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🍽️ Nordic Herring Salad with Beetroot

468 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly waxy 500 g
• salt pinch
• pickles 100 g
• beetroot, pre-cooked 500 g
• matjes fillets 300 g
• apples, red 2 pcs.
• dill, fresh 20 g
• onions, yellow 1 pc.
• mustard 2 tsp
• sugar pinch
• pepper, black ground pinch
• sunflower oil 4 tbsp

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Bring the water to a boil.
4. 4. Cook the potatoes for about 20 to 25 minutes until they are soft.
5. 5. Drain the pickles.
6. 6. Catch the pickle juice in a container.
7. 7. Cut the pickles into small cubes.
8. 8. Drain the beetroot.
9. 9. Cut the beetroot into cubes.
10. 10. Rinse the herring briefly.
11. 11. Dry the herring with kitchen paper.
12. 12. Cut the herring into cubes.
13. 13. Peel the apples.
14. 14. Quarter the apples.
15. 15. Remove the core of the apples.
16. 16. Cut the apples into cubes.
17. 17. Wash the dill.
18. 18. Shake the dill dry.
19. 19. Pluck the dill tips.
20. 20. Finely chop the dill.
21. 21. Halve the onion.
22. 22. Peel the onion.
23. 23. Dice the onion finely.
24. 24. Drain the cooked potatoes.
25. 25. Shock the potatoes with cold water.
26. 26. Let the potatoes cool down.
27. 27. Peel the cooled potatoes.
28. 28. Cut the potatoes into cubes.
29. 29. Place the onion cubes in a bowl.
30. 30. Add 5 tablespoons of the pickle juice.
31. 31. Add mustard.
32. 32. Add sugar.
33. 33. Add salt.
34. 34. Add pepper.
35. 35. Add the chopped dill.
36. 36. Mix the ingredients in the bowl.
37. 37. Stir in the sunflower oil.
38. 38. Add the remaining salad ingredients.
39. 39. Season the sauce with salt and pepper.
40. 40. Keep the salad cool until you serve it.

Nutrition per serving

• kcal: 468
• Protein: 19 g · Fett/Fat: 27 g · Carbs: 42 g