Ingredients with Measurements:
- 4-5 pickled herring fillets
- 2 medium-sized beetroots, cooked and diced
- 1 large apple, diced
- 1 small red onion, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the herring fillets under cold water and pat them dry with paper towels. Cut them into bite-sized pieces and set aside.
2. In a large mixing bowl, combine the diced beetroot, diced apple, and thinly sliced red onion.
3. Add the chopped fresh dill and parsley to the bowl and mix well.
4. In a small bowl, whisk together the olive oil and apple cider vinegar until well combined. Season with salt and pepper to taste.
5. Pour the dressing over the beetroot and apple mixture and toss to coat evenly.
6. Add the herring pieces to the bowl and gently mix everything together.
7. Serve the herring salad immediately, garnished with additional fresh herbs if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes (for cooking the beetroots)
5. Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 14g
- Protein: 8g
Substitutions for ingredients:
- If you can't find pickled herring fillets, you can use smoked herring or canned sardines instead.
- If you don't have fresh dill or parsley, you can use dried herbs or substitute with other fresh herbs like cilantro or basil.
- You can use any type of vinegar instead of apple cider vinegar.
Variations:
- Add some chopped walnuts or pecans for crunch.
- Use roasted or grilled beetroots instead of boiled.
- Add some crumbled feta cheese or goat cheese for extra flavor.
Tips and tricks:
- Make sure to pat the herring fillets dry before cutting them to avoid excess moisture in the salad.
- You can prepare the beetroot and apple mixture in advance and store it in the fridge until ready to serve.
- Adjust the amount of dressing according to your taste preference.
Storage instructions:
- Store any leftover herring salad in an airtight container in the fridge for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve the herring salad in a large salad bowl or on individual plates.
- Garnish with additional fresh herbs or some lemon wedges.
Garnishes:
- Fresh herbs (dill, parsley, cilantro, basil)
- Lemon wedges
Pairings:
- Serve the herring salad as a light lunch or dinner with some crusty bread or crackers.
- Pair with a glass of white wine or a cold beer.
Suggested side dishes:
- Roasted vegetables (carrots, sweet potatoes, Brussels sprouts)
- Green salad with a simple vinaigrette
- Creamy mashed potatoes
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of olive oil.
- If the salad is too salty, rinse the herring fillets under cold water before using them.
Food safety advice:
- Make sure to properly cook the beetroots before using them in the salad.
- Store any leftover salad in the fridge and consume within 2 days.
Food history:
- Herring salad is a traditional dish in many Scandinavian and Baltic countries, where herring is a popular fish.
Flavor profiles:
- The salad has a sweet and tangy flavor from the beetroot and apple, balanced by the salty and savory herring fillets.
Serving suggestions:
- Serve the herring salad as a light and refreshing appetizer or side dish.
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