This Dressed Herring Salad is a delicious traditional Russian dish; a staple of the winter holidays season!Jump to Recipe
The Holiday Season Isn’t Over Yet!
Hello, everyone. Happy (almost) New Year!
That’s right. Another year has almost gone. That was a bizarre (Not bad at all, in my book! We’ve got a house, cat, and dog. Minus the garage now. Yup, this happened just before the holidays. No worries – besides the garage everyone and everything is fine. But at least the entire neighborhood did smell like a BBQ party for a while!) year, and we all deserve a little celebration.
While Christmas holidays are basically over, the holiday season isn’t yet. (Don’t you like the concept of the Twelve Days of Christmas? haha). Even though many people don’t really celebrate the New Year’s Eve, it’s great way to extend the holiday season for a bit. Moreover, the holidays in our house are not over until January 2nd which is Andrew’s birthday. Yay to the extended holiday times!
Before we talk about this Dressed Herring Salad, I wanted to share this year’s Christmas cards. I started printing holiday cards based on my food photos last year. This year Daisy became the star, and I DO love the results. Isn’t she a great model?
Dressed Herring Salad
Anyway, let’s talk about this Dressed Herring Salad for a second. Do you think it sounds strange? Wait for another name. Fur coat salad or Herring under a fur coat. No worries though – no actual fur involved in this recipe. (Ok, theoretically, that could happen if Daisy decides to help me make this salad. Lol)
It’s a layered salad composed of diced pickled herrings, grated or finely cubed boiled vegetables (beetroot, potatoes, and carrots), and mayo. Some variations also include onions, apples, and eggs. Dressed Herring Salad is very popular in Russia, as well as Ukraine, Belarus, and some other countries of the former USSR. Indeed, similar salads exist in Germany, Scandinavian countries, and Finland. In the past, I’ve also shared this Potato Beetroot Herring Salad.
This has been a staple of New Year’s Eve celebration for many decades in Russia. It might not be as common as it was back in the 1980s, but I bet it’s still a must dish for millions. Not too fancy? I guess so. Heavy? Oh yes! Delicious? Absolutely!
As I’ve mentioned, traditionally this salad is layered, on a large plate. This is more elegant version. I also cubed vegetables instead of grating; however, grating works much better – the salad gets juicier and the flavours get well-combined. But either way, it’s tasty!
Interestingly, that last year my last post was another Russian holiday staple – this Olivier Salad. I guess we’re getting a little tradition, am I right? So, I am wrapping another blogging year. And I am very excited to see what kind of food inspiration will next year bring me and my fellow food bloggers.
Cheers to both 2020 and 2021. See you in January!
Dressed Herring SaladCourse: SaladsDifficulty: Easy
1hours (or longer)
This Dressed Herring Salad is a delicious traditional Russian dish; a staple of the winter holidays season!
2 medium-large beets
2 medium potatoes
~ 1 cup pickled herrings (preferably with onions), drained and cubed
2-3 hard-boiled eggs
~ 1/2 cup mayo or to taste
- In a large pot of water boil the beets for about one hour, or until soft when pierced with a knife. In a separate pot, cook the carrots for about 30 minutes and potatoes (for about 20 minutes – just remove them earlier), until cooked but still firm.
- Allow each vegetable to cool to the touch before further handling. Remove the skins from the vegetables. Cube or shred (the smaller the better) the veggies keeping them in separate bowls. Also, grate the hard-boiled eggs in a separate bowl.
- You can either make individual salads or one big salad. Simply alternate the layer of veggies, herrings, eggs, and mayo as desired. Traditionally, beets and eggs are two last layers. Repeat the layers in the same if the serving glass / bowl allows. In fact you can omit the entire step and simply mix all ingredients together! Cover and chill in the refrigerator for at least 1 hour, preferably longer. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.