Herring under a Fur Coat

Peel the onion, finely chop, put in a deep plate, pour vinegar or lemon juice and leave to marinate.

Peel the herring on the fillet, remove the bones.

Wash carrots, potatoes, beets and boil in their uniforms or cook in the microwave.

Cool the cooked vegetables, peel and put on plates separately from the beets.

Drain the juice from the pickled onion and spread more than half in an even layer on a dish.

Chop the herring into small cubes and evenly lay half a layer on top of the onion.

Lightly brush a layer of herring with oil.

Grate 1 potato evenly over the herring on a coarse grater and lightly grease the potato layer with mayonnaise.

Grate a little more than half of the carrots evenly over the potatoes on a coarse grater and lightly grease the layer of carrots with mayonnaise.

Grate 1 potato evenly over the carrots on a coarse grater and lightly grease the potato layer with mayonnaise.

Repeat laying out the layers - onions, herring, butter, potatoes, mayonnaise, carrots, mayonnaise, potatoes, mayonnaise.

Rub the beets on a coarse grater over all layers and grease the layer of beets with mayonnaise.

Put the dish with a fur coat in the refrigerator for 2-3 hours to infuse.

Dilute dry mustard in 2 tbsp. spoons of boiled water.

Put the yolks, mustard, sugar, salt in a bowl and stir everything with a metal whisk until smooth.

Constantly stirring the mixture with a whisk in one direction, gradually introduce oil into it in small portions, adding it each time only after the previous mixture has been mixed into a thick emulsion.

Transfer the mayonnaise to a jar and store in the refrigerator.