Ingredients portion 12
Herring fillet 300 g
Potatoes 300 g
Carrots 300 g
Beetroot 500 g
Chicken egg 6 pieces
Red onion 100 g
Apple 200 g
Mayonnaise 250 g
Salt to taste
Cooking instructions 2 hours + 3 hours
1 Wrap the potatoes, beetroot and carrots in foil, place on the tray and put it into the oven preheated to 200 degrees. Bake until soft: the potatoes and carrots need about 40 minutes and the beetroots about an hour.
2 Put the eggs into the boiling water and cook for 11 minutes. Then cool, peel and grate them on a coarse grater.
3 Peel and finely dice the potatoes and carrots, dice the herring fillets, finely chop the onions and apples. Grate the beetroot on a coarse grater.
4 Arrange the salad on a plate in layers, spreading mayonnaise over each layer. Here is the recommended order: potatoes, herring, onion, apples, eggs, carrots, beetroot. Put mayonnaise on the final layer of beetroot. Put the ready salad into the fridge for a couple of hours to soak in. Decorate the salad with herbs before serving. 
