Layered Shuba Salad with Salted Herring and Beets

What you need

• 300 g (10 oz) salted herring fillets, skinned and boned
• 1 small onion, finely chopped
• 1 tbsp white vinegar
• 3 medium potatoes, about 400 g (14 oz)
• 2 medium carrots, about 200 g (7 oz)
• 3 medium beets, about 450 g (1 lb)
• 3 large eggs
• 250 g (1 cup) mayonnaise

Method

Restated from the original video

1. 1

   Scrub the beets and boil them whole in a pot of water until a knife slides in easily, 50-60 min.

2. 2

   In another pot, boil the potatoes and carrots in their skins until tender, 20-30 min.

3. 3

   Boil the eggs for 10 min, then cool them in cold water.

4. 4

   Let all the vegetables cool completely, then peel them and the eggs.

5. 5

   Toss the onion with the vinegar and 2 tbsp water, leave for 10 min, then drain.

6. 6

   Cut the herring into 1 cm pieces, checking for stray bones.

7. 7

   Spread the herring over the base of a 20 cm (8 in) dish or a ring set on a plate. Scatter the onion on top and cover with a thin layer of mayonnaise.

8. 8

   Coarsely grate the potatoes over the onion, press down lightly and spread with mayonnaise.

9. 9

   Grate the carrots on top and add another thin coat of mayonnaise.

10. 10

    Grate the eggs over the carrots and spread with mayonnaise again.

11. 11

    Grate the beets over the top and cover them with the rest of the mayonnaise, smoothing it out to the edges.

12. 12

    Chill for at least 2 hours so the layers soak and firm up. Serve cold, cutting down through every layer.

Imported from ovkuse.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.