Herring under a fur coat roll

Step-by-step recipe

Step 1:

Prepare the ingredients. Boil the potatoes, carrots, beets, and eggs. Cool and peel.

Step 2:

Finely dice the onion. Mix with lemon juice and 1 teaspoon of sugar in a bowl. Let marinate for at least 5 minutes.

Step 3:

Cut the fish into cubes and add to the marinated onions, mix.

Step 4:

Grate the potatoes on a coarse grater. Lay plastic wrap on the countertop and spread the potatoes out in an even layer. Gently press down, then spread with mayonnaise.

Step 5:

Place the fish mixed with onions in the center of the potato layer. Press the filling down slightly to ensure it stays in place.

Step 6:

Carefully pull the edges of the film and tightly roll the dough into a roll.

Step 7:

Grate the carrots coarsely. Place them on a new sheet of plastic wrap—the width should match the roll from the previous step. Spread the carrots in an even, thin layer and brush with a small amount of mayonnaise.

Step 8:

Grate the eggs over the carrots and spread them evenly, leaving a 1–2 cm border around the carrot layer. Press the layer down lightly and spread the mayonnaise.

Step 9:

Place the potato and fish roll in the center of the carrot and egg layer. Gently roll it using a spatula or your hands.

Step 10:

Form a roll using cling film.

Step 11:

Grate the beets. If they're juicy, drain them in a sieve and squeeze them lightly. Place them on a new sheet of cling film, spread them evenly, and press them down. The layer should be wider than the roll you just made, so it fits completely. Spread with mayonnaise.

Step 12:

Form a roll using cling film. Wrap it in plastic wrap, sealing the edges. Refrigerate for at least 2 hours to firm up the shape and allow the layers to soak.

Step 13:

Before serving, carefully remove the film. Cut the roll into portions. Garnish with mayonnaise and herbs.

Cooking tips

Use high-quality mayonnaise. You can add a little mustard to the mayonnaise for a tangy twist. Don't put too much mayonnaise in each layer, otherwise the roll will fall apart when cut. For a lighter version, replace some of the mayonnaise with sour cream or natural yogurt. The most important thing is to let it sit in the refrigerator.

You can roast the vegetables in the oven—this will give the salad a deeper, more distinctive flavor. All the vegetables can be prepared in advance, grated, and stored in the refrigerator in separate containers. This will allow you to assemble the roulade in just 15 minutes before serving.

Serve the roll on a beautiful stand or a long plate. Garnish with herbs, olives, or sesame seeds. This salad will be a true highlight of any celebration.

Before cutting, wet the knife in hot water - this will prevent the mayonnaise from sticking and allow you to make neat, even pieces.