Cooking the filling. Grate processed cheese and eggs on a fine grater. Add butter softened at room temperature to them, mix well.
If the herring is not very salty, add salt and pepper. Set aside the third part of the mixture by adding finely chopped greens to it. To the remaining part of the mixture add boiled beets, grated on a fine grater, and mix well.
Assembly of a fur coat in a fur coat .
Cut the baguette along from one side so that it opens well (like a chest). With a spoon and hand, remove the crumb, leaving the walls of the baguette about 1 cm thick. Coat the baguette inside with beetroot mixture, evenly distributing the layer on the walls.
On top of the beetroot layer inside the baguette, place the layer with greens evenly. You can add chopped green onions. Then, near the uncut side, put the gherkins in a line, and put the herring fillet next to it.
The surface of the walls along the cut line of the loaf is lightly greased with butter, close the loaf, carefully aligning the edges, tightly wrap with cling film in several revolutions.
If this is done carefully, then the incision is glued so that it cannot be detected. We place for 3 hours in the refrigerator. Before serving, remove the film, cut into slices about 1 cm thick and put the slices on a dish.
A fur coat in a fur coat is not only a very tasty and rich snack, but it also looks very nice on any holiday table. This appetizer is quite satisfying as it is cooked in a loaf, it is convenient to serve. The preparation itself is not too complicated, the main thing is to follow all the points of preparation.