Herring Salad is called in Russian cuisine “Herring in a Furcoat”.
Serve this salad in a glass bowl to show off the colorful layers.
Cut herring crosswise into 1-inch pieces. Peel the potatoes and the beet and dice them into 1/2-inch pieces. Chop scallions into 1/4-inch pieces. Spread all the herring pieces on the bottom of the serving bowl, top them with the scallions, then the potatoes, and then the beets. For the final layer, spread the mayonnaise over the beets. Decorate with parsley springs and olives. Serve chilled.
The salad can be refrigerated, covered with plastic wrap, for up to 12 hours.
3/4 pound salt herring.
2 unpeeled boiled potatoes.
2 medium cooked, unpeeled beets.
1 cup Mayonnaise.
Oil-Cured Black Olives.
A 11/2-quart glass serving bowl.