Shuba salad

Ingredients:

• 200-300g herring fillet
• 1 brown onion, finely chopped
• 2 large potatoes, skin on and boiled
• 2 large beetroot, skin on, boiled or roasted
• 1 medium carrot, skin on and boiled
• 1-2 hard-boiled eggs, chopped or grated, optional

Dressing:

2-3 Tbsp mayonnaise or as much as you like
salt, pepper to taste

Garnish:
dill, parsley or chives, optional

Preparation method:

1. You can spread the dressing with a tablespoon, or use a piping bag.
2. Drain any liquid from herring. Cut herring fillet into small cubes. Make the first layer – arrange herring on a serving plate. Spread onion on herring.
3. Peel vegetables and coarsely grate or finely chop.
4. Arrange a layer of potatoes. Cover with dressing. Also you can make potatoes the very first layer, if desired.
5. Spread eggs, if using, and lightly cover with dressing. Also you can top finished salad with eggs.
6. Arrange a layer of carrot. Cover with dressing.
7. Finish with a layer of beet. You can only top with grated beetroot, or completely cover the salad. Spread evenly some dressing.
8. Garnish with chopped dill or chives, if desired.

The salad becomes much better if you refrigerate it overnight (cover the salad with a foil) or for a few hours.