Herring Under a Fur Coat

Steps

1. 1
   Scrub the potatoes, carrots and beetroot and boil them in their skins: the beetroot in a separate pot for 50–60 minutes, the potatoes and carrots for 20–25 minutes, until a knife goes in easily. Hard-boil the eggs for 10 minutes. Let everything cool completely, then peel.
2. 2
   Cut the herring into 5 mm dice, removing any bones, and chop the onion finely.
3. 3
   Grate the potatoes, carrots, eggs and beetroot coarsely, each into its own bowl.
4. 4
   On a flat serving dish or inside a 20 cm ring, spread the herring in an even layer and scatter the onion over it. Cover with the potato and spread with a thin layer of mayonnaise.
5. 5
   Add the carrot and another thin layer of mayonnaise, then the egg and more mayonnaise. Finish with the beetroot and spread the remaining mayonnaise over the top and sides, where the beetroot will tint it pink.
6. 6
   Do not press the layers down — just level each one with a spoon so the salad stays light. Refrigerate for at least 6 hours, ideally overnight, so it settles and cuts into clean slices.