---
title: "Two Faces of the Herrings Under a Fur Coat Salad: How to Make the Classic Recipe and an Exquisite Salmon Version"
description: "Styler editor Anastasia Ostapova and chef Csaba Bakos shared two ways to make the Herring Under a Fur Coat salad: the classic one with boiled vegetables and herring, and the modern one with roasted vegetables and lightly salted salmon."
date: 2026-11-01T13:28:34.239Z
lang: en
url: https://xab.info/en/posts/two-faces-herring-fur-coat-recipe-salmon
tags: [shuba-salad, herring, salmon, recipe, ukrainian-cuisine, holiday-food, cooking]
author: "Marina Slivenko"
publisher: "XAB.info"
---

# Two Faces of the Herrings Under a Fur Coat Salad: How to Make the Classic Recipe and an Exquisite Salmon Version

![Woman in a red festive sweater assembling a herring under a fur coat salad on a wooden table](https://xab.info/media/2026/11/01/dva-licha-shuby-recepty-s-seledkoy-i-lososem/dva-licha-shuby-recepty-s-seledkoy-i-lososem-1.webp)

## Key Points

- The classic salad is made with boiled vegetables and cubed herring, assembled in layers within a culinary ring and refrigerated for 3–4 hours
- The lightly salted salmon variant involves baking vegetables in foil at 190°C for a more concentrated flavor and offers a more delicate profile
- Key rules for both recipes: completely cool vegetables before grating, apply mayonnaise in a thin layer, and avoid oversalting the dish

The "Herring Under a Fur Coat" salad remains one of the most recognizable and beloved dishes on holiday tables in Ukraine and post-Soviet countries. The familiar combination of beets, potatoes, carrots, eggs, and fish soaked in mayonnaise evokes warm associations with family gatherings for many. However, as Styler editor Anastasia Ostapova notes, this dish is not limited to a single canonical recipe. Depending on the choice of fish and the method of preparing the vegetables, the salad can be hearty and savory in its classic execution, or delicate and tender in a version with lightly salted salmon. Both options share a multi-layered structure that is conveniently formed using an 18–20 cm culinary ring.

### Classic Herring Under a Fur Coat: Step-by-Step Recipe

The foundation of the traditional salad is boiled vegetables. Potatoes, carrots, and beets must be thoroughly washed and boiled in their skins until fully cooked. Cooking times vary: potatoes take 20–30 minutes, carrots require 25–40 minutes, and beets take from 45 minutes to an hour and a half depending on the size of the root vegetable. The ready vegetables are completely cooled, peeled, and grated on a coarse grater separately. Eggs are hard-boiled for 9–10 minutes after boiling, cooled in cold water, and also grated. The herring fillet is checked for small bones and cut into small cubes, while the onion is minced, optionally soaking it in cold water for a few minutes to soften its sharpness.

Assembling the salad begins by placing a culinary ring on a flat plate. The first layer consists of potatoes, which are evenly distributed and greased with a thin layer of mayonnaise. This is followed by layers of onion, herring, carrots, and eggs, each also coated with mayonnaise. Beets become the final layer, evenly covered with mayonnaise. Each layer is smoothed with a spoon but not pressed down too firmly to preserve the tender texture. The finished salad is refrigerated for at least 3–4 hours for soaking and shape stabilization. Before serving, the ring is carefully removed, and the salad is garnished with fresh dill and small portions of red caviar.

### Key Nuances That Determine the Dish's Success

According to Anastasia Ostapova, to prevent the salad from becoming watery, the vegetables must be completely cooled before grating. If the beets release a lot of juice, excess liquid is gently squeezed out. Mayonnaise is applied in thin layers—its job is to bind the ingredients rather than overpower the flavor of the fish and vegetables. The issue of salt deserves special attention: since herring and mayonnaise are already quite salty, it is best to additionally season only the vegetable layers. According to the author, this very combination of salty herring with sweetish vegetables makes the classic salad recognizable and beloved.

### Salmon Under a Fur Coat: A Modern Approach

For those looking for a more delicate flavor combination, there is an alternative recipe shared by chef Csaba Bakos in the culinary section of the "Ranok Vdoma" program on the Dom TV channel. The main difference of this variant lies not only in replacing the herring with lightly salted salmon, but also in the method of preparing the vegetables. Instead of boiling, the chef suggests baking beets, potatoes, and carrots in foil. With this approach, the vegetables do not contact water, and their flavor remains more concentrated. For home preparation, the oven is preheated to 190 degrees Celsius: potatoes and carrots bake for about 35–50 minutes, while beets may take 50–90 minutes. Doneness is checked with a knife—the vegetables should be soft but not falling apart.

The salmon is cut into small cubes, green onions are finely chopped, and eggs are hard-boiled, cooled, and separated into whites and yolks. The whites are grated on a coarse grater, while the yolks are reserved for decoration. The salad is assembled in layers inside the culinary ring: potatoes, salmon, green onions, carrots, egg whites, and beets. A small amount of mayonnaise is applied between the layers, and salt is used moderately since the salmon already has a pronounced salty flavor. On top, the dish is covered with finely grated egg yolk, supplemented with green onions, microgreens, and a basil leaf. Before serving, the salmon version is chilled in the refrigerator for 1–2 hours.

### Comparison of the Two Options: Which to Choose

The classic herring salad features a rich salty flavor that harmoniously combines with sweetish beets and tender potatoes. It is a heartier and more "characterful" option, customary for the traditional festive table. The version with lightly salted salmon turns out more delicate and refined: roasted vegetables provide a concentrated flavor, green onions add freshness, and the tender texture of salmon makes the salad light. Both options use the familiar combination of beets, potatoes, and carrots, but differ in flavor profile and ingredient preparation method, allowing every guest to find their preferred version of this iconic dish.

## Fact-Check & Sources

- [Салат "Шуба" с селедкой и красной рыбой: два варианта приготовления блюда (видео)](https://styler.rbc.ua/ukr/deliciously/salat-shuba-oseledtsem-i-chervonoyu-riboyu-1793538490.html) - Primary source. Detailed recipes for both options, quotes from Styler editor Anastasia Ostapova and chef Csaba Bakos. All cooking timeframes, temperatures, and layer sequences are taken from this material.
- [Вкуснейшая "Царская шуба": салат с красной рыбой и авокадо от судьи "МастерШеф"](https://www.unian.net/recipes/salads/salads-with-fish-and-seafood/carskaya-shuba-recept-salata-s-krasnoy-ryboy-ot-elizavety-glinskoy-12483576.html) - Contextual source. Confirms the popularity of red fish variations of the salad in Ukrainian culinary tradition. Not directly used in the text, but aligns with the general theme.
- [Роскошный салат "Лисья шуба" с красной рыбой: вкуснее классического в 10 раз](https://www.unian.net/recipes/salads/salads-with-fish-and-seafood/shuba-s-krasnoy-ryboy-podrobnyy-recept-na-prazdnik-13228203.html) - Contextual source. Confirms the trend of replacing herring with salmon in the salad and using a culinary ring for serving.
- ["Шуба" по-королевски: праздничный рецепт популярного салата](https://focus.ua/eda/628090-shuba-po-korolevski-prazdnichnyy-recept-populyarnogo-salata) - Contextual source. Confirms the use of a shaping ring as a standard element for serving the festive salad.

## FAQ

### How long does it take for the classic herring salad to soak?

The finished salad with herring must be placed in the refrigerator for at least 3–4 hours. During this time, the layers will absorb the mayonnaise, and the salad will hold its shape better.

### How does the salmon recipe fundamentally differ from the classic one?

In the lightly salted salmon version, the vegetables (beets, potatoes, carrots) are not boiled, but baked in foil at 190°C. This preserves a more concentrated flavor without water contact. Also, salmon has a more delicate taste, and green onions are added instead of regular bulb onions.

### How to avoid a watery salad texture?

Vegetables must be completely cooled before grating. If the beets release too much juice, excess liquid is gently squeezed out. Mayonnaise is applied in thin layers to avoid overpowering the ingredients' flavor.

### Should the salad be salted additionally?

It is best to season with salt only the vegetable layers. Herring, salmon, and mayonnaise already have a pronounced salty taste, so excess salt can ruin the dish's balance.