Cloaked Herring

This Holiday Season was marred for me by a nasty flu that has been keeping me disabled in terms of elaborate cooking. Alas. I will see better days... Only Masha's presence and inspiration made it possible to create something worth mentioning.  The herring dish I am sharing with you today  is one of the favorite and  ever-present viands on a Russian festive table.
Today I am sitting at home since our house and driveway  is cloaked with 15" piles of snow brought by a major storm of the East. Hence I got a suitable English name for the dish, which literally translates from Russian as herring under fur coat. And what a colorful "fur coat" this is...

What you need:

3 fillets of salted herring, cut in 1/3" cubes

Forgot to put potatoes in the picture!

2 medium carrots, boiled and cut in 1/3" cubes
4 small to medium beets, boiled and cut in 1/3 cubes
2 medium potatoes, boiled and cut in 1/3" cubes
1 tart green apple, peeled and cut in 1/3" cubes
 4 hard-boiled eggs, finely cut
1/2 medium red onion, finely chopped
Mayo (could be less or more depending on your preferences).
In my case it took about 2 tbsp per layer of ingredients.
Shallow dish, about 3"x7"x9", preferably transparent so that you can see the layers.

Method:

Cutting and chopping takes time and patience, so use a nice conversation or music to brighten the process.

Eggs take the most of mayo.

Then work in layers, herring goes first.

1st layer: herring, onion, and eggs. Cover this with small 1/2 tsp portions of mayo, and spread evenly with a tea spoon, making sure eggs are well covered. It shouldn't be too little or too much, but all eggs must be moist with mayo. Eggs will take the most amount of mayo, other layers should be lightly covered.
2nd layer: potatoes + mayo.
3rd layer: carrots + mayo.
4th layer: apple + mayo.
5th layer: beets + mayo.

The finished product. :)

Clean the edges with a damp paper towel, and let the dish stand at room temperature for about 1 hour, then chill for another hour before serving. The next day it's even better.
Since herring makes just the first layer of the dish,  its taste is masked , or better put - mixed, with other ingredients, the result is a textured rich taste, teasing and pleasing for any palate.

Notes:

To simplify the process you can coarsely grate ingredients, except herring and onion.

A rare person is satisfied with one helping of cloaked herring.  Want some?.. :)