To begin, boil the potatoes, carrots, and beetroots in separate pots until tender. Let them cool, peel each one, and store separately. Grate each vegetable finely using the large holes of a box grater. Set aside and prepare the herring layer.

Dice the salted herring into small cubes. Finely chop the onion and rinse briefly under cold water to reduce sharpness. Pat dry. Mix lightly. Move to layering the base of the salad.

Spread the chopped herring evenly at the bottom of a serving dish or ring mould. Press it down gently to form a solid base. Scatter the onion evenly over the herring. Proceed to the potato layer.

Grate boiled potatoes directly over the herring. Spread evenly and press lightly. Add a thin layer of mayonnaise and smooth it out gently using the back of a spoon. Transition to adding carrots.

Grate carrots and layer over the potato. Again, spread a small amount of mayonnaise over the top. The key is to keep each layer even but not overly thick. Move to the beetroot.

Grate and layer beetroot evenly over the carrots. This layer should be generous, as it gives the salad its vivid “fur coat” appearance. Top with a final, smooth layer of mayonnaise. Transition to eggs.

Grate the hard-boiled eggs finely and sprinkle over the beetroot. This creates a soft, delicate final texture. If preferred, reserve some for garnish. Move to resting the salad.

Cover the salad with cling film and refrigerate for at least 4 hours, ideally overnight. This resting period allows the flavours to meld and the layers to hold shape when cut. Prepare garnishes next.

Uncover and garnish the top with fresh dill, extra grated egg, or thin beetroot strips for a festive finish. Clean the edges of the dish before serving. Transition to plating.

Slice and serve Selyodka Pod Shuboy cold as a starter or centrepiece. Pair with rye bread and pickles for contrast. For presentation, use a clear glass dish to showcase the colourful layers.