Rhenish Red Herring Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 2 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 herring fillet (s)
- 100 g roast pork, finished roasted
- 100 g jacket potato (s), waxy, cooked
- 250 g beetroot from the lass
- 90 g mayonnaise
- 1 medium onion (s)
- 150 g pickled cucumber (s)
- 100 g apple (Jonaold or Boskoop)
- 1 teaspoon sugar
- 20 g walnuts
- 2 tablespoon vinegar (white wine vinegar)
- 2 tablespoon beetroot juice
- 1 tablespoon cucumber liquid
- salt and pepper
- little allspice
Print Recipe
Pin Recipe Instructions
- Cut the herring fillet into bite-sized pieces and the roast into fine strips. Also cut the potatoes, beetroot, cucumber and apples into small pieces. Finely dice the onion and chop the nuts. Mix the remaining ingredients into a smooth sauce. Pour over all of the cut ingredients. Let the herring salad stand for 2 - 4 hours and season again to taste. Especially recommended with Russian egg.
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