Search

Scandinavian-style herring and beetroot salad

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Herring and beetroot salad
Herring and beetroot salad
  • Serves: 4

  • Prep time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This vibrant coloured salad can be easily adapted to use any fish or shellfish you like. Pickled or roll mop herrings are an overlooked fish yet they are economical and their tangy flavour makes a refreshing ingredient served in a salad as a starter. Itís a recipe bound to impress guests, or an easy place to start if you want to try a delicious fishy dish with a difference.

Ingredients

  • 6 pickled or roll mop herrings, drained
  • 1 small red onion, finely chopped
  • Freshly ground black pepper
  • 2 carrots, grated
  • Squeezy mayonnaise to taste
  • 4 cooked peeled beetroot in natural juice, grated
  • 2 hardboiled eggs, peeled and finely chopped

Pickled herrings are popular in Scandinavian but they are an acquired taste. Try using cooked prawns for a vibrant twist on a prawn cocktail. If you want a vinegary flavour, use pickled beetroot instead of the plain variety.

Method

  1. Cut the herrings into bite-sized pieces and mix with chopped red onion. Divide between 4 serving glasses or dishes. Season with black pepper.
  2. Top with grated carrot and squirt over mayonnaise to taste. Cover and chill until required.
  3. Just before serving, top the salads with grated beetroot and spoon chopped egg on top. Finish with mayonnaise if liked. Serve immediately with rye bread.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter