Preheat the oven to 350F. Bake vegetables wrapped in foil (make a separate packet for beet roots) for 2 hours. Let them cool down to room temperature. They’ll sweat and you’ll be able to peel them easier.
Blend seasoned egg whites and yolks and cook an omelette on low heat in a lightly buttered nonstick skillet. Four large eggs will make a 9″-diameter 1/8″ thick omelette. Let it cool down to room temperature.
Mince a de-boned herring fillet.
Mince scallions. Mix 2 Tbs of scallions with 2 Tbs of mayo. Reserve the rest of scallions for garnishing.
Peel and slice the vegetables 1/8″ thick. Place them on a cutting board. Dot potato slices with minced herring, beets — with scallions and mayo mix, carrots — with mayo.
It is easy to assemble these appetizers using a 1.5″ round cookie cutter. Cut and stack the layers inside its cylinder. Start with the omelette, than cut a carrot slice, beetroot, and finally potato.
Repeat it twice for each portion. Gently push completed layers out of the cutter and spear them with bamboo stick.
Important! Salted herring can be found in Russian/Eastern-European food stores. Marinated or pickled herring can’t be used for this salad/appetizer.