Herring under a Fur Coat Roll Salad

Ingredients

4 Beets

4 Carrots

3 Potatoes

2 Eggs

1 Herring

1 Onion

100g Mayonnaise

Salt

Boil all vegetables in their skins 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 sliced 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. Place the carrots on top of the beets.

 

The carrot layer should be slightly smaller (usually narrower) than the beetroot 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. Season with salt, compact it, and spread with mayonnaise. Arrange the herring and onion in a mounded strip in the center.



Roll everything into a roll. Crimp the edges.



Wrap the roll in plastic wrap and refrigerate for 2-3 hours, or better yet, overnight, to let it set. Transfer to a serving platter and remove the plastic wrap. Decorate as desired.



Bon appétit!