Layered Herring and Beet Salad

Method

1. 01

   Step 1: Cook the vegetables

   Wrap the beets in foil and roast at 200°C (400°F) for 60–70 minutes until tender. Boil the unpeeled potatoes and carrots in salted water for 20–25 minutes and the eggs for 10 minutes. Cool everything completely — warm vegetables turn to mush on a grater.

2. 02

   Step 2: Prep the herring

   Run your fingers over the fillets and pull out any small bones. Cut the herring into 1 cm cubes and chop the onion very finely.

3. 03

   Step 3: Shred the vegetables

   Peel the vegetables and eggs. Shred the potatoes, carrots, eggs and beets in a food processor with the grating disc, or coarsely grate them, each into its own bowl. Gently squeeze the beets so their juice doesn't soak the lower layers.

4. 04

   Step 4: Build the base

   Set a 20 cm ring on a flat platter. Spread the herring in an even layer, scatter over the onion, then add the potato loosely without pressing. Season the potato lightly with salt and spread with a thin layer of mayonnaise.

5. 05

   Step 5: Add the middle layers

   Add the carrot and a little mayonnaise, then the eggs and a little more. Piping the mayonnaise from a bag with the corner snipped off, then smoothing with a spoon, keeps the layers thin and even.

6. 06

   Step 6: Finish with beets

   Spread the beets on top, level them and cover with the remaining mayonnaise like icing. Don't worry if the mayonnaise layers seem thin — the beets and carrots bring plenty of moisture.

7. 07

   Step 7: Chill and unmould

   Cover with cling film and refrigerate for at least 4 hours, ideally overnight. To serve, run a knife around the inside of the ring and lift it off carefully.

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