Herring Under a Fur Coat: Recipe, Ingredients and How to Layer

Herring Under a Fur Coat* is a quintessential Russian dish that appears on tables during celebrations, especially New Year’s Eve. Its striking appearance—bright purple layers of beets and mayonnaise covering grated potatoes, carrots, and salted herring—makes it instantly recognizable and visually dramatic. This article shows you how to make an authentic version at home, with practical steps from ingredient prep through assembly.

The salad takes its unusual name from “shuba,” the Russian word for fur coat, which captures the visual idea of the herring being wrapped in layers of colorful vegetables. While the recipe can be assembled in about 45 minutes, it tastes best when chilled overnight before serving, allowing the layers to meld together.

Quick answer: Layer boiled and grated potatoes, carrots, and beets with diced salted herring, chopped onion, and mayonnaise in a deep dish. Chill overnight. Total time: 50 minutes active time plus overnight chilling. Cost: budget to moderate.

At a Glance

Type	Dishes
Local name	Селёдка под шубой
Servings	4–6 servings
Total time	50 minutes active, plus overnight chilling
Difficulty	Easy

History and Story of Herring Under a Fur Coat (Селёдка под шубой)

According to one version, the prototype of the modern “herring under a fur coat” was a cold fish appetizer invented by a chef from a Moscow restaurant in 1883 for the ceremonial dinner honoring the coronation of Alexander III, where he layered vegetables including beets and served them with a sauce. The salad was later adapted to the familiar tastes of Muscovites: anchovies and turnips were removed, and lightly salted herring was added instead. The salad began to appear on Soviet tables in the second half of the 1960s and became popular later. Under the Soviet Union, this salad was almost exclusively associated with New Year’s, but now it is also served at other holidays, birthday parties, and can even be purchased at most deli counters in Russian supermarkets on any given day.

Ingredients

• 500 g salted herring fillets
• 600 g potatoes (about 3 medium)
• 400 g carrots (about 3 medium)
• 300 g beets (about 2 medium)
• 150 ml mayonnaise
• 1 small onion
• 3 large eggs
• Salt and black pepper to taste

How Herring Under a Fur Coat (Селёдка под шубой) Is Made

Step 1: Prepare the vegetables

Peel potatoes, carrots, and beets. Place each vegetable in a separate pot of water, bring to a boil, and cook until tender: potatoes take about 20 minutes, carrots about 25 minutes, and beets about 45 minutes. Drain and cool completely. Once cooled, grate each vegetable separately using a coarse grater. Keep each in a separate bowl.

Tip: Beets stain easily; wear an apron and grate them last or in a separate area to avoid discoloring the other vegetables.

Step 2: Prepare the eggs and herring

Hard-boil the eggs in a separate pot for about 10 minutes. Cool under running water, peel, and grate or finely chop them. Rinse the salted herring fillets under cool water to remove excess salt (optional, depending on how salty you prefer the dish). Pat dry and dice the herring into small, even pieces, about the size of a pea.

Tip: If the herring is very salty, soak the fillets in milk for 30 minutes before dicing to reduce the salt intensity.

Step 3: Prepare the onion

Peel the onion and finely dice it into small pieces, similar in size to the herring. Place in a small bowl.

Step 4: Build the first layer

In a deep serving dish or a springform pan, spread about one-third of the grated potatoes in an even layer at the bottom. Gently press down to compact slightly. Spread a thin layer of mayonnaise over the potatoes using the back of a spoon.

Tip: A glass or ceramic dish shows off the beautiful layers best and makes an attractive presentation for serving.

Step 5: Add the herring and onion layer

Sprinkle the diced onion evenly over the potato layer. Top with all of the diced herring, spreading it in an even layer. Spread another thin layer of mayonnaise over the herring.

Tip: Reserve a few pieces of herring for garnishing the top of the finished salad.

Step 6: Layer the remaining vegetables

Top with the remaining grated potatoes, press down gently, and spread with mayonnaise. Next layer the grated carrots, then the grated beets. Cover the beets with a final generous layer of mayonnaise, smoothing it evenly across the top.

Tip: The beets on top give the salad its iconic "fur coat" appearance; make sure they're visible and well-covered with mayonnaise for the best presentation.

Step 7: Chill and serve

Cover the dish loosely and refrigerate for at least 4 hours, preferably overnight. This resting time allows the flavors to blend and the layers to set. Before serving, garnish the top with the reserved herring pieces and chopped hard-boiled egg if desired. Sprinkle with fresh dill if available. Slice into wedges if assembled in a springform pan, or serve directly from the dish using a spoon.

Tip: Overnight chilling improves the flavor significantly; plan ahead if serving for a celebration.

Variants

• Some families add a grated fresh apple layer between the vegetables for a touch of sweetness and crunch
• Variations omit onions entirely or reduce the amount
• Some versions layer mayonnaise on top as a final "white coat" rather than beets
• Sour cream is sometimes mixed with or substituted for mayonnaise
• Hard-boiled egg yolks and whites may be layered separately for visual effect

Common Mistakes to Avoid

• Using unrinsed salted herring without soaking it first makes the dish unpleasantly salty. Always rinse or soak the herring to adjust the salt level to your taste.
• Skipping the overnight chill results in a dish where the layers remain distinct rather than melding together. The salad tastes significantly better after chilling.
• Cutting vegetables too large makes the salad difficult to layer evenly and creates an unbalanced texture. Grate potatoes, carrots, and beets finely, and dice the herring and onion into small, similar-sized pieces.
• Skimping on mayonnaise leaves the salad dry and the layers don't hold together. Use enough mayonnaise to bind each layer lightly; some recipes recommend as much as 1.5 cups for a full-size salad.
• Boiling vegetables in the same pot or together results in flavors mixing and uneven cooking. Cook each vegetable separately in its own pot so potatoes stay separate from the earthy beet flavor.
• Assembling in a shallow dish makes it hard to build proper layers and weakens the visual impact. Use a deep dish, springform pan, or ring mold so each layer is distinct and visible from the sides.

How to Order and Eat It

Traditionally, this salad is assembled in a round dish or springform pan and served in wedges. Cut or spoon the salad directly onto a plate, taking care to capture the distinct layers in each serving. Herring Under a Fur Coat is typically eaten as a cold appetizer at the beginning of a meal, especially during celebrations. Each forkful should include a mix of herring, vegetables, and mayonnaise. The salad is filling and rich, so small to moderate portions are common. Serve chilled straight from the refrigerator; it’s not meant to be warmed.

To order: Селёдка под шубой, пожалуйста [Selyodka pod shuboy, pozhaluysta]

Diet and Allergens

• Contains fish (herring)
• Contains eggs
• Contains mayonnaise

Moscow Vibes Tips

• The dish tastes noticeably better after resting overnight in the refrigerator. The layers soften and the flavors blend together, creating a cohesive taste rather than distinct ingredients. If you're making it for a celebration, prepare it a day ahead.
• Use a springform pan or ring mold to create clean, distinct layers that look striking when unmolded. This transforms the salad from simple to impressive for entertaining.
• Quality matters with the herring: seek out good-quality salted herring fillets from a specialty or Baltic food section rather than canned herring, which is often less flavorful and more mushy.
• Some Muscovites add hard-boiled egg yolks finely grated as a final garnish on top—the pale yellow color contrasts beautifully with the purple beet layer and adds richness.
• If you're serving a crowd, prepare the salad in a deep rectangular baking dish rather than a round one; it's easier to portion with a spoon and fits better on a buffet table.
• Fresh dill or parsley chopped over the top at serving time adds a bright, fresh note that cuts through the richness of the mayonnaise and balances the strong herring flavor.

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FAQ

Can I make Herring Under a Fur Coat ahead of time?

Yes, and it's actually recommended. The salad improves after overnight chilling as the layers soften and flavors blend. Make it up to 2 days ahead and refrigerate it, covered. It can be served cold directly from the fridge.

Is the herring very fishy-tasting? Will I like it if I don't normally eat fish?

The herring is salty and briny but is balanced by the mild potatoes, carrots, and especially the mayonnaise and beets, which soften its intensity. Many people who avoid fish elsewhere enjoy this dish because the vegetable layers mute the strong fish flavor. Starting with a small portion is a good way to see if it appeals to you.

How salty is the dish? Can I reduce the salt?

Salted herring is naturally very salty. You can rinse it under running water or soak it in milk for 30 minutes before dicing to reduce the salt level. Taste a small piece of prepared herring before adding it to the salad so you can adjust.

Can I use fresh herring instead of salted herring?

No. The salad specifically requires salted (cured) herring fillets. Fresh herring is too soft and mild and would lose its flavor when combined with the other ingredients. Salted herring is a key ingredient and cannot be easily substituted.

What if I don't have a springform pan? How else can I assemble it?

A deep glass or ceramic bowl works well and allows you to see the layers through the sides. You can also use a regular baking dish and serve the salad with a spoon directly from the dish. A salad ring mold (available at cookware shops) creates beautiful layered results and unmolds neatly onto a serving plate.

How much mayonnaise should I use? Some recipes vary widely.

Use enough to lightly coat each layer and bind the ingredients together—typically 1 to 1.5 cups total. Some prefer generous amounts for a creamier salad, while others use less. Taste as you go and adjust to your preference. Too little mayonnaise leaves the salad dry; too much makes it overly heavy.

Can I use mayonnaise substitute or sour cream instead of regular mayonnaise?

Some traditional Russian recipes mix mayonnaise with sour cream, using equal parts of each. This lightens the dish slightly and adds tang. Pure sour cream alone makes the salad less creamy and cohesive, so a mix is better than substituting entirely.

When should I serve this salad at a meal?

It's considered the national salad for New Year's Eve and is also popular on Christmas, Easter, and International Women's Day. It's typically served as a cold appetizer before the main course. Because it's filling and rich, small to moderate portions work best.

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