Coat in a coat

This is a fun version of a very common russian dish: herring in a fur coat. Unlike the original it travels well and works for a buffet table. The directions look a bit complicated but they just look that way. The resulting dish will be like a stuffed french baguette loaf with veggies and fish inside.

Ingredients:
1 loaf french baguette bread
herring filet (1 small jar)
3 oz unsalted butter
2 tbsp mayo
1 boiled beet
2 boiled carrots
1/2 thinly sliced onion soaked in vinegar and boiling water for 10 minutes
dill

In a small bowl combine room-temperature butter and dill. Cut french baguette along the long side (parallel to the cutting board), opening it up. Be careful not to separate the two halves. Scoop out some of the soft bread inside leaving you with a shell for the filling.
Spread butter mixture on the inside surfaces of the loaf reserving some for later. Now start layering the filling.
Shred beets, combine with 1 tbsp mayo and put them on one half of the loaf. On the other half, put shredded carrots combined with 1 tbsp mayo. On the beets side, put chopped herring, then sliced onions. On the carrots side, finely shred hard boiled eggs.
Your goal is to take the loaf and put the two (still connected) halves back together. To make them stick, take the remaining butter mixture and spread it on the surfaces where the two halves will touch. Now put the loaf back together and wrap tightly in plastic wrap. Refrigerate for at least 2 hours. To serve, cut slices of the loaf and enjoy.