Herring salad with beetroot
Traditionally, many people usher in Lent with a herring feast. There are countless different recipes for this tasty fish salad. We opted for the classic beetroot version and a fruity version with apples, tangerines, and mango. Enjoy! We certainly don't consider deprivation when it comes to this delicacy!
For 4 servings you need:
- 3 beetroots (cooked)
- 2 apples
- 1 onion
- 2 pickled cucumbers
- 8 herring fillets
- 1 tbsp neutral vegetable oil
- 1 tbsp apple cider vinegar
- 1 teaspoon sugar
- 200g sour cream
- makasol spread seasoning salt
And here's how it works:
- Peel the cooked beets and cut into small cubes. Peel and finely chop the onion, then peel, quarter, core, and dice the apples. Chop the pickles.
- Cut the herring fillet into bite-sized pieces. Mix the herring, beets, onion, apples, pickles, vegetable oil, apple cider vinegar, sugar, and sour cream together, and season with makasol seasoned salt. Then let it sit for about 30 minutes.
Arrange as desired and then enjoy!
Photo(s): Birgit Maier
