Red Herring Salad

Ingredients

• 250 g beetroot (cooked; vacuum packed)
• 1 apple
• 1 onion
• 3 small dill pickles
• 8 herring fillets (100 g each)
• 2 hard‑boiled eggs
• 1 tbsp Rapeseed Oil
• Salt
• 1 tbsp Apple cider vinegar
• 1 tsp liquid honey
• Pepper
• 200 g Sour Cream

Instructions

1. 1.

   Dice the beetroot. Wash, quarter, core, and cube the apple. Peel and finely chop the onion. Drain the pickles and dice them. Pat the herring fillets dry and cut into bite‑sized pieces. Dice the eggs.

2. 2.

   Mix beetroot, onions, pickles, and apple with oil, salt, vinegar, honey, pepper, and sour cream. Let the mixture rest for about 20 minutes, then season with additional salt and pepper. Gently fold in the herring and eggs. Serve the red herring salad in small bowls.