Beetroot and herring salad

Beetroot and herring salad

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
400g beetroot, cooked, peeled and diced
230g potatoes, cooked, peeled and diced
155g carrots, cooked and diced
90g dill pickles or gherkins, diced
1 large tart apple, peeled, cored, diced and moistened with lemon juice
1 onion, finely chopped
1 teaspoon coarse sea salt
freshly ground black pepper
1 tablespoon fresh dill, snipped
or 1 teaspoon dried dill
2-3 herring fillets, cut into strips, to garnish

Dressing

Quantity Ingredient
125ml cream
1 tablespoon wine vinegar
2 teaspoons sugar

Method

  1. Combine salad ingredients, cover and chill. Just before serving, whip cream with vinegar and sugar until stiff. Serve salad, dressing and herring strips separately, each diner combining them to suit their own taste.
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