The name of this popular Russian salad means "fur coat" - cooked vegetables, eggs, and herring are assembled in layers smeared with mayonnaise. Together with another quintessential Russian salad -"Olivye" - it is Russian holiday staple.
26 oz pickled herring fillets
3 medium potatoes, boiled and cooled
1 onion (optional)
3-4 carrots, cooked and cooled
4 eggs, boiled and cooled
2 medium beets, cooked and cooled
1 cup mayonnaise (less or more according to taste)
½ tsp salt
Prepare the herring - it needs to be skin and bones free, and cut up into 1/2 inch pieces or smaller.
Cube potatoes, onions (optional), carrots, eggs, and beets into pieces about the same size as herring or slightly larger, and keep them separately.
On a large flat dish or a deep dish with high walls (not rounded) layer the ingredients starting with potatoes in the order listed. Cover each layer with a thin layer of herring and mayo. For a tastier alternative, divide the components (except for herring) in half and repeat the layering.
The top layer of beets is not covered with herring, but smeared with a thicker layer of mayonnaise instead. If desired, sprinkle crumbled boiled egg yolks on top of the salad.