Sillsalad - Herring salad with potatoes

I, as usual, start with what takes longer to prepare. I boil potatoes (ideally young potatoes) and eggs. While the potatoes are cooking, I'm doing fish and other vegetables. I carefully clean the herring, take out all the bones, remove the ridge, and cut the fillet into small pieces. Chop leeks and beets on a fine grater. I peel the cucumber, if it has large seeds, I remove it, and cut the cucumber into thin slices. I put all grated or chopped products under the lid or food wrap so that they don't get wet. I also peel the apple, remove the core and cut it into thin slices. With a large knife (it is inconvenient to do this with a small one), I finely chop dill. Eggs are also crushed. I peel the potatoes and cut them into small pieces resembling French fries. Now I proceed to the most important thing in any salad – its dressing. Without proper dressing, the whole taste will die on the vine! Danish sauce is very different from the traditional mayonnaise for our herring under a fur coat. You can, of course, pour our traditional olive mayonnaise over the salad, but nothing can replace the aroma of cumin and lemon. That's why I definitely cook the sauce. So, for the sauce, I mix olive oil, wine vinegar, lemon juice and cumin seeds in a bowl. Now that everything is ready, it remains to put on a plate. Lay out beautifully, and necessarily in layers. Potatoes, herring, apple slices. Sprinkle onion, dill on top, lay eggs and beets. You can add a little mayonnaise to the salad. And put the sauce on the edge of the plate.