Layered herring salad recipe
Layered Herring Salad recipe
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Ingredients
| 400 g | beef, cooked (leftovers) |
| 8 | hard boiled eggs |
| 6 medium | potatoes in the skin, cooked |
| 3 | onions |
| 1 glass(es) | beetroot, sliced, (440 g) |
| 6 | white herring fillets, doubled, approx. 1.2kg (matie) |
| 8 | gherkins |
| For the Dressing: | |
| 3 tbsp | mayonnaise |
| 300 g | sour cream |
| salt and pepper | |
| some | sugar |
| vinegar | |
| 5 tbsp | liquid from the beetroots |
Instructions
Cut the beef in stripes. Peel and quarter the eggs. Peel the potatoes, when still warm, allow to cool slightly then slice. Cut the onions in halved rings. Drain the beetroot and keep the liquid. Slice the herring fillets in 2 cm pieces. Cut the gherkins in slices.
For the dressing:
Stir together the mayonnaise, the sour cream, the vinegar and 5 tablespoons of the beetroot liquid. Season to taste with salt, pepper and sugar.
Layer the the ingredients in turn in a large high bowl. Season the potato layers with salt and drizzle some dressing over the potatoes and finally cover the top layer with the remaining dressing. Allow the salad to steep for 30 minutes.
Preparation time:
ca. 40 min
ca. 30 min
easy
580 kcal
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