Here are all the ingredients that we need. The preparation of this dish, I always start with a tasting of the herring. If the packaging says that it is salted, is not always so. Try. If necessary, soak for 20 minutes and dry with paper towel.

Carrots three on a coarse grater, all the other ingredients cut into small cubes and put in individual plates as pictured.

Carrots, onions and celery mix.

In a large heated frying pan, pour olive oil and sauté the mushrooms until, until it boils away the juice. Then add mixed vegetables and fry on fairly high heat, stirring constantly for about 10-15 minutes making sure the vegetables don't burn, but consider that they should be fried, not braised. Mushroom powder, pour 2 tbsp of boiling water and leave for 15 min for swelling.

Our roast is almost ready. It remains to add the swollen mushroom powder

And mayonnaise. Stir and heat over a minute. Sprinkle lightly with salt. If you use mushroom soup, salt not needed.

Give it to cool completely. Moulded dish, alternating layers of herring and roasting. The number of layers will depend on the diameter of Your dish. I posted on a cooking ring with a diameter of 17cm. and decorate with chopped yolk and greens of celery. I did 2 layers of herring and two of roasting. Cover the dish with cling film and put into the fridge for 3 hours (can be longer). The roast can be prepared in advance. It is two days well be stored in the refrigerator. You will only have a few hours before guests arrive to create a dish.