Сельдь под Шубой — Herring Under a Fur Coat

A showpiece Russian layered salad — salted herring at the bottom, then onions, boiled potatoes, carrots,
and finally grated beets, each layer bound together with mayonnaise. The beet layer gives the dish its
brilliant magenta exterior (the "fur coat") and its striking appearance on a holiday table.

FASTING LEVEL: Non-Fasting (mayonnaise with eggs, salted herring, hard-boiled eggs)

SERVINGS: 8
TIME: 1 hour active (plus 4 hours chilling)

INGREDIENTS:
- 2 fillets (about 300 g total) of salted herring (from a jar, in oil)
- 3 medium potatoes
- 3 medium beets
- 2 large carrots
- 3 hard-boiled eggs
- 1 medium red onion, finely diced
- 300 g mayonnaise
- 1 tablespoon Dijon mustard
- Salt and black pepper
- Fresh dill, for garnish

METHOD:
1. Boil potatoes, beets, and carrots separately in salted water until fork-tender. Cool completely, then peel. (Boil beets longest, 45-60 minutes; carrots and potatoes about 25 minutes.)
2. Drain the herring fillets and pat dry. Dice into small cubes (about 5 mm).
3. Grate potatoes, beets, carrots, and egg whites separately on a coarse grater. Mash egg yolks with a fork. Keep all ingredients separate.
4. Mix mayonnaise with mustard.
5. Assemble in a glass trifle dish or flat platter (so layers show):
Layer 1: diced herring spread in an even layer
Layer 2: diced red onion
Layer 3: grated potatoes — sprinkle with a pinch of salt
Layer 4: a thin spread of mayonnaise
Layer 5: grated carrots
Layer 6: mashed egg yolks
Layer 7: grated egg whites
Layer 8: another thin spread of mayonnaise
Layer 9: grated beets (this is the "fur coat")
Layer 10: a final generous coating of mayonnaise, smoothed over the top
6. Refrigerate for at least 4 hours (overnight is best) to let flavours meld and the salad set.
7. Before serving, garnish with sprigs of fresh dill. Serve cold, cutting wedges like a cake.

NOTES:
- This salad is traditional for New Year's and other winter holidays but appears regularly on Paschal tables as well.
- Homemade mayonnaise is miles better than jarred. Whisk 2 egg yolks, 1 teaspoon mustard, 1 teaspoon vinegar, salt; drizzle in 250 ml neutral oil to emulsify.
- The salad MUST rest overnight. Freshly-made it tastes like its parts; a day later it tastes like one thing.
- Use a glass bowl or clear trifle dish — the layers are half the point.

NUTRITION (per serving, approximate):
Calories: 380 | Protein: 14 g | Carbohydrates: 24 g | Fat: 26 g | Fibre: 4 g