Herring salad with beetroot and lettuce

Print Recipe

No ratings yet

Herring salad with beetroot and lettuce

Colourful, fresh and packed with flavour. A festive starter with simple ingredients.

Prep Time20

Cook Time5

Total Time25

Course: Starter

Cuisine: Own recipe

Keyword: starter, festive starter, herring salad, herring recipe, pickled herring, beetroot salad, herring on vinagre

language: en

gelegenheid: festive, different as usual

Servings: persons

Calories: 199kcal

Ingredients

2 beetroot pre-cooked
2 herring pickled
1 tbl spoon greek yoghurt
1 tbl spoon dill chopped
¼ red onion
2 tea spoon capers
½ butter lettuce
50 gr lamb´s lettuce
2 tea spoon fish roe
salt and pepper

Instructions

Cut the beetroot into small cubes.
I bought the herrings in a glass jar and imposed with vinegar, onion and lemon. Lay both herrings skin-side down and cut in half lengthwise several times. Then cut them into cubes and add to the beetroot. Add 1 tablespoon of Greek yoghurt.
Finely chop the dill and finely chop the red onion. Add both together with another 2 tablespoons of capers to the beetroot and herring and mix well. Season with salt and pepper.
Fill the glasses with a mixture of butter lettuce (I had cut into strips) and corn salad. Spoon 2-3 tablespoons of the herring salad on top. Top with ½ tablespoon of fish eggs and extra dill.

Notes

This herring salad combines salty, sour and fresh flavours with the earthy notes of beetroot. The combination makes for a dish that is both colourful and festive. The combination of pickled herring, crunchy red onion and creamy yoghurt makes for a light, refreshing salad that works perfectly as an appetiser. Capers add a tangy twist, while fresh dill provides a fresh and spicy finish. The bright red of the beetroot combined with the white yoghurt and green dill makes this dish a visual eye-catcher.

This herring salad is ideal as a festive starter, but can also be served as a light lunch or side dish. Its vibrant colours make it an eye-catching addition to a festive table. Serve it with rye bread or crispy sourdough to complete the flavours.

Nutrition