Herring salad under a triple sheepskin coat

This salad has a "twist", it has three types of salted fish, which makes it spicy and interesting to the taste.

Ingredients

• lightly salted herring 0.5 pcs.
• lightly salted trout 150 g
• smoked pike 100 g
• potatoes 2 pcs.
• large carrots 1 pc.
• onion 1 pc.
• beets 1 pc.
• eggs 2 pcs.
• mustard 1 tsp
• mayonnaise 4 tablespoons
• lemon juice 1 tbsp

Directions

1. First, cook vegetables and eggs until tender. Beets can be baked wrapped in foil. Refrigerate them.
2. Lightly salted herring and trout, as well as pike, peel, get rid of seeds and cut into small cubes.
3. Grate the cooled vegetables, divide the eggs into whites and yolks and grate them separately. Finely chop the onion and add lemon juice for 10 minutes.
4. The salad is laid out in layers through the serving ring in the following sequence: potatoes - onions - herring - mayonnaise - egg whites - mustard - pike - mayonnaise - carrots - trout - beets - mayonnaise. Top with grated yolks and herbs.