Classic herring under a fur coat roll

8 servings
12 hours 20 min


1. Boil beets, carrots and potatoes until tender, peel, grate separately. Put the beets on the gauze, folded in two layers, squeeze out the excess moisture.

2. Boil the eggs hard-boiled, peel from the shell, and rub on a fine grater.

3. Peel the herring, remove the bones, cut the fillet into slices.

4. Peel the onions, finely chop, combine with herring, mix.

5. Place cling film on the bamboo mat, then spread the beetroot in an even rectangle, compact the layer with a silicone spatula, salt, cover with a piece of foil and walk over the beetroot with your palm to compress the layer as much as possible.

6. Next, lay out the carrots (the layer should be a little beetroot in width, and proportionate in length), carefully distribute, compress, brush with mayonnaise.

7. Now the potatoes follow, put a little carrot already, cover with foil, compact with palms, salt a little and rinse with mayonnaise.

8. Spread the eggs over the potato layer (also narrower in width), compress, cover with mayonnaise, on top of which lay herring with a narrow slide.

9. Lift one edge of the bamboo mat and carefully connect to the second edge, while the edge of the roll is superimposed on the other, roll up the mat, seal the roll on all sides. Then remove the mat, the roll remains in cling film, in this form and send it to the refrigerator for the night. In the morning, you can serve the salad on a platter: put the roll seam down, carefully remove the cling film. Decorate to your liking and desire: ) Have a pleasant appetite!