Classic herring under a fur coat roll

1. Boil beets, carrots and potatoes until tender, peel, grate on a fine grater separately. Put the beets on cheesecloth folded in two layers, squeeze out excess moisture.

2. Hard-boiled eggs, peel from the shell, also grate on a fine grater.

3. Peel the herring, remove the bones, cut the fillet into slices.

4. Peel the onion, chop finely, combine with herring, mix.

5. Put a food wrap on a bamboo mat, then spread the beetroot in an even rectangle, tamp the layer with a silicone spatula, add salt, cover with a piece of foil and walk over the beetroot with your palm to seal the layer as much as possible.

6. Next, lay out the carrots (the width of the layer should be slightly narrower than beetroot, and the length is proportional), carefully distribute, tamp, smear with mayonnaise.

7. Now the potatoes follow, put a little carrot on it, cover with foil, seal with the palms of your hands, add a little salt and smear with mayonnaise.

8. Spread the eggs over the potato layer (also narrower in width), tamp, cover with mayonnaise, on top of which lay out the herring in a narrow slide.

9. Lift one edge of the bamboo mat and gently connect it with the second edge, while the edge of the roll is superimposed on the other, roll up the mat, seal the roll from all sides. Then remove the mat, the roll remains in the food film, in this form and send it to the refrigerator overnight.

In the morning, you can serve the salad on a platter: lay the roll seam down, carefully remove the cling film. Decorate according to your taste and desire:)

Bon appetit!