Red Herring Fillet Salad with Jacket Potato Triplets

5 from 8 votes
Prep Time 1 minute
Total Time 1 minute
Course Dinner
Cuisine European
Servings 4 people


Red herring fillet salad:

  • 250 g Herring fillet
  • 250 g Beetroot cooked and peeled
  • 100 g 1 apple
  • 75 g 1 Onion
  • 50 g 2 pickles
  • 150 g Greek TYPE yogurt natural
  • 2 tbsp Beetroot juice
  • 1 tbsp Light rice vinegar
  • 1 tbsp Cream
  • 4 big pinches Coarse sea salt from the mill
  • 1 big pinch Sugar

Jacket potato triplets: (For 2 people!)

  • 500 g small, waxy potatoes / 18 pieces Potatoes (triplets)
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • Parsley for garnish


Red herring fillet salad:

  • Cut the matjes fillet into small pieces / cubes. Cut the beetroot first into slices and then into cubes. Peel, core and dice the apple. Peel and dice the onion. Dice the pickles. All ingredients (matjes fillet pieces / cubes, beetroot cubes, apple cubes, onion cubes, pickled cucumber cubes, 150 g yogurt GREEK TYPE natural, 2 tablespoons beetroot juice, 1 tablespoon rice vinegar, 1 tablespoon cream, 4 big pinches of coarse sea salt from the mill and 1 strong A pinch of sugar) in a bowl, mix well and refrigerate overnight so that the salad can permeate well

Jacket potato triplets:

  • Wash the triplets, cook in salted water (1 teaspoon salt) with turmeric ground (1 Etsp) and whole caraway seeds (1 teaspoon) for about 20 minutes, drain and peel off.


  • Serve red matjessalat garnished with parsley and triplets, seasoned with coarse sea salt from the mill (2 big pinches).
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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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