Katias Smoked herring potato salad Shuba

1) Cook the beetroot in boiling water for approx. 45 minutes or until cooked. Set aside in the fridge and allow to cool.
2) In a separate saucepan cook the potatoes and carrots in boiling water for approximately 20 minutes or until they are cooked. Set aside in the fridge and allow to cool.
3) Hard boil the eggs. Set aside to cool. When cool, peel then separate the yolks from the whites. Chop the whites into small pieces and crumble the yolks.
4) Slice the herring into small pieces.

Building the dish

5) Grate the potato over the bottom of a springform pan.
6) Add a layer of herring, then sprinkle over the diced onion
7) Thinly spread a few tablespoons of mayonnaise over the top. Pressing down with the back of a spoon.
8) Add salt and pepper.
9) Grate the carrots over the previous layers and top with another layer of mayonnaise. Again pressing down with the back of a spoon.
10) Add a layer of egg whites and then top with the beetroot grated.
11) Add the rest of the mayonnaise and press down.
12) Top the whole dish with the crumbled egg yolks.
13) Keep refrigerated until you are ready to serve.
14) To Serve, remove the sides from the springform tin and reveal your beautiful Shuba salad.