A delightful and colorful layered salad featuring herring, vegetables, and a creamy dressing.
Boil the potatoes, carrots, and beets in a medium pot until tender. Cool them completely.
Boiling the vegetables with their skins on helps retain their nutrients and flavor.
Hard-boil the eggs, then cool and peel them.
Place the boiled eggs in cold water immediately to make peeling easier.
Soak the herring fillets in milk in the refrigerator for 2 hours. Rinse and pat dry.
Soaking the herring in milk helps to mellow its flavor.
Slice the herring into bite-sized pieces and arrange them on the serving dish.
Ensure the pieces are evenly sized for a uniform layer.
Finely chop the red onion and spread it over the herring.
Rinse the chopped onion under cold water to reduce its sharpness.
Grate the potatoes and layer them over the onion. Spread a thin layer of mayonnaise.
Use a light hand with the mayonnaise to avoid overpowering the flavors.
Grate the carrots and layer them over the potatoes. Add another thin layer of mayonnaise.
Ensure the layers are even for a visually appealing presentation.
Grate the beets and layer them over the carrots. Spread a final thin layer of mayonnaise.
Beets can stain; use gloves to avoid coloring your hands.
Grate the eggs and sprinkle them over the top as a garnish.
Reserve some egg yolk to sprinkle on top for a pop of color.
Refrigerate the salad for at least 1 hour before serving.
Chilling allows the flavors to meld together beautifully.
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