Herring salad recipe
information
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.
ingredients
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
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
method
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.
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.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
