Beet-herring salad

Puff salad.

Ingredients

• Boiled beets - 1 pc.
• Large red onion - 0.5 pcs.
• Champignons - 150 g
• Tomatoes - 1 pc.
• Salted herring - 150 g
• Boiled eggs - 2 pcs.
• Parsley and dill greens - a small bunch
• Mayonnaise - 150 g
• Butter - 1 teaspoon
• Salt
• Ground black pepper

Directions

1. You can make your own mayonnaise at home. I have nothing against store-bought olive mayonnaise.
2. Wipe the mushrooms with a damp cloth and cut into small cubes.
3. Stew mushrooms in butter, salt and pepper. Let the mushrooms cool.
4. Chop beetroot, onion and tomato into small cubes. Salt and pepper.
5. Finely chop the eggs, herring and herbs.
6. Lay beet and herring salad in layers:
7. 1. Half a beet. Mayonnaise mesh. To do this, cut off the corner of the package a little and the mayonnaise will be squeezed out in a thin stream.
8. 2.Sprinkle with half the onion and half the eggs. Make a mesh of mayonnaise.
9. 3. Sprinkle with herbs and lay out the herring.
10. 4. Lay out the mushrooms and make a mayonnaise mesh.
11. 5. Lay out the tomatoes.
12. 6. Sprinkle them with the remaining onions and eggs. Make a mayonnaise net.
13. 7. Put beets on top, a little mayonnaise and decorate the salad of beets and herring with herbs.
14. The beetroot and herring salad tastes best when refrigerated for 1-2 hours.
15. Bon appetit!