Serves 4
4 pickled herring fillets
1 medium-sized onion
4 oz (100g) cooked beetroot 8 oz (225g) cooked potato
1 tablespoon chopped gherkin
2 dessert apples
1/4 pint (150ml) soured cream
2 tablespoons mayonnaise salt and freshly milled pepper
2 hard-boiled eggs, to garnish
Cut herrings in bite-sized pieces and place in a mixing bowl. Peel and finely chop the onion. Dice the beetroot and potato. Add the vegetables to the bowl along with the gherkin. Quarter, core and dice the apples and add to the bowl.
Blend the soured cream with the mayonnaise and fold into the salad. Toss together the salad will take on a pink colour from the beetroot and season with salt and pepper. Chill until ready to serve. Cut the eggs in quarters and use to garnish the salad. Serve with rye bread and butter.
Variation: Pickled herrings arc sold in jars. They come ready-cut – in pieces. Drain them from the liquid and use instead of your home-made ones.