Boil whole beets and carrots, bake whole potatoes, let vegetables to cool down and then peel. Slice vegetables very thin using vegetable peeler or a sharp knife. Sprinkle salt, sugar, and a little vinegar to Beet slices.
Raw salmon thinly slice, sprinkle with salt and let to marinade for 3-4 hours in a cool place.
Mayonnaise mix with tarako.
On a bottom of a kitchen ring apply: First layer- sliced beet, grease with a little mayonnaise, Second layer- potato, mayonnaise, Third layer- sliced carrots, sprinkle with salt and pepper, Forth layer- sliced avocado, grease with a little mayonnaise and sprinkle with finely chopped spring onion, Fifth layer- slice of salmon and tobiko Then layers of avocado, carrot and mayonnaise, potato and mayonnaise and beet slices on the top. Decorate the top of salad with finely cubed avocado, chopped spring onion, dill and tobiko. Let to soak for 1-2hours, remove kitchen ring and serve.