Peel and wash the potatoes and carrots. Cook potatoes in boiling salted water for about 20 minutes. After approx. 5 minutes add carrots and cook. Chop the herring filet. Peel and chop onion.
Grate the beetroot. Drain potatoes and carrots and let them cool down.
Grate potatoes. Arrange half as a bottom layer on a large plate and spread with half the mayonnaise. Spread the matie pieces on top and sprinkle with diced onion. Place the remaining potatoes on top and spread with the remaining mayonnaise.
Grate the carrots and add them to the salad as the next layer. Spread beetroot on the carrots. Cover the layered salad and leave to stand overnight in the refrigerator.
Boil the egg in boiling water for about 10 minutes until hard, then rinse, peel, chop and spread on the salad as an upper layer. Wash the herbs and shake dry. Pluck off leaves or flags, chop finely and sprinkle over the salad.