Herring Under a Fur Coat

1. 1 Salted herring filletpack 250 g ≈ $4.50 80 g
2. 2 Potatoes≈ $2.15 per kg 100 g
3. 3 Carrots≈ $1.50 per kg 60 g
4. 4 Beetroot≈ $2.50 per kg 120 g
5. 5 Eggspack 10 pcs ≈ $1.89 1 pcs
6. 6 Onions≈ $1.60 per kg 20 g
7. 7 Mayonnaise 35 g
8. 8 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare the vegetables: peel the potatoes² and boil in their skins for 20–25 minutes until tender, then cool; peel the beets⁴ and boil 40–50 minutes until tender, then cool; peel the carrots³ and boil 15–20 minutes until tender, then cool; hard‑boil the eggs⁵ for 9–12 minutes, cool and peel; grate all ingredients separately on a coarse grater; wash your hands and utensils before starting.

2. Line a flat plate with the layered dish and evenly distribute the chopped herring (0.5–1 cm cubes) on the bottom using a spatula; gently level the layer.

3. Top with a layer of finely chopped onion⁶, then evenly spread a layer of grated potato² mass and cover with a thin layer of mayonnaise, smoothing it.

4. Add a layer of grated carrot³, then cover with mayonnaise and smooth; adjust the mayonnaise amount so the layers aren’t too wet.

5. Add a layer of grated beet⁴, then cover with mayonnaise and smooth; spread mayonnaise evenly over the surface.

6. Top with the remaining mayonnaise, refrigerate for at least 3 hours (best overnight); serve cold, garnish with greens if desired, and pair with white or black bread.