John Myers
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Heligoland Herring Salad
The perfect heligoland herring salad recipe with a picture and simple step-by-step instructions.
Heligoland herring salad:
- 100 g Onion herring fillets
- 0,25 Celeriac / cleaned approx. 350 g
- 200 g Cooked beetroot
- 1 Apple approx. 200 g
- 3 Pickles approx. 200 g
- 2 Hard-Boiled eggs
- 0,5 Cup Cut dill
Dressing:
- 100 g Sour cream
- 1 tbsp Lemon juice
- 1 tsp Sugar
- 0,5 tsp Medium hot mustard
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 1 Dill tip for garnish
- Halve herring fillets lengthways and cut diagonally into small pieces. Peel / clean the celeriac generously, cut into slices and cook in boiling water for about 5 – 6 minutes. Rinse the slices in cold water, cut them first into strips and then diagonally into pieces. Cut the beetroot first in slices, then in strips and diagonally into pieces. Peel the apple, remove the core and dice. Quarter the pickles lengthways and cut diagonally into pieces. Hard boil eggs, quench, peel and dice. Mix the salad dressing with the ingredients (100 g sour cream, 1 tablespoon lemon juice, 1 teaspoon sugar, ½ teaspoon medium-hot mustard). Put all salad ingredients (matjes fillet, celeriac, beetroot, apple, pickles, eggs and dill) in a bowl, drizzle with the dressing and mix / mix everything well. Let steep in the refrigerator for a few hours before serving. To serve, garnish the salad with a dill flag.
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