Shuba (Herring Under Coat)

Boil eggs; wash and boil potatoes, carrots and beets until tender. Do not peel the veggies before boiling. If you don’t want the potatoes and carrots to turn red, boil the beets in a separate pot.

After the veggies cool down, peel and grate them coarsely into separate bowls. Dice the eggs. Peel, core and dice the apple. Dice the onion.

Drain the herring fillets and cut them into small cubes. The herring shouldn’t be very salty. If it is, soak it in milk for 2-3 hours before cutting.

Then start layering the ingredients into a deep dish. Evenly coat each layer with mayonnaise, except the herring and onion layers.

Layers:

1/2 potatoes, mayonnaise
carrots, mayonnaise
herring, no mayonnaise
onion, no mayonnaise
apple, mayonnaise
eggs, mayonnaise
rest of the potatoes, mayonnaise
3/4 of beets, mayonnaise

Sprinkle with the rest of the beets, but don’t coat with mayonnaise. Keep the salad at room temperature for 1-2 hours to let the mayonnaise penetrate into the layers, then put into the fridge for at least 6-12 hours.

Serve on its own or with mashed potatoes.