Herring Under an Unusual Layered Coat
Memorable portioned salads and an original presentation! A great recipe for herring under a generous, rich “coat” for your perfect holiday table - sure to impress with its wonderful taste!
Updated : 06 February, 2026
Easy
More than 1 hour.
Ingredients
300 grams
Beetroot
300 grams
Potato
10 grams
Gelatin
70 milliliters
Water
150 grams
Mayonnaise
250 grams
Herring
1
Onions
1 teaspoon
Sugar
1.25 teaspoon
Salt
1 teaspoon
Vinegar essence
0.33
Lemon
0.25
Bell pepper
2 teaspoon
Red caviar
to taste
Dill
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the necessary ingredients and seasonings to make the tastiest herring under an unusual “coat.”
Step 2
Pour 10 g powdered gelatin into a bowl and add 70 ml cold boiled water. Stir and set aside to bloom for 15-20 minutes.
Step 3
Finely grate 300 g boiled potatoes and 300 g boiled beets into a plate.
Step 4
Melt the bloomed gelatin in the microwave or over a water bath (double boiler).
Step 5
Add 1 tbsp mayonnaise to the bowl with the gelatin.
Step 6
Mix the gelatin and mayonnaise until smooth.
Step 7
Add the resulting gelatin mixture to a bowl with 4 tbsp mayonnaise and stir until uniform.
Step 8
Add finely chopped fresh dill to taste and mix well.
Step 9
Add the grated vegetables in portions and season with black pepper to taste.
Step 10
Mix everything until you have a uniform mixture.
Step 11
Sprinkle a little finely chopped dill into the molds, then add a small amount of the prepared vegetable mixture to each one.
Step 12
Place two pieces of herring fillet on top of the vegetable mixture in each mold.
Step 13
Cover the herring with the vegetable mixture and smooth it into an even layer.
Step 14
Slice 1 onion into half-rings and put it into a small bowl. Add 1 tsp salt and 1 tsp sugar.
Step 15
Pour boiling water over the onion in the bowl.
Step 16
Add 1 tsp 70% vinegar essence, stir, cover with a plate, and set aside for 20 minutes.
Step 17
Refrigerate the filled molds for 1 hour, or place them in the freezer for 15 minutes.
Step 18
After the time is up, arrange the pickled onion and lemon wedges on plates, then unmold the portioned salad. Garnish on top with diced bell pepper, dill, and red caviar to taste.
Step 19
Enjoy your meal!
Author note
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