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: Grate the vegetables

   Peel the vegetables and eggs. Coarsely grate the potatoes, carrots, eggs and beets into separate bowls. 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.