Heringssalat

Firm, salty herring pieces contrasting with earthy beets. A creamy dressing binds it all together, punctuated by the acidic crunch of pickles and fresh apple.

• Prep time: 25 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 426
• Protein: 25 g
• Carbs: 26 g
• Fat: 23 g

Ingredients

• 400 g Atlantic herring ( marinated fillets, diced )
• 200 g Red beet ( cooked and diced )
• 300 g Potato ( boiled, diced )
• 1 piece Malus domestica Borkhausen ( peeled and diced )
• 1 piece Onion ( finely minced )
• 4 piece Sweet and sour gherkin ( sliced or diced )
• 100 ml Cream ( liquid )
• 100 g Plain Greek yogurt ( plain )
• 1 tbsp Mustard ( strong )
• 1 tbsp Vinegar ( cider or white wine )
• 1 piece Dill ( chopped bunch )
• 2 piece Egg optional ( hard-boiled for garnish )

Instructions

1. Cooking the base

   Boil potatoes and beetroots in salted water. Cook until a knife slides in effortlessly. Drain and let cool completely.

2. Cutting the ingredients

   Dice the herring, potatoes, beetroot, and apple into 1 cm cubes. Finely mince the onion and pickles for even flavor distribution.

3. Making the dressing

   In a large bowl, whisk together the cream, yogurt, mustard, and vinegar. Season generously with pepper. The sauce should be smooth and coat the back of a spoon.

4. Assembly and resting

   Fold the diced ingredients into the sauce. Mix gently to avoid mashing the vegetables. Add chopped dill. Let rest in the fridge so the flavors meld.

Chef's tips

• Prepare the salad the day before; the herring will slightly tint the sauce pink and the flavors will be much deeper.
• Don't over-salt the dressing, as the herring already provides a significant salty base.

Storage

Store in the refrigerator in an airtight container for up to 48 hours.