Herring & beetroot salad

Just a spoonful of this richly flavoured salad will whet appetites for the rest of the meal

  • Christmas


275g jar herrings in dill marinade
250g pack cooked beetroot
1 tbsp capers
¼ x 20g pack fresh dill, chopped
½ small red onion, sliced very thinly
2 tbsp double cream
6 thin slices of toasted rye bread, halved, to serve


1. Drain the herrings, reserving the marinade. Drain and dice the beetroot, and place into a bowl. Add the capers, dill, red onion and herrings.

2. Add 2 tablespoons of the reserved marinade and the cream to the bowl, and stir well to combine. Cover and chill until ready to serve.

3. Spoon the salad and juices onto small pieces of toasted rye bread to serve. 

Herring & beetroot salad
  • Preparation time: 5 minutes
  • Total time: 5 minutes

Serves: 6 as a starter

Nutritional Info

Typical values per serving:

Energy 1,079kJ
Fat 10.1g
Saturated Fat 4.4g
Carbohydrate 34.5g
Sugars 14g
Protein 7g
Salt 2g
Fibre 4.6g

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This recipe was first published in Thu Nov 24 12:16:00 GMT 2016.