INGREDIENTS: 2 thick salted herrings, 5 potatoes, 4 carrots, 3 beets, 1 small onion, 250 g mayonnaise, parsley and dill
- Boil vegetables until they are fork tender. Boil eggs hard.
- Peel skin from herrings, cut them along the spine, removing the bones. Cut herring meat into little pieces.
- Grind potatoes, carrots and beets. Chop the onion.
- On a big round plate place a layer of potatoes (whole portion), then spread mayonnaise evenly on top in a thin layer.
- Then make a layer of beets using 1/2 of the beets, then a layer 1/2 of the carrots,1/2 of the chopped onion and then– pieces of herring meat spreading mayonnaise evenly on top of each layer.
- Place a layer of the remaining onion, a thin layer of mayonnaise, then a layer of remaining carrots, a thin layer of mayonnaise and finally the remaining beets.
- On top pour the remaining mayonnaise.
- Let it soaked overnight.
- Decorate the dish with chopped parsley and dill.
- Serve as a salad in its own right, or as an accompaniment to a main meal.