In boiling, salted water, drop the bag of buckwheat Kernel, TM Mistral and cook until ready for 20 minutes.
While the buckwheat cooks, prepare the remaining ingredients.
My green onion, finely chop, add the 2.5 tbsp. spoons of mayonnaise, a little salt and stir.
My radish, cut the tails and grate. Slightly prisalivaem, add the remaining mayonnaise and stir.
Beets and carrots cut into cubes.
If herring you have a whole, then clean the bones, remove the skin and cut arbitrarily into pieces. You can buy a ready herring pieces in oil.
I do not have a serving ring, so I will do in the form (13*13 cm), and then turn on a plate. If you have a serving ring, then all layers do in reverse order.
Now, assemble the salad.
First layer 1/2 package of ready buckwheat.
The second layer is radish with mayonnaise. Also even out and crush.
The third layer-carrots and beets mixed.
Next, lay out the herring.
On herring put the remaining buckwheat, level and crush again.
The final layer - green onions with mayonnaise.
The salad can be served immediately, but better to give it to infuse for at least an hour. All the flavors and juices will mix and will be an enchanting bouquet!