Salad “Herring under a fox fur coat. Fox coat salad: recipes for cooking with fish and meat

If you are a fish lover and fish salads, then you will definitely like it salad " Fox coat» with mushrooms and herring. Beautiful and bright appearance of the salad in combination with excellent taste has made it very popular in recent years. Such a salad can be an excellent competitor, although it’s a favorite, but already quite boring.

Classic recipe salad "Fox coat" includes boiled potatoes, carrots, eggs, herring and fried mushrooms. This bold combination fried mushrooms and salted herring are rarely found in cooking, particularly in salads. I don’t know how it is in other recipes, but in this salad, herring and mushrooms complement each other very well in taste.

Looking at the appearance of the salad, it’s not hard to guess why it got its name. The last layer of the salad, consisting of boiled carrots, resembles a fox's outfit with its bright orange color.

As mentioned above, this salad has become very popular in recent years, which led to the birth large quantity different recipes. So, the salad began to be prepared not only from herring, but also with salted red fish - salmon, salmon or pink salmon. Some housewives went even further and replaced fish with chicken in the salad. So don’t be surprised if you come across a recipe for “Fox Coat” salad with chicken and mushrooms.

Now let's move on to the recipe and see how to cook “Fox coat” salad with mushrooms and herring step by step with photos.

Ingredients:

• Potatoes - 2 pcs.,
• Carrots - 3 pcs.,
• Eggs - 2 pcs.,
• Herring - 1 pc.,
• Champignons - 200 gr.,
• Onions - 1 pc.,
• Mayonnaise,
• Salt,
• Greens for decoration

Salad “Fox coat” with mushrooms and herring – recipe

Preparing the “Fox Coat” salad begins with boiling eggs, potatoes and carrots. Boil potatoes and carrots in their skins until tender. In a separate pan, boil hard-boiled eggs. While these salad products are cooling or cooking, disassemble the herring into fillets. To make the process easier for yourself, as well as for cooking, you can buy ready-made fish fillet. Cut it into small cubes.

After cooling, peel the eggs, potatoes and carrots. These salad products are grated.

Moreover, it is advisable to grind the eggs on a grater with smaller holes than vegetables.

Wash the champignons and peel the onions. Cut the mushrooms lengthwise into slices, and the onions into cubes. Fry mushrooms with onions vegetable oil about 7 minutes.

So, all the ingredients for the “Fox Coat” salad are prepared, and you can start assembling it. This salad laid out in layers on a flat plate in the form of a slide. Place the herring pieces on a flat plate.

Pour mayonnaise over it.

The next layer of salad is potatoes and mayonnaise.

Sprinkle the salad with grated egg. Top with mayonnaise.

Add grated carrots. Give the salad the appearance of an even hemisphere. Wipe the edges of the plate with a napkin to remove mayonnaise.

All that remains is the “Fox Coat” salad with mushrooms and herring to decorate. There may be several options for decorating this salad. You can decorate the salad with patterns of mayonnaise and fresh dill or parsley, as in my case. That's all, the salad is ready. It is advisable to put it in the refrigerator so that it can soak and become juicier, but if there is no time to wait, it can be served immediately.

Salad “Fox coat” with mushrooms and herring. Photo

Step-by-step cooking recipes original salad with chicken “Fox fur coat”

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

6 gr.

11 gr.

Carbohydrates

132 kcal.

Option 1: Fox coat salad with chicken: classic recipe

All dishes, even the most delicious and beautiful ones, eventually get boring, and you want to try something new. “Fox Coat” salad with chicken looks exotic and can become worthy decoration festive table, and it is prepared quickly and simply, it does not require any special or complex ingredients.

Most often, the red “coat” itself is made from grated carrots, since it matches the color perfectly, but you can try using any other yellow-orange vegetables. For housewives who are not afraid to experiment and love to surprise their guests unusual dishes, you definitely need to prepare a salad according to this recipe.

Ingredients:

• chicken fillet - 300 grams;
• canned mushrooms - 200 grams,
• onion - 75 grams;
• eggs - 3 pieces;
• Korean carrots - 150 grams;
• mayonnaise - 300 grams.

Boil the meat, and when it cools, cut into cubes no larger than one centimeter;

Peel and finely grate hard-boiled eggs;

From a jar with canned mushrooms drain the marinade, cut into small squares;

Peel the onion from the top layer, finely chop and marinate for five minutes in a mixture of vinegar, 1 teaspoon of salt and sugar, then strain;

Place in layers in a prepared salad bowl or plate: first meat, then pickled onions and mushrooms, apply a grid of mayonnaise on top, then lay eggs, grease with mayonnaise;

The salad is almost ready, all that remains is to carefully and evenly spread it over its surface in a thin layer Korean carrots, so that it looks like a fox tail.

For this the recipe will do loving part of the chicken: fillet, thigh and leg.

If the mushrooms are small, for example, honey mushrooms, you can put them whole in the salad.

Option 2: Quick recipe for “Fox Coat” salad with chicken

All the components of the salad are easy to find in any store, moreover, they are quite simple and everyone likes it, even the most picky guests. And thanks to the bright appearance dish, even the most capricious child, who usually eats only chocolate bars, will want to try it.

With the design of the salad, you can give full rein to your imagination; for example, you don’t limit yourself to the top layer of carrots, but make the salad shaped like a tail or even a whole chanterelle. Instead of eyes, you can use black peas or lingonberries.

Ingredients:

• potatoes - 300 grams;
• fresh champignons - 250 grams;
• chicken breast or fillet - 300 grams;
• carrots - 170 grams;
• onion - 170 grams
• mayonnaise - 150 grams.

Step-by-step cooking method:

Boil the chicken until cooked and sort into fibers;

Fry mushrooms with finely chopped onions for 5-7 minutes;

Grate carrots (as for Korean cooking);

Boil the potatoes in their skins and finely grate them;

Salt all the ingredients and place them in a salad bowl in layers, thoroughly coating each one with mayonnaise, in the following sequence: potatoes, chicken, onions with champignons, carrots.

That's all, the salad is ready. However, before serving, it is better to let it sit in the refrigerator for at least an hour, so it can be soaked in mayonnaise, due to which the taste will become more intense.

Option 3: Salad “Fox coat” with chicken and walnuts

IN walnuts contains vitamin E, which reduces the risk of heart disease, antioxidants, potassium and fiber. But in addition to the obvious benefits, they add sophistication to the taste of the dish.

Ingredients:

• chicken fillet - 300 grams;
• egg - 2 pieces;
• onion - 150 grams;
• carrots - 80-100 grams;
• cheese - 50 grams;
• walnuts - 1 cup.

Step-by-step cooking method:

Boil the meat and eggs until fully cooked, cool.

Grate the cheese and carrots.

Finely chop the onion and marinate for five minutes. For the marinade, mix 1 teaspoon each of vinegar, salt and sugar.

Finely chop or crush the nuts.

Lay out the salad in layers: chicken, onion, carrots, cheese and nuts. Each layer must be coated with mayonnaise.

Ready dish You can decorate with lingonberries or orange slices.

Option 4: Salad “Fox Coat” with chicken and pomegranate

This recipe differs from the classic one in only three ingredients: pomegranate and celery, which increase the final benefit of the product, and romaine leaves, used to decorate the salad.

Pomegranate contains a huge variety of useful vitamins and microelements, and due to its 5% fiber content, it improves stomach function, helps with constipation and removes toxins from the body.

Celery, in turn, improves appetite and digestion, and helps normalize blood pressure.

Ingredients:

• chicken carcass - 0.5 kg;
• parsley - 0.5 tbsp. spoon;
• nuts - 1/2 cup;
• pomegranate seeds - 6 tbsp. spoon;
• celery - 1-2 stalks;
• carrots - 145 grams;
• onion - 145 grams;
• romaine lettuce leaves - ½ head.

Step-by-step cooking method:

Peel the chicken and rinse warm water, cook and cut into cubes no larger than 1 centimeter;

Chop celery, onion,

In a salad bowl, mix chicken with chopped vegetables, add nuts and pomegranate seeds, season with mayonnaise.

Grate the carrots with a medium grater and decorate the salad with a thin layer.

Option 5: Fox coat salad with smoked chicken

This version of the salad turns out to be no less tasty and even more satisfying than prepared according to traditional recipe. To reduce cooking time, you can buy ready-made smoked chicken, but if you bake or fry the fillet yourself, the dish will turn out much juicier, especially if you soak the chicken in a mixture of honey and mustard for half an hour in advance.

Ingredients:

• smoked chicken - 300 grams;
• suluguni - 170-200 grams;
• carrots - 170-200 grams;
• potatoes - 240 grams;
• quail eggs - 5 pieces;
• sour cream (fat content no more than 10%) - 100 ml;
• arugula - 40 grams.

Step-by-step cooking method:

Chop and fry the potatoes; when they are golden brown, add boiled water, so that it completely hides the vegetables, simmer for twenty minutes. Remove excess moisture from potatoes with napkins or paper towels.

Finely chop the suluguni and arugula.

Boil the eggs and grate finely.

WITH smoked chicken remove the skin and chop finely.

Assemble the salad in layers: meat, sour cream, arugula, potatoes, sour cream, suluguni, eggs and sour cream again, cover everything with a thin layer of grated carrots. If desired, sour cream can be replaced with mayonnaise.

“Fox coat” belongs to the category puff salads, therefore, no matter what ingredients are chosen, they should be placed in a bowl sequentially, with meat or fish always at the very bottom, and grated carrots at the top. After all, it is thanks to this vegetable that the salad becomes like a red fox tail. You can fasten the layers with either sour cream or mayonnaise; in the first case, the taste will be richer, and in the second, it will be healthier.

One of the leading places among the original puff salads popular on festive table, began to occupy the salad “Fox Coat”, the recipe for which is very simple. This dish is unique in that it is placed under a “fur coat” of vegetables. different types meat and fish, crab sticks, olives or black olives. What unites all these various snacks is the presence of layers of potatoes, mushrooms, carrots and some other components. Each salad option has its own taste.

This option is still new, I haven’t gotten tired of it yet. Similar to the “Herring under a Fur Coat” salad, but has a more delicate and pleasant taste. Classic look The dish contains carrots, potatoes, herring, fried mushrooms. Unusual combination it contains salted fish and fried mushrooms infrequently used in culinary arts, in the same dish, such components fit together perfectly.

The main “zest” of the salad is the production of thin layers of products, but they must be quite dense so that the taste of each component is felt.

To prepare the salad you will need:

• 2 pcs. medium potatoes;
• 1 piece (300 g) lightly salted herring;
• 2 large onions;
• 200-250 g carrots;
• 300 g fresh, pickled or chanterelle champignons;
• 3 pcs. eggs;
• 250 g of mayonnaise with a fat content of 67%;
• greens for decoration.

The cooking process is as follows:

Having finished everything preparatory activities, go directly to preparing the salad itself. To do this, take a large flat plate, where they lay out in order in layers:

The salad becomes bright and red, similar to the outfit of a chanterelle. The dish is decorated in different ways: mushrooms, eggs, herbs, fish.

This snack is quickly eaten because it is very tasty.

In the salad called “Fox Coat”, you can use other fish instead of herring. Often this is smoked (salted), canned chum salmon, pink salmon, and trout. Sometimes a similar appetizer is prepared with salted mackerel, even with sprats.

Great for this purpose:

• salmon;
• saury;
• tuna (salted, canned, smoked);
• Smoked capelin.

To prepare a salad where the main component is fish, you need to stock up on:

• lightly salted salmon fillet, trout or other red fish can be used - 250-300 g;
• 1 carrot (large);
• 2 pcs. potatoes (medium size);
• 2 chicken eggs;
• 200 g cheese (cream);
• 50 g walnuts;
• 130 g champignon mushrooms (canned);
• 150 ml milk yoghurt;
• 2 teeth garlic

The appetizer is prepared in the following order:

The salad obtained according to this recipe can melt in your mouth. Perfect as an additional dish for the table white wine, champagne.

This type of “fur coat” is prepared using canned food. The salad will consist of the following components:

• 1 cans canned pink salmon(in its own juice);
• carrots (large), 1 pc.;
• potatoes (medium), 3 pcs.;
• canned champignons (fresh), 150 g;
• one egg;
• cucumbers in fresh or pickled, 200 g;
• cheese, 150 g;
• mayonnaise, 100 ml;
• vegetable oil, 20 ml.

To prepare you need to do the following:

• First boil the egg, cut it open and remove the yolk. Grind it, as well as the protein, into individual bowls.
• Grate boiled potatoes and carrots into different containers.
• Grind the cheese using a coarse grater.
• Cucumbers cut small cubes. The taste of the resulting snack depends on whether they are fresh or pickled.
• Cut into slices and fry the mushrooms using vegetable oil. Place on a paper towel to remove excess fat.

Lay out the layers in the following sequence:

• first fish, then alternate layers of cucumbers, potatoes, champignons;
• Then layers are placed: cheese, yolk, carrots.

Mayonnaise should be coated on all layers except the top one. Proteins decorate the salad.

Use for this dish various types cucumbers and mushrooms will give each option an individual taste.

A fox's tail is believed to bring good luck. The Chanterelle salad can be considered a unique decoration for any celebration, an interestingly designed talisman of good luck and a variation of the “Fox Coat”, chicken version which is prepared from the following products:

• chicken breast (1 pc.);
• medium onion;
• 300.0 g champignons;
• 4 chicken eggs;
• 200.0 g Korean carrots;
• 2 cloves of garlic;
• 100.0 g mayonnaise.

Prepare the snack as follows:

The prepared ingredients, including Korean carrots, should be divided into different bowls for easier salad assembly. It will require a wide flat plate or dish. Products are placed in layers in the shape of a fox tail:

You can decorate the salad in the shape of a fox’s face, its tail, or make a “hole” in the salad, similar to its shelter.

In this salad, lean pork and beef are used as the main ingredient, which will make it more refined. You should no longer put fish here. Preparation of the snack consists of the following steps:

• Boil a piece of meat. Wait until it cools down.
• Cut the meat into cubes, mix with mayonnaise to meat juice became juicier.
• Boil potatoes and carrots in their skins.
• Boil eggs hard.
• Fry the mushrooms along with the onions.

The salad must be laid out in layers. First put potatoes, then mushrooms, then meat, eggs. Grate the cheese and carrots, put the eggs on top, cover with a thin mesh of mayonnaise and let it brew. If you add a little garlic to the mayonnaise, the “fur coat” will become more piquant.

This “Little Chanterelle” is classified as budget options snacks It's quite simple to prepare. Chefs recommend using a product that, in addition to surimi, contains a large percentage of crab meat.

For preparation you will need the following components:

• package (200 g) of crab sticks;
• 300 gr. (4 pcs.) potatoes;
• 300 gr. carrots;
• 200 gr. chanterelle mushrooms;
• 200 gr. processed cheese;
• 150 ml sour cream;
• sunflower oil 20 ml, a bunch of dill (50 g);
• a little pepper and salt to taste.

The cooking process includes the following steps:

• Wash the potatoes, boil them and let them cool. Peel, chop into coarse grater.
• Finely chop the dill and mix it with sour cream. You can add pepper and salt to taste.
• Chop the chanterelles for 10 minutes. fry in oil over medium heat. Instead of chanterelles, you can use oyster mushrooms and other mushrooms, which will change the taste of the dish.
• Peel the raw carrots and finely grate them.
• It’s better to freeze the cheeses a little, so it’s easier to grate them for adding to the salad.
• Cut crab sticks into cubes.

Next they move on to assembling the salad. The components are laid out as follows: a layer of crab sticks, potatoes, mushrooms, cheese, carrots. Coat all these layers with the resulting sauce. There is no need to lubricate the last layer. The taste of this salad is unlike other similar options. He will definitely be remembered if he is present at the holiday table.

Olives are often used for decoration various dishes, thanks to their originality, piquancy, good taste. And often olives serve as an integral part of the “Fox Coat”. They can be used to make a separate layer in the appetizer after the eggs. In the form of rings they can become beautiful decoration salad It is possible that this design does not look very similar to a fox fur coat, but the taste will clearly improve. Olives are not topped with mayonnaise.

It is not difficult to prepare the “Fox Fur Coat” salad, also called “Fox Tail”, “Chanterelle”, from a variety of ingredients, if you know at least one of its recipes. In addition, the dish can be prepared, for example, with chicken meat smoked or boiled, with fried or canned mushrooms, raw or Korean carrots. It is useful to know how to prepare such a snack according to various recipes, and most importantly, know the general principles.

Since the layers are placed in rows when making a salad, their order can be changed, but you must remember that the first layer should contain the main component (fish or meat), and the last layer should contain carrots. Sometimes a little egg whites or yolks are placed on top of the carrot layer to give the salad the shape of a fox's tail or muzzle.

Mayonnaise is mainly used to coat the layers. Instead, you can use yogurt, sour cream, adding mustard and lemon juice. This helps reduce the calorie content of food. When using mayonnaise, you should not put a lot of it on the food, but apply only a thin mesh. To do this, it can be squeezed out through a narrow hole in the bag made with a thick needle.

Salads from the “Fox Coat” series should be prepared approximately 2 or more hours before serving, since the layers must have time to absorb the sauce. At this time, the finished dish must be placed in the refrigerator so that it does not spoil. You can close it from the top to prevent weathering cling film. The food is often shaped using a cake hoop.

Different versions of “Fox Coat” salads, united by this common name, will serve as a table decoration for any festive occasion: birthday or New Year's Eve, March 8th holiday and other events. And even a housewife who does not have much experience in cooking can prepare them.

Attention, TODAY only!

Step 1: take the potatoes.

Step 2: take carrots.

Step 3: take onions.

Step 4: Boil chicken eggs.

Step 5: clean and herring mode.

Step 6: take a jar of mushrooms.

Step 7: Assemble the salad.

Step 8: Serve the salad.

Take the champignons whole, if you can’t find them already cut anywhere. Then, after washing, they should be finely chopped on a cutting board.

You can lay out the salad itself in the shape of a fox’s face or its tail, but to make it look brighter, you don’t have to soak the carrots on top with a thin layer of mayonnaise.

This salad can be placed directly on a serving plate, or you can first line the bottom with lettuce leaves. It will turn out beautiful, bright and nutritious.

In addition to champignons, you can also try preparing this salad with chanterelles and milk mushrooms. In general, experimenting with taste, the salad will only benefit from this.

An excellent alternative to the usual one with beets would be the “Fox Coat” salad. Most often it is prepared with herring, but sometimes pink salmon, salmon and even chicken are also used. Each of these salads turns out delicious in its own way. We will now tell you how to prepare the fox coat salad.

Salad “Fox coat” with herring

Ingredients:

• boiled potatoes – 300 g;
• herring fillet – 300 g;
• boiled eggs – 5 pcs.;
• fresh carrots – 300 g;
• mushrooms – 250 g;
• onion – 100 g;
• mayonnaise – 250 g.

Preparation

Cut herring, potatoes and eggs into small cubes. Chop the onion, cut the mushrooms into slices and fry together with the onion in vegetable oil until tender. We lay out the salad in layers, greasing each one with mayonnaise, in the following sequence: herring, potatoes, eggs, mushrooms and onions. Three fresh carrots on a Korean carrot grater and fry them in vegetable oil until half cooked. And then put it on the mushrooms. Lubricate the top with mayonnaise and decorate as desired. If you want to surprise your guests, you can put the salad in the shape of a chanterelle.

Salad “Fox coat” with chicken

Ingredients:

• chicken fillet – 300 g;
• canned mushrooms – 200 g;
• onion – 1 pc.;
• eggs – 3 pcs.;
• Korean carrots – 150 g;
• mayonnaise – 250 g;
• vinegar, salt, black ground pepper, sugar - to taste.

Preparation

Boil, cool and cut the meat into small cubes. Boil the eggs hard, peel and grate them. Cut the marinated mushrooms into pieces. Finely chop the onion and marinate in a mixture of vinegar and water in a 1:1 ratio. Add salt, sugar and pepper to taste. Soak the onion in the marinade for about 5 minutes, and then strain it. We form the salad by laying out the ingredients in layers: chicken fillet, pickled onions, mushrooms, mayonnaise, eggs, mayonnaise again. And put Korean carrots on the top layer.

Salad “Fox coat” with mushrooms, herring and cheese

Ingredients:

• potatoes – 4 pcs.;
• champignons – 300 g;
• herring – 2 pcs.;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• cheese – 100 g;
• mayonnaise.

Preparation

Boil the potatoes in their jackets, then peel and cut into cubes. We clean the herring and also cut it into small cubes. Fry the champignons in vegetable oil. Grind the onion and carrots on a grater and fry them together. Lay out the ingredients in layers in the following order: potatoes, herring, mushrooms, carrots and onions, grated cheese. Lubricate each layer with mayonnaise. Before serving, let the “Fox Coat” salad with herring, mushrooms and cheese soak in cool place within 1-2 hours.

Salad “Fox coat” with pink salmon

Ingredients:

• canned pink salmon – 1 can;
• potatoes – 2 pcs.;
• carrots – 2 pcs.;
• eggs – 1 pc.;
• cheese – 150 g;
• pickled cucumbers – 1 pc.;
• champignons – 250 g;
• vegetable oil;
• mayonnaise - to taste.

Preparation

Boil the potatoes and carrots in their skins until tender, and hard-boil the egg. Mash the pink salmon with a fork, grate the potatoes, carrots and eggs. Cut the mushrooms into slices and fry in vegetable oil until tender. Cut the cucumber into strips. Lay out the salad in layers: pink salmon, carrots, potatoes, cucumber, egg and grated cheese. Lubricate all layers with a thin layer of mayonnaise.

Recipe for salad “Fox coat” with salmon

Ingredients:

Preparation

Cut the salmon into cubes and place it on the dish as the first layer. Place onion cut into half rings on top. We make a mesh from mayonnaise. Then lay out a layer of potatoes, eggs and carrots, grated. Coat each layer with mayonnaise. Decorate the “Fox Coat” salad with salmon as you wish.