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Berezina's red herring salad

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Ingredients for 4 servings:

  • 3 salted herring(s), soaked
  • 1 apple
  • 2 jacket potatoes
  • 1 beetroot, cooked
  • 2 cucumber(s) (pickles)
  • 50 g walnuts
  • 1 pinch(s) of sugar
  • salt and pepper
  • 1 tsp mustard
  • 1 tsp horseradish
  • 1 tsp vinegar
  • ½ cup yogurt
  • 100 g mayonnaise

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Pat the salted herring dry, remove the bones, and cut into bite-sized pieces. Dice the jacket potatoes, pickled gherkins, and beetroot, and roughly chop the walnuts. Mix the remaining ingredients into a sauce, then let it sit in the refrigerator for at least one night.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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