick is formed. Grease the top of this pillow with mayonnaise.
The second layer is herring, the third is a finely chopped onion, the fourth is a chopped egg, the fifth is a grated carrot, and the sixth is a grated beet. Do not mix the layers, grease each with mayonnaise. Smear the sides of the finished salad with white "Provence", decorate the top with "roses" from carrots and eggs and feathers of a green onion. Let the salad “Herring under a fur coat” stand for a couple of hours: the beet juice should soak the mayonnaise until a smooth pale pink color is obtained. Note that in a "fur coat" fantasy and personal initiative are not forbidden, but only welcome. You can swap layers, sprinkle with grated cheese, garnish with caviar, add a layer of grated sour apples. However, meat and all sorts of “exotic” in the form of avocados or pineapples are inappropriate in this appetizer.