Everything is done very quickly and easily. You need to prepare the products. Potatoes are best boiled in their skins.

Herring fillets cut into pieces 2-3 cm in width, the egg cut into slices, chop onions rings and marinate in a small amount of vinegar, the potatoes cut into slices.

Now we are preparing our sauce. The yolk of one egg RUB with mustard. I put the tea, and almost a tablespoon as I like it hot.

Add the sugar and olive oil (add small portions) and carefully to stir. A little tip: when cooking stir (emulgiruet) is a circular stirring, but do not whip. Small air bubbles will remain in mayonnaise for the whole valid period of the storage, which will significantly reduce shelf life due to increased oxidation. In a good sauce should not be any bubbles.

Here's a interesting sauce.

Now to collect all. The circle of potato to put an egg, then a slice of herring fillet, next is onions. To drip the sauce and garnish with green feathers. Bon appetit!