Herring Under a Fur Coat (Refined)
Modern layered salad with pickled herring, beets, potatoes, carrots, and eggs, presented as an elegant deconstructed tower with caviar on top.
11 ingredients
9 steps
Ingredients
- 1200g pickled herring fillets, finely diced
- 22 medium beetroots, roasted and diced
- 32 medium potatoes, boiled and diced
- 42 medium carrots, boiled and diced
- 53 hard-boiled eggs, separated — yolks and whites diced separately
- 6200ml good quality mayonnaise
- 71 tsp Dijon mustard
- 8Salt and white pepper
- 930g black or red caviar for garnish
- 10Fresh dill sprigs
- 11Micro herbs for plating
Instructions
- 1Prepare all ingredients: dice pickled herring, roast beetroots then dice, boil and dice potatoes and carrots, hard-boil eggs.
- 2Mix mayonnaise with Dijon mustard; season with salt and white pepper.
- 3Using a tall ring mould, layer from bottom: herring → potato → carrot → egg whites → beetroot.
- 4Spread a thin layer of seasoned mayonnaise between each layer.
- 5Press gently to compact. Refrigerate for at least 1 hour to set.
- 6Unmould carefully onto a chilled plate.
- 7Top with sieved egg yolk and a generous spoonful of caviar.
- 8Garnish with dill sprigs and micro herbs.
- 9Serve cold as an elegant tower presentation.