Herring salad

Name: Herring salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Beetroot (250 g each); 300 g waxy potatoes; 300 g Celeriac; 2 Eggs (size M); 1 Onion; 2 (30 g each) Gherkins; 4 (65 g each) Matie's fillets; 300 g ripened cream; 100 g Salad cream (36 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Wine vinegar; 7-10 Tbsp Sugar; 1 TABLESPOON Capers; 1 collar Dill; 7-10 Tbsp Caper apples

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Beetroot (250 g each)
300 g waxy potatoes
300 g Celeriac
2 Eggs (size M)
1 Onion
2 (30 g each) Gherkins
4 (65 g each) Matie's fillets
300 g ripened cream
100 g Salad cream (36 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Wine vinegar
7-10 Tbsp Sugar
1 TABLESPOON Capers
1 collar Dill
7-10 Tbsp Caper apples

Directions

1
Wash the beetroot and cook for about 45 minutes in boiling salted water. Meanwhile peel, wash and dice the potatoes and celery and cook in boiling salted water for about 10 minutes. Boil the eggs hard for 10 minutes. Peel and finely dice onions. Also dice gherkins and matie filets.
2
Mix sour cream and salad cream. Season to taste with salt, pepper, vinegar and sugar. Add capers. Drain the beetroot, quench and let it cool down a bit. Then peel the skin off the beetroot (caution: it colours very strongly, wear gloves if necessary) and dice the beetroot. Quench the eggs with cold water, peel and chop them. Mix all ingredients together and season again. Wash the dill and shake dry. Pluck flags from the stalks, except some for garnishing, and chop finely. Fold the dill into the salad.
3
Mix all ingredients together and season again. Wash the dill and shake dry. Pluck flags from the stalks, except some for garnishing, and chop finely. Fold the dill into the salad. Arrange herring salad and garnish with the remaining dill. Garnish with caper apples if desired. Grey bread tastes good with it