Herring Under Fur Coat

Ingredients

• 2 pcs Potato
• 1 pcs Beet
• 1 pcs Carrot
• 2 pcs Egg
• 180 g Salted Herring Fillets
• 1 pcs Red Onion
• 4 tbsp Mayonnaise
• 2 tbsp Sour Cream
• 4 pcs Dill
• 0.25 tsp Black Pepper
• 1.25 tsp Kosher Salt

Method

1. Place {potato}, {beet}, and {carrot} in a saucepan of cold salted water over medium heat. Bring to a gentle boil, then cook until tender and a knife slides in easily. Drain well so the layers stay neat.
2. Place {egg} in a small saucepan, cover with water, and bring to a boil over medium heat. Lower to a gentle simmer until firm, then cool under cold water and peel.
3. Finely dice {red_onion} and {salted_herring_fillets}. Coarsely grate the cooked {potato}, {beet}, {carrot}, and {egg}. Stir {mayonnaise} with {sour_cream}, a pinch of {kosher_salt}, and {black_pepper} until smooth. Chop {dill} finely.
4. On a chilled plate or in a ring mold, layer {potato}, then {salted_herring_fillets}, {red_onion}, {carrot}, and {beet}, seasoning each vegetable layer lightly with {kosher_salt}. Spread the {mayonnaise} and {sour_cream} dressing between and over the layers for a tidy, even coat.
5. Refrigerate the layered salad until set and the flavors meld into a clean, savory slice.
6. Top with grated {egg}, scatter over {dill}, and finish with a light dusting of {black_pepper} for freshness and contrast.