Herring and beetroot salad mould


Ingredients 10
Servings 6
Time

Ingredients

  • 320
    g
    Bismarck herring fillets, diced
  • 375
    ml
    diced boiled potatoes
  • 85
    ml
    diced pickled beetroot
  • 85
    ml
    diced gherkins
  • 125
    ml
    peeled and diced apple
  • 65
    ml
    chopped onion
  • 60
    ml
    white grape vinegar
  • 30
    ml
    sugar
  • 30
    ml
    water
  • white pepper to taste
 

Method

 
Gently mix first 6 ingredients. Whisk remaining ingredients and stir into salad mixture. Pack into a medium-sized mould, rinsed in cold water, and chill. Salad may be made 1 to 2 days in advance. Unmould and garnish with chopped boiled egg and parsley. Serve with sour cream stiffly beaten with a few drops of beetroot juice to add a pinkish tinge.
 

Read more on: fish/seafood
 

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