Herring under a fur coat

Boil the potatoes, carrots and beets in their skins until tender: about 30 minutes for the potatoes and carrots, about an hour for the beets. Hard-boil the eggs for 10 minutes.

Let the vegetables and eggs cool completely, then peel them.

Check the fillets for bones and cut into small dice. Chop the onion very finely.

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

On a flat platter or in a ring mold, layer the herring with the onion, then the potatoes, carrots, eggs and beets. Spread a thin layer of mayonnaise over every layer except the herring, and cover the top completely.

Refrigerate the salad so the layers soak through, and serve chilled. Done!

The salad needs at least 2 hours in the fridge, ideally overnight. Eat it within 24 hours.