Boil the eggs and cut them in half, remove the yolk and chop it.
Cook the beets and grate.
Cut the fish into plates not very thick, remove the bones.
Finely chop the dill, pass the garlic through a press, grate the cheese on a fine grater.
Mix beets with yolks, garlic, dill, cheese, horseradish and mayonnaise.
Stuff the squirrels and put the herring with slices of lemon on top.