in Recipes

Herring Salad Bloody Ruth

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Ingredients for 4 servings:

  • 1 pack of fish fillet(s) (cream herring)
  • 6 m.-sized potatoes, waxy
  • 4 small beetroots, pre-cooked
  • 1 apple, red (Brayburn)
  • 1 small onion(s), red
  • some beetroot juice
  • ½ cup crème fraîche
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

from my mother

Dice the herring, beetroot, and red onion. Mix them in a bowl with the crème fraîche and the beetroot juice (a few tablespoons; the more you add, the better the color). Cover and refrigerate. Cook the potatoes in salted water until tender, let them cool slightly, but peel and dice them while they’re still hot, and mix them into the salad. Season with salt and pepper, and serve immediately. I think it’s best served fresh the first time, when the potato pieces are still a bit warm. But the salad also tastes particularly good when it’s been left to marinate.

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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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