Cheesecake herring under a fur coat

  • Level: easy
  • Total time: minimum 5 h for cooling (better 2 overnights))))
  • Yield: 1 cheesecake size 23 cm and 2 minis of 10 cm
  • This modern presentation of our festive traditional dish, which is a layered pickled herring salad that gets its name from the grated vegetables and sieved eggs that top, won me over and I was inspired to make a little cheesecake too ))))


  • 250-300 grams herring fillet
  • 1.2 kg of boiled and peeled beet roots
  • 3 boiled peeled and finely chopped eggs
  • 3 large boiled and peeled potatoes
  • 2-3 medium boiled and peeled carrots 
  • 2 shallots peeled and finally chopped
  • 100 ml of homemade mayonnaise
  • salt on taste
  • 200 g of cream cheese
  • 5 sheets of gelatin
  • for mini cheesecake instead of potatoes bottom layer use 2 slices of rye bread


  1. Cut the herring fillets into small pieces Grate potatoes and carrots.
  2. Mix mayonnaise with 50 grams of cream cheese until smooth.
  3. Grease the molds to form cheesecakes with vegetable oil. For a large cheesecake, we use two forms of 23 cm and 20 cm (the bottom is only from the shape of 23 cm), for small ones — rings of approximately 10 cm in diameter.
  4. Cooking beetroot mousse. Cut beets into pieces, blend it, mix with 150 g of cream cheese. Prepare gelatin according to the instructions — soak sheets of gelatin in a bowl of 500 ml cold water for 10 min, then heat to 60 ° C with gelatin sheets, stir until completely dissolved and mix with beet-cheese mass until smooth with a blender, season with salt to taste.
  5. For a small cheesecake, layer the rye bread with a little mayonnaise, then layer of chopped shallots, a layer of herring, a layer of chopped eggs, again a thin layer of mayonnaise, a layer of grated carrots, and a layer of beetroot mousse on top. Leave for setting for at least 3 hours in a fridge, and preferably overnight, before removing the form, walk along the edge with a sharp knife!
  6. For a large cheesecake, lay all ingredients out. First, grated potatoes, a layer of mayonnaise, chopped shallots, herring, finely chopped eggs, mayonnaise and grated carrots. Put in the refrigerator for freezing at least 2 hours (preferably overnight). ☝ Thus we cook the beetroot mousse the next day!
  7. Before removing the small mold of 20 cm, walk along the edge with a sharp knife, remove the molding ring and pour the beetroot mousse evenly on top of the larger diameter mold. Put to freeze in the refrigerator for at least 3 hours, or preferably overnight!