What is special about vegan Herring under a fur coat? First of all, in the fact that the dish is missing main component- herring. The fish is replaced with algae. Surprisingly, such a salad quickly gained well-deserved popularity, because it is not only very tasty, but also benefits the body much more than a traditional snack. The calorie content of herring salad under a fur coat in this version allows it to be eaten even by those who follow a diet.

Avocado is still quite an exotic fruit for us. And algae, too, can not be found in every kitchen. But it is in this recipe that the products give a special taste to the finished dish, make it, albeit unusual, but still quite similar to everything that is acceptable to us.

The composition of the herring salad under a fur coat:

• 200 gr. seaweed;
• 2 beets;
• 2 carrots;
• 1 potato;
• 2 avocado fruits;
• 1 onion;
• 20 gr. oils;
• 1/4 tsp salt;
• 1/2 lemon;
• 20 gr. greenery.

How to make a herring under a fur coat recipe:

1. All vegetables must be washed and boiled, cooled and then peeled. Then the fruits are rubbed.
2. Using a blender, grind the avocado, mix with lemon juice and salt.
3. Peel the onions and cut them into thin, even rings.
4. The onion is the first to be put into the salad bowl, followed by the potatoes.
5. Algae are already placed on top of the potatoes and a little sprinkled with oil.
6. Carrots and avocados are placed on the seaweed.
7. After the avocado, put the beets in a salad bowl and cover with the remaining avocado.
8. Cool the resulting dish and serve.

Important! Vegetables should never be overcooked, and ideally even crunch a little. Only under this condition can the ideal ratio be achieved and the salad will turn out to be especially tasty and original.

Unusual herring under a fur coat

In this variant, nori acts as a substitute for herring. An exquisite addition is an apple. The taste of such a salad simply cannot be invaluable, because it is both tasty and healthy.

You will need:

• 2 beets;
• 3 potatoes;
• 2 apples;
• 3 nori leaves;
• 50 gr. light mayonnaise.

Herring under a fur coat cooking method:

1. Wash the root vegetables, boil and cool. Then peel and grate.
2. First, put boiled and chopped potatoes in a salad bowl, grease with mayonnaise.
3. Next, lay out the nori leaf.
4. Apples need to be washed, grated and laid out in the next layer. Season with sauce.
5. Add the nori leaf again.
6. Cover one more nori leaf with a layer of beetroot and mayonnaise.
7. We insist the salad in the refrigerator for at least three hours. During this time, it will be saturated, and the nori will soften and acquire the desired, pleasant consistency.
8. Before serving, you can decorate the appetizer with pieces of vegetables or fruits, herbs.

Important! Unlike classic recipe, vegan "Fur coat" is rather bland, and in order to achieve the desired flavoring effect, all layers are slightly salted.

Vegan salad under a fur coat

In most cases, "Shuba" with the replacement of herring with algae has a fresh, insufficiently saturated taste, but not in this case. The presence of pickled cucumber among the components is the main distinctive feature snacks. And satisfying, and nutritious, and with a pleasant sourness, which is simply necessary for the food to be well absorbed by the body.

You will need:

• 1 beet;
• 2 potatoes;
• 2 carrots;
• 200 gr. light mayonnaise;
• 2 nori leaves;
• 3 pickles.

Herring under a fur coat in layers recipe:

1. Beets, carrots, and potatoes must be thoroughly washed and boiled. After cooking, the vegetables must be cooled, peeled and grated.
2. With the first layer we spread the potatoes, which we distribute over the dish and press down a little, grease with mayonnaise.
3. Lay out a nori sheet on the potatoes, which must be moistened with a little water, otherwise it simply will not soften.
4. Cucumbers do not need to be rubbed, it is enough to chop them into cubes with a knife. Transfer the pieces to the salad and process with the sauce.
5. Cover the cucumbers with a sheet of dried algae, which, as in the previous case, we moisten with water.
6. The next two layers also need mayonnaise processing. First, put the carrots in the salad bowl, and then the beets.
7. Put the finished salad in the refrigerator for a couple of hours.
8. Garnish with herbs or vegetable slices before serving.

Tip: beets acquire a simply extraordinary taste and aroma if the root vegetable is baked in the oven, after wrapping it in foil.

Vegan real herring under a fur coat

Fresh cucumber not a standard component of a fur coat. But in the case of inclusion in the composition of this ingredient, you can achieve special taste and incredible, refined freshness.

You will need:

• 2 beets;
• 2 carrots;
• 2 potatoes;
• 2 fresh cucumbers;
• 3 nori sheets;
• 200 gr. smoked cheese;
• 200 gr. sour cream;
• 2 tbsp. l. mustard (liquid);
• 1 tbsp. l. spices;
• 1/4 tsp salt.

Cooking herring under a fur coat:

1. All vegetables must be washed, boiled and cooled. Then peel and grate.
2. Using a blender, prepare the sauce. To this end, mix sour cream with spices, salt and mustard and beat vigorously.
3. Tear the algae into very small pieces.
4. Grate the cheese.
5. Cut the cucumbers into thin slices.
6. Put the puff salad in a suitable dish and soak each product with the prepared sour cream sauce.
7. Lay out the potato layer first. It needs to be crushed a little.
8. Place nori and thinly sliced ​​cucumbers on it.
9. Then we add carrots and cheese, which, like potatoes, are recommended to be slightly crushed with a spoon.
10. Distribute the beets on the cheese, draw a mesh of sauce and place in the refrigerator for a couple of hours.
11. Garnish with chopped herbs before serving.

Vegan herring under a fur coat

This is perhaps the most unusual of all known recipes. There are a lot of products involved in the recipe that by no means can be called standard.

You will need:

• 1 beet;
• 20 gr. lemon;
• 70 gr. Jerusalem artichoke;
• 1 sheet of nori seaweed;
• 1 carrot;
• 5 gr. pollen of flowers;
• 10 gr. parsley;
• 10 gr. green onions;
• 10 gr. olive oil;
• 50 gr. cheese;
• 30 gr. soy sprouts.

Vegan herring under a fur coat traditional recipe:

1. Wash the beets and carrots, boil and cool. Already cold, they are cleaned and crushed.
2. Grind the Jerusalem artichoke using a grater.
3. Combine carrots and Jerusalem artichoke in one container, add lemon juice to them, and if there is such a need, then also salt and pepper, but this is already a matter of taste.
4. Pour half of the cheese specified in the recipe into the carrot mixture and mix everything, then put it on a dish.
5. Chop the algae as small as possible and immerse it in water for a short time to soften it a little.
6. Only when soaked should the algae be added to the products already in the form.
7. At the next stage, we grind green onions and parsley, sprinkle with the next layer.
8. On top of the greens, place the remaining unspent cheese until this moment and cover it with a beetroot layer.
9. On top of the dish is carefully sprinkled with pollen from the flowers.
10. Naturally, the salad should be infused before serving. It is enough to stay in the refrigerator for half an hour to get the desired consistency and get an unsurpassed flavor.

Vegan "Herring under a fur coat" is an original solution for those who prefer not to eat meat and fish. In addition, salad has a huge number of beneficial properties. The low calorie content of the dish is also an important factor, which for many is of particular importance due to certain circumstances. Although algae have not yet gained popularity among the inhabitants of our country, they are increasingly used in cooking. And not in vain. Their taste, though specific, is simply amazing. And if you follow all the rules of preparation, an amazing culinary miracle that you just can't help but like. More and more people who have tried to cook the recipe for liver salad under a fur coat are becoming ardent fans of it.

Cook ! Even the simplest dish in the original serving, such as or - will decorate not only the dinner, but also the festive table!

Vegetarian Olivier

Ingredients

Ingredients

Avocado - 6 pcs.
Medium pickled cucumber - 6 pcs.
Fresh medium-sized cucumber - 6 pcs.
Medium carrots - 3 pcs.
Pear - 6 pcs.
Medium zucchini - 3 pcs.
Salad to decorate the dish - 60 g
Fresh dill - a couple of twigs
Black salt to taste
Fresh peas - 6 tbsp l.
Cashew or seed sauce - about 6 tablespoons l.

Vegan mayonnaise

Yellow flax - 30 g
Honey - 45 g
Lemon juice - 30 g
Water - 400 ml
Sea salt - 5 g
Black salt - 7 g
Sunflower seeds - 70 g
Garlic - 12 g
Grape seed oil - 550 g

A comment

We decided to rethink the traditional New Year's salad, and also - to save time on its preparation. In a traditional Olivier, all vegetables must be cooked, and in our version, everything is fresh and raw. Avocado for salad needs ripe, not tough, it should melt in your mouth. It is better to take a pear that is seasonal, ripe, but not watery. A prerequisite is that it must be fragrant. Our recipe also contains green pea, v perfect recipe it should be fresh, but as a last resort, you can take canned. Of course, its benefits are less and the taste is different.

Fruits and vegetables - avocados, cucumbers, carrots, pears and zucchini - must be peeled and cut into cubes of about 5 mm. Stir everything together and add the green peas. Grind all ingredients for the sauce and in the indicated proportions in a blender to obtain a thick, homogeneous vegan "mayonnaise". Season the salad with the sauce and place on a plate. Add salt to taste, and you can use any greens and lettuce for decoration. It should take no more than 20 minutes to cook.

Vegan herring under a fur coat

Ingredients

Pickled beets

Beets - 300 g
Water - 200 ml
Sugar - 80 g
Badian - 2 stars
Carnation - 3 inflorescences
Black Balsamic Vinegar - 70 ml

Tartare from baked vegetables

Beets - 2 pcs.
Carrots - 2 pcs.
Potatoes - 2 pcs.
Sea salt - 200 g
Eggplant - 1 pc.
Nori - 10 g
Olive oil - 50 ml
Thyme - 2 sprigs
Salt to taste

Soy milk - 100 ml
Mustard - 1 tsp
Lemon juice - 1 tsp
Vegetable oil - 100 ml

A comment

Herring under a Fur Coat - classic dish New Year's table... Instead of the herring as the key ingredient, I use eggplant. He contains a large number of minerals (phosphorus, calcium, potassium and magnesium), as well as a lot of protein, which is an important component for people who are looking for a balanced diet.

In order to give the eggplant a "sea" taste, after baking, you need to season it with seaweed. To prepare vegetable tartare - bake beets, carrots and potatoes in coarse sea salt. Thus, excess liquid will leave them and the natural taste will increase. Vegetables should be baked at 180 degrees for 30-40 minutes. Cut the eggplant in half, season with thyme, salt and olive oil... Bake at 180 degrees until tender. Peel the beets, carrots and potatoes and cut them into cubes of about 50 mm. Peel the eggplant and cut into pieces of about 1 × 2 cm, sprinkle with crushed seaweed. For pickled beets, bring all ingredients (except beets) to a boil and add beets cut into the thinnest possible slice to the marinade. Let the beets cool completely in the marinade.

For the vegan version of mayonnaise, all ingredients, except for the oil, need to be whipped in a blender and gradually pour in the oil in a very thin stream. It is better to put the oil in the freezer first, so you can get the thickest sauce possible. To assemble the salad, put the eggplant on the bottom of the plate, add "mayonnaise", then the vegetable tartare and cover it all with slices of marinated beetroot.

Root vegetable ratatouille

Olga Suzdalkina, sushf White Rabbit

Ingredients

Carrots - 250 g
Jerusalem artichoke - 250 g
Celery root - 250 g
Parsnip - 250 g
Turnip - 170 g

Pepper and tomato sauce

Thyme - 3 sprigs
Onions - 300 g
Garlic - 3 cloves
Peeled tomatoes, without core - 300 g
Bulgarian orange - 210 g

Parsnip sauce

Parsnip - 200 g
Soy milk - 400 ml
Salt - 2 g
Flower honey - 5 g
Lemon juice - 20 ml

A comment

For the seasonal version of ratatouille, I used root vegetables - turnips, parsnips, Jerusalem artichoke and celery. Parsnips, celery and Jerusalem artichoke should be baked until half cooked in foil and then cut into cubes 0.5 × 0.5 cm.

Prepare vegetables for the salad in advance. To do this, they need to be washed and cooked in a peel. Vegetables that are cooked separately from each other retain their individual flavor best. Therefore, it is advisable to boil potatoes and carrots, and even more so, boil their beets in different pans.

To make the potatoes whiter, add a little vinegar to the water after boiling, the water will boil, then reduce the heat and cook until tender.

In the oven, potatoes, carrots and beets can be baked by wrapping them in foil.

Steamed vegetables can be cooked not only in a double boiler, but also with special devices, in a microwave oven, in a multicooker or in a saucepan on the stove.

Many models of multicooker that have a steam mode come with accessories in the form of a stand and a bowl. The stand is placed on the bottom and the bowl is placed on top so that cooking takes place on two levels and in more.

The steam setting can be replaced with other suitable settings that give a long boil or set in a multi-cook program. See how it looks, and if you do not have such devices, then build something similar. For example, for the lower level, it can be a plate on an inverted bowl, etc.

Cooked and cooled potatoes, carrots and beets must be peeled.

Peel the onions too.

The seaweed that is suitable for this salad can be of different types: canned, dry, or frozen. Canned seaweed is natural in own juice, as well as in the form of a salad with various additions of other ingredients (vegetable oil, carrots, spices, etc.). Look at the composition on the can to see if you like the option.

Frozen cabbage must be thawed, then rinsed thoroughly, and then thrown into boiling water and cooked for about five minutes. After cooking, the seaweed is thrown into a colander and washed again. It is advised to cook in several stages: toss in boiling water for a few minutes, then rinse and so on 2-3 times. It is also recommended to add a little vinegar to the water to get rid of the remaining mucus.

Dry seaweed must be soaked for several hours, then rinsed, thrown into boiling water, cooked for about five minutes, discarded in a colander and rinsed again.

Overcooked seaweed not only loses beneficial features and in taste, but it does not keep its shape, but, as it were, spreads.

The easiest way to use canned seaweed is. The excess liquid must be drained from the jar. To do this, either press the cabbage with a fork and drain, or simply transfer the cabbage from the jar into a suitable sieve.

Any seaweed needs to be chopped into short pieces, because neither laying in a layer of lettuce, nor dividing it into portions later, nor eating long algae will be inconvenient.

Collect puff salad... You can grate potatoes, carrots and beets immediately in turn on a flat dish on which the salad will be served, or you can grate on an auxiliary one and then transfer to a serving one. It depends on accuracy and experience. But in both cases, you do not need to tamp the grated vegetables, let them lie in a thicker layer, so they will be soaked in the sauce better and the salad will be more effective.

If you want a salad that is perfectly flat on the edges, then use a special metal ring or a side from a split baking dish as a side barrier.

The first, i.e. the bottom layer is potatoes grated into a coarse grater. Lay the second layer of lettuce on it - this is seaweed.

Lubricating potatoes with mayonnaise - if desired, you can simply add a little vegetable oil to the seaweed. And that's how it was done.

Always takes its rightful place on festive table... This salad option without herring will appeal not only to vegetarians, but also to those who simply do not like her. As a child, I just didn't eat this wonderful dish because of her. After becoming a vegetarian, I redid the recipe and is now one of my favorite salads. Try it, delicious!

Vegetarian “fur coat” without herring

Composition:

• 800 g potatoes
• 800 g carrots
• 800 g beets
• 350 g seaweed
• 300 g of Adyghe or processed cheese
• 5 pcs of walnuts
• 250 ml sour cream
• 400 ml
• spices optional: ground black pepper, cinnamon, nutmeg, ground coriander

Recipe for vegetarian herring under a fur coat:

1. Boil potatoes, carrots and beets in "uniforms" with steam or in water.
2. When the vegetables have cooled, peel them.

   Vegetables for the preparation of a vegetarian "fur coat"

3. Now you need to grate vegetables and cheese separately. Beets and carrots are best on medium, and potatoes and cheese are best on a coarse grater.
4. Rinse the seaweed and chop finely. She perfectly replaces herring in this salad.

   Cooking herring under a fur coat
   

5. Add 2 tbsp. spoons of sour cream in carrots and beets, and in potatoes - 3-4 tbsp. l.
6. Add spices (optional) and 1 tsp each. salt:
   • in beets - a pinch of cinnamon and nutmeg
   • in carrots - 1/2 tsp. ground coriander and a pinch of black pepper
   • in potatoes and seaweed - 1/2 tsp each. asafoetida and some ground black pepper

   If you don't have any spices, it's okay, it will still turn out delicious.

7. Crush the walnut kernels.

   

8. Pour it into the beets and stir.

   Components of a vegetarian "fur coat"

9. Now all the components of the “herring under a fur coat” salad are ready for us and you can proceed directly to laying out the layers, lubricating each one. For this amount of food, a deep dish 25 cm in diameter and approx. 9 cm in height is best.
10. Put 1/2 part of the potatoes on the bottom, smooth with a spoon and brush with mayonnaise.

    The first layer of the vegetarian "fur coat"

11. Make the next layer with 1/2 part of seaweed and brush with mayonnaise as well.

    The second layer of the vegetarian "fur coat"

12. Put 1/2 part of the cheese, brush with mayonnaise.

    The third layer of the vegetarian "fur coat"

13. Make the next layer with 1/2 part carrots, greased with mayonnaise.

    The fourth layer of the vegetarian "fur coat"

14. Now put 1/2 part of the beets and also do not forget to grease it with mayonnaise.

    The fifth layer of the vegetarian "fur coat"

15. Now repeat all layers again, if the height of the dish allows.

    Vegetarian “fur coat” without herring is ready

16. It remains now to beautifully decorate and put on the festive table.

    If you like the recipe, do not miss new goodies.

    Bon Appetit!

    Juliya recipe author

The sea is in a fur coat.

I am sharing an interesting new recipe for my favorite dish.
From Wikipedia I learned that there is a vegetarian version of Herring under a fur coat. Herring is replaced by seaweed, eggs by avocado, and egg-free mayonnaise is used. I wanted to try. Armed with the remnants of seaweed (bought a week ago), half a pack of mayonnaise, Wikipedia, intuition and other ingredients, I built something very similar to a fur coat. I put it in the refrigerator to brew, took it out, tried it ... and ...

I was surprised by the taste ... harmonious ... fresh, very pleasant. Its zest is the combination of the specific aroma of kelp with the sweet and sour apple. And they add satiety to the salad boiled vegetables... I advise you to try ...

Ingredients for cooking: seaweed (kelp), apple, onion, potatoes, carrots, beets, mayonnaise, vegetable oil.

I will immediately apologize to the vegetarians, I had the usual mayonnaise. Although, it seems to me, you can try to make such a salad instead of mayonnaise with vegetable oil... Adding additional vinegar, salt, something else ...
The apple appeared in my salad because there was no avocado. And the second reason: I read on the Internet that in an ordinary fur coat (with herring), some separate layer is made with an apple.

Pre-boil potatoes, carrots and beets in a peel. Cool, peel, rub on a coarse grater.
We cut the seaweed with a knife across so that it is not so long.
Cut into cubes (or as we are used to) onion.
Last but not least, rub the apple without the peel on a coarse grater (so as not to darken).
About seaweed. I already bought it with vegetable oil, salt and vinegar (without any additives - carrots, onions, etc.). Therefore, if you have kelp without oil, then sprinkle it with oil. And vinegar. Alternatively, pickle onions in vinegar.

Lay on a flat dish in layers:
- seaweed;
- onions, greased with mayonnaise;
- an apple, grease with mayonnaise;
- potatoes, sprinkle it with vegetable oil for juiciness, then grease it with mayonnaise;
- carrots, again - mayonnaise;
- beets, grease with mayonnaise.
We put the finished salad for a couple of hours in the refrigerator.

As for the thickness of the layers, in my opinion…. Unlike classic fur coat, this salad should not be too high. The fact that he looks tall in my photo is because of the very small plate.
Kelp should not be too much so that it does not interrupt other vegetables. Pronounced specific aroma.
I rubbed the apple a little. Literally, in one layer. Apple did not dominate. Only created a pleasant contrast to the taste of kelp.
As for potatoes, it's important not to overdo it. Otherwise, it will give excessive satiety, it will be rude.

I wonder how such a salad will turn out with the addition of avocado ...?