Red Herring Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 6 fish fillet (s) (herring or herring, cooling shelf)
- 2 apples
- 6 egg (s), hard-boiled
- 500 g beetroot, cooked
- 2 small onions
- some pickled cucumber (s), sweet and sour
- 1 cup sour cream
- 1 cup sour cream
- 1 cup natural yogurt (small cup)
- milk
- sugar
Print Recipe
Pin Recipe Instructions
- Hard boil the eggs. Let cool, then peel and dice. Peel the apples, remove the core and then dice. Also dice the beetroot (on the fruit or vegetable shelf in the supermarket there are usually already boiled and vacuum-drawn 500 g packets of cooked beetroot - otherwise cook, peel and dice fresh beetroot). Peel and dice the onions. Dice the pickles. Dab the adhering oil from the fish fillets and cut into cubes.
- Put all ingredients in a bowl and mix together. Add sour cream, sour cream and plain yoghurt and stir in. If the dressing is too firm, pour in some milk and stir in. Season everything with sugar to taste.
- Jacket potatoes or just a sandwich with butter go well with this.
- Traditionally, we always have this herring salad at Christmas and New Year`s Eve.
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