Herring Under a Fur Coat Salad (Selyodka Pod Shuboy)

Finely chop the white onion.

Place the chopped onion in a bowl and cover with hot water. Let it sit for a few minutes to reduce its harshness.

While the onion soaks, chop the pickled herring fillets into small, bite-sized pieces.

Spread the chopped herring in an even layer on the bottom of a large glass baking dish.

Drain the onions thoroughly and spread them in an even layer over the herring.

Add a thin layer of mayonnaise on top of the onions and spread it evenly.

Peel the boiled potatoes and shred them using a box grater.

Carefully add the shredded potatoes as the next layer in the dish, spreading them evenly.

Add another layer of mayonnaise on top of the potatoes and spread to cover.

Peel the boiled carrots and shred them using a box grater.

Add the shredded carrots as the next layer.

Peel the hard-boiled eggs and shred them using a box grater.

Add the shredded eggs as the next layer over the carrots.

Add another layer of mayonnaise and spread it over the eggs.

Peel the boiled beets and shred them using a box grater.

Add the shredded beets as the final vegetable layer, covering the entire surface.

Finish the salad with a final, generous layer of mayonnaise, spreading it evenly to create a smooth top coat.

Cover the dish and refrigerate overnight to allow the flavors to meld together.