– Rinse, peel and boil until ready the potatoes and carrots

– Rinse the beets, coat with cold water and boil in their skin until ready, then peel

– Cool the vegetables, dice and mix with part of the salad dressing

- Peel and slice the onion

- Cut the eggs into cloves

- Cut off a narrow stripe of the herring’s belly and eviscerate. Cut off the head and tail, remove the skin, fillet and cut off the rib bones. Cut the fillet in 1 cm slices crosswise

– Put part of the potatoes in a herring-dish oblong pyramid-shaped, place the herring slices fish-shaped thereon. One can place the well rinsed head (without gills) and tail to the fillets. Put the boiled and cut vegetables, cucumbers, egg cloves, green peas and greens around the herring alternating the colors. Decorate with the onion rings and coat with the salad dressing