Warm salad of beetroot potatoes and kippers recipe

Warm Salad of Beetroot Potatoes and Kippers recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

This warm salad recipe combines the earthy flavors of beetroot and potatoes with the smoky richness of kippers. It is a delightful blend of textures and tastes, perfect for a light lunch or a side dish. The roasted beetroots and potatoes provide a comforting warmth, while the kippers add a savory and slightly salty note. With its vibrant colors and satisfying flavors, this salad is sure to impress both guests and family alike.

Keywords: warm salad, beetroot, potatoes, kippers, recipe

Warm salad of beetroot potatoes and kippers recipe details

Warm salad of beetroot potatoes and kippers recipe, recipe Rating: 4.8
Number of votes:124 

Ingredients

350 g	potatoes, salad or red, peeled and cut into 1 inch chunks
1 medium	red onion, chopped
2 clove(s)	garlic, finely sliced
2 medium	beetroot
1 packet(s)	kippers, boil in the bag (or use 3 – 4 ordinary kippers)
1 medium	egg, hard boiled
2 tbsp	crème fraîche
2 tbsp	mayonnaise
1 tbsp	horseradish sauce

Instructions

Set the beetroot to cook:
Microwave on full power in a covered glass dish with 100ml water for 10-15 minutes until done. Set aside.

Boil the potato chunks until done for about 6-7 minutes and drain.

Boil the green beans for 5-6 minutes.

Set the egg to hardboil for 8 minutes.

Boil the kippers in the bag for the designated time. Cool the vegetable slightly so they can be handled, by dipping in cold water in a colander.

Whilst cooking continues, chop the onion and garlic. Mix the horseradish sauce with the creme fraiche and then add the mayonnaise and mix well.

Peel the beetroot and chop into medium chunks and add to a large bowl. Add the chopped onions and garlic. Add the beans and the potatoes.

When the kippers are cooked (four/five fillets) remove the skins and chop them into similar size to the other items and add to the dish. Pour over the mayonnaise cream and stir well until eveything is coated.

Decorate the top with slices of hard boiled egg, parsley, watercress and small tomatoes and serve whilst still warm.

Preparation time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a