Herring and Vegetable Roll

Ingredients

4 beets

4 carrots

3 potatoes

2 eggs

1 herring

1 onion

100 g mayonnaise

Salt

Cook all vegetables the day before and chill thoroughly (2-3 hours in the refrigerator). Fillet the herring, remove as many bones as possible, and dice finely.

Finely chop the onion and mix with the chopped herring. Peel the vegetables and grate them finely.

Peel the eggs and grate them finely. Squeeze the grated beets and spread them in a layer on plastic wrap. Season with salt. Cover with plastic wrap or a bag and press lightly.

Add carrots to the beets. The carrot layer should be slightly smaller (usually narrower) than the beet layer. Season with salt, cover with a plastic bag, and compact it slightly. Spread with mayonnaise.

Place a layer of grated potatoes on top of the carrots. It should also be slightly smaller than the previous carrot layer. Season with salt, compact it, and spread with mayonnaise.

Place a layer of egg on top of the potatoes, which should also be slightly smaller than the previous potato layer. Salt, compact it, and spread with mayonnaise. Place a mound of herring and onion in the center. Roll everything up, crimping the edges.

Transfer to a serving platter and remove the plastic wrap. Garnish the roll with parsley leaves immediately after assembly and refrigerate for 2-3 hours. Decorate with mayonnaise flowers before serving.

Bon appétit!