Layered vegetable fish salad

Ingredients

• 2 medium potatoes, boiled with skin on
• 1 medium carrot, boiled with skin on
• 1 large beet, boiled with skin on
• 3 scallions
• 1 cup herring, diced (skin, bones removed)
• Oil
• Salt & Pepper
• *Eggs – optional, for garnish

Instructions

1. Cook potatoes and carrots together, with skin on by covering it with water in a pot and cooking until soft, about 20 minutes.
2. Cook beets by covering with water in a pot and cooking for about 1.5 hours, or until easily pierced with a toothpick.
3. Once the vegetables are cool, refrigerate them until completely cold.
4. Peel and then grate vegetables, placing each kind into a different dish.
5. Sprinkle potatoes with salt & pepper to taste, then drizzle with about 2 tsp of oil. Mix.
6. Do the same with carrots, adding only 1 teaspoon of oil.
7. Press a paper towel against grated beets to remove all extra moisture, alternatively just squeeze juice out with your hands.
8. add 1 tablespoon of mayonnaise and stir with spoon.
9. Chop scallions.
Assembly
10. Layer the potatoes out onto the serving dish, or divide between small jars. Put enough mayo, to cover in thin layer of mayo.
11. Add carrots and spread around evenly. Again, put enough mayo to the carrots in a thin layer.
12. Sprinkle with scallions.
13. Add chopped herring, spread around evenly.
14. Add beets and spread around evenly.
15. Put enough mayo, to spread over the beets in thin layer.
16. Refrigerate until ready to serve.
17. Once ready to serve, grate the egg on top of the salad. 

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