Herring salad
Ingredients
- 400 gAtlantic herring (marinated fillets, diced)
- 200 gRed beet (cooked and diced)
- 300 gPotato (boiled, diced)
- 1 pcMalus domestica Borkhausen (peeled and diced)
- 1 pcOnion (finely minced)
- 4 pcSweet and sour gherkin (sliced or diced)
- 100 mlCream (liquid)
- 100 gPlain Greek yogurt (plain)
- 1 tbspMustard (strong)
- 1 tbspVinegar (cider or white wine)
- 1 pcDill (chopped bunch)
- 2 pcEgg (hard-boiled for garnish)
Method
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.
- 1
Boil potatoes and beetroots in salted water. Cook until a knife slides in effortlessly. Drain and let cool completely.
- 2
Dice the herring, potatoes, beetroot, and apple into 1 cm cubes. Finely mince the onion and pickles for even flavor distribution.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store in the refrigerator in an airtight container for up to 48 hours.
