Summary

Ingredients

• 4 tuber (s) beetroot, cooked and peeled
• 2 fish fillet (s), double herring fillets
• 1 apple
• some lemon juice
• 2 pickled cucumber (s)
• 1 onion (s), red
• 100 g sour cream
• 100 g natural yourt
• salt and pepper
• 1 pinch (s) sugar

For the set:

• 1 apple, green-skinned
• some lamb`s lettuce

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Instructions

1. Cut four slices, approx. 0.5 cm thick, from each beetroot tuber, set aside.
2. Finely dice the remaining beetroot.
3. Put four small pieces of the Bismarck herrings aside and cut the rest into small pieces. Remove the core from the apple, peel the onion and cut into small cubes including the pickles. Drizzle the apple pieces with a little lemon juice. Mix everything with the sour cream and yoghurt, season with salt, pepper and sugar.
4. Place the herring salad on three beetroot slices per serving, stack on top of each other in turrets and finish with the fourth slice (without salad).
5. To garnish, cut the green apple slices accordingly and place them on the turrets together with a piece of Bismarck herring.
6. Dress the cleaned and washed lamb`s lettuce with a vinaigrette of your choice and decorate with the beetroot turrets.