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Herring & beetroot salad
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Just a spoonful of this richly flavoured salad will whet appetites for the rest of the meal
Serves: 6 as a starter
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.
Typical values per serving:
This recipe was first published in November 2016.
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