Any salt herring is suitable for this salad. Pickled rollmops in jars, or herrings canned in wine are available from delicatessens and good supermarkets.
Buy a ready-cooked beetroot from the greengrocer, to cut down on preparation time.
Make sure the ingredients are cut into small dice for this salad–the flavours will mingle more easily.
Salt herring fillets have a strong, distinctive flavour, and you may prefer not to mix them into the salad. Combine the other diced ingredients as in stages 1 and 2, then roll the drained fillets up tightly and arrange around the dish, as in the picture.
250 g (9 oz) salt herring fillets, drained.
2 large waxy potatoes, cooked
1 large beetroot, cooked
1 large pickled cucumber
1 large crisp dessert apple
2 tablespoons mayonnaise
6 tablespoons natural yoghurt or soured cream
1. Cut the herring fillets, potatoes, beetroot and cucumber into small dice and place in a large bowl. Peel and core the apple and cut it into small dice. Add to the bowl (see Serving ideas).
2. Mix the mayonnaise and yoghurt together until well blended and smooth. Pour over the chopped
ingredients in the bowl and mix thoroughly until everything is well coated.
3. Cover the bowl with cling film and refrigerate for several hours, ideally overnight, before serving.
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