Herring Under a Fur Coat

Method

1. 1Boil the potatoes, carrots, and beets in their skins until tender (potatoes and carrots about 25 minutes, beets 45), and hard-boil the eggs. Cool everything completely, then peel.
2. 2Grate the potatoes, carrots, beets, and eggs separately, keeping each in its own bowl so the colours stay clean.
3. 3Skin and bone the herring and cut it into small dice. Dice the onion finely and toss it with the vinegar and oil; let it sit 5 minutes, then drain.
4. 4In a springform pan or serving ring, spread the grated potatoes in an even layer, season lightly with salt and pepper, and spread a thin layer of mayonnaise on top.
5. 5Layer the herring and pickled onion over the potatoes, then a little mayonnaise, then the grated carrots and more mayonnaise.
6. 6Add the grated egg and a thin layer of mayonnaise, then finish with the grated beets and a final coat of mayonnaise on top.
7. 7Chill at least 4 hours, ideally overnight. Remove the ring, scatter with dill, and serve cold.