Herring Under a Fur Coat

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1. 1Step 1: To prepare the beets: Cut off the root end of each beet and any remaining greens. Place the beets in a large saucepan and cover with cold water. Bring to a boil over high heat. Boil the beets until they are tender when poked with a fork, about 60-75 minutes. Drain the beets and let cool. When they are cool enough to handle, but still warm, peel the skins off the beets – they should slip easily off when you rub the beets between your hands.
2. 2Step 2: Chop the beets into quarter-inch dice and place in a bowl. Mix with the creme fraiche, then season to taste with salt and pepper. Set aside.
3. 3Step 3: To prepare the potatoes: Place the peeled potatoes in a large saucepan and cover with cold water. Season the water generously with salt. Bring the potatoes to a boil over high heat. Boil the potatoes until they are tender when poked with a fork, about 10-15 minutes. Drain and let cool. Chop the potatoes into quarter-inch dice and place in a bowl. Add the minced dill, chopped pickle, pickle juice and sour cream to the potatoes. Stir vigorously, slightly mashing the potatoes as you do so, until ingredients are fully incorporated. Set aside.
4. 4Step 4: To prepare the carrots: Place the peeled carrots in a large saucepan and cover with cold water. Season the water generously with salt. Bring the carrots to a boil over high heat. Boil until they are tender when poked with a fork, about 5 minutes. Drain and let cool.
5. 5Step 5: Shred the carrots on the large holes of a box grater. Place the shredded carrots in a bowl. Shred the apple on the box grater and add to the bowl with the carrots. Add the chopped onion to the bowl and stir to combine.
6. 6Step 6: To assemble: Divide the potato mixture between four juice glasses, pressing down with a fork to form an even layer. Top with a layer of the fish. Next, divide the carrot mixture between the four glasses, again pressing down to form an even layer. Finally, top with the beet mixture. Cover the glasses with plastic wrap and chill for at least two hours before serving. Serve cold.