herring under the fur, to my way of course! 
A promise is due. I keep in the theme of pink to bring you a recipe Russian tasted and appreciated in a Russian restaurant and bio Grenoble. I found several recipes on the web that I obviously adapted a little. It is a cold appetizer. His name, Shuba or "herring under fur coat her," recalls herring hidden under shredded vegetables, including beets. Grated vegetables (potato, carrot and beet) and the sauce (mayo or yogurt) provide the basis for the recipe while herring and shallot is very pleasant this dish, you can consume with a small glass vodka!
For the presentation I made several tests: in a shallow dish in a small pan and Charlotte in a cake pan ... I let you see the pictures to your choice. For the charlotte mold and the cake pan, so I mounted the layers "in reverse" because I presented the dish in the mold release! Several recipes are available on the web, here I give you mine. A substantial change: I replaced the mayonnaise with yogurt sauce.
Caution: this recipe can be prepared in advance, so that the vegetables have time to soak up the sauce and the flavors of the herring spread well in all layers. A plan so the day before serving.
Serves 8 slices, mounted in a loaf pan.
Ingredients: 2 large beets
4 carrots 4 potatoes 3 shallots
2 eggs 200 g of sweet smoked herring
1 lemon a little oil (sunflower bio) yoghurt
4
salt, pepper
Step 1: cook and prepare different ingredients:
Cook beets (30 minutes in a pressure cooker)
Cook carrots and peeled potatoes (30 minutes to steam)
Caution: do not try to cook all the vegetables at the risk of up with carrots and purple pdt!
Cook the eggs
Cut herring fillets into small cubes, sprinkle with lemon juice and a
little oil Cut the eggs into small pieces and mix with herring
Mince shallots
Once the vegetables cooked, let cool, peel beets
The grate and store in separate containers
Warning: j ' I tried once (and only one) grate the potatoes in a food, it was a disaster: the potato has turned into glue! I recommend you grate them by hand (grated carrot, large grid), it works very well.
yogurt sauce (or mayonnaise for the purists): I used 2
sheep yoghurt and yoghurt 2 Greek for creamy and melting. See for yourself according to your preferences or ingredients that are in the fridge. It is important that the sauce should be creamy, and it takes a good amount.
I mixed the chopped shallots to the sauce with yogurt and seasoned (salt + pepper).
If my explanations are good, you must have before you different containers:
- grated potatoes
-
grated carrots - grated beets
- blending herring / lemon / oil / boiled egg
- the yogurt sauce
Ok? We are ready for assembly.
Assembly:
Dressing the bottom of loaf pan with plastic wrap (essential for the release). Assemble the layers as follows (remember that the layers are mounted "upside down" for a presentation unmolded). Following layer will rise 2 times for a nice visual effect. While distributing the layers and pack a bit:
- a good dose of yogurt sauce
- half the grated beets (less if the beets were really big)
- half of batter
herring - the yogurt sauce
- half the grated carrots
- half the grated potatoes
- a good dose of yogurt sauce and taken up
:
- the rest of the beets (if there is not too much)
- the rest of
herring - the yogurt sauce
- the rest of the grated carrots
- the remaining grated
pdt - the rest of the yogurt sauce
Cover with plastic wrap, place a weight on the preparation. Personally I used a flat cake on which I put a few bricks of cream before baking - finally put in the fridge - at least for the night.
Before serving, remove plastic wrap from the top, turn out onto serving plate and remove the cling film that coats the Shuba. Tadam! Then carefully cut of slices and serve with a pie server.
For a different mount Shuba in a charlotte mold having previously covered the walls of the mold with thin slices of beets. Very nice visual effect! During my test, I have ridden only once the different layers (small mold).
