Recipe for Herring Under a Fur Coat

Preparation of all the necessary elements for assembly: Mix the chopped shallot with salt, sugar, and apple cider vinegar. Set aside. Cut the herring fillets into pieces. Cook the carrots. Cook the potatoes. Cook the hard-boiled eggs. Mix the Greek yogurt with the cream and mustard, then set aside.

Place a 20 cm ring in the center of a dish (we will start assembling the dish). Chop the cooked potatoes and line the bottom of your dish. Spread them out evenly. Season with salt and pepper. Cover with a bit of the yogurt mustard mixture. Add the herring on top of the potatoes and spread it out.

Add the shallots and cover the herring. Cover again with a bit of the yogurt-mustard mixture. Chop the eggs like mimosa and cover. Chop the cooked carrots and cover the eggs. Cover again with a bit of the yogurt-mustard mixture. Finish with the chopped red beet. Spread well. Cover again with a bit of the yogurt-mustard mixture. Set aside.

Prepare the pink crepe batter. Mix the ingredients and make the crepes. The filling: Mix the grated cheese and chopped beetroot with the remaining cheese. Fill 3 crepes with this mixture and roll them up. Cut each crepe into 6 pieces.

To finish, create roses by gently pressing on the bottom to form the edges like petals. Arrange the crepe roses on top. Add a piece of pepper in the center of the roses or a pomegranate seed and then decorate with dill leaves. Refrigerate for at least 3 hours or overnight.