Ingredients:

• 1 medium-sized herring
• 1 pickled cucumber
• 1 carrot
• 1 beetroot
• 2 potatoes
• 100g hard cheese
• 1 garlic clove
• mayonnaise to taste
• parsley to taste For the pancakes:
• 1 egg
• 1/3 cup milk
• 1-2 tbsp flour
• 1/2 cup vegetable oil
• a pinch of salt
• vegetable oil for frying

Instructions:

1. Cook the beetroot, cool it, peel it, and grate it finely. Mix it with grated cheese, chopped garlic, and mayonnaise.
2. Wash the cucumber and chop it finely.
3. Cook the carrot and potatoes “in their jackets,” peel them, and grate them coarsely into separate bowls.
4. Clean the herring from the skin and bones, chop it into small pieces, and spread it evenly on a plate.
5. Spread mayonnaise over the herring.
6. Layer the finely chopped cucumber on top, followed by the grated carrot and mayonnaise.
7. Layer the grated potatoes on top and spread with mayonnaise.
8. Combine milk, flour, egg, salt, and vegetable oil. Beat until the mixture is smooth.
9. Fry two pancakes in vegetable oil. Spread part of the beetroot and cheese mixture on each pancake, roll them up, and cut them into pieces 1.5-2cm long. If you stand them vertically, you get “roses.”
10. Cover the surface of the salad with the remaining beetroot and cheese mixture.
11. In the center of the salad, arrange the “roses” you made earlier.
12. Tightly arrange coarsely chopped parsley around them. Enjoy your delicious and beautiful salad!