Russian Herring Under a Fur Coat (Shuba Salad)

Boil the potatoes, carrots and beetroot.

Leave the vegetables to cool, then grate them coarsely.

Chop the onion very finely.

Cut the herring into small cubes as well.

Spread a layer of grated potato and coat it with mayonnaise.

Add a layer of herring and spread mayonnaise over it.

Cover with the onion and another layer of mayonnaise.

Grate the hard-boiled egg whites over the salad and spread with mayonnaise.

Add the grated carrots and cover with mayonnaise.

Cover with the grated beetroot and another layer of mayonnaise.

Grate the cooked egg yolks over the salad and garnish with parsley or dill.

Cover the salad with cling film and refrigerate for a few hours before serving. It can be kept in the refrigerator for up to 3 days.