Rhenish Herring Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 3 glasses fish, (bismarck herrings)
- 3 glasses beetroot, sliced
- 2 glasses pickled cucumber (s)
- 3 medium onion (s)
- 4 medium apples, (Boskoop)
- 7 medium potato (s), boiled, semi-firm
- 4 egg (s), hard-boiled
- 1 tablespoon mustard
- 1 glass horseradish, hot, no cream horseradish
- 0.5 ½ glass mayonnaise, good quality
- 1 liter yogurt, low-fat
- salt and pepper
- Walnuts
- 1 bunch parsley
Print Recipe
Pin Recipe Instructions
- Remove all ingredients from the glasses and drain well. Cut the onions into small cubes. Also cut the potatoes, apples and beetroot into small pieces. Halve the Bismarck herrings lengthways and cut across into strips.
- All ingredients come in a large earthenware pot or bowl. Add the horseradish, mustard, mayonnaise and yoghurt and mix everything together well. Season to taste with salt and pepper. Put in a cold place and let it steep for at least 2 days. Stir every now and then.
- To serve, chop the parsley and add it with the 2 quartered eggs and the walnuts, stir and decorate with the remaining, sliced eggs.
- The herring salad can be eaten at any time of the day. If it is too dry, just add more yogurt.
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