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. It’s a recipe bound to impress guests, or an easy place to start if you want to try a delicious fishy dish with a difference.
- 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
Cut the herrings into bite-sized pieces and mix with chopped red onion. Divide between 4 serving glasses or dishes. Season with black pepper.
Top with grated carrot and squirt over mayonnaise to taste. Cover and chill until required.
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.
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.