Russian traditional salad “herring under a fur coat”

By Kira Trussova

Note from Kira: This amazing salad is on the tables of almost all families in Russia and Kazakhstan in New Year’s Day!  I don’t remember any celebration days without this salad.  This raw version is even better than the traditional one with fish, eggs, and potatoes.  It also tastes like fish inside but there is no fish of course!  With the first bite, you feel like it is melting in your mouth because the texture is very soft and moist.  I love to eat it this salad the day after it sets-up in the fridge.






Raw Mayonnaise

200 g soaked cashew (or pili, macadami, pine, or other white nuts)

1 tsp. ground mustard seeds

1 TBS olive oli

1 TBS liquid aminos or more salt

Himalayan or hight mineral salt to taste



1 small fresh beet (1/2 cup), peeled and grated

1 medium fresh carrot (1/2 cup), peeled and grated

1/2 red onion (1/4 cup), peeled and chopped

1/2 avocado (1/2 cup), peeled and chopped

2-3 champignons, peeled and chopped

3-4 raw nori sheets, grounded




1. Place all ingredients in a high-powered blender.  Blend until completely smooth.

2. Store in the refrigerator.  This can be stored for up to 7 days.


Salad Assembly

1. Make the “herring under a fur coat” using a ring mold (12 cm x 7 cm) by putting layers of chopped mushrooms, then raw mayonnaise, then nori sheets, and then onions and avocado.

2. Add another layer of mayonnaise topped with nori sheets and carrots.

3. Then add a 3rd layer of mayonnaise, this time top it with beets.

4. Cover with another mayonnaise layer and sprinkle ground nori on top.

5. Place in the refrigerator and let set-up for an hour.

6. Remove from the mold.  Serve!




Twenty three year old raw food chef Kira Trussova from Kazakhstan has always enjoyed making healthy and delicious meals for her family.  Being a vegetarian for more than 12 years, she felt she was ready to move on to something healthier.  “I wanted to be healthier and explore new things in my life.”  That was when she began to eat only raw food.  Later she found out that she needed more knowledge in proper nourishment, detox, fasting, and raw food preparation which led her to attend Pure Joy Culinary Academy in 2014.  “PJCA satisfied all my demands!”

After the chef training with Elaina Love, Kira explored the real art of raw food and the best way to nourish her body.  In 2015, with big support from her father, she opened the firm Raw Joy – High Vibe Food for Your Soul – where she runs a mini shop in a sports club and provides raw food workshops and food delivery service.

She loves to create new raw desserts and raw fast food while staying healthy and in good shape.  “I don’t have to sacrifice my desire to eat burgers and chocolates in order to always be ready for the summer season!”


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