Herring Fillet in Cream Sauce with Beetroot Salad and Baby Jacket Potatoes

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5 from 4 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 400 g 1 pack of herring fillet in cream sauce with onions and cucumber
  • 250 g Beetroot / cooked and peeled
  • 1 tbsp Salad dressing Sylt style
  • 1 tbsp Light rice vinegar
  • 0,5 tsp Sugar
  • 2 big pinches Coarse sea salt from the mill
  • 350 g Baby potatoes / 10 pieces
  • 1 tsp Salt
  • 1 tsp Whole caraway seeds
  • 2 * ½ small tomatoes for garnish


  • Cut the beetroot first into slices and then into strips. Mix the beetroot strips with Sylter Art salad dressing (1 tbsp), light rice vinegar (1 tbsp), sugar (½ tsp) and coarse sea salt from the mill (2 big pinches). Wash the baby potatoes, cook in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off. Serve herring fillet in cream sauce with beetroot salad and baby jacket potatoes, each garnished with a small half tomato.
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Written by John Myers

Professional Chef with 25 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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