Herring under a fur coat with egg layers

4 servings
5 hours 50 min

Potatoes, beets, my carrots, put them in a saucepan, send them to the heat, boil them until completely ready. Then drain the water, let the vegetables cool, then peel and grate in different bowls. We also boil the eggs hard-boiled, cool in cold water, peel, separate the proteins from the yolks, and rub them on a grater (only fine) in different saucers. We clean the herring from the insides and bones, and also remove the skin. Cut the clean fillet into small cubes. Peel the onions, cut them with cubes. Dill mine, cut very finely. Combine herring with onions and dill, mix. And now we choose small identical pials, line them with cling film and start forming fur coats: with the first layer we lay out beets, a little salt, lubricate them with mayonnaise, then a layer of carrots, salt, mayonnaise, and now a layer of herring and onions, mayonnaise and a finish layer of potatoes. The layers are salty to taste, the main thing in this matter is not to overdo it, the same applies to mayonnaise: do not put too much so that the salad does not "swim, " everything should be in moderation. We send the pials to the refrigerator for about 4 hours, after which you can serve the fur coat on the table. So, we choose a flat dish, gently turn the piano on it, even more carefully remove the cling film. That's how beautiful! But there is more to come. Grease the surface of beets with mayonnaise, decorate with grated proteins and yolks, a sprig of parsley. Now you can serve salad on the table. Guests will be delighted!