Herring in coat (sel'd' pod shuboi)

Peel the potatoes, carrots and beets and boil them whole. In another pot boil the eggs.

Finely dice a small onion on one side, and cut the herring (you can use sardines or any other fish of your choice, fresh or in olive oil) into small pieces, almost to the point of crumbling. You can replace the fish with seaweed, for example, for a vegetarian version.

When the vegetables are boiled, let them cool and grate them with a grater, each vegetable on one side. Also grate the hard-boiled eggs.

The traditional dish is made with mayonnaise. But so that it is not such a heavy dish, I always use vegan mayonnaise, and it is richer. To do this, mix equal parts aquafaba and olive oil with a little lemon and pepper and beat slowly, without moving the mixer and with patience.

In a glass dish put first the grated potato, a layer of veganesa (not too much, because it goes on top of each layer), the herring and onion, another layer of veganesa, the grated carrot, veganesa, the grated hard-boiled egg, veganesa, the grated beet and the remaining veganesa.

You can decorate on top with a sliced hard-boiled egg, olives or dill. Let it cool in the refrigerator and enjoy!