Cook and Scale
Nordic Beetroot Herring Salad
4 servings · 20 min total
A vivid pink Scandinavian salad of pickled herring, beetroot, potato, and apple bound in a creamy dressing. Classic on the smörgåsbord.
Ingredients
- 200 g pickled herring, drained and diced
- 300 g beetroot, cooked and diced
- 2 potato, cooked and diced
- 1 apple, diced
- 1 dill pickle, diced
- ½ red onion, finely chopped
- 1½ dl sour cream
- 2 tbsp mayonnaise
- 1 tbsp red wine vinegar
- 2 egg, hard-boiled, sliced
- 2 tbsp fresh dill, chopped
- black pepper to taste
Contains: Milk, Egg, Fish, Mustard, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Combine the salad — Combine the diced herring, beetroot, potato, apple, pickle, and red onion in a large bowl.
- 2.
Fold in the dressing — Whisk the sour cream, mayonnaise, and vinegar together and fold gently through the salad until evenly coated and the beetroot tints everything a vivid pink.
- 3.
Chill to meld flavors — Chill for at least 30 minutes to let the flavours meld and the colour deepen.
- 4.
Top with eggs and dill — Top with the sliced hard-boiled eggs, scatter with dill and black pepper, and serve chilled with rye bread.