Boil beetroot, peel and cut into small pieces*. Soak the gelatin in cold water. * As much beet color hands, I wear gloves, so you do not scare you with their "bloody" fingers)))

Put beets in blender, add mayonnaise TM "Sloboda", a little salt, sprinkle with ground coriander and grind to puree.

Add the lemon juice and to try the beet puree to the taste. It should be a pleasant sweet-sour taste. Gelatin to warm (not boil!) and pour in puree. Again turn on the blender and blend until smooth and creamy.

The beet puree has a little grab before you spread it on the bread, so while cut round blanks from rye bread.

Slide put on bread slices of fillet of salted herring.

If you have high metal ring for dessert - perfect! Cut their grain harvesting and and leave - then fill with mousse. If not - no problem! Stationery files to help you. The joints will seal with duct tape or stapler. Put the form on the bread bottoms and cover with the beet mousse. Remove in the cold for an hour. If you submit plan on track. day, take off your rings just before serving, otherwise the mousse will safetrade edges and darken. You can coat the top with a thin layer of rust. oil.