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Christmas Herring under a Blanket of Beets and Horseradish - photo 1
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Christmas Herring under a Blanket of Beets and Horseradish

Christmas Appetizers Regional Cuisine for Christmas Eve Fish dishes 90 min Easy 4 wyświetleń ~33.08 PLN - (0)
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Description

This is a classic yet festive layered salad that is a gem in the crown of Polish regional cuisine, especially during the Christmas Eve dinner. This dish is a variation on the popular 'herring under a fur coat', but in this version, the main focus is on bold, local flavors. The sweetness and earthy aroma of cooked beets perfectly complement the sharp, penetrating taste of freshly grated horseradish, creating an unforgettable duet. Salty, pickled herring fillets provide a solid base, while the additional layers of cooked potatoes, eggs, and sour apple add complexity and richness of texture to the salad. The whole is bound together by a creamy mayonnaise-horseradish sauce that softens and simultaneously highlights the character of each ingredient. Served in a transparent dish, the salad delights not only with its taste but also with its appearance, showcasing beautiful, colorful layers. It is the perfect cold appetizer that wonderfully starts a festive dinner.

Składniki (13)

Servings:
6
  • Filety śledziowe a'la matjas w oleju 400 g
  • Beets 500 g
  • Potatoes 3 szt.
  • Eggs 4 szt.
  • Red onion 100 g
  • Apple 1 szt.
  • Mayonnaise 200 g
  • Grated horseradish 30 g
  • Apple cider vinegar 15 ml
  • sugar 5 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • ✨ Opcjonalne
  • Fresh dill 0.8 pęczek
💰 Szacowany koszt dania: ~33.08 PLN (5.51 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and eggs

1

Thoroughly wash the beets and potatoes, but do not peel them. Place them in two separate pots, cover with cold water so that they are completely submerged, and add half a teaspoon of salt to each pot. Cook over medium heat until tender. The potatoes will be ready in about 20-25 minutes, and the beets in 40-60 minutes, depending on their size. To check if they are done, pierce them with a fork or a sharp knife – it should go in smoothly, without resistance. Drain the vegetables and set aside to cool completely. Once cold, peel the vegetables.

Ingredients: Beets, Potatoes, Salt
Cooking vegetables with their skins (in 'jackets') helps retain more flavor, color, and nutrients. Remember not to overcook the potatoes, as they will turn into mush. It's best to prepare the vegetables a day in advance so they have time to cool properly.
2

Place the eggs in a small pot, cover with cold water, and bring to a boil. Once the water is boiling, reduce the heat and cook for 9-10 minutes to achieve a perfectly hard yolk. After cooking, immediately cover the eggs with very cold water and let them sit for a few minutes. This trick will make the shell come off more easily. Peel the eggs and set aside.

Ingredients: Eggs
Use a timer to accurately measure the cooking time of the eggs. A thermal shock (pouring cold water) stops the cooking process and prevents the formation of an unsightly gray ring around the yolk.

Preparation of ingredients for layers

3

Remove the herring fillets from the oil and dry them with a paper towel. Place them on a cutting board and cut into small cubes about 1 cm on each side. Peel the red onion and also chop it into very small cubes. In a small bowl, mix the chopped herring with the onion.

Ingredients: Filety śledziowe a'la matjas w oleju, Red onion
Use a sharp knife to precisely chop the ingredients. If you want the onion to have a milder flavor, you can pour boiling water over it in a sieve after chopping or soak it in cold water for 10 minutes, then dry it well.
4

Prepare four separate bowls. Grate the cooled and peeled potatoes into the first bowl using a coarse grater. Grate the cooked eggs in the same way into the second bowl. Grate the peeled and cored apple into the third bowl. Grate the cooled and peeled beets into the fourth bowl.

Ingredients: Potatoes, Eggs, Apple, Beets
Use a grater with large holes to give the layers a noticeable texture. Keeping each ingredient in a separate bowl is key to maintaining the clarity of the layers and colors in the final salad.

Preparation of horseradish sauce

5

In a medium bowl, combine mayonnaise with grated horseradish. Start with two tablespoons of horseradish, mix, and taste. If you prefer spicier flavors, add more horseradish. Season the sauce with a pinch of salt and freshly ground pepper. Mix everything thoroughly with a spoon or whisk until the sauce is smooth and uniform.

Ingredients: Mayonnaise, Grated horseradish, Salt, Pieprz czarny świeżo mielony
The spiciness of the horseradish can vary, so always add it gradually and taste the sauce. A well-seasoned sauce is the key to the flavor of the entire salad.

Layering the salad

6

Prepare a large, transparent salad bowl or a glass dish with a capacity of about 2 liters. Evenly spread the first layer at the bottom of the dish: the mixed herring with onion. Gently press down with a spoon to make the layer compact.

Ingredients: Filety śledziowe a'la matjas w oleju, Red onion
Using a glass dish is very important, as it beautifully showcases the colorful layers of the salad, which is its main decoration.
7

On the layer of herring, spread the grated potatoes evenly over the entire surface. Spread a thin layer (about 2-3 tablespoons) of the prepared mayonnaise-horseradish sauce over the potato layer. Then, add a layer of grated apple and gently smooth it out.

Ingredients: Potatoes, Apple, Mayonnaise, Grated horseradish
Spread the sauce gently using the back of a spoon or a small spatula to avoid mixing it with the layer below. A thin layer of sauce between the layers helps them stick together and moistens the ingredients.
8

Spread a layer of grated eggs on the apple. Smooth it out and spread a slightly thicker layer of mayonnaise-horseradish sauce (about 3-4 tablespoons).

Ingredients: Eggs, Mayonnaise, Grated horseradish
Make sure that each layer reaches the edges of the dish so that the salad looks aesthetically pleasing when cut.
9

In a bowl with grated beets, add apple cider vinegar, sugar, and a pinch of salt and pepper. Mix thoroughly to combine the flavors. Layer the prepared beets as the final layer on the salad. Spread the remaining mayonnaise-horseradish sauce on top and smooth it out evenly, creating a smooth 'blanket'.

Ingredients: Beets, Apple cider vinegar, sugar, Salt, Pieprz czarny świeżo mielony, Mayonnaise, Grated horseradish
Seasoning the beets before adding them to the salad is key – this way, the final layer will have a bold, balanced flavor, not just the sweetness of the beet.

Cooling and Decoration

10

Cover the bowl with the salad with plastic wrap and place it in the refrigerator for at least 4-6 hours, preferably overnight. Chilling is essential for the flavors of all the layers to 'meld' and combine into a harmonious whole.

Don't skip this step! The herring under a fur coat tastes definitely best the next day. Rushing is not advisable here.
11

Just before serving, take the salad out of the fridge. If you are using optional dill, chop it finely and sprinkle it on top of the salad to create an aesthetic decoration. Serve the salad chilled.

Ingredients: Fresh dill
You can also decorate the salad with dollops of mayonnaise, slices of hard-boiled egg, or sprigs of parsley. Creativity is welcome!

Fun Fact

💡

Herring is one of the dishes that must be present on the Polish Christmas Eve table. It symbolizes fasting and anticipation. Layered salads, popular in Eastern European cuisines, are often interpreted symbolically - each layer represents a different element of life or nature, together creating a rich and complex whole.

Best for

Wigilia Przyjęcia rodzinne Święta Wielkanocne Sylwester

Tips

🍽️ Serving

Serve the salad chilled, directly from the refrigerator. It is best to serve it with a large spoon or spatula, trying to scoop all the layers at once. It tastes great as an appetizer served with a slice of fresh, dark sourdough bread or pumpernickel.

🥡 Storage

Store the salad in the refrigerator, tightly covered with plastic wrap, for up to 3 days. With each passing day, its flavor becomes deeper and more complex. The salad is not suitable for freezing.

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